Usually I just make a regular unbleached flour crust, but I had a special request from a friend who is seriously gluten-free. She's tried a few recipes that weren't entirely satisfactory in one way or another, so I set out to develop one I hope will please her. If you want to make regular pastry, rather than gluten-free, go to my Pecan Pie post.
Pumpkin Pie (Makes one 9-inch pie, 8 servings)
1 unbaked 9-inch pie shell in glass pie plate (see below)
2 large eggs
1 15-ounce can pumpkin (not pumpkin pie filling) or 1 3/4 cups pumpkin puree
2/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 12-ounce can evaporated milk
1 Make pie crust as directed below. Preheat oven to 450 degrees.
Gluten-Free Pastry (food processor* method)
1/2 cup sorghum flour
1/2 cup potato starch
1/3 cup tapioca flour
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon baking powder
1 stick (4 ounces) unsalted butter, cut into 1/2-inch cubes and frozen for 10 minutes
1 tablespoon lemon juice or cider vinegar
Ice water to make 1/2 cup
1 With metal blade in place, add sorghum flour, potato starch, tapioca flour, xanthan gum, salt and baking powder to work bowl of food processor. Turn on for three seconds to combine. Add half the frozen butter and process for 10 seconds or until mixture has the consistency of coarse meal. Add remaining butter and pulse for six 1-second pulses, or until the frozen butter is the size of small peas.
2 In 1/2-cup measure, combine lemon juice or vinegar and ice water. Pour over all of flour mixture; pulse for six 1-second pulses or just until dough forms large clumps; do not over-process.
3 Do not refrigerate dough at this point as I do with regular all-butter pie crust. Turn dough out onto lightly floured (gluten-free, of course) surface--a piece of plastic wrap makes it easier. Form dough into a round disk, sprinkle lightly with gluten-free flour--topping it with another piece of plastic wrap makes it easier--and roll out to 12- to 13-inch circle. Transfer to Pyrex pie plate that has been sprayed with cooking spray. Crimp the edge in your favorite way, then pop the pie plate into the freezer while you prepare pie filling.
* I have the DLC-10E, which (understandably after all this time--I've had it since I was very young) is no longer available. See