This is what we did at our house on March 14, at 9:26:53 a.m.: prepared from scratch a pie crust (for a delicious, truly crispy, gluten-free pie crust, see recipe below), counted down to the time, and then feasted on a breakfast pie. Okay, it was a quiche, which is just a savoury, open-faced pie, right?
We also all worked together to prepare our second pie crust for a coconut cream pie later in the evening—the second celebration at 9:26:53 p.m.
This time, down to the second, is a once-a-century event, and we’re so happy to have π-thusiastic kids who look forward all year to March 14.
Gluten-Free Pie Crust (Yield: 1 x 9″ double-crust, or 2 x 9″ single crusts)
Inspired by this recipe from Serious Eats
- 5 ounces brown (or white) rice flour
- 2 ounces sweet rice (“glutinous rice”) flour
- 1/2 cup tapioca starch
1) Mix these together in a bowl with a wire whisk.
- 1 c. butter, cold and cut into small pieces
2) Add butter and the flour mixture to food processor, and pulse until well blended with no large pieces of butter remaining.
3) Transfer to large bowl.
- 8 tbsp. water
4) Add one tbsp. at a time to flour mixture, and mix to form into a ball.
5) Divide dough into two balls, and wrap each ball with plastic wrap. Chill for one hour.
6) Remove dough from the refrigerator and allow to come to almost room temperature.
7) Cut two pieces of parchment large enough to roll a dough ball on (each approx. 12″ x 18″).
8) Lightly flour one piece of parchment paper with white rice flour. Place dough ball on top, and generously flour the top of the dough.
9) Top with second piece of parchment paper. Roll dough into a large circle, about 11″, then remove top paper.
10) Invert the pie plate over the dough, then flip dough on to pie plate.
11) Press dough into the pan and remove second piece of paper off the dough.
If any of the dough rips apart, press it back together.
Trim edges, and crimp if desired.
12) Prick pie crust all over with a fork, and pre-bake pie shell at 350F for approx. 20 min. Fill pie crust, then bake at the time and temperature that the pie recipe directs. For a double-crust pie: repeat process to roll out the dough, fill pie, then place second dough over filling.