Tag Archives: dairy-free pie

Strawberry-Blueberry Pie

Shauna of Gluten-Free Girl and the Chef announced on Facebook a few days back that it was Pie Day on July 5. We were to have a Pie Party! Who was I to turn down that opportunity? I love pie. All kinds of pie – fruit pies, cream pies, pecan pies – you name it, I’m up for it. I would take pie over cake any day of the week. So I made plans to make pie this past weekend. Besides, I’ve been working to perfect my pie crust recipe, and so what better time than now?

I found some amazing, deliciously ripe strawberries at the farmer’s market on Saturday. Due to the sweltering heat, however, they weren’t going to last. They were “eat-today-or-die” strawberries. I immediately took that as an opportunity to make a pie stuffed with strawberries. I opted to throw some blueberries in the filling as well, as I didn’t have enough strawberries, and besides, red and blue just seemed appropriate for the Independence Day weekend.

After rolling out my pie crust, stuffing the pie with sweetened berries, and successfully topping it with a second crust (not easy to do with a fragile gluten-free crust!), I anxiously waited while the pie bubbled away in the oven. Which also had the unfortunate side effect of heating up the kitchen – it seems that even though our house is pretty efficient, our air conditioning still can’t keep up with a 100-degree day and the oven, once 4 or 5 o’clock rolls around. It was a somewhat sweaty affair by the end. So you see, I made some pretty serious sacrifices, all in the name of pie.

Once the pie cooled, we dug in. It was juicy, with a crisp, flaky crust. The verdict? Definitely tasty enough to consider a success. However, I’m still tweaking that pie crust recipe – I am considering omitting brown rice flour and using another flour next time. The crust still seems gritty in texture to me. Otherwise, I’m pretty happy with it. It rolls out nicely and with a bit of help from some egg wash, browns well. As for the filling, I think I cut the sugar back a bit too much, but it did make for a lighter dessert. Next time, however, I think another 1/4 cup of coconut palm sugar would do the trick. Regardless, I was happy to enjoy another piece the following evening. And I’m half-wishing I had a slice right about now, as a mid-morning snack. Because after all, it’s pie.

Strawberry-Blueberry Pie (Gluten-Free, Dairy-Free)

Pie Crust (adapted from Simply Sugar and Gluten-Free)

1 c brown rice flour (considering using millet flour next time, or a mix of different flours)

1/2 c sorghum flour

1/2 c potato starch

3 T sweet white rice flour

1/2 t fine sea salt

7 T palm shortening, placed in freezer for about 20 minutes to harden

1 cold large egg

2 T apple cider vinegar

2 T agave nectar

1/4 c ice water

Heat oven to 425 degrees.

Whisk together rice flour, sorghum flour, potato starch, sweet white rice flour, and salt. Remove the shortening from the freezer and dice into small pieces. Place it evenly around the flour, and with a pastry blender, a fork, or your hands, mix until the flour has a mealy texture and the largest pieces of shortening are the size of small peas.

Lightly beat the egg in a small bowl. Add the vinegar and agave to the egg and beat well. Pour egg mix into the flour mix and stir until just incorporated. Next, drizzle some of the water over the flour mixture and stir in, just until the dough starts to come together. Add more water as you need, but don’t make the dough too wet. It should look “shaggy”. Push the dough together with your hands and place on a large piece of plastic wrap. Shape the dough into a ball, and flatten with your hands. Wrap the plastic wrap around the dough and place in refrigerator for 45 minutes to 1 hour, or up to overnight.

If it’s been several hours since your dough was placed in the refrigerator, allow it to sit out on the counter for 15-20 minutes before working it. Otherwise, place a handful of the dough between 2 sheets of plastic wrap (tape bottom piece to the counter for easy rolling) and roll out in a large circle about 1/8 inch thick. (You can store the rest in the refrigerator while you work on the dough piece by piece) If the plastic gets wrinkles in it, you can pull it up from the dough and lay it back down to keep rolling.

Peel top piece of plastic wrap from dough, and un-tape the bottom piece from counter. Place 8-inch pie pan upside-down on top of dough, and lifting from underneath the bottom piece of plastic wrap, quickly flip the dough and pie pan simultaneously so that the pie crust is now laying on top of the pan, right-side up. Press the dough down into the pan, and carefully peel away the plastic wrap. Pinch away the excess pie crust. You should have enough to roll out another, slightly smaller, circle using the same technique.

Filling

1 lb strawberries, hulled and cut in half

1 lb blueberries

1/4 c coconut palm sugar (considering doubling next time)

1/2 c potato starch

2 T lemon juice (or juice from 1 lemon)

2 t lemon zest (or zest from 1 lemon)

1 vanilla bean, seeds scraped

Combine filling ingredients together in a medium bowl. Fill bottom pie crust with filling. Place second crust on top, and crimp around edges to seal. Cut holes in center to vent.

1 egg +2 T water, whisked (for egg wash)

Brush crust with egg wash. Bake at 425 degrees for 35 minutes or until crust is browned and berries are bubbling. Remove from oven and allow to cool for 30 minutes before slicing. Serves 8.

This post is linked to Real Food Weekly at The W.H.O.L.E. Gang.

