Gluten-Free Flour Mix*
1 cup brown rice flour
To make the crust
(for two 9-inch pie shells or a 2-crust pie)
1 3/4 cups (scant) gluten-free flour mix
1. Combine the flour mix, salt and sugar. Using a pastry blender or a fork, work the butter in until it forms small bits the size of peas that are distributed throughout the flour mix. Make a well in the mixture and pour in the eggs and sour cream (or vinegar), mixing well with a fork. If the mixture is crumbly, knead it very lightly just until the dough holds together.
2. Gather half the dough into a ball and press it into a 5-inch disk. Repeat with the remaining dough. Wrap both disks tightly in plastic wrap and refrigerate for 30 minutes.
3. On a cool countertop, place one dough disk between two sheets of wax paper or plastic wrap. Roll the disk into an 11-inch circle. Remove the paper or plastic from one side, pick up the crust on the paper side and turn it into a 9-inch pie plate; remove the paper. Flute the edges of the dough. Repeat the process with the other disk.
4. Cover the crusts with foil and heap dried beans or pie weights inside (to prevent the crust from puffing up unevenly). Place the crusts in the fridge for 15 minutes and preheat the oven to 400 degrees. Bake the crust 20 minutes, or until the edges turn golden brown. Allow the crust to cool 5 minutes, then remove the foil and weights. Allow the crust to cool 10 more minutes before filling.
To make the filling:
1 (29-ounce) can pumpkin
1. Reduce the oven temperature to 325 degrees. Blend the pumpkin and eggs in a large bowl. In a separate medium bowl, mix together the flour, salt, cinnamon, cloves, allspice and ginger. Slowly add the spice mixture to the pumpkin blend. Add the sugar and vanilla, mixing well. Add the evaporated milk in a slow stream, mixing thoroughly.
2. Pour the mixture into the prepared pie crusts and bake for one hour. The pies are done when a knife inserted into the middle comes out clean.
From "Cooking Gluten-Free!" by Karen Robertson
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