Ingredients
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For the dough:
-
1 cup of corn flour
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1/2 cup of rice flour
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2 tbsp potato starch
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120g cold buttercubbed
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2 tsp apple cider vinegar
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2 eggs
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1 tsp of salt
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For the filling:
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250g ricotta cheese
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4 eggs
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1 tsp salt
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1/2 tsp black pepper
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1 tsp minced garlic
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1 cup chopped spinach
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2 small beetroots
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1/2 cup of cream cheese
Ingredients
For the dough: |
|
| 1 cup of corn flour | |
| 1/2 cup of rice flour | |
| 2 tbsp potato starch | |
| 120g cold butter | |
| 2 tsp apple cider vinegar | |
| 2 eggs | |
| 1 tsp of salt | |
For the filling: |
|
| 250g ricotta cheese | |
| 4 eggs | |
| 1 tsp salt | |
| 1/2 tsp black pepper | |
| 1 tsp minced garlic | |
| 1 cup chopped spinach | |
| 2 small beetroots | |
| 1/2 cup of cream cheese | |
Steps
|
1
|
For the gluten free pie: |
|
2
|
Add the butter and toss it in the flour until all butter pieces are covered with it. Using your hands or blender, pinch together the butter pieces and flour until you get a mix of fine pea-sized pieces and larger thumb-sized pieces. |
|
3
|
Add the cold vinegar and eggs and mix the pie dough until it comes together. The dough at the end should be slightly more damp/wet than typical pie crust because gluten free flour tends to absorb more moisture during baking, so we want to counteract that. |
|
4
|
Blind-baking the pastry: (Blind bake it for 15 min.) |
|
5
|
Refrigerate the pie crust for at least 15 minutes, then prick the bottom with a fork. Place the baking pan with the pie crust onto the hot baking tray, and blind bake for 15 mins. Remove the pie crust from the oven, and reduce the oven temperature to 170 ºC. |
|
6
|
For the filling: |
|
7
|
Pour the ricotta mixture onto the pie crust. Add the beetroot and cheese. |
|
8
|
Bake for another 15-20min. Serve hot or cold. |
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