Recipe courtesy Gluten Free Mama
Mama’s Pie Crust Mix
Or 1 single GF pie crust
½ cup each, red pepper, orange pepper, yellow pepper
1 Tbsp. butter
¾ cup heavy cream
¾ cup milk
? tsp. pepper
Pinch of salt
? cup fresh cilantro, finely chopped
3 green onions, chopped
1 cup Monterey Jack Cheese or Monterey Cheese Blend
Optional: Fresh salsa for garnish
Preheat oven to 400°. Saute peppers with butter until soft, about 4-5 minutes. Set aside to cool.In a large bowl, whisk together eggs, cream, milk, pepper and salt. Stir in cilantro, green onions, cheese and peppers.Pour into prepared crust. Bake for 40-45 minutes or until center appears done. Cover edges with foil to prevent over-browning. Allow to rest for 5 minutes before serving. Garnish with fresh salsa if desired. GFM Tip: Use a pie pan with 1 1/2 inch-2 inch sides for this recipe.
Mama’s Pie Crust (single crust)
9 oz. Mama’s Pie Crust Mix
3 Tbsp. Spectrum shortening1 egg white
4-6 Tbsp. cold water
Measure out half of Mama’s Pie Crust Mix to weight 9oz.
Partially melt butter. Add butter and shortening to pie mix. Add egg white and 4 Tbsp. of water to mix. Cut the ingredients in with a pastry cutter or fork until the dough is mealy. Add water as needed to form a smooth dough. Dough will be somewhat moist and be easy to roll out.
Spray two pieces of wax paper with cooking spray. Roll dough between wax paper about 1/4 inch thick and 12 inches in diameter. Gently peel back top piece of wax paper. Carefully flip pie crust over onto 8 or 9 inch pie plate. Gently peel back remaining layer of wax paper. Gently trim pastry around pie plate leaving 1/2 inch overhang. Make small repairs as necessary. Fold over hang under and flute edges or press edges with a fork.
Fill pastry as individual recipes require.
Mama Recommends: Silicone Pastry Mat