Gluten-Free Pumpkin Pie

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Gluten Free Flaky Pastry
Combine in a large bowl:1 1/2 cups rice flour1/2 cup potato starch flour1/4 cup tapioca starch   (Maysubstitute 2 1/4 c GF flour mix for all three flours)1 tsp salt1 Tblsp sugar1 tsp xanthan gumCut in: 3/4 cup shortening (I used Crisco)Blend together and stir into flourmix:1 egg, slightly beaten, 2 Tblspvinegar, 2 Tblsp cold waterKnead the mixture into one or twoballs. This is enough dough to make a 2 crust pie, two small piesor one large pie. Directions:Refrigerate the dough for at least 20minutes if you would like to roll it out. Roll between two pieces ofplastic wrap. Remove one piece of plastic, flip it onto a pie plateand remove the other. Or press the mixture into the pan with yourfingers as I did in the picture. The dough does not need to bechilled when doing it this way. Start with a ball of dough and startpressing it down from the middle out. As you need more dough you cankeep adding some in. Try to keep the depth fairly uniform.Crust can be baked at 450 degrees for10-12 minutes and filled later or fill while raw and bake.

Cut in shortening until it looks like crumbs

See my fingerprints? SO WHAT? You'll fill it full of pumpkin anyway!!!

EXTRA TIP: If you make one largepie like I do you will have a little extra dough. You can either useit up by crumbling it on top of a pie (I do this for apple), or useit up by making it into some cookies. I roll it out on some wax paperinto a long shape, butter it and sprinkle it with cinnamon and brownsugar. Using the wax paper, roll it up the long way and cut intopieces. Bake until golden. (This is what my mom always did…I likedit better than the pie!!)






Pumpkin PieMix in order: 2 eggs, 1 can (15 oz)pumpkin, ¾ cup sugar½ tsp salt, 1 tsp cinnamon, ½ tspground ginger, ¼ tsp ground cloves, ½ tsp ground nutmeg (maysubstitute 2 ¼ tsp pumpkin pie spice for all of the spices)1 tall can (12 oz) evaporated milkPour into unbaked pie crust. Bake at425 degrees for 15 minutes, reduce heat and bake at 350 degrees for45 minutes or until knife in center comes out clean.
This is a delicious, flaky crust. Thepumpkin filling is my grandmother's recipe. It used to say 16 oz canof pumpkin and 13 oz can of milk, but I had to change it to 15 and 12 oz. At least all of the foodmanufactures have ganged up to wreck our recipes! They take an ouncehere and there and hope we don't notice. I bought a metal ring at anAmish store that keeps the outer edge of the crust from browning toomuch. I used to put foil around there.

Metal pie crust shield, or use foil.

It keeps the edges from getting too brown. A knife inserted in the center will come out clean when it is done.