Vegetarian: Gluten-Free Pie Pastry for Savory Pies

Though the word “pies” is naturally associated with desserts featuring crust filled with some fruit, cream, or other sweetened ingredients, there are many mouthwatering savory pies that can be served as appetizers or a main meal. In fact, Greg Henry loves the diversity of savory pies so much, he wrote the tasty, belly-warming cookbook Savory Pies. This isn’t a vegetarian-only book, but it does feature a lovely selection of veg-friendly savory pie recipes. Henry even includes a gluten-free pie pastry recipe that we can’t get enough of. Fill it with your favorite vegetarian ingredients. Use it for a standard pot pie or use it for hand pies.
Though the word “pies” is naturally associated with desserts featuring crust filled with some fruit, cream, or other sweetened ingredients, there are many mouthwatering savory pies that can be served as appetizers or a main meal. In fact, Greg Henry loves the diversity of savory pies so much, he wrote the tasty, belly-warming cookbook Savory Pies. This isn’t a vegetarian-only book, but it does feature a lovely selection of veg-friendly savory pie recipes. Henry even includes a gluten-free pie pastry recipe that we can’t get enough of. Fill it with your favorite vegetarian ingredients. Use it for a standard pot pie or use it for hand pies.

Gluten-Free Pie Pastry

Recipe from Savory Pies by Greg Henry

Yields 2 (8-inch) pie crusts or 1 (8- to 10-inch) double-crust shell

Ingredients:

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• 2 cups millet flour

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• 1/4 cup tapioca flour

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• 1/4 cup potato starch, plus more as needed

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• 1 teaspoon salt

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• 2 teaspoons lemon juice or white vinegar

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• 2 sticks (1 cup) very cold European-style unsalted butter, cut into 1/2-inch dice

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• 1 egg, lightly beaten

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• 2 tablespoons water, or more as needed

Directions:

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1. In the bowl of a food processor, pulse the flours, potato starch and salt 5 to 6 times until well combined.

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2. Add lemon juice or vinegar and butter. Process 6 to 8 seconds until crumbly and coarse, with various-size chunks of butter visible throughout.

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3. Add egg and 2 tablespoons water. Run machine until the dough comes together and begins to pull away cleanly from the sides of the bowl, 15 to 20 seconds. Add water as needed.

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4. On a work surface lightly floured with potato starch, gently knead the dough 2 to 3 times. If it seems sticky, sprinkle in a few teaspoons of potato starch and give it a couple more quick, gentle kneads.

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5. Divide in half and shape into 2 discs about 5 inches in diameter and 3/4-inch thick.

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6. Wrap in plastic and refrigerate for at least 1 hour or up to 2 days, or freeze for up to 1 month.

More gluten-free recipes!