I hosted book club this past week and went all out, with the help of the boyfriend. The Sweetness at the Bottom of the Pie is a (murder) mystery book that takes place in England. The main character is a precocious 11 year old girl who highhandedly solves a murder that takes place in her family’s cucumber patch. In addition to my typical party dishes (veggie tray, chips and taco dip, cheese and gluten free crackers), I made little cucumber cracker sandwiches, Earl Grey cupcakes, and a custard pie (which happened to be in the story).
I had never made a gluten-free pie crust before that wasn’t made out of crushed cookies! There’s a first time for everything, and there will definitely be a next 🙂
I took the crust recipe from here, and it worked out well. The custard put into it was not my favorite, but I will use this pie crust in the future… perhaps for a delicious quiche!
1/3 c brown rice flour
1/3 c tapioca flour
1/3 c potato starch
1 Tablespoon corn starch
2 teaspoons sugar
1/2 teaspoon baking powder
1 1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup cold butter
1 large egg
1/2 teaspoon apple cider vinegar
Sift together the dry ingredients. Using a fork or pastry cutter, cut the cold butter into the dry ingredients until it is incorporated. Beat the egg and vinegar together, and then stir into the butter and flour mixture.
Roll the dough into a ball with your hands. Add extra rice flour if it is too sticky. Roll the dough out between two pieces of wax paper. It should be about 1 or 2 inches bigger than your pie plate.
Peel one side of the wax paper off and put it dough side down onto the pie plate. Once the dough is situated on the plate, peel the other piece of wax paper off using both hands. Trim the excess dough or crimp it. Fill with your filling and bake as your pie recipe calls for.
If the recipe calls for a baked pie shell, prick the dough with a fork and bake at 350 degrees F. for 10 to 12 minutes. Cool before filling.