I’ve posted several gluten-free pie sheet recipes, with strict or looser amounts, with eggs or without eggs, thinner or thicker. This recipe is measured in tablespoons to make it easier to integrate. I used almond ricotta as a filling and it turned out amazing.
Ingredients
For Gluten Free Pie Sheets:
- 1 egg
- 1 tablespoon of sugar
- 8 tablespoons of water
- 5 tablespoons of coconut oil
- 1 tablespoon of psyllium bran
- 1 tablespoon of tapioca flour
- 1 teaspoon of baking powder
- 10 tablespoons of millet flour
- A pinch of salt
For the filling:
- 3 eggs
- 3 spoons of sugar
- 350 grams of ricotta
- 5 tablespoons of coconut cream, or full fat coconut milk
- A pinch of salt
- Rum and lemon essences to taste
- A handful of raisins
Recipe Method
We start by making the dough for these wonderful gluten free pie sheets. A certain order must be followed, otherwise the dough will not be elastic. Break the egg and beat with the salt and the spoonful of sugar, not too much, just until the sugar melts and is well combined with the egg. Add water and melted coconut oil, then psyllium bran and tapioca flour. Mix well, then leave for 15 minutes, during which time the bran absorbs liquid and turns into a gelatinous substance.
In these 15 minutes we prepare the filling very simply: put all the ingredients except raisins in the blender, blend them for 2 minutes, then add the raisins and mix with a spoon. The composition will be quite liquid. We put it aside and go back to the gluten-free pie dough. The millet flour is mixed with the baking powder and gradually added to the composition, until we get an elastic dough, only good to spread with the rolling pin. It may not need all the flour or it may need more, we can tell by the consistency and stickiness. If it stops sticking to the hand and the board, and if it doesn’t break easily when we pick it up, it’s ready. We spread the bottom sheet directly on the baking paper dusted with a drop of flour and thus we can easily lift it and transfer it to the tray.
For the sheet on top, more attention is needed: dust the work surface with more flour, put it on the dough too, spread the sheet, then roll it on the rolling pin and unfold it carefully over the liquid filling. This sheet should be slightly larger than the pan, so that it does not sink into the filling. After unfolding it, slowly tuck the edges inside, next to the filling. After all, even if it sinks in places it will still be tasty and edible 😊.
We put the tray in the oven heated to 175 degrees Celsius and leave for 30 minutes. It’s ready when, pressing lightly on it, it feels hard. After removing the pan from the oven, immediately cover it with a slightly moistened towel and leave it like that until it cools down, otherwise we risk that the sheet on top will dry out and separate from the filling. These gluten-free pie sheets can be used with any sweet filling, and if we omit the sugar from the composition, they can also be used with savory fillings, with meat, vegetables, mushrooms. They are spread out very thin, and the quantities are calculated for a small tray with a side of 20-22 cm. If you have a larger tray, multiply the ingredients.
