Great question! For a single recipe, omitting the salt is optional. As you double or triple a recipe, it can make more of a difference since different brands of salted butter vary in the amount of salt that's been added. I've seen ranges from 1/4 tsp to 3/4 tsp per stick (Kerry brand is one of the highest ratios, whereas the Land-O-Lakes brand contains 1/4 tsp per stick). If you know how much salt the brand of butter you're using has, you can subtract that from the amount of salt you add to the recipe. If you are unsure, I suggest going with your preference of "saltiness" and remove in the range of 1/4 to 1/2 tsp of salt per stick of butter.
Those look so great! I love the hint about brushing corn syrup on the bottom of the crust but is there a reason why you don't dock the bottom too? I always did that with glutened pie crust, but maybe that's what the corn syrup is for?
Good question! For me docking is to help get an even bake and allow steam to release when blind baking (aka pre-baking the crust before adding filling) and just as a personal preference I very rarely blind bake. I've found using the sealing technique to be sufficient in getting a strong, even, not soggy bottom.
For making 2 crusts, doubling the recipe should work fine. I recommend dividing the dough and rolling it out per crust instead of trying to roll all that out at once.
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If i use salted butter should i not add the regular salt?
Great question! For a single recipe, omitting the salt is optional. As you double or triple a recipe, it can make more of a difference since different brands of salted butter vary in the amount of salt that's been added. I've seen ranges from 1/4 tsp to 3/4 tsp per stick (Kerry brand is one of the highest ratios, whereas the Land-O-Lakes brand contains 1/4 tsp per stick). If you know how much salt the brand of butter you're using has, you can subtract that from the amount of salt you add to the recipe. If you are unsure, I suggest going with your preference of "saltiness" and remove in the range of 1/4 to 1/2 tsp of salt per stick of butter.
Wow! That’s gluten free?? It’s gorgeous. I appreciate your tips and tricks, learning a lot about gluten free baking from your videos!
Im excited to use this for a quiche! Thanks!
Let us know how it turns out!!!! Quiche sounds good right now.
Looking good!
Thanks!
Those look so great! I love the hint about brushing corn syrup on the bottom of the crust but is there a reason why you don't dock the bottom too? I always did that with glutened pie crust, but maybe that's what the corn syrup is for?
Good question! For me docking is to help get an even bake and allow steam to release when blind baking (aka pre-baking the crust before adding filling) and just as a personal preference I very rarely blind bake. I've found using the sealing technique to be sufficient in getting a strong, even, not soggy bottom.
@@celiackitchen TY for the great answer! I'll start experimenting with sealing too. :)
Hi for two crusts should i just double recipe? Thank you
For making 2 crusts, doubling the recipe should work fine. I recommend dividing the dough and rolling it out per crust instead of trying to roll all that out at once.