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Filed under Baked goods, Dairy-Free, Desserts, Gluten-Free

Daring Bakers: Peach and Kumquat Crostata (Gluten-Free, Dairy-Free)

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

I was unaware whether I had ever actually eaten a crostata before. Simona explained that a crostata was an Italian tart made with pasta frolla, a shortbread crust made with flour, sugar, butter, and eggs. It could be filled with preserves, cream, fresh fruit, ricotta, or a variety of other ingredients. As I am a lover of all things pie and tart-related, this sounded like a delicious challenge, especially since I wanted to make one that was still delicious, without wheat flour, sugar, or butter!

But then reality set in – when would I make such a dessert? For some of you that might follow me on FaceBook or know me, I recently switched jobs, and so I’ve been filling my days learning a new commute (this commute is longer than my old one), a new way of doing things, and trying to catch up on rest whenever I can. Oh, and that little thing called Thanksgiving was a big event as well – it always is. Not that I’m complaining. I love my new job, and it’s a great opportunity for me. And I very much love Thanksgiving. It’s one of my favorite holidays. Nevertheless, this has left little time for kitchen play lately, so I opted to have my crostata do double-duty, and I would serve it alongside the traditional pies for Thanksgiving dinner. Little did I know that it would ultimately steal the show.

If you recall, I preserved a great deal of peaches during the summer. I opted to use my preserves for this crostata. I ended up needing more preserves than I had, however, so I grabbed the only other preserves I had in the house – some no-sugar-added kumquat preserves. I opted to stir spoonfuls of the kumquat preserves in with the peach preserves, and the result was more than I’d hoped for. Along with a lovely dairy-free, gluten-free crust that was tender and delicious, the resulting tart brightened your tastebuds and was a pleasant, lighter end to a large Thanksgiving meal. And without refined sugar, it was a bit easier for those diabetics in my family to have their cake pie and eat it too! (Ha ha, I crack myself up!)

I can see other fruit crostatas in our near future. I still have blueberries frozen from the summer, and I have more peaches (not preserves) frozen as well. And next summer, these crostatas will appear in full force, I do believe! This crostata was well-praised by my family for Thanksgiving, so I imagine it would be welcomed anytime.

Peach and Kumquat Crostata

1 recipe gluten-free, dairy-free pie crust (recipe below)

2 c peach preserves (I made my own, refined sugar-free)

1/2 c kumquat preserves (you can substitute orange marmalade)

1 egg, beaten

Preheat oven to 375 degrees. Prepare pie crust and roll out to fit into an 11-inch tart pan with a removable bottom. (If no tart pan, you can also use a pie pan or regular tart pan, but the tart pan I bought was relatively inexpensive.) Press dough into pan as needed, and prick bottom with a fork. Combine preserves in a bowl, and spread out onto the crust evenly. With scraps of pie crust dough, roll out and make cut outs or cut into lattice strips, and lay over filling. Brush crust with beaten egg. Bake in the oven for 20-25 minutes or until crust is golden brown and fruit is bubbly. Remove and allow to cool completely before removing from pan and cutting. (Cutting when warm will not allow the pectin in the fruit to “set up” and your filling will be more likely to ooze out.)

Gluten-Free, Dairy-Free Pie Crust, adapted from Simply Sugar and Gluten-Free

1 c white rice flour

1/2 c sorghum flour

1/2 c potato starch

3 T sweet white rice flour

1/3 t fine sea salt

7 T palm shortening, placed in freezer for about 20 minutes to harden

1 cold large egg

2 T apple cider vinegar

1 T agave nectar

1/4 c ice water

Whisk together rice flour, sorghum flour, potato starch, sweet white rice flour, and salt. Remove the shortening from the freezer and dice into small pieces. Place it evenly around the flour, and with a pastry blender, a fork, or your hands, mix until the flour has a mealy texture and the largest pieces of shortening are the size of small peas.

Lightly beat the egg in a small bowl. Add the vinegar and agave to the egg and beat well. Pour egg mix into the flour mix and stir until just incorporated. Next, drizzle some of the water over the flour mixture and stir in, just until the dough starts to come together. Add more water as you need, but don’t make the dough too wet. It should look “shaggy”. Push the dough together with your hands and place on a large piece of parchment paper. Shape the dough into a ball, and flatten into a disc with your hands. Wrap the parchment paper around the dough and place in a zip-top bag and refrigerate for 45 minutes to 1 hour, or up to overnight.

If it’s been several hours since your dough was placed in the refrigerator, allow it to sit out on the counter for 15-20 minutes before working it. Otherwise, place between 2 sheets of parchment paper and roll out in a large circle about 1/8 inch thick. If the paper gets wrinkles in it, pull it up and place it back down again and keep rolling. If it cracks, wet your finger and repair the crack.

A trick to put your dough into the pie pan or tart pan – peel the top piece of parchment paper off of the dough, and turn the pan upside-down and place it over the pie dough. Slide your hand underneath the dough and the parchment paper, and place your other hand on top of the pie pan, and quickly flip the pan, dough, and parchment paper over all in one motion. Then, press the dough in a bit into the pan, and slowly and carefully remove the parchment paper. If the dough tears, repair it with your fingers. Once the paper is removed, you can finish pressing the dough into your pan as needed.

 

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Filed under Baked goods, Dairy-Free, Desserts, Gluten-Free, Vegetarian