I am the Gluten Free Expert for Answers.com’s Gluten Free Category. I develop gluten free recipes and write gluten-free articles for them. Today, they published my new Mini Gluten Free Pie Crust Recipe that turned out so amazing, that I had to share it with you! See the link below.
UPDATE: SINCE I LEFT ANSWERS.COM, THEY HAVE REMOVED SEVERAL PAGES FROM THEIR SITE WHILE THEY DEVELOP A NEW FOOD/RECIPE SITE. YOU WILL FIND A FULL FLAKY PIE CRUST RECIPE HERE.
I usually use superfine rice flour for pie crusts these days because it handles much like gluten dough. However, in today’s gluten free gluten free pie crust recipe, I used sweet rice flour. I also experimented using less xanthan gum than I usually use. Because sweet rice flour is a bit starchier than regular rice flour, I cut back on the starch considerably. Also, it dawned on me that because tapioca flour/starch is a bit chewy, why would I want it in pie dough? We all want flaky crust and cornstarch is known for making things crispy. So, I used potato starch and cornstarch instead of potato and tapioca starch, like I normally do.
A gluten free chef once told me that shortening makes things flaky, and butter provides flavor. However, I used all butter in this pie crust. Along with the other changes, it was the flakiest crust I have ever made! Every time I picked it up with pot holders, though, the crust would fall off a bit. So, I increased the xanthan gum by 1/2 teaspoon in the below recipe. You’re welcome to decrease it by the same amount if you don’t mind that happening.
I used this crust to make a gluten free chicken pot pie recipe. I have made two different versions for the filling. Here is the other one on this site: Gluten Free Chicken Pot Pie and then there’s the below version.
1 recipe Gluten Free Pie Crust (see above link “here” in the intro paragraph) and make the following exception in the chicken pot recipe:
To Make the CHicken Pot Pie Filling:
Melt the butter in a large, heavy skillet over medium to medium-high heat.o a deep skillet and allow it to melt over medium heat. Add the carrots and saute them for about 8 minutes. Add the potatoes, onion, celery, bell pepper, and garlic; saute for 8 additional minutes.
Add the chopped carrots and saute them until slightly tender, 8 – 10 minutes. Add the potatoes, onion, celery, bell pepper, and garlic; and saute for 8 additional minutes.
Add the potatoes, onion, celery, bell pepper, and garlic. Saute until the onion is translucent, 7 – 8 minutes.
Preheat a separate oiled skillet over medium-high heat. Add chicken and brown on both sides.
Transfer the chicken to the skillet containing the sauteed vegetables and stir to combine. Add the chicken to the vegetable mixture and stir. Add the flour and stir to distribute the flour throughout the mixture. Increase the heat to medium-high. Add the chicken broth, milk, Worcestershire sauce, and brown sugar; and stir until it thickens, about 2 minutes. Add salt and pepper to taste, and set the mixture aside.
Sprinkle the flour on top of it all and stir to combine.
Increase the heat to medium-high and immediately pour in the broth, milk, Worcestershire sauce, and brown sugar. Stin until the sugar melts and the sauce thickens, 1 – 3 minutes.
Season with salt and pepper, to taste. Set the filling aside.
Make the pie crust dough as instructed in the above link, but distribute it in four mini, 4-inch pie tins. Make the bottom crusts a bit larger than the tops.
Bake in a preheated 350ºF oven for 30 minutes, turning the baking sheet around halfway through baking to allow for even browning. At the same time, baste the top of the dough, not the edges, with 1 teaspoon melted butter. If the edges brown too quickly, cover with aluminum foil or a silicone pie ring.