GLUTEN-FREE SPICED PUMPKIN PIE
Pumpkin puree works as the go-to here, but if craving something different, try a winter squash puree. For the gluten-averse, this pie features a rich, rice-cereal crust. Blind-baking it before filling keeps it crisp. Martha made this recipe on "Martha Bakes" episode 810.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h25m
Yield Makes one 9-inch pie
Number Of Ingredients 10
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
This pie dough comes out tender and flaky and is a wonderful accompaniment to pumpkin filling. There are two secrets to great pie crust. One: Work cold. You want cold flours, cold fats and cold water. Be patient in between steps when you have to refrigerate or freeze here. It's worth the wait. Two: You will see that this recipe is written in ounces. You want 9 ounces of combined flours, 6 ounces of fats and 3 ounces of water. It's a classic 3-2-1 ratio for pie crust. Just like the gluten ones. If you don't have a kitchen scale, you'll want one for this recipe.
Provided by Shauna Ahern
Categories dessert
Time 2h20m
Yield One 9-inch pie crust
Number Of Ingredients 9
Steps:
- Put the sweet rice flour, sorghum flour, corn flour and potato starch in a large bowl and whisk to combine. Add the xanthan gum, guar gum and salt.
- Cube the butter and leaf lard into 1-inch pieces. Lay them gently on the flours. Put the bowl in the freezer for 15 minutes.
- Working quickly, take the bowl out of the freezer. Using a pastry blender or your hands, work the butter and leaf lard into the flours, coating the fat, until the butter and leaf lard are the size of peas. Don't go too far. You still want to see the fats in the flours.
- Pour 3 ounces cold water onto the mixture. Stir gently with your hands. You are looking for the flours and fats to be just wet enough that they stick together when pinched. You might need to add an additional tablespoon or two water, depending on the day. If you add a bit too much water, that's okay. A wet dough is better than a dry dough.
- Bring the dough together into a ball. Gently flatten it into a disc. Wrap it in plastic wrap.
- Refrigerate the dough for at least 1 hour.
- Place the disc of dough between two pieces of plastic wrap (you can also use wax paper or parchment paper). Working from the center outward, gently roll out the dough into a 10-inch circle.
- Remove the top layer of plastic wrap and gently fit the pie dough into a 9-inch pie pan. Settle it in gently. Don't stretch or push it around too much. Remove the second piece of plastic wrap. If the dough breaks, take small pieces of the dough and fill in any holes, smoothing the dough with slightly moistened fingers. Crimp the edges.
- Put the pie pan in the refrigerator for at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Place a buttered piece of foil on the pie dough, nestling it gently against the sides. Fill the foil with dried beans or pie weights.
- Bake the pie dough for about 20 minutes. Remove the beans and aluminum foil and return the pie dough to the oven for an additional 8 minutes.
- You now have a blind-baked pie crust, ready to finish with pumpkin filling.
MARTHA STEWARTS FOOLPROOF PIE CRUST
Make and share this Martha Stewarts Foolproof Pie Crust recipe from Food.com.
Provided by Kaccy G.
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Put the flour, salt and sugar into a food processor and pulse once or twice.
- Add the butter and process until the mixture looks grainy.
- Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
- Decant the loose dough onto a piece of plastic wrap.
- Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
- Split into two pieces and wrap each and chill for at least 4 hours before using.
- Dough can be made ahead for up to one week.
CRISP RICE-ALMOND PIECRUST
The butter, brown sugar, and almonds in this crust make for a really rich flavor -- it tastes like a cookie! Blind-baking before filling keeps it crisp. Use it to whip up our Gluten-Free Spiced Pumpkin Pie. Martha made this recipe on "Martha Bakes" episode 810.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 10m
Yield Makes enough for one 9-inch pie
Number Of Ingredients 5
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.
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