Amazing Gluten Free Apple Pie
Fine Herbes Quiche
Pumpkin Pie
Pear Almond Galette
Gluten Free Scrap Cookies
Mini Strawberry Pocket Pies
Beef & Vegetable Hand Pies
Honey Blackberry Pie
Lemon Blueberry Pie
Southern Tomato Pie
Sally's Turkey Pot Pie
Amazing Gluten Free Apple Pie
1 package Bob's Red Mill Gluten Free Pie Crust Mix, prepared
4 lbs Granny Smith Apples (about 8 apples), peeled and cored
1/2 cup plus 1 Tbsp Sugar
1 Tbsp fresh Lemon juice
Zest from 1 Lemon
1/4 tsp Salt
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1 egg White, or 1/8 cup Milk
Amazing Gluten Free Apple Pie
Prepare pie crusts according to basic instructions. Keep dough disc for top crust refrigerated. Roll out bottom crust and place in 9-inch pie pan. Place pan in refrigerator.

Preheat oven to 425° F.

Cut apples into 1/4-inch slices and place in a large bowl. Add 1/2 cup sugar, lemon juice, lemon zest, salt and spices. Stir to coat.

Remove pie pan from refrigerator. Pour apple mixture into pie shell.

Remove dough for top crust from refrigerator. Roll out top crust and place over filling. Trim dough edges, leaving 1/2-inch overhang. Tuck overhanging dough beneath itself. Flute or crimp with a fork to seal. Cut three slits in top crust. Place pie in freezer for 10 minutes if dough is very soft and sticky. Brush top crust lightly with egg white or milk and sprinkle with 1 Tbsp sugar.

Bake on center rack for 25 minutes at 425° F. Reduce temperature to 375° F, place a baking sheet on lower rack and bake for 30-35 minutes more, until crust is golden brown and juices are bubbling. Remove from oven and cool on wire rack for at least 1 hour before serving.

Makes one 9-inch pie.

 Print This Recipe


Fine Herbes Quiche
Contributed by: Sarah House for Bob's Red Mill Test Kitchen

Feeling French' Serve this quiche on its own or with soup or salad for a complete meal.

16 oz Bob's Red Mill Gluten Free Pie Crust Mix, prepared and chilled
2 tsp Olive Oil
1/2 cup thinly sliced White Onion (60g)
2 cups Milk
1 cup Cream
6 Eggs
Salt and Pepper to taste
1 Tbsp minced fresh Chervil, Marjoram or Savory
1 Tbsp minced fresh Chives
1 Tbsp minced fresh Parsley
1 Tbsp minced fresh Tarragon
1/2 cup shredded Gruyere (25g)
Fine Herbes Quiche


Prep Time: 45 minutes
Cook Time: 1 hour 45 minutes - 2 hours 15 minutes
Yield: 8 - 12 servings

Roll prepared Bob's Red Mill Gluten Free Pie Crust between two pieces of parchment paper or heavy duty plastic wrap to a 10-inch circle. Remove the top layer of parchment or plastic and carefully invert dough into a 9-inch tart or quiche pan. Remove remaining sheet of parchment or plastic and press crust into pan, trimming the edges accordingly. Freeze at least 15 minutes.

Preheat oven to 350°F. Line the crust with parchment paper and fill with pie weights. Bake for 30 minutes. Remove the pie weights and parchment and continue to bake until light brown, about 15 additional minutes. Remove from oven and let cool while preparing the filling. Reduce the oven to 325°F.

To make the filling, heat olive oil in a sauté pan over medium-low heat. Add onions and cook until soft but not caramelized or brown, 5 - 10 minutes. Remove from heat.

Meanwhile, whisk together milk, cream, eggs and salt and pepper to taste.

In the cooled crust, layer 1/2 the onions and herbs, then pour over 1/2 the milk mixture and sprinkle with 1/2 the cheese. Repeat with the remaining filling ingredients.

Bake at 325°F until filling is set in the center, about 40 minutes.

Let cool completely before serving. Serve at room temperature or chill and serve cold.

 Print This Recipe


Pumpkin Pie
Contributed by: Sarah House for Bob's Red Mill Test Kitchen

It's not Thanksgiving without pumpkin pie. Now Celiac-sufferers won't miss out thanks to Bob's Red Mill Gluten Free Pie Crust Mix.

