This gluten-free pie crust recipe is also dairy-free and egg-free, with a light and delicious crust. Gluten-free dough is easier to work when it’s rolled out immediately so if you’re making a double-crust pie, prepare the filling first before making the crust. For a one-crust gluten-free pie, halve the recipe.
One of my favorite activities is visiting the farmer’s market and admiring the beautiful displays of just-picked produce. As a chef, I stroll past all the gorgeous fresh fruit and vegetables with my mind open to the different culinary possibilities. I usually don’t go in with a plan; I want to let the sights, smells and textures of the season’s abundance inspire me. As I reach for a container of plump blueberries or fragrant strawberries, my baking creativity and my appetite always lead me to the same conclusion: it’s time to make a pie. Fresh, colorful and health supportive, pies are a mouthwatering way of showcasing the deep-hued beauty and ripe goodness of fruit. When creating a pie, I work with the freshest fruits and berries available, preserving as much of the fruit as possible. Pureed, sliced or whole, using all edible parts extracts the most flavor and nutrients (vitamins, fiber, antioxidants). With each mouthful, I want to taste the richness of that juicy peach or those sweet cherries.