WHERE TO BUY GLUTEN FREE PIE RECIPES

Steps:

• 1.    Preheat oven to 350°F. Place a baking sheet on the rack in the center of oven. 2.    For the pie crust: In a medium mixing bowl, combine flour, salt, and xanthan gum. To measure the flour, spoon the flour into your measuring cup. Do not scoop the flour and starches with your measuring cup. 3.    With a pastry cutter, cut butter into flour mixture until the butter is small, no larger than the size of a pea. 4.    Add milk and combine. Use your hands to work the milk into the dough. Add additional milk if needed. 5.    Knead dough until it comes together. Form a ball with the dough. 6.    Place the dough ball onto a large piece of parchment paper and shape into a disc. Cover with a second piece of parchment and roll out into a 10-inch circle. 7.    Peel the top piece of parchment paper off, and invert into a greased pie pan. Flute the edges. Use your fingers to repair any tears in the crust, if needed. 8.    For the pumpkin pie filling: In a large mixing bowl, blend all pumpkin pie filling ingredients together with an electric mixer until no lumps remain. 9.    Pour filling into crust and lightly tap on the counter to remove any air bubbles. 10. Cover the top of the pie with aluminum foil, to prevent the top from browning too soon. 11. Place pie on the baking sheet and bake for 55-65 minutes until the center is firm, removing the foil after 30 minutes to allow the top to brown. 12. Remove the pie from the oven and cool completely before cutting.

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.