1/2 package Bob's Red Mill Gluten Free Pie Crust Mix, prepared and chilled
15 oz can Pumpkin Puree
12 oz can Evaporated Milk
2 Eggs
2 oz Butter, melted and cooled
1 Tbsp Vanilla Extract
3/4 cup Brown Sugar, packed
1 tsp ground Cinnamon
1 tsp ground Ginger
1/2 tsp ground Allspice
1/4 tsp ground Nutmeg
Fine Herbes Quiche


Prep Time: 25 minutes
Cook Time: 50 - 60 minutes
Yield: 8 servings

Remove dough from the refrigerator and let sit at room temperature until malleable. Roll chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap. Trim edges and flute. Freeze for 15 minutes.

Meanwhile, preheat the oven to 350°F and prepare the filling.

Combine pumpkin puree, evaporated milk, eggs, melted butter, vanilla extract, sugar and spice. Whisk well until fully incorporated.

Remove pie shell from freezer and fill with prepared pie filling.

Bake at 350°F until set in the center with barely any wobble when gently shook, about 50 - 60 minutes.

Let cool fully before serving.

 Print This Recipe


Pear Almond Galette
Contributed by: Sarah House for Bob's Red Mill Test Kitchen

Delicate poached pears and quick homemade almond paste combine to make a most elegant dessert.

16 oz Bob's Red Mill Gluten Free Pie Crust Mix, prepared and chilled
1 Egg
1 Tbsp Water
1/3 cup Evaporated Cane Sugar or Turbinado Sugar
Powdered Sugar as needed

Poached Pear Filling
2 lbs firm Pears, peeled, cored and sliced '-inch thick
1/3 - 2/3 cup Granulated Sugar plus 2 Tbsp
1/4 Vanilla Bean, scraped
1 Tbsp powdered Pectin

Almond Paste
1 cup Almond Meal
3/4 cup Powdered Sugar
1/4 tsp Almond Extract
1 Egg White
Pear Alomond Galette


Prep Time: 45 minutes
Cook Time: 25 - 30 minutes
Yield: 8 servings

In a large sauté pan, combine sliced pears, 1/3 - 2/3 cup sugar (depending on the sweetness of the pears), and the scraped vanilla bean and pod. Cook over medium heat until the pears soften and their juices begin to run, about 10 minutes.

Meanwhile, combine the remaining 2 Tbsp of sugar and the pectin. Add the pectin mixture to the pears and cook until thickened and bubbling, about 5 - 10 minutes. Remove the vanilla pod and set pears aside to cool.

To make the almond paste, combine almond meal and powdered sugar in the bowl of a food processor. Pulse several times to thoroughly combine. Add the almond extract and egg white and process until a thick paste forms. Remove from the food processor and set aside.

To form galettes, roll prepared Bob's Red Mill Gluten Free Pie Crust between two sheets of parchment or heavy-duty plastic wrap to 1/8-inch thickness and cut eight 8 '-inch rounds (reroll the dough as necessary). Carefully transfer one round to a parchment lined baking sheet. Assemble each galette one-at-a-time on the baking sheet.

Press 1 Tbsp (about 24g) of almond paste into a 3-inch circle in the center of one dough round. Fan out pear slices, about 1/4 cup, in a decorative pattern on top of the almond paste, leaving a 1-inch border of dough. Carefully fold the edges of the dough over the filling in small sections, overlapping the edges as you go. Leave about 2-inches of filling exposed in the center of the galette. Try not to move the formed galettes as they are very delicate.

When all galettes are assembled, transfer the baking sheet to the freezer for at least 1 hour.

To bake the galettes, preheat the oven to 400°F. Thoroughly whisk together 1 egg and 1 Tbsp water. Brush each frozen galette with eggwash and sprinkle with evaporated cane sugar or turbinado sugar.

Bake galettes until the crust is golden and the filling is bubbling, 25 - 30 minutes. Let cool 5 minutes then dust with powdered sugar to serve.

 Print This Recipe


Gluten Free Scrap Cookies
Contributed by: Sarah House for Bob's Red Mill Test Kitchen

You've made your pie; trimmed the crust. Now, what do you do with those scraps of dough' Surely don't throw them away!

