Monthly Archives: November 2012

Kinnikinnick to the rescue with a gluten-free pie crust

Pie. It’s just something I never thought I’d miss when giving up wheat. I was never a big pie eater to begin with. But when someone says you can’t have something anymore, you want it. Am I right? I have tried making my own pie crust before and it’s turned out pretty well, although I’m not a fan of taking all that time to make one. I was thrilled when I happened upon Kinnikinnick’s frozen gluten-free pie crusts at Whole Foods, and they were on sale. But at a regular price of about $4.99 for two 8-inch crusts, that’s not bad for the GF market.


I decided to make a Quiche first and give the crust a test. I made a simple spinach Quiche and it was a hit. The crust was flaky, tasty and not too strong. It really has a mild flavor for a crust, which to me is just what I want with a crust. A slight buttery flavor is good, as is a crust that doesn’t fall apart too quickly. It’s got to hold up to the filling, and it’s about the filling, right? The Quiche  consisted of one sautéed onion, Havarti and Jarlsberg cheese, frozen and thawed spinach, 2 eggs and 4 egg whites. That’s it. Just a bit of salt/pepper/nutmeg/thyme and garlic. I baked the crust first for about 10 minutes, then layered onions, spinach, cheese and poured in the egg mixture. Bake for 35 minutes at 375 and viola! Finally a Quiche with a crust.

And since that worked so well, I decided to try a pumpkin pie for Thanksgiving. I used the recipe on the can of pumpkin (pumpkin, condensed milk, egg, sugar) and it was, once again, wonderful. Just a note, the recipe on the can of Libby’s pumpkin will make enough for two of these pie shells. Luckily, there are two in each box. Perfect.

Since you can never have enough pie, I also bought a fabulous cherry pie by Angel Cakes Bakery here in Phoenix. Angela makes the most wonderful pie crust of all, from scratch, and it’s gluten-free. Now, if I had my way that’s the only pie crust I would ever eat. But then I’d be calling her every week for more and I’d have to get a second job to pay for it. This was a treat and I highly recommend her cakes and pies. I’ve talked about her creativity and food before and I’ll continue to do so as long as she keeps baking. So, the dessert for the day was all set. What else do you need? Dinner, what dinner? What’s for dessert?

 

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Filed under allergies, baking, butter, celiac, cheese, cooking, crust, dessert, dinner party, gluten free, pie, quick meal, rice flour, spinach, Thanksgiving, vegetarian