Wow Bonnie..that looks amazing..

I made AnnT's Lard/Butter Crust for the Sweet Potato and Pumpkin Pies, using Palm Shortening for the "lard" part..Hopefully in a few months when I get my half a hog..I'll get to render my own and try it with that!

And then I made the Kentucky Chocolate Pecan Pie..into Gluten Free..
We'll see how the crust is..and I used my GF flour blend for the flour in the pie..

I'll keep you posted on the GF crust..the liquid is orange juice (Kamren Squeezed)LOL and an egg..

Yes - I'd love to hear how your Gluten-free crust comes out! I didn't have time to experiment with gluten-free crusts, and I was on a mission to successfully make a pie crust from scratch :-)

I'm eating Gluten and Sugar today. (I'm not Celiac, I just know it's better for me if I don't eat Gluten, so I rarely do).

I actually did make a Vegan Pumpkin pie also, for my DIL - It doesn't have a crust, but it does use gluten free flours. We'll see how tastes.

Bonnie

Terri...how did the GF crust turn out? I struggled last night trying to get my GF pie crust to not crumble every time I tried to transfer it to the pie dish. I ended up having to "patch" the entire top of the crust! It was a very frustrating experience...so much so that instead of making my normal homemade crust for the other pies I used the Pillsbury pre-made b/c I had had it rolling out pie dough!

For the GF, I used the Gluten-Free Pantry pie crust mix.

Any tips?

TIA!

Oh...Bonnie....how was the GF Vegan Pumpkin Pie?

Okay, the pie was a success..it's my 9 yr olds fav holiday pie..and I knew that he wouldn't care if it was GF..so I could OVER indulge too..LOL

I too am not Celiac..but like you and many others Bonnie, notice the difference when wheat is not in my body..

The recipe comes from Gluten-Free Baking Classics by Annalise G. Roberts.

Traditional Pie Crust-makes 1 "bottom" 9" crust

1 c plus 2 T Brown Rice Flour Mix (2 c brown rice flour, 2/3 c potato starch, 1/3 c tapioca starch/flour)
2 T sweet rice flour (I used more for "dusting" during roll out too.)
1 T granulated sugar (omit for savory pie)
1/2 xanthan gum
1/4 t salt
6 T cold unsalted butter(not margarine) cut into 6 pieces
1 large egg
2 t orange juice or lemon juice

1. Spray 9" pan pie or tart pan with cooking spray. Dust generously with rice flour.(I used a glass pyrex pie plate and didn't spray or flour.)
2. Mix flours, sugar, xanthan, and salt in a large bowl of electric mixer. Add butter and mix until crumbly and resembling coarse meal. (I just used a regular bowl and a pastry cutter.)
3. Add egg and orange juice. Mix on low speed until dough holds together, it should not be sticky. Form dough into a ball, using your hands, and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to 1" thickness. Dough can be frozen at this point for up to 1 month; wrap in plastic wrap and then foil.
4. Roll out dough between the sheets of wax paper. If dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top sheet of wax paper and invert dough into pie pan. Remove remaining sheet of paper and crimp edges for single-crust pie. Dough can also be frozen at this point for up to 1 month; line pie shell with wax paper, wrap with plastic wrap and then foil.
To prebake a bottom pie crust:
Preheat oven to 375F. Gently prick pastry 3-4 times with a fork. Bake pastry for about 25 minutes or until golden. Remove from the oven and cool completely on a wire rack. Prebaked pie shells can be stored in airtight plastic containers or plastic wrap in refrigerator for 3 days. For longer storage, wrap in plastic then foil and store in freezer for up to 2 weeks.
To partially bake a bottom pie crust:
Preheat oven to 375F. Bake pastry for 10 minutes. Remove from oven. Fill and bake as per recipe.

Now, to the "how"..

I made it last night..and wrapped in wax paper only..and into the fridge over night. Pulled it out and tried to "roll" it with wax paper on top and bottom..top paper started ripping and "thinning"..so I pulled that off and sprinkled the dough with sweet rice flour and continued to roll out..It didn't have alot of "crimp" room...but I didn't want to play with the dough to much. It was relatively easy to work with for a GF dough. It was a bit "gritty" as somethings are that use Brown Rice flour..although this container of flour mix I had made up had some Sorghum, and some white rice flour not all brown rice for the base of the "blend"..so that could contribute to a bit of the "crackerness". LOL But it goes okay with the pie..

