In honor of Thanksgiving, we're sharing our pie crust recipe. We know how difficult it can be to find or make a gluten free pie for the holidays. So here's ours. You can of course fill it with whatever filling you desire. We recommend apple, but well we might be partial to it.
This is the same recipe we shared at a recent Demo at the People's Co-op here in Portland. So if you missed it, here's your chance!
1 cup brown rice flour
1 cup millet flour
½ cup sorghum flour
¼ cup tapioca starch
¼ cup potato starch
2 Tbp sugar
1 ½ tsp xanthan gum
1 tsp pectin
1 tsp salt
200 g (approx. ¾ cup) butter substitute
½ cup water
¼ cup apple cider
Makes 3 9-inch pie crusts
1. Mix flours, starches, sugar, xanthan gum, pectin, and salt together in bowl.
2. Add butter substitute in ¼ inch pieces. (either cut in the butter substitute, or use a mixer.)
3. Incorporate butter substitute until pieces are the size of peas.
4. Add water and apple cider. Mix until all dough sticks together
5. If dough does not stick together, add more water in small increments until desired consistency is achieved.
6. Chill for at lease 30 minutes before rolling dough.
7. Mold dough to inside of pie tin.
8. Fill with desired pie filling
9. Bake at 350 degrees for 45 minutes, turning the pie at the 25 minute mark.
Fill and enjoy!
If making a pie is more than you can manage at the moment, our pies are currently available at Food Front (sorry not vegan!) or you can order them directly from us (vegan or not) and pick up at our kitchen!
[Edit: We are not accepting any more orders for Thanksgiving. We're full! However, we are dropping off another 20 pies to Food Front Tuesday. So go and eat gluten free pie!]