How Do You Make Pie Crust Free of Dairy, Eggs, Gluten?
KFA Food Bloggers
Food, Nutrition, Recipes
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Blog Post CommentOur most popular pumpkin pie recipe is " Mom's Pumpkin Pie "
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Blog Post Comment❤️Thank you for sharing these tips and recipes! When I have to make one in a rush--I put a box of Enjoy Life soft baked cookies (gluten, dairy, egg, nut free) into a bag and smash them up...then I just press them into the pie plate! The snickerdoodles are great as a base for pumpkin pie!
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Blog Post CommentTatimom, That is an excellent #SAFEHack! Thank you for sharing!
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Blog Post CommentThat's a great idea Tatimom! Do you add melted margarine like a graham cracker crust?? Or are the soft cookies enough to hold together on their own??
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Blog Post Comment❤️I've done it both ways--and I don't think the margarine adds much other than fat, hahaha!
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Blog Post CommentIt's too late for Turkey Day, but for next month, what I found when I am making dough is to make it days ahead of time and let it sit in the fridge for a few days. Somehow it came out better that way.
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Blog Post CommentMy gf dough has to sit in fridge at least a few hours. I just try to make it the night before. If I have all my sides done Wed, I can bake my pies Thurs. No one is coming for dinner, so I don't have to "entertain".
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File Comment❤️@Kathy P that's what this one was! i was surprised how delicious it is, you can't even tell it's not a regular crust
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File CommentWow -- I need to check out that crust to see if it's corn free. I'm always a bit worried that one day, DD will bring home a friend who is GF and I'll need to cook GF.
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File Comment@K8sMom2002 there's no corn listed in the ingredients! the filling has cornstarch in it, but I'm sure you could find a recipe without
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File CommentNow that is awesomesauce! Yes, no problem on swapping out the thickener for the pie filling -- potato starch or arrowroot flour work well in fruit fillings!
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File CommentIn my experience: 1.5 tablespoons potato starch = 2 tablespoons cornstarch Arrowroot is more of a one-to-one substitute, but arrowroot doesn't work well with dairy products -- since you avoid dairy, that shouldn't be an issue.
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File Comment@coutureee - here are some other substitutes for corn . I use different starches depending on what I'm doing. That link has the different options and substitution rates as well as where they work best or don't work well.
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File CommentLooks so delicious! Here is a link to the Wholly Gluten Free pie crust I believe you used in case anyone is interested
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Blog Post CommentIs there any substitute for cornstarch? My son is also allergic to corn....how would the recipe turn out without it?
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Blog Post CommentTapioca Starch, Arrowroot Powder
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Blog Post CommentIs the same true for a pecan pie (if allowed)? tapioca starch for the 3 eggs? thanks, cm
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Blog Post CommentI have not seen tapioca starch used as an egg replacer for pecan pie. Have you tried looking for a vegan version?
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Blog Post CommentThe other difference between pumpkin and pecan pies is the body or structure of the filling. This is why I like to do smaller individual pecan pies. A pecan pie is a sugar custard and does not have the pumpkin puree to help with stability. I don't think only using a starch to set up a pecan pie will work. If you can do soy, Post Punk Kitchen (very reputable vegan cooking blog) has a Maple Pecan Pie that uses tofu.
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Blog Post CommentFor egg free pecan pie I prefer to make individual little pies called Pecan Tassies. We have a recipe in the Safe Eats Recipe collection that is available for Family Members (cost is $25 or sponsored memberships available). Family Members can find the recipe here: Pecan Tassies
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Blog Post CommentJust an FYI that I tried that Pecan Tassie recipe as a bigger pie and it was messy disaster! That filling doesn't have the structure you need for a bigger pie. It is mainly sugar and made a caramel fountain all over my oven! It might work OK in mini pies that bake for shorter time, but not so much in a full size pie.
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Blog Post CommentThis is a great recipe! We have a corn and a dairy allergy in our household and my kids and I are making a pumpkin pie from scratch for Thanksgiving... I have a blog entry that describes how to prepare pumpkin from scratch (as in using those little pumpkins the kids picked out around Halloween time). It also tells how to make your own dairy-free, corn-free graham cracker crust, and what to do with the seeds from the pumpkin! :-) http://anunexpectedlynourishin...ves-way-to-fall.html
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Blog Post CommentExcellent recipe! My husband made it last night--a test pie before the real thing on Thanksgiving. Everybody loved it. Thanks for sharing the recipe. -Heddi, Blog: Dairy-Free Switzerland
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Blog Post CommentWelcome Robyn & Heddi! We are glad you found us. Be sure and check out the other KFA blog posts. We have some awesome recipes. The Food & Cooking forum is also a popular place this time of year -- http://community.kidswithfooda...rum/food_and_cooking
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Blog Post CommentThanks to whoever created this recipe!! We loved it! Substituted with rice milk, used flour instead of cornstarch, and used a sugar substitute. Delicious!
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Blog Post CommentHey! That's the pie I made yesterday! Except that I used canned coconut milk, modified corn starch, and added cinnamon. Cybelle Pascal's rice milk version of the recipe includes a packet of gelatin as well, I guess it helps thicken.
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Blog Post CommentWelcome Sharon!! Glad you enjoyed the recipe. We enjoy it every year. Be sure and watch the KFA blog for more yummy and safe recipes. Ellen -- Glad it turned out great.
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Blog Post CommentI have a corn allergy. Do you think potato starch would work in place of the cornstarch?
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Blog Post CommentI think I would probably try tapioca starch over potato starch. I think that will give you a closer texture to the cornstarch.
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Blog Post CommentHi, I am going to try this pie tonight. Should I get a pie crust that needs to be cooked, like Pillsbury, or one that is ready to use, like Keebler?
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