The HARDEST thing I have found to make is pie crust. Well, and that is actually good. This recent recipe from Paleo Running Momma I modified to fit my family and I's dietary needs a little more so I've included my recipe below.
I made chicken pot pie using chicken that I baked and cubed as well as root veggies like turnips and my fave peas and green beans!
Gluten free, especially grain free, dough can be really tricky to roll out. the best way I've learned over the years is to place the dough between two pieces of plastic saran wrap to roll it out. Then DO NOT lift it off the saran wrap, but either flip the pie dish or flip the dough onto the dish, then peel the saran wrap off.
Here's one more thing...it's not going to be fancy and perfect. You will probably need to use your hands to move the crust around in the dish a bit.
Do the same thing with the TOP of the pie. This dough is more wet than regular pie crust so you can use your fingers to gently press the edges onto the dish and create a beautiful edge!
INGREDIENTS:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 1/4 cups tapioca flour/arrowroot starch
- 1 tsp salt
- 1 1/2 stick earth balance vegan butter, cut into small cubes (cold)
- 1/2 cup aquafaba (chickpea brine)
In a food processor combine all the "flours" and pulse to mix. Add cubes of earth balance vegan butter and pulse again until it resembles a sand like texture. Then, add aquafaba and mix until dough starts to form.
Separate into 2 disks and wrap tightly in plastic wrap and set in refrigerator for 30 minutes while you are prepping the inside of your pie.
To cook: Preheat oven to 400 degrees.
Place bottom pie crust down first using the method above (rolling between two sheets of saran wrap, I personally do not like using parchment paper). Using a fork poke small holes in the bottom crust and prebake for about 10-12 minutes.
Add filling of your choice, then place crust on top. Cut small slits to let steam escape and cook for another 30 minutes.
