Pie Grazing Bar

Pie Grazing Bar By KSTP Pie Grazing Bar Pie Grazing Bar Thanksgiving is coming up fast, and this playful twist is perfect for anyone who wants something a little different than a classic pie. Janna Aho from Janna’s Gluten Free Bakery stopped by with a pie grazing bar that lets the whole family build their own desserts. Click here to print recipe Gluten-free shortbread pie base Ingredients: • 314 g butter, about 1 cup plus 6 Tbsp. • 275 g granulated sugar, about 1 3/8 cups • 2 1/2 tsp. vanilla extract • 1 tsp. almond extract • 630 g 1:1 gluten-free flour, about 4 1/4 cups • 1/2 tsp. salt, about 3 g Directions: 1. Cream the butter and sugar together until combined. 2. Add the vanilla extract and almond extract, then mix until incorporated. 3. Add the gluten-free flour and salt. 4. Mix just until the dough begins to come together. Keep it slightly crumbly. 5. Distribute the dough evenly into a parchment-lined 9×13-inch pan. 6. Use a knife or bench scraper to break up any larger pieces and spread them out evenly. 7. Press the dough firmly into an even layer. 8. Add your desired pie filling and bake according to that specific pie recipe. Advice: • No prebaking is required for standard pie bars. • Reserve some dough for a crumble topping if desired. • Use gram weights for the most consistent results. • The total dough weight is about 1,240 g. • Bob’s Red Mill Blue Bag 1:1 Flour works great. Sign up for the “Twin Cities Live Recipe Roundup” to get the latest recipes from the show delivered to your email inbox every week!