Make ALL the pies! {Gluten Free Pumpkin Pie}

Well, it happens to be the night before Thanksgiving.  Were this ten years ago I might be out with friends having a drink or two.  But I’m not.  No I’m home baking two pies for tomorrow and drinking a glass of wine while I wait for them to cool.  I did both with a gluten free crust mix my husband came up with…

Gluten free flour mix:

Amount Ingredient
6 cups (32 ounces) Brown rice flour
2 cups (10 3/4 ounces) Potato starch
1 cup (4 ounces) Tapioca starch

Whisk all ingredients together.  Store in an airtight container at room temperature.

Amount (single crust) Amount (double crust) Ingredient
6 Tbsp 12 Tbsp (1.5 sticks) Unsalted butter
5.75 oz 11.5 oz Gluten free flour mix
1 Tbsp 2 Tbsp sugar
0.5 tsp 1 tsp Xantham gum
0.5 tsp 1 tsp Salt
1 2 Large eggs
2 tsp 4 tsp Lemon juice or Vinegar
Some Some more Ice water

Cut the butter into 1/2″ cubes and put in the freezer for 15 minutes to an hour.  An hour is better.

Combine the flour blend, sugar, xanthan gum, and salt in the food processor (metal blade).  Pulse to mix.  Chill in freezer if desired.

Add butter, egg, and vinegar or lemon juice and pulse 6-8 times until mixture resembles coarse meal & the butter chunks are pea-sized.  Add ice water 1 Tbsp at a time, pulsing until mizture just begins to clump.  If you pinch it and it holds together, it’s ready.  Too much water makes for a tough crust!

On a clean surface, smoosh the dough together.  (For a super-flaky crust, lightly flour the outside of the dough and fold onto itself 2-3 times).  Don’t overwork the dough!  Divide in two, form pucks, wrap in plastic, and put in the fridge for 1 hour – overnight.

——–

Prepare the filling – In this case check out the can of Libby’s for the instructions.  If you have the pre-spiced mix there isn’t much to do.  If you just bought the canned Libby’s pumpkin…you have a little work ahead.

——–

Lightly grease a 9″ pie pan.

Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.  After waiting for first puck, remove second for great justice, and timing.

Roll with rolling pin, using flour to make sure it doesn’t stick to your rolling surface, until it’s about 12″ across & about 1/8″ thick.

Carefully transfer to prepared pie pan (do the previous step on a silicone sheet for easy transference to pie pan).  Trim to within 0.5″ of dish.

Fill with filling.

Bake according to the directions on the can, cool, and eat!

So we ended up making two pumpkin pies.  I had a can of Libby’s Pumpkin Pie Mix and a plain can of Libby’s Pumpkin (which I needed to make my own spice and such for.  It is amazing how different they look!  But they each smell like they should.  Do they taste the way they should?  Well, that surprise will come tomorrow! Dun, dunn, dunnn!

Libby's Pumpkin Pie Mix
Libby’s Pumpkin Pie Mix
Libby's Pumpkin to which I added my own spice, etc.
Libby’s Pumpkin to which I added my own spice, etc.

Now that said pies are cooling.  I’m sitting back with my wine and the internets.  Happy Thanksgiving!

 

Author: galinthegreyhat

I am a wife, writer, photographer, and avid reader. This blog is about me...you've been warned.