If you read my Gluten-Free Chocolate Cream Pie post, you know I received a sweet gift from my friends at Bob’s Red Mill.
I love those folks. So much more than “just another company trying to push gluten-free goods”, the BRM Family, as I call them, are genuinely concerned with spreading the good word about eating healthy, maximizing nutrition with every bite, and (my favorite part) not doing this in an extremist manner.
It really is all about balance, you know.
Why, it was only a few months ago that Bob sent along a copy of a book he and the BRM Family were reading (and loving!) about how sugar, salt and fat are ruining our health. (See? I’m telling you… these are giving folks.)
And just last week, I received the most gorgeous pie box and gluten-free pie crust mix….(I must admit, I was far too excited about this hand-crafted specially commissioned pie box – it is gorgeous!).
There was a note in the package, too (and lots of other goodies) that said something like, I know I just sent you the book about sugar, fat and salt a while back, but there is this thing called balance and we want to recognize you for what you do in the food community, so have some pie. Thank you, Bob’s Red Mill, don’t mind if I do!
So, there was only one thing to do…Make pie.
Now, if you follow along here, you know I swear by my Simple Gluten-Free Food Processor Pie Crust. It is wildly popular (and scandalously simple!). You may also know, if you follow along here, that I publish a monthly gluten-free living magazine called Food Solutions. My recipe for Simple Gluten-Free Food Processor Pie Crust appeared in last year’s holiday issues, and because it is That Time of Year, I shared it again in the November 2013 issue. You can get yours right here, if you’d like (and I’ll really appreciate it if you do).
But…if you don’t subscribe to my magazine, I still love you and I still want you to have flaky crusted gluten-free pie for your holiday celebrations. You deserve it, Honey Bunch!
That’s why I want to tell (and show!) you how simple it is to make gluten-free pie using Bob’s Red Mill Gluten-Free Pie Crust Mix. Here’s the step-by-step (which is not very different at all from how you make my Simple Gluten-Free Food Processor Pie Crust; the only real difference is with Bob’s you tear open a bag of ready-mixed dry ingredients, and with mine, you’ll need to make your own mix – either way, you get great pie crust!).
First, toss your mix and fat into the processor…(Bob’s Red Mill Pie Crust Mix is dairy-free, so you can use your favorite dairy-free butter substitute if you’d like a dairy-free pie. Otherwise, you use butter and/or shortening per the bag instructions.)
Next, give it a few pulses…
Then pour your mixture into a big mixing bowl and add some ice cold water…
Squish it together into a dough…
Until you have a pretty ball of dough like this….
Then, divide it into 2 equal balls of dough like this… (1 bag of mix makes 2 crusts…yay!)
Then, lovingly wrap each of your pretty little dough balls in clear plastic and plop them in the fridge for an hour. You can go do other things, like have a cup of tea and peruse cookbooks while you decide which kind of pie to make first.
After an hour, when you’re good and relaxed, and you know exactly what kind of pies you’re going to make, it’s time to get rollin’… (that’s wax paper on bottom and clear wrap on top)
See how easy that dough rolls out?? When you have a nice big circle (12 inches for a 9-inch pie), lift off the top plastic (discard it)…
Then, put your pie plate upside down on top of the big circle of dough, just like this…
Now, don’t get nervous. You’re going to invert your rolled dough and pie plate to get things upright again. It’s super-simple. First, lift the corner of the wax paper beneath the dough, then slip your hand under there (palm up). Place your other hand (palm down) in the center of the pie plate (you know, on the bottom of the pie plate, which is facing up). Now, in one heroic swoop of action, flip the whole she-bang over. It will look like this…
Peel away the wax paper (discard it) and step back to admire your handiwork… Ain’t she a beaut??
Next, you’ll want to trim the edges of dough overhang …
If you like, you can save those dough trimmings and after you’ve got your pie crust all squared away, roll out the trimmings really thin, brush with melted butter, sprinkle with a little cinnamon sugar and bake them on a piece of foil right along with your pie. It’s like little cinnamon cookies! Waste not, want not, my Daddy always says. He’s a smart man.
Don’t forget to crimp your crust edges to make them pretty…
If you make a cold pie (cream filled), you can go ahead and make some fork pricks in the crust and bake it as directed in your recipe. It will look like this…
If you need an unbaked pie crust, simply proceed with your recipe as directed.
For inspiration, you may like my Gluten-Free Chocolate Cream Pie.
Or my Gluten-Free Honey Pecan Pie.
For more delish gluten-free pie recipes, be sure to visit Bob’s Red Mill Pie Page! It’s heavenly!
Happy Pie Baking, Honey Bunch!