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Pies typically have a pastry crust, but not these. The apple pie, left, has a walnut crust. The bacon-onion-pepper quiche, center, has a rice crust. And a sweet potato top crust covers the chicken-and-root-veggie pot pie at right. (By Kevin G. Gilbert/Staff Photographer / January 15, 2013) |
And if I'm making a pie to give to friends, I might replace gluten-free flour in these recipes with plain, old, all-purpose flour. No big deal.
All of which showed me that, yes, there are decent, gluten-free pie crusts, and they can have flavor.
Chicken-and-root-veggie pot pie
Crust:
1/2 cup flour (see cook's note)
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 1/2 cup cooked, mashed, sweet potato
6 tablespoons butter, melted
1 egg, beaten
Filling:
3 tablespoons olive oil, divided
1 large carrot
1 medium turnip (see cook's note)
1 small kohlrabi (see cook's note)
1/2 medium yellow onion
1 teaspoon fresh rosemary
2 cups cubed, cooked chicken
2 tablespoons flour
1 teaspoon salt
All of which showed me that, yes, there are decent, gluten-free pie crusts, and they can have flavor.
Chicken-and-root-veggie pot pie
Crust:
1/2 cup flour (see cook's note)
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 1/2 cup cooked, mashed, sweet potato
6 tablespoons butter, melted
1 egg, beaten
Filling:
3 tablespoons olive oil, divided
1 large carrot
1 medium turnip (see cook's note)
1 small kohlrabi (see cook's note)
1/2 medium yellow onion
1 teaspoon fresh rosemary
2 cups cubed, cooked chicken
2 tablespoons flour
1 teaspoon salt
