I love pecan pie! I decided to make one, but first, I had to figure out how to make a gluten free pie crust since I couldn’t find my favorite gluten free pie crust mix in a store where I am now. I decided to use Hodgson’s Mill Gluten Free Baking Mix and this recipe (but you could probably use any gluten free baking mix for this):
Gluten Free Pie Crust Recipe
2 cups gluten free baking mix
1/2 cup butter, chilled and diced
6-8 tablespoons water
Cornstarch
Put the baking mix into a mixing bowl. Using a pastry blender or your fingers if you don’t have a pastry blender, mix in the butter until it is the size of peas. Add water one tablespoon at a time, mixing it in well between each spoonful. When the dough will hold together, gather it together with your hands and knead about four times, and form into a ball.
Prepare to roll it out by laying a piece of plastic wrap (aluminum foil or waxed paper won’t work–the dough will stick to it) on the counter, and sprinkle with cornstarch. Using your hand, rub the corn starch over the entire piece of plastic wrap. Tear off a second piece of plastic wrap the same size as the first one, and lay it on top of the corn starch covered piece. Using your hands, rub the second piece down over the first one, so that it will also be covered with cornstarch. Remove the top piece of plastic wrap and lay it to the side.
Place your ball of pie crust dough on the plastic wrap and flatten it with your hand. Place the second piece of plastic wrap on top, and roll the dough out until it is thin and large enough to fit your pie pan. Remove the top piece of plastic wrap. Carefully pick up the plastic wrap with the dough on it, turn it over and place on top of your pie pan. Remove the plastic wrap from the dough, being careful not to tear it. Once the pie crust is in the pie plate, arrange it and press it down into the pan. Use a knife to trim off excess dough, and use a fork to lightly press the edges to make a pretty edge. Now you are ready to fill it with your pie filling.
Pecan Pie Recipe
I love pecan pie, but I don’t really care for the intense flavor of dark corn syrup. I have been making my pecan pie with this recipe for years.
3/4 cup light corn syrup
1 cup light brown sugar, packed
4 tablespoons butter or margarine, melted
1 teaspoon vanilla
4 eggs
2 cups pecans
Preheat oven to 350°. Put all the ingredients except for the pecans into a medium mixing bowl. Beat with electric mixer until well blended. Stir in pecans. Pour into prepared pie crust. Bake at 350° until pie is set and crust is browned, about 1 hour.
Leave a Reply