Beef Pot Pie with a Gluten-Free Pie Crust


 Beef Pot Pie 

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 pie crust recipe to share. It 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. 

First here's Jeanne's pie crust with instructions for a two crust dessert pie. Following it is my beef filling recipe using only one crust. You may freeze the other crust for another time.

From Jeanne Sauvage, Art of Gluten-Free Baking

Gluten-Free Pie Crust (makes a double crust for a 9-10 inch pie)


Special Equipment Needed
-rolling pin
-9-10 inch glass or ceramic pie pan (I think that glass and ceramic create more flaky crusts than do metal pie pans)

 Note: This recipe uses my gluten-free flour mix:

Jeanne's Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):

1 1/4 C (170g) brown rice flour

1 1/4 C (205g) white rice flour

1 C (120g) tapioca flour

1 C (165g) sweet rice flour (also known as Mochiko)

2 scant tsp. xanthan gum

(you can also use the gluten-free flour mixture (not baking mix) of your choice--just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the pie crust.

2 1/3 C (350g) Jeanne's Gluten-Free All-Purpose Flour Mix
1 TBL granulated sugar
1/4 tsp salt
1 C (8oz; 230g; 2 sticks) unsalted butter, cold and cut into pieces (you can also use lard, margarine, or shortening)
1 TBL vinegar (I use apple cider vinegar)
5-7 TBL cold water

1 egg beaten--for egg wash (optional)
extra tapioca flour for rolling out crust


First, make the filling for your pie. Set the filling aside at room temperature while you're making your crust.

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 TBL 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 TBL.  In the summer I use closer to 5 TBL.

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)


Prepare your rolling surface.  Flour the surface well with tapioca flour. Also flour your rolling pin.  When this disks are chilled and have firmed up a bit, remove the first disk of dough from the fridge and place on your prepared work surface and sprinkle top of dough with tapioca flour.   The key to successfully rolling out gluten-free pie dough is to go slow. When I say slow, I mean SLOW. And with a light touch. If your dough starts cracking, slow down and don't press so hard with your rolling pin.  With your rolling pin, carefully and patiently roll out the dough into a 10-11" circle (big enough to fit your pie pan).  If the dough sticks to the rolling pin, add more tapioca flour.


NOTE: the dough should be cool but not too cold. It should roll fairly easily and should not break while you're rolling it. If it seems too cold and you're really having to work hard to roll it, step back and let it warm up a little bit before you continue.  If it looks like it's "sweating" and it's almost squishy, it is too warm and should be put into the fridge for a bit longer.


In the next step, you are going to roll the dough around the rolling pin in order to transport it to the pie pan. In order to do this, sprinkle tapioca flour over the entire surface of the pie crust dough.  Now, put the rolling pin on top of one side of the dough.  Again, go slowly!  Wrap the dough around the roller until you've gotten all of the dough onto the pin. The dough should roll easily around the pin without breaking.  But, don't worry if it does break--the breaks are easily fixable by pinching the dough together over the break(s).


NOTE: If the dough is breaking and tearing all over the place, it's a bit too cold. Step away and let the dough warm up a bit before proceding


Lift the pin with the dough rolled around it and put on the top of your pie pan.  Unwrap the dough from your rolling pin onto the pie pan so the pan is covered evenly.  Now carefully press your dough into place. Proceed slowly, starting with the middle bottom of the pie pan and working out to bottom corners and then up the sides.  When you get to the rim, press the dough onto the rim. Finally, press down and carefully tear off any leftover dough (set these scraps aside--you will use them later)

You now have the bottom crust dough in place in the pie pan--put it into the refrigerator while you roll out the top dough.

Preheat your oven to the temperature required for your chosen pie filling.

Roll out the top dough the same way you rolled out the bottom dough.

Remove pie pan w/dough from refrigerator. Place filling inside it and dot the top with cold butter pieces

Roll top crust dough onto your rolling pin just as you did with the bottom crust dough and transport it to the top of your filling. Unroll over the top of your pie filling

Carefully press top and bottom crust dough together at the rim to form a seal. You can create a decorative edge by pinching the dough together with your thumb and forefinger of one hand and the forefinger of the other hand. Or, you can carefully press down along the rim with the tines of a fork. Be sure you've created a good seal--any unsealed portion will leak filling all over your oven floor during the baking process

Now make a few short slashes in the top crust dough with a sharp knife to create air vents to allow steam to escape during the baking process.


If you are so inclined, roll out some of the leftover scrap dough and cut out cute designs to put on the top of pie. For example, for an apple pie, I might cut out an apple with a stem and a leaf.


Optional: brush the top crust with beaten egg, sprinkle granulated sugar on top.


Now your pie is ready for the oven! Your baking time and temperature will depend on your filling.




Beef Pot Pie 

2 cups cooked beef cut into cubes

3 cups beef stock- I Like Pacific brand

Wendy Gregory Kaho
4/13/2011 4:32:12 PM

Shirley, this is the best GF pie crust, especially for a pot pie. I love how it browned like a gluten-filled crust. It's great to have a resource like Jeanne.

Shirley @ gfe
4/13/2011 12:37:32 PM

Oh, the joy of pot pies! With Jeanne's crust recipe and your filling, I knew this one was a winner before you shared your family's "two thumbs up" review, Wendy! It looks so good, which is just further proof. Sometimes I want beef (or venison) in pot pie form, so now I have this recipe to rely on--thanks to you both! Shirley

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