Over the past few months, I have experimented with a number of gluten-free recipes, especially on those nights our daughter will be home for dinner. I have had some great hits and some real misses trying to find what works and still tastes good. Cupcakes, stews and sauces, and pancakes all turned out, but pie crust was illusive, either crumbly or gritty. There was advice about grinding the flour more fine or buying certain mixes, but I wanted a recipe that worked with the six flours I already had.
Yesterday, I hit a home run (in the spirit of the World Series). This pastry crust was easy to handle, light and delicious, without the grit common in gluten-free pastry. It got a thumbs-up from everyone, even our youngest who is not thrilled about anything GF, so she is my real tell.
Last year I posted a recipe for Inside Out Turkey Pot Pie with Whole Wheat Biscuits, this recipe shows how to make it gluten-free with a traditional pie crust. This one-pot meal is full of comfort for cold winter days. Often we save leftovers from rotisserie or baked chicken for this recipe, but with the holidays coming, it is a great way to use up those turkeys.
Turkey Pot Pie [Gluten-Free]
1/3 cup butter
3/4 cup onion — minced
1 cup carrots — sliced thin
1/2 cup celery — chopped
1/2 teaspoon thyme
2 cloves garlic — minced
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sweet rice flour
1 3/4 cups chicken or turkey stock
2/3 cup milk
3 cups turkey — cooked and cut into small pieces
3/4 cup frozen peas — defrosted
Preheat oven to 425° and prepare pastry crust. Roll out 2/3 of the crust for the bottom and press into 9x9x2 pan (minimum 2.2 quart). Pierce with a fork to prevent bubbles and pre-bake the bottom crust at 425° for 5-8 minutes until set, but not brown. Roll out other part of crust enough to top the dish and refrigerate until ready to use.
Prep vegetables and rinse peas to separate. Melt butter on medium heat, stir in onion, carrot, celery, and thyme and cook until vegetables are softened. Stir in garlic and cook until fragrant. Stir in salt, pepper, and flour.
Add salt, pepper, and flour, stir until mixture is bubbly, 2-3 minutes.
Add broth and milk, heat to boiling stirring constantly. Stir in turkey and peas; simmer for 3-5 minutes. Adjust seasoning, to taste. Pour mixture into prebaked crust. Cover with crust, pierce crust with a fork to allow steam to vent. Bake at 425° for 30 minutes and bubbly.
Remove dish from oven and let stand for 5 minutes before serving.
Pie Crust [Gluten Free]
Adapted from You, Me & Gluten Free
Yield: 2 crust pie
1 cup sweet rice flour
2/3 cup tapioca flour
1/2 cup cornstarch
1 tablespoon coconut palm sugar
3/4 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon baking powder
3/4 cup butter — very cold or frozen, cut into small pieces
2 large eggs — beaten
2 teaspoons lemon juice or apple cider vinegar
Combine the flours, sugar, salt, xanthan gum, and baking powder in a bowl or food processor until well mixed.
Cut in butter with a pastry knife or in the processor until blended and butter pieces are very small (smaller than peas).
Mix in beaten eggs and lemon juice until a smooth ball forms. If the room is warm or the dough is too soft, refrigerate for 30 minutes to an hour until firm. Sprinkle a little rice flour on a sheet of parchment paper and on a rolling pin to roll out dough into desired shape. Fold in half and place in the pan.
Unfold and gently press the dough into the pan and bake according to recipe directions.