2 Cups All Purpose Gluten Free Flour
1/2 Cup Palm Shortening, Coconut Oil (chilled), or Real Butter
2/3 Cup Water (approx. depending on consistency – add a little at a time – not too wet, not too dry.)
1/2 Teaspoon Salt (or season to taste)
2 Teaspoon Sugar (you can omit or sweeten additionally to taste)
Extra GF Flour or Tapioca Starch for Dusting
Mix together the Gluten Free Flour along with optional Salt & Sugar.
Blend in Shortening (or butter) with Pastry Tool or Fork, and mix until crumbly.
Add in Egg and mix until well incorporated – mixture will still be crumbly.
Add Water by stirring in 1 Tablespoon 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 your favorite recipe and bake.
Follow the pie recipe you are using for bake time and temperature.
1 1/4cups solid pack pumpkin
2teaspoons vanilla extract
3/4teaspoon pumpkin pie spice
3/4cup light corn syrup
2teaspoons vanilla extract
1 1/2cups pecan halves
Preheat the oven to 350F.
To prepare the pumpkin filling, combine pumpkin, sugar, egg, half-and-half, vanilla extract, pumpkin pie spice and salt in a bowl. Whisk until smooth.
To prepare the pecan filling, combine corn syrup, sugar, eggs, vanilla extract and salt in a bowl; whisk well. Stir in pecans.
Pour pumpkin filling into bottom of crust. Gently spoon pecan filling over pumpkin. Bake on a baking sheet 65 to 70 minutes, until the tip of a knife inserted into the center comes out clean.
Transfer to a wire rack and let cool 1 hour. Chill at least 3 hours before serving.
1 3/4 cups sweetened condensed milk
4 egg yolks
6 tablespoons key lime juice
1 9 inch prepared graham cracker pie crust
sweetened whipped cream or Cool Whip
1 fresh lime, sliced
Preheat oven to 250-degrees.
Combine milk and egg yolks in a blender on low speed. Slowly add lime juice, mixing until blended.
Pour into pie shell and bake 20 minutes. Let cool and refrigerate. Top with whipped cream& lime slices.
For the shortbread crust:
1 1/2 cups all purpose flour
1 Tablespoon cornstarch
3/4 cup (1 1/2 sticks) salted butter, room temperature
1/2 cup sugar
1 large egg
1 teaspoon vanilla
For the filling:
15 ounce can pumpkin puree (not pumpkin pie filling)
3/4 cup brown sugar, packed
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg, I use freshly grated
1/4 teaspoon ground cloves
1 (12 ounce) can evaporated milk (I used 2%)
Whipped cream for topping
Preheat oven to 350 degrees F. Line a 9″ square pan with foil and spray with cooking spray.
Make the crust.
In a small bowl, whisk together the flour and cornstarch. Set aside. In a mixing bowl, beat butter and sugar until well combined, about 2 minutes. Add the egg and vanilla, mixing until combined. Add the flour mixture in and mix until well combined. Scrape bowl and beaters as necessary and don’t over beat. You don’t want to whip too much air into the mixture as you might for a cake. Just mix until thoroughly combined.
Press dough evenly into the bottom of prepared pan. Prick dough all over with a fork and bake for 13-15 min or until set and there’s just a hint of light golden edge forming. Remove from oven and prick dough again to release air if any bubbles have formed. Set aside to cool completely.
Make the filling.
In a large bowl beat the eggs. Using a spoon, stir in the pumpkin and spices, then gradually stir in the milk until all is combined. Pour into cooled crust and bake for 45-50 minutes or just until filling looks set in the middle. If you over bake it, the filling may crack.
Allow to cool. Cut into squares and top with fresh whipped cream, if desired.