The holidays were approaching and FAST and I needed a quick and delicious gluten free pie recipe; one that I could proudly share with the whole family: all 30 plus of them! After a few trials and errors with other pie crust recipes, I settled on a slightly modified variation of a simple and GORGEOUS butter flaky crust.
I had decided on a traditional, although NEW to my family, Gluten-Free, Organic Sweet Potato Pie. I made two beautiful pies, and although I was new to this classic holiday sweet, I have to say it turned out PERFECT.
Of course, it all started with the perfect pie crust. For this simple but wonderful gluten-free pie crust, you will need:
- 1 1/4 cups of Namaste or other gluten-free flour
- 1/2 cup of butter (Unsalted if desired, but not necessary) chilled and sliced into small pieces
- 1/4 cup of cold water
Combine flour and salt in a large bowl. Cut in butter till the resulted mixture looks like coarse crumbs. Start adding water 1 TBSP at a time, stirring as you add. When the mixture has formed into a ball, wrap it in plastic wrap and refrigerate for a minimum of four hours, overnight if possible. After you have let pie crust chill for at least four hours, roll it out flat and evenly press the dough into an 11″ pie pan.
I doubled my batch and baked my two pie crusts at 350* for fifteen minutes before filling it to help them keep their shape. I also did a light egg wash over the edges to keep them from crumbling, although neither is necessary.
Trim any excess dough from the edges, and then feel free to pinch up the sides, make lattice, or use any leftover dough and cookie-cutters to decorate the edges with leaves, holly, whatever you like. Get creative! Food should be fun and artful if you’re going to put this much time into it. Add your preferred filling, cover the crust with a pie-crust shield and bake.
Fresh from the oven. MWAH! Beautiful and savory crust!
