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Gluten Free Pie Crust

I have two pie crusts that I had in mind to try since becoming Gluten Free.  I like the Whole Foods pie crust, but that store is an hour away and just is not reasonable for every day.  First up is a recipe that I have been using since I was able to consume wheat flour.  It is a Martha Stewart recipe that I tweaked.  She uses all butter, I like to use half butter, half Crisco. It turns out to be not only gluten free but a gluten free egg free pie crust.  It is simply perfect for when I need to make something allergy friendly for various events.  I am always volunteering to do the allergy items because...well....I have a passion for folks who have to do without.  Makes me think of my daughter.

Up to this point did not have much luck with gluten free pie crust recipes.  For the most part, the pie crust recipes I tried  did not result in an edible crust (the exposed part) once baked. I do not blame the recipe though, it could be the baker!!  :-D. I am fairly new at being gluten free and was not sure it could be any other way.

So what was on my wish list for the perfect gluten free pie crust?  The crust has to hold together yet be tender at the same time.  It should not taste like a cookie dough either although I think this would have its place in the world.  I guess that it seems like I'm asking too much but that is what I was hoping for in trying out this old recipe in a gluten free style.

So I finally did it!!! I finally baked a crust that worked for us.  This recipe was really good.  Really really good. I was so excited!!!  It held up under the wet pumpkin bottom and you were actually able to EAT the RIM!!!  Two thumbs up!


2 1/2 cups Flour Blend **
1 teaspoon Salt
1 teaspoon Sugar
1/2 cup unsalted Butter
1/2 cup Shortening
1/2 cup ice COLD Water

  • Put the flour, salt and sugar into food processor and pulse once or twice.
  • Add the butter and shortening and process until the mixture looks sandy or the size of pea gravel.
  • Slowly, while pulsing, add the water until the dough all pulls together to form a ball inside your processor.
  • Divide dough in half.  Place dough on a surface lined with parchment paper or on a Silicone mat.
  • Lightly flour the top and roll out making tiny turns as you roll to form a circle.
  • Use Mat/paper to transport crust to glass pie plate. Gently settle crust into the pie plate.  I was able to simple turn my pie plate upside down over the crust and then turn the whole crust/pate over upright and peel off the paper/mat.
  • Place pie plate into freezer or refrigerator to chill.  
** I used 1 cup Sorghum and 1 1/2 cups of the Udi's Bread flour blend which is 2 cups Tapioca, 1 cup SF Brown Rice Flour and 1/2 cup Potato Starch.  Don't Forget the 1 teaspoon Xanthan Gum!!!**
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Quick and Easy Gluten Free Chicken Spaghetti Dinner

When my brother first tried this dish, he went right over to his place and bragged about it to his friends. He was telling them how creative I am.  Well I wish that were the case but I first tried this dish at a Church dinner.  I noticed that my son enjoyed it and he is just so incredibly picky that I thought to myself, "I must try it gluten free".  It makes a generous sized casserole and results in plenty of leftovers.  At least it does for my family.


3 to 4 chicken pieces
Water to cover
1 Herb Ox Bouillon Cube
1 (18 ounce) can Progresso cream of mushroom soup
1  cup Sharp Cheddar Cheese
1 (16 ounce) can Rotel Tomatoes (drained)
1 small Onion, finely diced (1/4 cup)
1 small Pepper, finely diced (1/4 cup) ~ Optional
1 (12 ounce) package spaghetti noodles
1 cups Reserved Chicken Broth From Pot
1 teaspoon Mrs. Dash
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste

*1 cup Additional Grated Sharp Cheddar Cheese (for topping if desired)*

  • Place a large pot of water on to boil. 
  • Add chicken pieces into the pot and cook until done, approximately 35 to 40 minutes. Internal temperature of chicken should be 165 degrees. 
  • Remove 1 cup of stock and add Bouillon Cube. Keep the remaining stock on simmer.
  • Making sure chicken is cool enough to handle, pick out the meat to make two full cups of meat. 
  • Add broken spaghetti into the chicken broth and simmer until al dente. Do not overcook, especially with GF pasta. 
  • When spaghetti is cooked, drain out broth.
  • Combine with remaining ingredients (including 1 cup stock) and 1 cup sharp cheddar.
  • Bake at 350 degrees for 35 to 45 minutes.
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Italian Almond Cookies

This year was our first ever Gluten Free Christmas here at our household.  When considering cookies for this occasion, instead of trying to re-invent the wheel, I decided to search out cookies that were already gluten free (not requiring flour).  This Italian Almond cookie topped my list.  Why, well because my side of the family is Italian of course!! :-).  I was not sure how well this cookie would go over though and a bit nervous making them.  I was pleased to see my son sneak one off of the tray I was getting ready to photograph for this post.  I giggle just thinking back about it.  He says, "Mom these are good."  Yay!



