Gluten Free Mini Pie Recipe
These precious gluten free hand pies are the perfect answer to the need for portable pie!
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Ingredients
Pie Dough:
- 2 cups gfJules™ All Purpose Gluten Free Flour 270 grams
- 1 tsp. salt
- 4 Tbs. vegetable shortening or coconut oil not preferred
- 6 Tbs butter Or vegan alternative e.g. Earth Balance® Buttery Sticks
- 4 Tbs vodka or white vinegar + 2-4 Tbs Cold Water
- Egg Wash 1 Egg + 1 Tbs. Water OR Milk (Dairy Or Non-Dairy) for brushing on crust (optional)
- cinnamon-sugar mixture to sprinkle on top optional
- demerara sugar to sprinkle on top optional
Filling:
- {or make Cherry Pie Filling Recipe}
- 1 1/2 cups frozen raspberries or other berries -- fresh will be more watery, so drain before using
- 1 1/2 Tbs. gfJules All Purpose Gluten Free Flour
- 3-4 Tbs. granulated cane sugar or unrefined coconut palm sugar, or honey or agave, to taste
- 2 tsp. lemon zest
Instructions
To Make the Gluten Free Pie Dough:
- In a large bowl, whisk together the dry ingredients. Cut in the shortening and butter using a pastry cutter (or the flat paddle attachment on a stand mixer or a food processor). Do not overwork!
- Add the vodka/water gradually to make the consistency you need to form a ball – err on the side of it being wetter rather than crumbly.
- Form a disc with the dough, wrap in plastic and set aside on the counter for 30 minutes while you make your filling.
Rolling the Gluten Free Pie Dough:
- After allowing the dough to rest, roll the pastry out onto a clean surface dusted well with gfJules All Purpose Gluten-Free Flour. A flexible pastry sheet (e.g. Silpat) is ideal, but not required. Roll dough out gently in every direction to gradually spread the dough into a large circle. Divide the dough in half to roll out if you have a small counter or mat for rolling. For more directions on making and rolling gluten free pie crust, check my tutorial here.
- Using a 4-inch or larger cutter, cut dough out into shapes and transfer to a parchment-lined baking sheet using a spatula. Gather scraps of dough and re-roll until all dough is used. You should have 12-16 shapes cut out -- enough to make 6-8 mini pies.
- If you have leftover pie dough, roll into small cinnamon rolls by spreading with butter and sprinkling cinnamon-sugar and brown sugar on top, rolling and cutting the log into smaller rolls.
- To Make the Pie Filling:Combine all filling ingredients in a bowl just before filling the mini pies. Keep filling cold if mixing in advance. If using fresh berries or the filling is particularly watery, drain before adding to the pies.
To Make the Gluten Free Mini Pies:
- Preheat oven to 400 F.
- Dip your finger in water and run it around the outside edge of one dough cut-out. Dollop filling in the center of the shape, leaving at least 1/2-inch around the edge so it can be sealed with another piece of dough. Lay another cut dough piece on top and gently press together at the edges with your fingers, then repeat with a fork dipped in more gfJules Flour to keep it from sticking.
- Cut small slits in the top of each hand pie before baking to allow steam to escape. Brush with milk or egg wash, if desired, to assist with browning. Sprinkle with cinnamon-sugar or demerara sugar.
- Bake in preheated oven for 18 minutes.* Remove to cool on a wire rack before serving.
- Once fully cooled, store in a tupperware-type container or a zip-top bag to keep fresh.
Notes
To AIR FRY, bake for only 15 minutes, THEN spray lightly with oil and AIR FRY for 4 minutes at 350F.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.