Prep Time: 20 - 25 minutes
Cook Time: 15 - 20 minutes
Yield: 8 servings

Gluten Free Scrap Cookies
Cinnamon Sugar Cookies
Dough trimmed from prepared Bob's Red Mill Gluten Free Pie Crust Mix (about 4 oz)
2 Tbsp Granulated Sugar
1 tsp ground Cinnamon

Preheat oven to 375°F. Line a baking tray with parchment paper.

Knead Bob's Red Mill Gluten Free Pie Crust trimmings into a cohesive ball and roll to 1/8-inch thickness. Cut into decorative shapes and transfer to prepared baking tray. Freeze for 15 minutes. Meanwhile, combine sugar and cinnamon in a small bowl.

Remove cookies from freezer and dust generously with cinnamon sugar mixture.

Bake cookies at 375°F until golden and crisp, about 15 - 20 minutes.


Salt and Pepper Crackers
Dough trimmed from prepared Bob's Red Mill Gluten Free Pie Crust Mix (about 4 oz)
1 Tbsp Kosher or coarsely ground Salt
1 Tbsp coarsely ground Black Pepper

Preheat oven to 375°F. Line a baking tray with parchment paper.

Knead Bob's Red Mill Gluten Free Pie Crust trimmings into a cohesive ball and roll to 1/8-inch thickness. Cut into decorative shapes and transfer to prepared baking tray. Freeze for 15 minutes.

Remove crackers from freezer and sprinkle generously with salt and pepper.

Bake cookies at 375°F until golden and crisp, about 15 - 20 minutes.


Raspberry and Lemon Sandwich Cookies
Dough trimmed from prepared Bob's Red Mill Gluten Free Pie Crust Mix (about 4 oz)
1/4 cup Lemon Curd
1/4 cup thick Raspberry Jam
Powdered Sugar to garnish

Preheat oven to 375°F. Line a baking tray with parchment paper.

Knead Bob's Red Mill Gluten Free Pie Crust trimmings into a cohesive ball and roll to 1/8-inch thickness. Cut into rounds or other shapes about 1 1/4-inch in diameter and transfer to prepared baking tray. Freeze for 15 minutes.

Remove cookies from freezer and bake at 375°F until golden and crisp, about 10 - 15 minutes. Let cool.

Turn half of the cookies over and top with a bit of lemon curd and raspberry jam. Top the filled halves with another cookie to make a "sandwich". Dust with powdered sugar to serve.


Cantaloupe and Goat Cheese Canapés
Dough trimmed from prepared Bob's Red Mill Gluten Free Pie Crust Mix (about 4 oz)
1 oz creamy Goat Cheese
1 oz Cream Cheese, soft
1 oz (approx.) fresh Cantaloupe
5 - 6 whole Blackberries

Preheat oven to 375°F. Line a baking tray with parchment paper.

Knead Bob's Red Mill Gluten Free Pie Crust trimmings into a cohesive ball and roll to 1/8-inch thickness. Cut into rounds or other shapes about 1-inch in diameter and transfer to prepared baking tray. Freeze for 15 minutes.

Remove canapé bases from freezer and bake at 375°F until golden and crisp, about 10 - 15 minutes. Let cool.

Meanwhile, prepare toppings: Mix together goat cheese and cream cheese until well combined and set aside. With a vegetable peeler, make long ribbons of cantaloupe and set aside. Halve the blackberries or carefully remove each section to resemble caviar; set aside.

Top cooled canapé bases with a generous dollop of goat cheese spread (about 1 tsp). Layer and fold one cantaloupe ribbon on top of the goat cheese and top with blackberry segments.

 Print This Recipe


Mini Strawberry Pocket Pies
Contributed by: Sarah House for Bob's Red Mill Test Kitchen

Tiny bites of pie goodness work for any time of day: brunch, snacks, on-the-go desserts. Switch up the flavors to suit your cravings (peaches, orange marmalade, apple pie filling, chocolate).

16 oz package Bob's Red Mill Gluten Free Pie Crust Mix, prepared and chilled
4 1/2 Tbsp thick Strawberry Jam
Water to seal

Icing
1/4 cup Powdered Sugar
1 1/2 tsp Water
1 small drop Red Food Coloring
Mini Strawberry Pocket Pies


Prep Time: 90 minutes
Cook Time: 15 - 17 minutes
Yield: 18 servings (3 pieces each)

Remove prepared Bob's Red Mill Pie Crust Mix from the refrigerator and let sit at room temperature until malleable.