I have heard folks put almond slivers in them, roll them or top them in ground almonds.  It makes for a really nice touch.  And then I seen a recipe over at GF Homemaker that adds Cherries.  I tried that too, very good!!!

2 1/4 cups Whole Almonds
2/3 cup Sugar
2 large eggs
1 teaspoon baking soda
1/3 cup Butter, room temperature
1/4 teaspoon Salt
1/2 teaspoon Almond Extract
1/2 teaspoon Vanilla Extract


  • Combine almonds and sugar in a food processor.  
  • Pulse and puree until you achieve a fine powder (just before butter).
  • Add eggs to mixing bowl and beat until fluffy.
  • Add almond/sugar puree, soda, butter, salt and extracts.  Mix until incorporated
  • Scoop dough out in tablespoon or cookie scoop measure ont baking sheet leaving 1 to 1-1/2 inches apart.
  • Bake at 350 degrees for 15 minutes.
  • Cookies will achieve a thin wafer 2 inches in diameter that is surprisingly chewy yet crispy.  


Later on, I added 1 cup of flour and 1 teaspoon of Xanthan Gum so I could achieve a puffier cookie.  Any old flour blend will do.  It takes from the pure almond flavor of the original but a softer cookie results.  Noticed I tried adding dried cherries in this softer cookie.

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Gluten Free Wedding Cookies - Snowball Cookies - Mexican Wedding Cake Cookies

I just bit into the best tasting cookie I ever ate. It has been so long since I ate one of these cookies, I almost forgot just how much I enjoy them.  I can recall the very first time I ever bit into this type of cookie.  It was being called a Wedding Ball by its creator.  I had never even seen this sort of cookie before. It exploaded in my mouth then melted away. The lingering taste of butter and pecans remained leaving me thinking I just ate a tiny piece of heaven.  No doubt, it is my all time favorite cookie.

I have since come to learn that this type of cookie goes by many names.  Wedding Cakes, Wedding Balls, Mexican Wedding Cookies, Russian Tea cakes, snow balls.  I believe the list goes on and on. 

The recipe I am using here is the recipe I used way back when, before we were Gluten Free.  I have made them gluten free by simply using a gluten free flour blend and some Xanthan Gum.  The remaining ingredients remained the same and the cookies turned out just fine FABULOUS.



1 cup Butter, room temperature
1/2 cup Powdered Sugar
2 teaspoons Vanilla
1/4 teaspoon Salt
2 cups Flour
   (1 c sorghum, 1/2 cup Tapioca, 1/2 SF Brown Rice & 1 teaspoon Xanthan Gum)
1 cup chopped Pecans

1 cup Powdered Sugar (to roll cookies in)

  • Add Butter, Sugar, Vanilla and Salt to mixing bowl.  
  • Whip for several minutes until throughly incorporated.
  • Add Pecans and Flour and beat for a minute more.  You may need to hand mix to fully incorporate.
  • Using a tablespoon or a cooking scoop, scoop out dough and roll into a ball (like you are rolling meatballs).
  • Place directly on baking sheet and cook at 350 degrees for 8to 10 minutes.  Cookies will not turn brown, just brown slightly on the bottom.  (Cookies should keep their round shape.)
  • Remove from oven and roll in powdered sugar as soon as you can handle them.  (Use caution when rolling in brown sugar. If you squeeze them too hard they will crumble. This improves while cooling but then the sugar wont stick.)
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Lemon Meringue Cookies

I had a few leftover ingredients from my various experiments and needed a quick dessert idea.  I have seen this done as a flat cookie before and had it in mind to try this for quite some time now but it seemed like too much trouble. It is a bit much to do considering the three different components.  But I had the sugar cookie dough in the fridge, same with the curd.  But it could just as easily be done with store bought cookie dough and jarred lemon curd. 


1 Batch of Sugar Cookie Dough
1 Batch of Filling from Lemon Cake Recipe
1 Batch of Meringue

Sugar Cookie Dough:
21 ounce Vanilla Cake Mix (I used this because I had tons of it)
1/4 cup Additional Flour Blend
1 cup Butter flavored Crisco
1/2 cup Butter Flavored Shortening
1/4 cup Sugar
2 Whole Eggs
1 Egg Yolk
1 teaspoon Vanilla
1 teaspoon Baking Powder
1/2 teaspoon Salt

Lemon Filling:
3/4 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup cold water
2 egg yolks, slightly beaten
1 teaspoon grated lemon peel
Juice of medium lemon
1 tablespoon butter or margarine

Meringue:
3 Eggs
1/4 teaspoon Cream of Tartar
1/4 cup Sugar

  • Preheat oven to 350 degrees.
  • First make Lemon Curd.  In a small saucepan, combine sugar, cornstarch and salt. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly; until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Chill in refrigerator until ready to use. You, of course, could use prepared store bought filling as well.
  • Add cookie dough ingredients in a mixing bowl and blend until well combined.  Press unbaked cookie dough into small sized cupcake pan leaving space to form a pie crust.
  • Spoon cooked and cooled Lemon Curd filling into mini pie crusts.
  • Place meringue ingredients into mixing bowl and beat to firm stiff peaks.  Place meringue into piping bag.  Swirl over top to cover Meringue.
  • Bake at 350 degrees for 10 - 13 minutes.


