Cream in the Crust

Tasty Tuesday

Going gluten-free has been difficult, since I love pumpkin pie. I have been making pies without any crust, but I really miss the crust—until now.

Yay! Gluten Free on a Shoe String has saved me. I found a recipe on her blog and tried it with great results. Here is a recipe for an easy and great tasting pie crust. Here is what you will need.

1

 

  • 1 1/2 c gluten-free gum-free flour (here is the previous link on the flours.)
  • 3/4 t Xanthum Gum
  • 1/4 t baking soda
  • 1/4 t salt
  • 6 T butter
  • 1/2 c sour cream
  • ice water

Mix flour and dry ingredients together. Cut in the butter.

2

Add the sour cream and mix adding ice water as needed to make the mixture moist and binding together. Shape the dough into a disk and cover the dough with plastic wrap. Refrigerate for about 30 minutes.

 

4

Time to roll the dough out. I use wax paper to roll out my dough. It makes the roll out part as easy as pie. Make sure to lightly dust with flour…top and bottom.

8

Place the rolled out dough in the pie plates.

5

Cut off the extra crust and form the edges as you like. I just pinch the edges using my fingers.

6

As I mentioned, I love pumpkin pie, so I made pumpkin pie using the crust. I just used canned pumpkin and followed the recipe on the can. For added spice, as a few drops of cinnamon bark in the mixture. Tastes as good as it smells.

7

With the left over pie crust, my mom would make cinnamon and sugar cakes. My son, Matt, loves them.

IMG_0036

What do you think? Do you have a favorite GF pie crust recipe? What is your favorite pie?

 

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