THAT’S GOOD PIE! These are the golden words every piemaker hopes to hear. When Art of the Pie owner and author of Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life Kate McDermott serves her pies, no one believes they’re gluten-free. Go ahead and taste for yourself.
The flour mixture she uses for her gluten-free pie baking is the culmination of what she’s learned on her six-year journey of adapting to a gluten-free lifestyle. She makes her baking mixture in advance and always has some on hand for those moments when she just has to make pie.
- Make the filling first.
- Use a food processor to make the dough. After rolling out the dough, re-gather and roll out any remaining dough, if needed. (This is a gluten-free pie dough perk.)
Pop the fully constructed pie in the fridge to chill the fats.
- “Cure” the baked pie for up to 1 day. (The crust will hold together better when cut into.)
Kate McDermott's Double-Crusted Pear Pie
- 8 cups pears (skin on—cored, quartered and cut into chunks)
- ½ cup Kate’s Art of the Pie Gluten-Free Flour Blend ((see recipe below))
- ½ cup sugar (plus more for sprinkling)
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- Pinch nutmeg
- ½ teaspoon allspice
- 1 tablespoon apple cider vinegar
- Sweet rice flour (for dusting)
- 2 disks Art of the Pie dough ((see recipe below))
- 2 teaspoons butter (cut into small pieces)
- 1 egg white (beaten with 1 tablespoon water)
- 1 tablespoon sugar (plus more for sprinkling)
- In a large mixing bowl, combine the pears, flour blend, sugar, salt, cinnamon, nutmeg, allspice and vinegar. Mix until almost all surfaces of the pear pieces are coated.
- Place a large piece of plastic wrap on a clean work surface and sprinkle with about 1 tablespoon of sweet rice flour. Place the dough disk on top, sprinkle with more flour and cover with another piece of plastic wrap. Using a rolling pin, roll the dough into a 10-inch circle. Remove the plastic wrap on top of the dough. Flip the dough into a 9-inch pie pan and remove the other piece of plastic. Fit the dough to the pan shape.
- Pour the pear filling into the crust and dot with the butter. Roll out the remaining dough disk and lay over the filling. Trim any excess dough, crimp crust edges together and cut about 6 vents in the top crust. Cover with plastic wrap and chill in the refrigerator for at least 1 hour.
- About 15 minutes before baking, position a rack in the center of the oven and preheat to 425°. Brush the top of the pie with the egg and water mixture and sprinkle with sugar. Bake for 20 minutes, then lower the temperature to 375° and bake for 40 minutes more.
Art of the Pie Dough
- 3½ cups Kate’s Art of the Pie Gluten-Free Flour Blend or your favorite gluten-free flour blend ((see recipe below))
- 1½ teaspoons xanthan gum (optional)
- ½ teaspoon salt
- 8 tablespoons shortening (chilled and cut into 8 pieces)
- 8 tablespoons buttery sticks (such as Earth Balance chilled and cut into small pieces)
- 2 eggs (beaten)
- 2 tablespoons apple cider vinegar
- Chill the work bowl and blade of a food processor. In the food processor, combine the flour blend, xanthan gum (if using), salt, shortening and buttery sticks. Pulse 15 to 20 times.
- Add the beaten eggs and vinegar and pulse about 15 times more. Remove the dough from the work bowl and quickly gather it all together into a ball.
- Divide the dough into two disks and cover each with plastic wrap. Use immediately.
Kate’s Art of the Pie Gluten-Free Flour Blend
- 2¼ cups brown rice flour
- 1 cup gluten-free oat flour
- 1 cup millet flour
- ¾ cup sweet rice flour
- 2/3 cup tapioca flour
- 1/3 cup cornstarch
- ¼ cup potato starch
- Sift each ingredient, then place into the bowl of a standing mixer; mix on low speed until completely incorporated.
- Sift again into an airtight container, date and freeze.