Here's the pie recipe...I know it was posted here..but I didn't write down who posted it.. so if it's yours please claim it! Might be Becky's

Kentucky Chocolate Pecan Pie

unbaked pie crust
1 c chopped pecans (or walnuts)~I used a half n half.
1 c chocolate chips
~sprinkle nuts and chocolate over pie crust
Mix
1/2 c brown sugar
1/2 c white sugar (I used 1/3 each)
2 eggs
1/2 c melted butter
1/2 c flour (I used the above blend.)
1 pinch of salt
1 t vanilla
Mix the rest of the ingredients and pour over the chocolate and nuts. Bake in 325 oven for 35-40 minutes.

Thanks Terri! Unfortunately, I am Celiac so I have to stick to eating GF. I'm definitely going to try yours the next time I make pie!

Great looking Pie Bonnie.

Ann

Will those of you who made GF pie crust please give an honest rating describing how it looked and felt in your mouth. I made a GF crust that was primarily potato starch and corn starch. (Recipe from The Gluten Free Kitchen.) I made a pumpkin pie so it was only one crust. The dough was a beautiful white and I rolled it between sheets of parchment paper. It did stick to the paper but I was able to repair any tears or thin spots and I made a beautiful fluted edge. It was a little too dark when baked, but not burned. The texture was much too firm and the taste was bland and not anything I would ever serve to a guest. There was no rice flour so at least it wasn't grainy. I used to make great pies, both one and two crusts. GF is always a disappointment. I'm glad I spent today alone. I used to go to my son and DIL's on Thanksgiving but when he asked what they needed to do to cook for me I told him not to bother. I think asking them to be constantly aware of cross contamination would be very irritating. In fact, when I went GF I gave them some of my non-stick pans and utensils. I doubt that they could remember to avoid cross contamination while preparing a large meal in a tiny kitchen. Maybe by next year I will have found GF recipes that are tasty enough that I will invite them here.

The GF Vegan Pumpkin Pie was just OK in my opinion. It was crustless, with some GF flours in it. No soy - but Almond milk. My DIL liked it - but she's easy to please. I probably won't make it again. I think there must be better vegan Pumpkin Pie recipes out there somewhere.

Mudlady - I have some fabulous GF recipes - some I've found and some I've created. I haven't tried any pie crusts, but I will at some point (Terri's looks good!). I have some great cookie recipes, and a wonderful (and easy) Foccacia Bread, and muffins. Is there something in particular (besides a pie crust) that you're looking for?

Bonnie

Gorgeous!!!

That's a beautiful pie. What's the sauce you put on top?

Sally

Mudlady and Buehl, I recommed the book I referenced for the pie crust..

It's a new approach..and does much of what Bonnie does with her recipes..Does the best rendition of a "real" baked good..but with the changes needed so that folks that suffer Celiacs can eat it!

So far I've made a cranberry bread quick bread and it was tasty too..

Bonnie, that pie is stunning!

Did you discover anything that might help other pie-challenged people? 'Cause I've tried about 6 different recipes and they tear and stick every time. (Luckily, I wasn't responsible for any pies with top crusts, so it wasn't as disastrous as it could have been). Did your recipe call for shortening or lard? How long did you chill the dough before rolling? What did you use to roll it? How long did it take you to roll it? What method of rolling did you use? (back and forth or from the middle?) Did you roll it on a cutting board or something, so you could flip it, or did it come off the counter easily?

Answers to these would be much appreciated from anyone who can do successful crusts. I'm really, really frustrated, and my grandma doesn't do crust, so there's no one who can teach me.

Gorgeous pie Bonnie! Makes even me want to try......well almost!

The recipe I used was from Martha Stewart's website (link below). It's an all-butter recipe, and was pretty easy to work with. I had all of my ingredients cold, used my food processor, and was careful with the amount of water I added.

I refrigerated it for about 2 hours, and then rolled it between plastic wrap, using a regular (tapered) rolling pin. I only rolled from the middle outward, and tried to roll quickly so it would stay cool.

I probably should have rolled it thinner. While it was delicious, it seemed more like a pastry crust than a pie crust when it was baked. Not sure if it's the recipe or the fact that wasn't thin. Definitely not flakey, but it gave me confidence to try again.

Someone asked about the syrup on top? I used a popular recipe from allrecipes.com called Apple Pie by Grandma Ople. The syrup is made with butter, water, white and brown sugar. I poured some over the apples, and the rest over the crust. Quite delicious.

Bonnie

Here is a link that might be useful: Pate Brise

Thanks, Bonnie! Maybe next year :-/