Beef Pot Pie with Gluten-Free Pie Crust Recipe

A recipe for gluten-free pot pie with a crust by Jeanne Sauvage of the blog Art of Gluten-Free Baking.

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by AdobeStock/M.studio

Ingredients

  • 2 cups cooked beef cut into cubes
  • 3 cups beef stock- I like Pacific brand
  • 1 small onion, chopped
  • 2-3 stalks celery, chopped
  • 3-4 carrots, chopped and steamed until tender
  • 2-3 potatoes, peeled and diced and steamed until tender
  • 1 cup frozen peas, thawed
  • 3 Tablespoons butter
  • 3 Tablespoons sweet rice flour

Gluten Free Pie Crust (Makes 2)

  • 2-1/3 C (350g) Jeanne's Gluten-Free All-Purpose Flour Mix *
  • 1 tablespoon granulated sugar
  • 1/4 tsp salt
  • 1 cup  (8oz; 230g; 2 sticks) unsalted butter, cold and cut into pieces (you can also use lard, margarine, or shortening)
  • 1 tablespoon vinegar (I use apple cider vinegar)
  • 5-7 tablespoon cold water
  • 1 egg, beaten, for egg wash (optional)
  • extra tapioca flour for rolling out crust

Directions

  • To make the crust: Place flour, sugar, and salt into a large bowl. Mix together with a spoon until combined. Add butter pieces to the dry ingredients mixture. With fingers, start rubbing together the butter and the dry ingredients. This will take some time. Do this until the resulting mixture looks like wet sand mixed with pebbles.I like to do this by hand to get a feel for the dough. You can also do this initial mix with a food processor if that is your preference.
  • Add the vinegar and rub into the mixture. Add water a tablespoon at a time, rubbing into the mixture. You want to add enough to create a dough that holds together well, but isn't wet. During the winter here in Seattle I've consistently used about 6 tablespoons. In the summer I use closer to 5 tablespoons.
  • Divide the dough into two fairly equal pieces, shape into disks, and wrap each disk separately in plastic wrap. Refrigerate the disks for about 20-30 minutes, or until the disks are cool and somewhat firm.
  • Editor's note: This recipe uses only one of these rounds. You may double wrap the extra disk in foil and store in the freezer for future use. See Jeanne's tips below on how to roll out the perfect pie crust for additional instructions.
  • To Make Filling:Preheat oven to 425.
  • Melt butter in skillet over medium heat and sauté the onions and celery until soft and translucent.
  • Lower heat. Sprinkle the sweet rice flour over the vegetables and blend in. Cook for a minute or two and then slowly add the stock while stirring constantly. Take off the heat when the stock begins to thicken.
  • Put the remaining meat and vegetables into a 3 qt casserole, pour over the gravy and top with a pie crust. Use a sharp knife to make several cuts in the crust to vent for steam. Brush the crust with beaten egg to help with browning.
  • Bake for 15 minutes at 425 then lower oven temperature and bake at 350 until the pie crust is golden brown about 30 minutes. Serves 4 hearty appetites or 4 with leftovers for lunch.
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Keep this Gluten-Free Pie Crust recipe in your back pocket for baking up a beautifully browned and flaky pastry everyone will love. Try it in this Gluten Free Pot Pie recipe.

One of the best things about being a gluten-free food blogger is I get to meet the best gluten-free cooks in the country. That means when I’m stuck for a good, sure-to-work gluten-free recipe, I know exactly the right person to ask for help. I’ve tried the frozen gluten-free pie crusts and they aren’t too bad, but they are expensive. I’ve tried mixes and other recipes, but I was still not happy with the results.

Then I got the bright idea to contact Jeanne Sauvage of Art of Gluten-Free Baking. I met Jeanne last year in Seattle and knew she was the best source for a gluten-free pie crust recipe. Jeanne is working on her cookbook of gluten-free winter holiday recipes which is due to be released by Chronicle Books in Fall 2012. Chronicle does such gorgeous cookbooks that I am excited to see Jeanne’s. She kindly sent me her gluten-free pie crust recipe to share.

Jeanne’s gluten-free pie crust recipe came together beautifully and actually got a nice golden brown which is a major accomplishment for gluten-free baking. I did rush it a bit and didn’t chill it as long as Jeanne’s recipe, but it still rolled out and topped my beef pot pie easily. The true success is what the family thinks and since they’ve tasted a lot of gluten-free recipes and still remember life with gluten, they are a tough crowd to please. They loved it and especially complemented the crust.

Gluten-Free Pot Pie

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