Gluten Free Pie Crust - the BEST mix out there

I have tried many gluten free pie crusts, and I like most of them. Gluten Free Pantry, for example, has a very nice old fashioned pie crust. You won't be disappointed, however my FAVORITE is the Breads From Anna pie crust mix. It's that time of year when I stock up and start baking pies and tarts, and that requires a stock up on Anna's mixes. This year, you can find her mixes on Amazon and Vitacost, which makes my life easier.
What is so great about this mix? Let me break it down:
1) It's super easy! You just add two liquids, mix with hands and PRESS into pie dish or mini muffin pans. EASY
2) High quality ingredients - I love that Anna's mixes use a variety of great ingredients, and that they don't rely on the simple rice/corn/tapioca trifecta.
3) Flaky and delicious. The end result is always the right texture and taste.

Above, you can see that I used a 9" pie dish and pressed half of the dough into the pie pan. Now, you CAN make beautiful lattice topping with this mix. It's pretty simple. Just roll out the dough between two sheets of wax paper, and place in the freezer for 15-30 minutes. At that point, you can cut it and lay it. I was in a hurry to serve this with our supper, so I didn't take the time for that step, which is why my topping is messy, but it didn't stop this pie from being devoured.

If you haven't tried Anna's mixes, I highly recommend her pumpkin bread mix, and her pie crust.  For Thanksgiving, her herb bread would be a delightful base for stuffing, too! Enjoy.

PS - Anna's pie crust makes a great jam tart. This mix works perfectly for 18 mini muffin tin sized tarts. Here's how it's done: Click here.

Need something to fill that pie crust? How about a Chicken Pot Pie recipe?

Want to try that pumpkin pie, shown above? Click here.

Gluten Free Dairy Free Pumpkin Pie - Easy traditional method

Ok, so if you've been following my favorites, you know I LOVE Rachel's recipe for crustless squash pie.(scroll down that link to Squash Pudding Pie recipe - you won't regret it!)
For a quick, easy, and totally normal "Pumpkin Pie", here is a recipe that will make it too easy to refuse.

Start with your favorite gluten free pie crust mix.  The one I used (pictured) is Breads From Anna (Now just "from Anna") found here.
Other gluten free pie crust mixes work well, such as gluten free pantry or a graham cracker crumble made from gluten free gingersnaps. I love Anna's mixes because she utilizes healthy ingredients that incorporate whole grains and a variety of beans, millet, chia and natural sweeteners.
I mixed the pie crust with oil and water and 1/2 tsp of apple cider vinegar, then pressed it into a 9" pie pan. I pre baked it at 425 for aprox 10 minutes, or until it began to look a bit cooked (not browning at all).
While that was pre baking, I mixed a 30oz can of Libby's Pumpkin Pie mix with the recommended egg called for on the can. Instead of 2/3 cup of evaporated milk, I used 2/3 a cup of coconut milk. I added 2 teaspoons of tapioca starch and mixed the ingredients, then poured them into the pie dish and baked.  Following the directions on the can, I baked 15 minutes at 425 degrees F, then lowered it to 350 where I baked it for one hour.
The result? Delightful.
I love pumpkin pie, and this is as simple as it comes. While I still prefer the crustless squash pudding pie recipe made with roasted butternut squash, this quick recipe comes in handy for holiday visiting on short notice.
Need more recipes to help create a fantastic Thanksgiving meal? Follow this link for my gluten free stuffing recipe as well as instructions for the turkey and gravy. 
Enjoy!