CONSTRUCTING THE PIE
1. Place your hand underneath the
center of the dough. Plastic wrap will
still be there. With great confidence,
quickly and lightly flip the dough into
the pie pan.
2. Once it is in the pan, with the
plastic wrap still on, quickly smooth
out the dough and make sure it has
eased down into the pie pan.
3. Carefully peel off the plastic wrap.
Some of the edge pieces may have
folded in or over the edge of the pie
pan. Quickly place them back on with
a little squeeze.
4. Put the filling into the pie and
repeat Steps 1 to 4.
5. Cut or pinch off excess pie dough
so that you have about 1 inch extra.
The dough will be soft at this point
so quickly finish your edges with a
crimp, a flute or a scallop.
6. Wrap the pie in plastic wrap and
let chill for at least 1 hour and up to
24 hours.
BAKING
1. Just before you’re ready to bake,
remove the plastic wrap from the
well-chilled pie, brush lightly with
an egg-white wash, sprinkle with
1 tablespoon of sugar and bake in
a preheated oven.
2. I let a baked gluten free pie set
(cure) for 8 to 24 hours. I find that
the crust of gluten-free pies aren’t
as crumbly when served the day
after it’s baked.
