Let me just say that I am not a big "pie person". I much prefer a cake to a pie - on most occasions. But sometimes a pie is just necessary, like on Thanksgiving, or when you go peach picking and don't know what to do with all the peaches your kids brought home. Plus, who says you have to limit yourself to pie for dessert? Most fruit pies have a low sugar content, so consider it for breakfast. You get some starch, some fruit and some happy kids who feel special 'cause they get to eat pie for breakfast! Working from a few different recipes, mostly old standbys in the regular (gluten containing) cookbooks, I came up with this allergy friendly pie crust recipe. For butter, I use Earth Balance Vegan Buttery Sticks. This recipe can easily be doubled if your craving a double-crust pie.
½ cup millet flour
1 cup millet flour
½ cup sorghum flour
½ cup potato starch or tapioca starch
1 cup potato starch or tapioca starch
1 tsp xanthan gum
½ tsp salt
1 tsp salt
½ tsp sugar (optional)
1 tsp sugar (optional)
½ cup cold butter (Earth Balance sticks)
1 cup cold butter (Earth Balance sticks)
2 TBSP cold water
¼ cup cold water
Step 1- Whisk together dry ingredients (flours, xanthan gum, salt and sugar)
Step 2- Cut butter sticks into small cubes. Use pastry cutter to incorporate into the flour mixture.
Step 3 – Add the cold water in small amounts, combining until dough comes together. Add more water if needed.
Step 4 – If making 2 crusts, divide the dough into 2 equal balls and make flattened round disks. Wrap with plastic wrap and refrigerate for an hour. (Depending on the consistency of your dough, you may be able to skip the fridge. I often let the fattened dough disks sit in the fridge while I prepare the filling for whatever type of pie I'm making. That usually ends up being about 30 minutes and the dough is perfectly workable.)
Step 5 – Take dough out of refrigerator and work in hands for a minute to soften. Place flattened disk on plastic wrap or silicone baking mat. Place a second sheet of plastic wrap over the dough, sandwiching the dough. Using a rolling pin, roll dough out to appropriate pie plate size. Flip over into hand so you are holding the plastic wrap and the pie crust. Peel off bottom plastic wrap/silicone baking mat and flip the dough into the pie plate. Peel off other plastic wrap.