Over the past few months, I have experimented with a number of gluten-free recipes, especially on those nights our daughter will be home for dinner. I have had some great hits and some real misses trying to find what works and still tastes good. Cupcakes, stews and sauces, and pancakes all turned out, but pie crust was illusive, either crumbly or gritty. There was advice about grinding the flour more fine or buying certain mixes, but I wanted a recipe that worked with the six flours I already had.
Yesterday, I hit a home run (in the spirit of the World Series). This pastry crust was easy to handle, light and delicious, without the grit common in gluten-free pastry. It got a thumbs-up from everyone, even our youngest who is not thrilled about anything GF, so she is my real tell.
Last year I posted a recipe for Inside Out Turkey Pot Pie with Whole Wheat Biscuits, this recipe shows how to make it gluten-free with a traditional pie crust. This one-pot meal is full of comfort for cold winter days. Often we save leftovers from rotisserie or baked chicken for this recipe, but with the holidays coming, it is a great way to use up those turkeys.
Adapted from You, Me & Gluten Free Pie Crust
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