Gluten Free Pie Tips and Hints

Tip #1  Gluten Free Crumb Crusts with Cereal! 

Looking for an alternative to "cookie crumb" crusts? I don't always have leftover gluten free cookies to crumble up ( they get eaten to fast!) and the store bought ones are sometimes hard to find. So, what to do? It is so great when the "big" companies come out with new products just for us celiacs. The "Chex" brand of cereal has just launched an entire line of Gluten Free Chex cereals in different flavors. There are some sweetened flavors that would work very well for crumb crusts. I have also used the gluten free cocoa rice krispy cereal that is available in most stores. It takes 1/2 box to make enough crumbs for a 9" pie pan or a 9x13 pan for bars. Every one that tasted the peppermint cream cheese bars I made using the cereal as a crumb base could not believe that it was crushed cereal let alone gluten free!

Tip #2  Better Gluten Free Pie Crusts!

When you make gluten free pie crusts it is important to refrigerate the dough at least 4 hours, preferably over night. This gives the flour a chance to absorb the liquid and become easier to handle. I have kept pie crust dough in my refrigerator for a week and it tasted just fine.

 Tip #3  Make appetizers.

Always keep extra pie crusts in your freezer so you use them as a base for appetizers. Thaw one or two crusts and roll out. Cut with canapé cutters, cookie cutters, or into strips. Bake the cut outs until light golden brown and top with meat, cheese, vegetable spread, seafood dip, anything! Twist the strips around deli meat and bake. These make quick snacks that take no time because you already have the pie dough ready to go.

 Tip #4  Use meringue.

Why not try something different in place of a flour pastry crust for your next pie. Whip up a recipe of meringue and use that for a crust. Fill with pudding, pastry cream or ice cream for a change of pace. Meringue also lasts at room temperature for a while, so you could make the crust in the morning and fill just before serving later that evening.

Tip #5  How about a torte?

Use pie crust to make a light and fluffy fruit torte. Divide two pie crusts into 6 equal pieces. Roll out into a 7" inch circle. Prick, bake and allow to cool. Spread 1/3 cup of sweetened whipped cream with folded fruit between each circle of pastry. Stack them on top of each other ending with the cream. Refrigerate for 2 hours and then serve. A refreshing dessert to have during the summer.

Tip # 6  How about making your own "Hot Pockets"?

Use your pastry dough and roll into circles 4",6" or 8" size. Place pizza fillings, ham and cheese or even leftovers inside the middle. Gently fold over and form a half circle. Place an egg wash or just water on the inside edges of the pastry and press the edges together using a fork to seal.

You can freeze these before you bake them. Place pockets on a cookie sheet and freeze until solid. Pop them into a zip type freezer bag, label and store for up to 4 weeks. When you want to eat one, bake as per the recipe and add 2 to 5 minutes to the baking time. Great to have on hand for a quick lunch!

Tip #7  How to freeze pies.

Pie shells: You can freeze these just like the store bought, either baked or unbaked.

Pie dough: Flatten into a disk, wrap in plastic wrap and place in freezer zip type bags.

Pumpkin Pie: Place a circle of parchment paper over the baked and cooled pie. Wrap in plastic wrap and then in foil or a zip type bag if it will fit. Freeze baked pies only.

Two Crust Fruit Pie:

Baked pies should be wrapped in plastic wrap and then in foil or a zip type bag. Thaw at room temperature for 30 minutes. Heat the oven to 350 degrees and bake for 30 minutes. Allow to cool down for 15 minutes then serve.

Un-baked pies should have extra thickeners added to fruit. When you thaw out a
frozen un-baked pie, the fruit releases a lot of juice and can become soupy. Paint the bottom of your pie crust with apple butter or apricot jam before you add the fruit filling to help seal the crust. Remove from the freezer and place into a pre heated oven. Bake according to the recipe but add an extra 10 to 20 minutes to the time.

Anything that is baked will keep in your freezer for 4 to 6 months.

Anything that is un-baked will keep for about 2 to 3 months.