“pie crust” These words used to worry me. My first attempts at crust where only welcomed by my kids and gluten-free friends. That has all changed. I can make a gluten-free pumpkin pie that even my dad will eat (who is the pie expert in our family; you don’t mess with his pie).
Adapted from Bette Hagman’s Book The Gluten –Free Gourmet Makes Dessert
2 ¼ cup General Gluten Free Bread Mix (no bean flours, everyone will know you tried to cheat and serve them a gluten-free pie)
1 tsp. guar gum (or gelatin)
1 Tb sugar ¾ cup cold butter or substitute
1 Tb lemon juice
4 Tbs ice water
Tapioca flour for rolling
Directions: In a medium bowl add all the dry ingredients, and then cut in the butter until coarse crumbs form. In another bowl add lemon juice, egg and beat. Pour lemon juice and egg into flour mix and add 1 Tb of water at a time and mix thoroughly. Work with your hands to achieve a smooth texture. Cover and refrigerate for 30 minutes. Divide the dough in half and roll out between two pieces of parchment paper with a little tapioca flour. Bake as directed for the pie you are making. If you want a prebaked crust, prick the pie crust dough with a fork on the bottom and the sides. Place parchment paper on top and place dried beans on the parchment paper. Bake in a preheated 450⁰ oven for 10-12 minutes. Cool before filling.
Here is how to make mini pies
Step 1: make and roll out your pie crust dough.
Step 2: find a large round cookie cutter or jar lid.
Step 3: cut out your circles and then lay them gently into your baking cups before putting them into the muffin tin. This will help eliminate cracks in your crust.
Step 4: once you have them all rolled out and in baking cups then you can (gently) place them in the muffin pan and fill.
See how wonderful they look now!
Good luck on your mini pies. Start practicing now for the end of the year festivities. Trust me, nothing comes out at the last minute.