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Menu Plan Monday: Week of December 20th, 2010

I took a lot of care and time putting this plan together.  Why you ask? It is Christmas week and my children are home from school the whole week.  Im actually nervous about this.  I want them to look back on Christmas and remember a nice time.  My plan is to have a Christmas themed craft or activity each day leading up to Christmas.  If you look at my plan, you will notice that I have a lot of cookies planned.  The craziest part of having all these cookies to eat is that we really don't eat many cookies. LOL.  But growing up, we always had the variety of cookies and I want to pass that onto my kids.

I once had a beautiful experience involving Christmas cookies. A neighbor I was not entirely familiar with knocked on my door and handed me a tin full of cookies.  We were so pleased and honored that they even thought of us.  It really made the holiday magical.  We were NOT reluctant to eat the cookies either ~ lol.  Turned out to be the best cookies we ever ate!!!  I bought a pack of tins and I think I'll pass this nice deed forward.


Monday, December 20th, 2010
Dinner: Salisbury Steaks, Mashed Potatoes, veggie.

Activity: Making Cinnamon Ornaments, Roll Out Sugar Cookies and possibly an outdoor activity.


Tuesday, December 21st, 2010
Dinner: Chicken Cutlets, Wild Rice, Green Beans.

Activity: Making Reindeer Shirts, Italian Almond Cookies & Wedding Balls


Wednesday, December 22nd, 2010
Dinner: Mozzarella and Roasted Garlic Chicken Sausages, Parsley Potatoes, veggie.

Activity: Making Flour-less Peanut butter Cookies, Chewy Chocolate Fudge Cookies & Recycled Magazine Bows using gift wrap scraps.


Thursday, December 23rd, 2010
Dinner: Chicken Spaghetti, tossed salad

Activity: Making Gingerbread House Pieces to assemble tomorrow.


Friday (Christmas Eve), December 24th, 2010
Breakfast:
Lynn's Egg Cups
Hash Brown Casserole
Pumpkin Muffins with Cream Cheese Frosting

Dinner:
Steak
Potato Galette


Saturday (Christmas Day), December 25th, 2010
Breakfast:
Scrambled Eggs
Hash Brown Casserole
Sliced Ham
fresh biscuits

Lunch:
Ham and Cheese Sandwiches
Cole Slaw

Dinner:
Turkey
Stuffing
Mashed Potatoes
Veggie
Pumpkin Pie


Sunday, December 26th, 2010
Leftovers
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Menu Plan Monday: Week of December 13th, 2010


I'm late, I'm late...for a very important date!  I'm late, I'm late, I'm late, I'm late, I'm late.  LOL.  I had this post typed up on Sunday and got so busy Monday I forgot to post it.  I still need to look at my plan on the fridge though or I wont follow it and nobody will get fead!!!

Cookies for the hubs Christmas party I think will be those naturally gluten free cookies like peanut butter and oatmeal which I use oatmeal flour as the flour.


Tuesday:
Dinner with my Mommies group.  I am going to serve the family:
Hamburgers with Home Made Hamburger Buns, Steak Fries and Broccoli

Wednesday:
I am going to have lunch with my husband at his work.  It will be their department Christmas party.  I am going to bring along Baked Ziti and Cookies.
Dinner will be at the Church with be soup and singing!  I am bringing corn bread.

Thursday:
Beef Stew served with Butter Milk Biscuits.  I'm going to be bold and brave and try to convert yet another of my old cut out biscuit recipes.  Wish me luck.

Friday:
School party today at my daughters class.  I will need to bring her cupcakes and cookies so she can participate.  It really bugs me that she will be the odd man out with the "special" cupcake. So I ordered her an awesome Snow Globe ring to be a cupcake topper!  Then she can hand out cupcake toppers to the rest of her class :-).   We will be going to the movie theater tonight and eating there.



Saturday:
Sweet and Sour Chicken served over rice along with a side of broccoli.  This was a hit with my kids last week and they actually asked for me to make it again this week!!

Sunday:
Chicken Spaghetti.  A classic casserole dish made gluten free by simply replacing the wheat based soup with my progresso soup.
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