Pumpkin Pie

The wind is whipping around outside, the clouds are blowing by. The air is crisp and cool. Rain is scattering here and there. Perfect day for pumpkin pie. 

Gluten Free Pie Crust 

2 cups of gluten free flour

1/4 cup of sweet rice flour

1 teaspoon of xanthan gum ( if this is in your gf flour do not add it)

1/2 teaspoon of salt 

3/4 cup cold butter (1 1/12 sticks)

2 eggs 

1 tablespoon cider vinegar

Mix dry ingredients, cut butter into it with a pastry blender until you get coarse crumbs.

make a well in center mix in wet ingredients. Divide dough in half shape into 2 flat discs. 

Refrigerate until cold about 45 min.

Roll each piece onto a floured surface slightly larger than the pie pan. 

I rolled mine out on a piece of wax paper and then flipped it into the pie pan this worked really well. 

...use and bake as you would a regular pie crust. 

For my pumpkin pie I prebaked it for about 5 minutes before I poured in the pumpkin pie filling. 

“Listen to the mustn'ts, child. Listen to the don'ts. Listen to the shouldn'ts, the impossibles, the won'ts. Listen to the never haves, then listen close to me... Anything can happen, child. Anything can be.” 

~Shel Silverstien