Ingredients
- Pie Dough:
- 2 2 2 cups gfJules™ All Purpose Gluten Free Flour (270 grams)
- 1 1 1 tsp. salt
- 4 4 4 Tbs Shortening, Butter Or Non-Dairy Alternative (e.g. Earth Balance® Shortening Sticks)
- 6 6 6 Tbs Butter Or Non-Dairy Alternative ( e.g. Earth Balance® Buttery Sticks)
- 4 4 2-4 6-8 Vodka + 2-4 Tbs Cold Water OR 6-8 Tbs. Cold Water
- 1 Wash (1 Egg + 1 Tbs. Water) OR Milk (Dairy Or Non-Dairy) for brushing on crust (optional)
- to mixture to sprinkle on top (optional)
- to sugar to sprinkle on top (optional)
- Filling:
- 1 1/2 1 1/2 1/2 cups frozen raspberries (or other berries — fresh will be more watery, so drain before using)
- 1 1/2 1 1/2 1/2 Tbs. gfJules™ All Purpose Gluten Free Flour
- 3-4 3-4 to Tbs. granulated cane sugar (or unrefined coconut palm sugar, or honey or agave), to taste
- 2 2 2 tsp. lemon zest
Preparation
Step 1
In a large bowl, whisk together the dry ingredients. Cut in the shortening and butter using a pastry cutter (or the flat paddle attachment on a stand mixer or a food processor). Add the vodka/water gradually to make the consistency you need to form a ball – err on the side of it being wetter rather than crumbly. Form a disc with the dough, wrap in plastic and set aside on the counter for 30 minutes while you make your filling.
Rolling the Gluten Free Pie Dough:
After allowing the dough to rest, roll the pastry out onto a clean surface dusted well with gfJules™ All Purpose Gluten-Free Flour. A flexible pastry sheet (e.g. Silpat) is ideal, but not required. Roll dough out gently in every direction to gradually spread the dough into a large circle. Divide the dough in half to roll out if you have a small counter or mat for rolling. For more directions on making and rolling gluten free pie crust, check my tutorial here.
Using a 4-inch or larger cutter, cut dough out into shapes and transfer to a parchment-lined baking sheet using a spatula. Gather scraps of dough and re-roll until all dough is used. You should have approximately 24 shapes cut out — enough to make 12 mini pies.
If you have leftover pie dough, roll into small cinnamon rolls by spreading with butter and sprinkling cinnamon-sugar and brown sugar on top, rolling and cutting the log into smaller rolls.
To Make the Pie Filling:
Combine all filling ingredients in a bowl just before filling the mini pies. Keep filling cold if mixing in advance. If using fresh berries or the filling is particularly watery, drain before adding to the pies.
Preheat oven to 400 F.
Dip your finger in water and run it around the outside edge of one dough cut-out. Dollop filling in the center of the shape, leaving at least 1/2-inch around the edge so it can be sealed with another piece of dough. Lay another cut dough piece on top and gently press together at the edges with your fingers, then repeat with a fork dipped in more gfJules flour to keep it from sticking.
Cut small slits in the top of the pie before baking to allow steam to escape. Brush with milk or egg wash, if desired, to assist with browning. Sprinkle with cinnamon-sugar or demerara sugar.
Bake in preheated oven for 18 minutes. Remove to cool on a wire rack before serving.
Once fully cooled, store in a tupperware-type container or a zip-top bag to keep fresh.