As we welcome Thanksgiving & Christmas, there’s a good chance someone at your holiday dinner table will be suffering from a gluten or dairy allergy. This recipe is gluten, dairy and soy free.
- 2 cups of Gluten Free Flour (We used Pamela’s Brand)
- ½ cup Palm Shortening, Coconut Oil, or Real Butter
- 1 egg
- ⅔ cup water (approx. depending on consistency – add a little at a time – not too wet, not too dry.)
- ½ tsp salt (or season to taste)
- 2 tsp sugar or alt. sweetener for desserts if desired (or sweeten to taste)
- Mix together Gluten Free Flour along with optional Salt & Sugar.
- Add in Shortening (or butter), and mix until crumbly.
- Add in Egg and mix until well incorporated – mixture will still be crumbly.
- Add Water by stirring in 1 TBSP at a time until dough holds together for rolling – better a little moist, then too dry.
- Cut Mixture in Half and roll into 2 balls (one for each crust or topping).
- Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.
- Cover with an additional sheet of parchment or wax paper. Roll crust out to slightly larger than your pie tin.
- Remove top parchment/wax paper and Slip hand gently under the bottom paper to flip into pie tin… carefully peeling back the paper as you press it into the pan. Don’t worry if it breaks apart a little, you can always press it together and it will look great!
- Crimp edges of crust to make a decorative edge… or top with an additional crust layer after adding your pie filling.
- Pierce bottom slightly with fork (and slit top layer with knife to vent).
- Fill with pie filling. (Recipe below.)
- 1 Banana – mashed
- 1 C Pumpkin
- 1 Large (5.1 oz) Jello Brand Vanilla Pudding Packet
- 2 Eggs
- 1/2 C Almond Milk
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Cloves
- 1/4 tsp Allspice
Mix all ingredients together. It should be very thick and pudding-like.
Spoon into prepared pie crust.
Bake at 350 degrees for 1 hr 15 minutes