Roll dough between two pieces of heavy-duty plastic wrap or waxed paper to 3 - 4 mm thickness. Periodically removing and repositioning the plastic/paper will make it easier to roll out the dough.

Cut the dough into 5.5 x 5.5 cm squares. If the dough is very soft, transfer the squares to the refrigerator for about 20 minutes.

Place a generous 1/4 tsp of strawberry jam in the center of each square. Lightly brush the edges of the dough with water and fold each square in half along the diagonal to make a triangle. Press the edges to seal and crimp with the tines of a fork. Repeat until all pieces have been filled and sealed. Transfer to the freezer and freeze for 1 hour. Meanwhile, preheat the oven to 425°F.

Transfer pies to parchment lined sheet trays. Slice a small vent in the top of each pie and bake until golden, 15 - 17 minutes.

Transfer pies to a cooling rack and let cool for at least 20 minutes. Meanwhile, prepare the icing by whisking together the powdered sugar and water to make smooth and pourable paste. Add food coloring and mix well.

Use a piping bag or spoon to decorate the top of each pie with icing. Let set (about 10 minutes) before serving. Store in an airtight container for up to 3 days.

 Print This Recipe


Beef and Vegetable Gluten Free Hand Pies
Contributed by: Sarah House for Bob's Red Mill Test Kitchen

These individual hand pies are perfect for sack lunches, picnics and to-go snacks.

16 oz Bob's Red Mill Gluten Free Pie Crust Mix, prepared and chilled
1 Tbsp Olive Oil
1 cup diced Onion (135g)
2 cloves Garlic, minced (6g)
3/4 cup cubed Carrot (115g - about 1 medium carrot)
1 lb Ground Beef (454g)
3/4 tsp ground Cinnamon
1/2 tsp Salt
1/2 tsp dried Thyme
1/4 tsp dried Parsley
1/4 tsp ground Allspice
1/4 tsp ground Black Pepper
1/8 tsp Chili Powder
6 oz can Tomato Paste
8 oz can Tomato Sauce
1/2 cup Water, or as needed
1/2 cup fresh or frozen Peas (80g)
1/2 cup fresh or frozen Corn Kernels (80g)
2 Tbsp White Vinegar
1 Egg
1 Tbsp Water
Beef and Vegetable Gluten Free hand Pies


Prep Time: 45 minutes
Cook Time: 30 - 35 minutes
Yield: 8 servings

In a large pan, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and carrots and cook until fragrant, about 1 minute more.

Add crumbled ground beef to the onion mixture and cook, stirring, until the fat and juices begin to release, 3 - 4 minutes. Add spices and sauté for a few minutes until fragrant. dd the tomato paste and tomato sauce and adjust the consistency with water. Cook until the beef is cooked through and the carrots are soft, 10 - 12 minutes. Add the peas, corn and vinegar, stir briefly and remove from heat. Set aside to cool.

To form hand pies, roll prepared Bob's Red Mill Gluten Free Pie Crust between two large pieces of parchment paper or plastic wrap to 1/8-inch thickness. Cut eight 15x20 cm rectangles, rerolling the dough as necessary. Line a baking sheet with parchment paper.

Place 1/2 cup of the beef and vegetable filling (120g) on the lower third of each rectangle, leaving a border of about 1/4-inch. Brush the border edge with water to help seal. Gently fold the empty top third of the rectangle over the filling, using the parchment paper or plastic wrap to aide in maneuvering the dough. Press the edges to seal and use the tines of a fork to crimp shut. Gently transfer the formed hand pie to the prepared baking sheet. Repeat until all pies are formed then freeze for at least 1 hour.

To bake the hand pies, preheat the oven to 400°F. Thoroughly whisk together 1 egg and 1 Tbsp water. Brush each frozen hand pie with eggwash and cut two to three vents in the top using a sharp knife.

Bake hand pies until the crust is golden, 30 - 35 minutes.

Let cool about 5 minutes. These can be eaten warm or at room temperature.

