I'm all about spreading the good word of pie. Instead of cake at our wedding, we had pie (and no, we did not freeze a piece to eat on our anniversary). For breakfast, it really doesn't get better than pie with some nice plain sheep milk yogurt. Except maybe a pandowdy - but that's basically just a bottomless pie.
With pie, I have no need to reinvent the wheel. I took a class with Shauna & Danny at the Pantry at Delancy and that's where I got my pie crust recipe from. I had never had any success with pie crust until I started using their recipe and people love it! Normally I keep a tub of their all purpose flour on my shelf to use, but after a recent incident involving some potato starch gone bad I was out. So I went about converting the percentages to make their 1000 gram mix to the 350 grams for just the pie crust.
Here's the breakdown, posted with the green light from Shauna;
For this year's Pie Party, I made a Red Cherry Pie.
Make the pie crust according to the recipe. I add 1 tbsp of sugar if I'm in the mood for a sweeter pie.
Prehat the oven to 425 degrees.
In a large bowl, toss the cherries, cornstarch, sugar, and psyllium whole husks.
Once the pie discs have been refrigerated, roll out the bottom crust between two sheets of parchment paper. Read Shauna & Danny's recipe for a more detailed and helpful description of handling gluten free pie crust.
Place in the pie dish and pour the cherry filling mixture in.
Roll out the bottom crust and place on top. Pinch the top and bottom together and add a few fork pricks around the top for venting.
Bake for about 45 minutes or until you start to see some lovely red cherry juice bubbling out of the pie.
Allow to cool before enjoying!
Are you a pie person?