It is truly one of my favorite holidays…I mean the turkey, the sides, *all. the. butter.*, family time…and the pie! Oh the pie!
I grew up with pie from a box. Sigh.
When my first born started reaching out for food at the family Thanksgiving table I knew I needed to start working on making our traditional dinner in a more real food way, and I really wanted her to enjoy a piece of pumpkin pie once a year!
It was more than just the desire to have her eating less processed food. I truly wanted her to see the process of making super delicious food, and enjoy it! I want her to grow up with memories of watching her momma roll out a real pie crust and make something from scratch that she will remember into her adulthood.
- ½ lb cold butter (1 cup), cubed
- 1 cup tapioca flour
- 1 cup brown rice flour
- ½ cup white rice flour
- 1 tsp xanthan gum
- 1 TB organic pure cane sugar or coconut sugar (could leave this out for savory pies)
- about ¼ cup water
- Put the cold butter, flours, xanthan gum, and sugar in the food processor and pulse to combine.
- Add the water and blend to combine until the dough gathers and forms a ball.
- Gather the ball of dough together, wrap it up, and set it in the refrigerator to chill for at least 30 minutes.
- Before rolling the dough out, bring it out to warm up on the counter for about 5-10 minutes then warm it up with your hands while you knead it a little.
- Form the dough into a disk and roll it out on a floured surface.
- Roll the dough up onto your rolling pin and gently lift it up into the pie plate.
- Fold under the edges and smooth them out. Then crimp off the edges how you wish.
- From here, you can pour in your pie filling and bake according to your recipe, or you can poke a fork in the bottom and bake it off according to your pie recipe instructions if that is how your recipe goes.
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- This recipe makes one pie crust. If you are making a pie that needs a full top or lattice top, or say a savory pot pie you will want to double the recipe.
- Here is where I get tapioca flour, brown rice flour, white rice flour, and xanthan gum.
- I have about 3 or 4 pie plates 🙂 I don’t do a lot of baking but I do adore a pretty pie plate! I found this one, this one, and this one in case you need to add to your collection!
- If you are wanting to do some pumpkin pie this week you can follow your traditional pumpkin pie recipe and just swap sour cream for the condensed milk – taste the batter for sweetness since the condensed milk is sweeter and add more to your taste – done! Real food pumpkin pie!
- Pies are perfect make ahead dishes to pass. They have to cook and cool completely before cutting anyway so might as well make it up a day or so in advance and cross that off your list!
- I didn’t get a chance to photograph my pumpkin pie this year, but if you follow me on Instagram, I did snap a sneak peak of our pumpkin pie yesterday!
- Don’t forget the whipped cream for your pie! It is too easy!