 Print This Recipe


Honey Blackberry Pie
Contributed by: Sarah House for Bob's Red Mill Test Kitchen

Honey and blackberries combine to make a perfectly sweet-tart pie.

1 package Bob's Red Mill Gluten Free Pie Crust Mix, prepared and chilled
2 lbs fresh Blackberries
1/2 cup Tapioca Flour
3/4 cup Honey
1 tsp Lemon Juice
2 tsp Orange Zest
1 Egg (optional)
1 Tbsp water (optional)
Blackberry Pie


Prep Time: 25 minutes
Cook Time: 50 - 60 minutes
Yield: 8 servings
Preheat oven to 425°F.

Remove dough from the refrigerator and let sit at room temperature until malleable. Roll 1/2 of chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap.

Toss blackberries with tapioca flour then add honey, lemon juice and orange zest. Pour into prepared pie shell.

Roll the remaining 1/2 of chilled dough into a 10-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over filling. Press dough into place, then trim, seal and flute the edges. Cut four vents in the top dough using a decorative pattern (if desired) or create a lattice top crust.

If desired, brush top crust with an eggwash made from 1 egg whisked thoroughly with 1 Tbsp water.

Bake at 425°F for 15 minutes then reduce the heat to 350°F and continue to bake until the filling is set and beginning to bubble and the crust is golden, about 60 minutes.

Let cool before serving.

 Print This Recipe


Lemon Blueberry Pie
Contributed by: Sarah House for Bob's Red Mill Test Kitchen

Capture the essence of summer with a fresh blueberry pie.

1 package Bob's Red Mill Gluten Free Pie Crust Mix, prepared and chilled
2 lbs fresh Blueberries
1 cup Granulated Sugar
1/2 cup Tapioca Flour
1 Tbsp Lemon Zest
1 tsp ground Cinnamon
2 Tbsp Lemon Juice
1 tsp Vanilla Extract
1 Egg (optional)
1 Tbsp water (optional)
Blueberry Pie


Prep Time: 25 minutes
Cook Time: 50 - 60 minutes
Yield: 8 servings
Preheat oven to 425°F.

Remove dough from the refrigerator and let sit at room temperature until malleable. Roll 1/2 of chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap.

Combine sugar, tapioca flour, lemon zest and ground cinnamon. Toss with blueberries then add lemon juice and vanilla extract. Pour into prepared pie shell.

Roll the remaining 1/2 of chilled dough into a 10-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over filling. Press dough into place, then trim, seal and flute the edges. Cut four vents in the top dough using a decorative pattern (if desired) or create a lattice top crust.

If desired, brush top crust with an eggwash made from 1 egg whisked thoroughly with 1 Tbsp water.

Bake at 425°F for 15 minutes then reduce the heat to 350°F and continue to bake until the filling is set and beginning to bubble and the crust is golden, about 60 minutes.

Let cool before serving.

 Print This Recipe


Southern Tomato Pie
Contributed by: Sarah House for Bob's Red Mill Test Kitchen

Take this savory pie to your next picnic or potluck and you'll be the hit of the party.

16 oz Bob's Red Mill Gluten Free Pie Crust Mix
12 Tbsp Butter, cold, cubed
1/2 cup shredded Cheddar Cheese
6 - 8 Tbsp Ice Water
3 - 4 ripe medium Tomatoes (530g)
1 tsp Salt
1/4 cup chopped fresh Basil (8g)
1 cup shredded Cheddar Cheese (100g)
1 cup Mayonnaise (260g)
1 Egg
1 Tbsp Water
Southern Tomato Pie


Prep Time: 90 minutes
Cook Time: 30 - 35 minutes
Yield: 8 servings
Place Bob's Red Mill Gluten Free Pie Crust Mix in a bowl or food processor fitted with a steel blade. Cut in butter using a pastry blender or two knives until crumbly or give the food processor ten 1-second pulses. Add 1/2-cup cheddar cheese and mix or pulse briefly just to combine. Add water gradually and mix until the dough sticks together, adding additional water if needed. Divide dough in half and flatten into disks. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.

Slice tomatoes into rounds 1/4 - 1/2-inch thick. Sprinkle with 1 tsp salt and let sit on a few layers of paper towels for 15 minutes. Combine 1 cup grated Cheddar cheese and mayonnaise in a small bowl; set aside.

