I love to make pie, and it just so happens that my husband loves pie and can't tell any difference between gluten free pie and regular pie. So this time of year I indulge this love of pie and make his favorites. I make pumpkin (on sale at ALDI'S) and pecan (little more than I like to spend but I only make it twice a year once for the holidays and then again for Eric's birthday).
A good gluten free pie crust makes all the difference in the taste of your pie. I stumbled upon this while experimenting with gf dough, and it makes a perfect crust.
1 1/2 cups of Pamela's Baking Mix
1/4 cup shortening (maybe more till you get the consistency you want)
5 tablespoons water (once again maybe more I took the advice of America's test kitchen and added vodka something to do with getting moist without getting soggy)
Mix all of these together in a pie pan. Adding ingredients slowly until you get the consistency you want. There is no need to prebake unless you really want to. If you are making a fruit pie you may want to sprinkle the top with sugar or vanilla sugar (great on blackberry pie).
If you have any tips leave them in the comments section!
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