I’ve been testing gluten free pie crusts and think I finally found one that is fairly easy and tastes good. I don’t mind my almond meal, rice flour and margarine crusts but, for me, the joy in pie is the crust. I’m planning to make apple pie (my mom’s favorite) for Christmas so I tested the crust today on my housemates with a blackberry pie. The blackberries came from my parents’ property (of course) and were in my freezer.
I adapted the gluten free pie crust recipe found here to work with my sensitivities.
Dairy Free, Gluten Free, Sugar Free Pie Crust
1 cup white rice flour
3/4 cup corn starch
3/4 cup tapioca flour
1 tsp xanthan gum
3/4 tsp salt
2 tsp stevia
1/4 cup shortening
1/2 cup vegan margarine, at room temp.
1 Tbs white vinegar
2 Tbs ice cold water
Combine dry ingredients and whisk together. Add shortening and margarine and mix with a pastry blender until dry ingredients are incorporated and dough resembles small pebbles. Mix together egg, vinegar and water in a larger bowl. Slowly combine dry ingredients into the liquid ingredients. Knead until it forms a consistent dough. Form dough into two balls. Cover in plastic wrap and chill for at least a half hour (can be chilled for several hours). Roll balls out between lightly rice floured sheets of waxed paper until about an 1/8 of an inch thick.
Gluten Free & Sugar Free Blackberry Pie Filling
5 cups frozen blackberries, slightly thawed
1/2 cup rice flour
1/2 cup stevia
1 tsp ground cinnamon
In large bowl, combine ingredients until berries are coated with the dry ingredients. Pour into a prepared pie pan and cover with top crust. Crimp edges with either your fingers or a fork and slice vent holes in the crust. In a pre-heated 425* degree oven, cook pie for 15 minutes. Reduce heat to 375* and cook for another 25-35 minutes until crust is golden and filling is bubbling.