|Winter Vegetable Pie with Gluten-Free Crust (see bottom GL recipe)-- and my friend gave me some local-grown Bay Leaf!|
*2 T. Oil
*2 medium Onions, chopped
*2 Potatoes, diced
*2 Carrots, diced
*1 Parsnip, diced (or, as in picture, dice an additional carrot if you have no parsnips)
*1/2 C. - 1 C.Water
*2 Tomatoes, diced
*1 C. Frozen Baby Peas
*2 Bay Leaves (discard after heated)
*1/2 tsp. Salt
*1/2 tsp. Savory
*1/2 tsp. Cumin
*1/4 tsp. Nutmeg
SIMMER until veggies are tender, then thicken with slurry of:
*1 T. Flour (or 1 T. Potato or other Starch if Gluten-Free)
*1/2 C. Water
POUR into BAKED Savory Pastry pie shell and hold in warm oven until serving time.
ALTERNATE: GLUTEN-FREE SAVOURY PIE CRUST
- ½ cup Coconut Oil or other solid, all vegetable non-dairy shortening
- 2 to 4 T. ice water
- *1¼ cups All Purpose Gluten Free Flour Blend (and 1 tsp. Xanthan Gum if there is none in the mix) plus more for rolling
- 1 tsp. Celtic Sea Salt
- 1 T. Sugar
1. Put Coconut Oil (or other shortening) in Freezer for 30 min.
2. Put ice cubes into 1/2 C. Water
3. At end of half hour, pulse 5-6X dry ingredients (flour mix, xanthan gum, Celtic Sea alt and Sugar) in Food Processor
4. Add in chunks of solid oil/shortening and pulse 6-8X or into pea-sized pieces
5. Running Food Processor, add in 2 - 4 T. of ice Water just until dough is crumbly and clumping.
6. Pour dough into a Large ziplock back and shape into a disk-shaped lump
7. Put dough (in bag) into fridge for one hour (up to 3 days)
8. Place cold dough disk on piece of wax or parchment paper with a sprinkle of GF flour and carefully roll out-- extrude rather than roll in the same way that you would roll out gluten-containing pie dough-- it is more delicate than regular pie dough
9. Roll to 12" in diameter
10.Fit carefully into 9" pie plate. Pinch up sides. Patch if needed by pushing dough splits together with fingers.
11.Freeze dough in pie pan for 30 minutes.
12.Pre-heat oven to 350 degrees
13.Place parchment paper over pie and fill with pie weights or dry beans
14. Bake crust for 30 minutes
15. Remove weights or beans, prick crust using fork, and return to oven for another 10 minutes until golden-brown
16. Let it cool completely. Fill with hot vegetable mixture and serve.
17. Big process, but yum yum yum-- well worth it!