Gluten Free Pie Dough Martha Stewart Recipes

GLUTEN-FREE SPICED PUMPKIN PIE

Steps:

• Preheat oven to 375 degrees. Press crust mixture evenly into bottom and up sides of a 9-inch pie dish. Bake until golden brown, about 12 minutes. Let cool completely on a wire rack. Reduce temperature to 325 degrees.
• In a medium bowl, whisk together pumpkin puree and eggs. In another bowl, stir together sugar, cornstarch, salt, and spices; whisk in pumpkin mixture. Whisk in milk.
• Place pie dish on a rimmed baking sheet. Pour filling into crust and bake until filling is just set, 50 to 55 minutes. Let cool completely on a wire rack. Serve room temperature or chilled. Pie can be stored in refrigerator up to 2 days.

GLUTEN-FREE PIE DOUGH

Steps:

• In a food processor, pulse flour and salt until combined. Add butter and pulse until mixture resembles fine meal, with no large pieces of butter remaining. Add egg and 2 tablespoons ice water, then pulse until well combined and dough holds together when squeezed, 1 minute. If necessary, add up to 2 tablespoons more ice water, 1 tablespoon at a time.

CRISP RICE-ALMOND PIECRUST

Steps:

• Pulse cereal and almonds in a food processor until finely ground. Add butter, sugar, and salt; pulse until combined. Use immediately.

GLUTEN-FREE PIE DOUGH - MARTHA STEWART

Steps:

• In a food processor, pulse flour and salt until combined.
• Add butter and pulse until mixture resembles fine meal, with no large pieces of butter remaining.
• Add egg and 2 tablespoons ice water, then pulse until well combined and dough holds together when squeezed, 1 minute.
• If necessary, add up to 2 tablespoons more ice water, 1 tablespoon at a time.