Remove dough from the refrigerator and let sit at room temperature until malleable. Preheat oven to 425°F and line a baking sheet with parchment paper. To form pies, roll prepared Bob's Red Mill Gluten Free Pie Crust with Cheddar between two sheets of parchment or heavy-duty plastic wrap to 1/8-inch thickness and cut eight 8 1/2-inch rounds (reroll the dough as necessary). Carefully transfer one round to a parchment lined baking sheet. Assemble each pie one-at-a-time on the baking sheet.

In the center of each pie round layer one tomato slice and sprinkle with chopped basil. Make sure to leave a large 1 1/2-inch border. Repeat with another tomato slice and basil then top with about 1 1/2 Tbsp of the cheese-mayonnaise mixture.

Carefully fold the edges of the dough over the filling in small sections, overlapping the edges as you go. Leave about 2-inches of filling exposed in the center of the pie. Try not to move the formed pies as they are very delicate. When all pies are assembled, transfer the baking sheet to the freezer for at least 1 hour.

To bake the pies, preheat the oven to 425°F. Thoroughly whisk together 1 egg and 1 Tbsp water. Brush the crust of each frozen pie with the eggwash.

Bake the pies until the crust is golden and the filling is beginning to bubble, 30 - 35 minutes. Let cool at least 5 minutes before serving. Serve warm or at room temperature.

 Print This Recipe


Sally's Turkey Pot Pie
Contributed by: Sally Thomsen for Bob's Red Mill Natural Foods

Nothing satisfies more than pot pie on a cold winter evening. Use your left over Thanksgiving turkey scraps or any fully cooked poultry (chicken, squab, pheasant???).

Prep Time: 60 minutes
Cook Time: 75 - 85 minutes
Yield:9 - 12 servings

1 package Bob's Red Mill Gluten Free Pie Crust Mix, prepared and chilled
1 Tbsp Butter
1 cup diced Onion (150g)
3 cloves minced Garlic (15g)
4 cups Low Sodium Chicken Broth
2 Tbsp Cornstarch
2 cups Russet Potatoes, peeled and chopped into 3/4-inch cubes (440g)
1 cup Carrots, peeled and sliced into coins (170g)
1 tsp Poultry Seasoning
1/2 tsp Sea Salt, or more to taste
1 tsp Black Pepper
2 1/2 cups roasted Turkey, cut into bite-size pieces (500g)
1 cup fresh or frozen Green Beans, chopped into 1-inch pieces (130g)
2 tsp chopped fresh Thyme (3g)
In a deep skillet, melt butter over medium heat. Add onions and sauté until soft and slightly browned, about 5 - 10 minutes.

Stir in garlic and continue to cook until fragrant, approximately 30 seconds.

Deglaze pan with 3 cups of chicken broth. Bring to a boil and simmer on medium-low heat.

In a small bowl, dissolve cornstarch in remaining 1 cup of chicken broth. Slowly pour in the cornstarch slurry into the skillet, stirring constantly to prevent lumps from forming. Continue stirring until the cornstarch is incorporated, approximately 3 minutes.

While simmering add potatoes and carrots. Let simmer approximately 10 minutes.

Gently stir in poultry seasoning, salt and pepper.

Once potatoes are tender (about 5 more minutes), remove from heat. Stir in turkey, green beans and thyme. Let filling cool while the crust is assembled.

Remove dough from the refrigerator and let sit at room temperature until malleable. Roll 1/2 of chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick deep dish pie pan or into three 6-inch deep dish pie pans. Press crust into place, then remove remaining plastic wrap. Add filling and spread to fill evenly.

Roll the remaining 1/2 of chilled dough into a 10-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over filling. Press dough into place, then trim, seal and flute the edges. Cut four vents in the top dough using a decorative pattern, if desired.

Transfer the pot pie(s) to the freezer and chill at least 30 minutes.

Meanwhile, preheat the oven to 400°F. Remove the pot pie(s) from the freezer and brush the top crust with egg wash, if desired.

Tent the crust with foil and bake until the crust is golden and the filling is beginning to bubble and has thickened, 1 hour 15 minutes - 1 hour 25 minutes. Let cool slightly before serving.

 Print This Recipe