Diana's Gluten-free Pumpkin Pie Crust

Diana's Gluten-free Pumpkin Pie Crust

Ingredients

• 1 cup Corn Flour
  
• 1 cup Buckwheat Flour
• 2 tblsp Tapioca Flour
  
• 1 tblsp sugar
  
• 1/4 tsp baking powder  
• 1/4 tsp salt
  
• 6 tblsp Butter, unsalted
• 1 tblsp Smart Balance
  
• 1/2 cup cold water
  

Putting it all together

We used Bob's Red Mill gluten-free flours. Sift together all of the dry ingredients. Cut the butter into small cubes and add to mixer. Slowly mix with paddle until it is blended (cut) into the flour but visible chunks remain. Gradually add in cold water, mixing until the dough comes together. Stop mixing, form into a ball with hands, flatten into a 1-inch thick disc and wrap in clear wrap. Save and refrigerate until ready to use. You will notice that the dough is darker in color due to the buckwheat flour.

When ready to use, roll out like you would with regular pie dough. I roll the dough out between layers of plastic wrap. Then flip it onto a lightly sprayed (non-stick spray, we use Pam) pie plate; crimp the edges as desired. Fill with your strained pumpkin pie custard; bake as directed in Diana's pumpkin pie recipe. Allow to cool before serving. Enjoy!

Best Wishes for a Happy and Healthy Thanksgiving!

Blog-post, photos and recipe Copyright (C)Wind. All rights reserved.

Diana's pie dough recipe #pumpkin pie Happy Thanksgiving! #GardenCuizine

Diana's Pie Dough in a Pinch

Went to make a batch of my usual, shortening free, pie dough recipe for Thanksgiving pumpkin pie and apple pie and we didn't have any plain yogurt! Oh my!!

I could have used ground cookie crumbs or graham cracker crumbs; but some pies, like pumpkin and apple, taste best with a traditional pie crust. 

Below is another pie dough recipe to use in a pinch!

Ingredients

2 cups unbleached all purpose flour

1/4 tsp salt

1 Tblsp sugar

7 Tblsp unsalted butter (or Earth Balance Vegan Buttery Sticks*)

1/4 cup trans fat free vegetable shortening

1/4 cup ice cold water

 

Yields two pie bottoms or one pie top and bottom

Putting it all together

Sift together the flour, sugar and salt. Add to mixing bowl. 

Cut the butter into small 1/4 inch cubes. Add a few at a time while mixing on low. After a minute, turn off the mixer and reach in and feel for any chunks; squeeze the butter chunks with fingers to "sheet" into the flour. Mix again, but not for too long. 

Add in the shortening. Mix again to combine into the flour. 

Add the cold water and mix using the paddle attachment for another minute or so. Stop periodically to see if the dough can hold together when squeezed. Use judgement if you need to add a little more water. 

When dough can be squeezed and holds together, you're done. Divide and press into two equal balls. Do not over work the dough. Place one at a time onto clear wrap; flatten into disc about an inch thick. Wrap. Repeat w/other ball. 

Refrigerate to rest for at least one hour. 

When ready, roll out to about a 1/2 inch larger than pie dish and fit as desired.

*Have not tested this product, but should work for vegan option. Let me know if you try it.

Related Links

Is Butter Really Back?

Recipe and blog post Copyright(C)Wind. All rights reserved. 

 

No Shortening @SmartBalance @FAGEUSA Diana's PIE DOUGH #Healthy #HolidayBaking #GardenCuizine

No Shortening Pie Dough

Home baked pies are enjoyed by all during the Holidays. Many people I speak to may bake off a pie using a store bought crust. I encourage you to make the crust too! Store bought pie crust is convenient but lacks terribly in nutrients and is mostly empty calories. After several attempts at modifying pie dough to use less fat and no shortening, here is one that got two thumbs up from my family for our Thanksgiving pie last night.

Ingredients
Yields: 2 crusts

• 2 cups unbleached all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 7 tablespoons cold unsalted butter
• 1/4 cup Fage Greek yogurt* plain
• 2 tablespoons Smart Balance* oil blend
• 1/4 cup ice water

Putting it all together

Sift or whisk together the dry ingredients. Cut the cold butter into ¼ inch cubes and mix into the dry flour. If you are using a mixer, the paddle attachment works well. Drizzle in the oil. Mix in the cold water. Add yogurt one tablespoon at a time while mixing. When the dough starts to come together, turn the mixer off and finish pressing together by hand. Divide the dough into 2 balls and flatten into 1 inch discs, wrap in clear wrap and refrigerate or freeze until ready to use.

This all-purpose pie dough is soft and easy to work with. The taste is more like a butter cookie and will not be flaky as a crust made with shortening or lard. It works well for Pumpkin and fruit pies.

Happy Baking!

*Adding 2 tablespoons Smart Balance oil (a blend of mono and polyunsaturated fats: olive, canola and soy) adds vitamin E and 2,000 mg Omega 3's. You can use canola oil OR trans fat free shortening if you don't have Smart Balance. Also, I use Fage lowfat (2%) Greek yogurt, which adds calcium and protein to the recipe. 

Related Links
Diana's Pumpkin Pie recipe  
Blog post and photos copyright (C) 2013 Wind. All rights reserved. Revised 2015.
Greens in the photo collage: Cold hardy Arugula and Parsley harvested Thanksgiving Day!