Now, I know that there are oodles of pumpkin pie recipes and even more pastry recipes available. However….many seem to use evaporated milk and quite a lot of sugar…two things that I didn’t want to use. Plus, I really like my pie crust, really it is my mom’s but I use lard so that makes it mine right? Not to mention, good Gluten Free crusts that are relatively easy are hard to come by. I haven’t done too much pie baking since our change in diet but the crusts that I tried…well, they needed some help. I have always made them for quiche and while they have been okay, they weren’t really worth the effort. Which is why once I had decided to make pumpkin pie, I also decided to go buy a small package of all-purpose flour, the disappointment of a flopped pie would have been too much! As it happens, they both turned out well and were maybe gone within a day. Just maybe.
2 c. Pumpkin Puree (see this post)
½ c. Honey
1 ½ c. heavy cream (like whipping cream…if you don’t have access to *ahem * the real thing)
2 tsp. Cinnamon
½ tsp. Nutmeg
¼ (scant) tsp. Cloves
¼ tsp. Ginger
The instructions are pretty simple…combine ingredients well, I use a mixer and pour into prepared pie crust (as in one that is in a pie plateJ).
Bake in at 400* F for 10 minutes and then drop heat to 350* for about 30 minutes. Or until the crust is browned and the center is set, but not splitting.
Pastry (of the gluten variety)
1 c. Lard, chilled (If you are interested in reading more about lard, see my Lard post and this one)
2 c. Flour (all purpose)
4 tbs. sugar (I use 2 or less but that is how much my mom uses)
1/2 tsp salt
4 tbs. cold water
Cut the lard into the flour, sugar, and salt until it is in small chunks. Sprinkle cold water over it and mix (a fork works well). Work pastry until it holds together well but don’t overwork. Form into two disks and if you have time, chill it for a while. This recipe makes 1 pie top and bottom.
GF Pastry (a modification of the above recipe)
1. c Lard
300 g. GF Flour mix (following Alherns measuring mix, I was low on flours so I will share my mix below as well, but really read theirs if you want to make baking much easier)
2 tbs Sugar
½ tsp Salt
4 tbs. Cold Water
If you want to add some lightness to the flour, toss it, the sugar and salt into the food processor. Cut in the lard, using two knives or pastry cutter until it is in pea sized pieces. Sprinkle the water over and mix up until just mixed (although the overworking isn’t so much of a problem here. Form into two disks and this time, in my experience, you MUST chill it for at least 20 minutes or more. To roll out, place between two sheets of parchment or wax paper. Working somewhat quickly, following the Gluten Free Girl’s instructions, imagine the dough is a clock, Roll out once at 12 o’clock. Then roll at 12:10. Moving in “ten-minute” increments, roll out the pie dough to slightly larger than your pie pan. Roll out the dough evenly. Take the top paper off, and gently turn the pastry into the pie plate, then remove the bottom paper. It still might stick a little, but just patch, it still tastes good. Pour in the filling. Bake in at 400* F for 10 minutes and then drop heat to 350* for about 30 minutes. Or until the crust is browned and the center is set, but not splitting.
With gf pastry I have a tendency to make crust a little too thick so because I still do find that it sticks, I think that maybe comes with practice though which really I don’t make pie much.
My Flour Mix
40 grams Brown Rice Flour
10 g. quinoa
50 g. sorghum
50 g. Arrowroot
100 g. Sweet White Rice
50 g. Tapioca Flour
I have a kitchen scale and I just add each flour until I have the weight that I want. This isn’t generally the mix that I would use because I really don’t use rice flours much but a 40% whole grain and 60% starch seems to work well for pastry.