Introducing Mama's Pie Crust and Peach Cobbler Recipe

INTRODUCING MAMA’S PIE CRUST MIX

Gluten Free Mama is proud to announce the arrival of her new Pie Crust Mix. Mama’s Pie Crust will delight your taste buds with its light and flaky crust. If you have had bad luck getting a pie crust to roll out or even taste like real pie crust look no longer. This crust has a slight sweet flavor that is close to a Pate Brise crust. It will work for fruit pies and tarts as well. The recipe on the mix makes 1 double crust or 2 single crusts. If you would like to enjoy one crust at a time, see recipe below. Also scroll down to see a wonderful recipe a friend of mine and I made using the double pie crust recipe. It is a Bacon Potato Torte that we found on Food Network. Now you can enjoy all sorts of recipes that call for pie crust.

Single Crust Recipe:

9 oz Mama’s Pie Crust (or exactly half)
½ cup butter or (1/4 cup coconut oil or butter and ¼ cup spectrum shortening)
1 egg white
4-6 Tbsp. cold water

Measure out half of mix using a kitchen scale. Partially melt butter. Add to mix. Add egg white to mix. Add 4 Tbsp. of the cold water. Cut the ingredients in with a pastry cutter or fork until dough is mealy. Add remaining water as needed to form a smooth dough. Dough will be somewhat moist and easily rollable

Spray two pieces of wax paper with cooking spray. Roll dough between wax paper 1/8-1/4 inch thick and 12 inches in diameter. Gently peel back top piece of wax paper. Carefully flip pie crust over onto 9 inch pie plate. Gently peel off remaining wax paper. Trim pastry around rim of pie plate leaving ½ inch over hang. Make small repairs as necessary. Fold over hang under and flute edges or press around edges with fork.

Fill pastry with desired filling and bake as your individual recipes suggest.

Peach Berry Cobbler











Ingredients:

1 Pie crust (See single pie crust recipe above)
6-8 peaches, peeled and sliced
1-1 ½cups berries (I mixed raspberries with blackberries)
2 tsp. vanilla
⅔ cup sugar or 1/3 cup agave
3 Tbsp. Gluten Free Mama flour or cornstarch

3 Tbsp. sugar
1 tsp. cinnamon

Directions: Preheat oven to 375°.

Prepare pie crust per instructions, roll crust out. Peel back the top layer of wax paper. Mix together cinnamon and sugar. Baste top layer of crust with water and sprinkle with sugar mixture. Set aside.

Meanwhile, prepare peaches and add to medium casserole dish. Add vanilla, sugar, and flour. Mix well. Sprinkle the berries on top.

Take the pie crust and peel off3-4 inch pieces and place on top of fruit. Continue in a patchwork type style until peaches are covered. Bake for 45-50 minutes or until fruit is bubbling. Serve warm.


Potato Bacon Torte, Recipe by Melissa d'Arabian of Food Network. Click here for recipe.

I have to say this recipe was amazing! My friend Judy made one for her family that was with Melissa’s pie crust recipe on one side of her kitchen, and I made one for my family with my pie crust on the other side of the kitchen. We had a fabulous time cooking together and our families got to enjoy a great meal.