Ingredients
Gluten Free Pie Crust
- 2½ cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour plus more for workspace
- ½ teaspoon salt
- 1 tablespoon sugar (optional; can be omitted for savory crusts)
- 2 sticks (8 ounces) unsalted butter, cubed
- 1 teaspoon apple cider vinegar
- ½ to ¾ cup cold water or milk
- 1 egg for egg wash
Filling
- 2 cups (600 grams) soft myzithra cheese or ricotta cheese, strained if watery
- ½ cup honey (150 grams), preferably wild blossom
- 3 eggs, room temperature
- 1 tablespoon corn flour/corn starch
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1½ teaspoons cinnamon
- 1 tablespoon lemon juice
- Extra honey and cinnamon for garnish before serving
Instructions
- Make the Gluten Free Pie Crust Dough: In a food processor, combine the gluten free flour, sugar, and salt by pulsing briefly. Add cubed cold butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces. Drizzle in apple cider vinegar and half the cold water, pulsing until the dough starts to come together and looks shaggy. Add extra water, 1 tbsp at a time, if needed, until the dough holds when pinched. Turn out onto a floured surface and form into a ball. Divide into two disks, wrap one tightly in plastic wrap, and refrigerate or freeze for later.
- Roll Out the Dough: Place one dough disk between two sheets of parchment or wax paper. Flatten with your palm and roll out to fit your pie pan. Remove the top sheet and invert the dough into the pie pan, carefully peeling off the remaining paper. Prick the bottom several times with a fork to prevent puffing during baking.
- Chill and Blind Bake the Crust: Refrigerate the crust for 30-60 minutes to firm it up. Preheat the oven to 400°F (200°C). Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 10 minutes to par-bake. Remove weights and paper, then brush the crust bottom and edges with egg wash. Let cool while preparing filling.
- Prepare the Filling: In a large bowl, whisk together eggs and honey until pale and fully combined, either by hand or with an electric mixer using the whisk attachment. Add vanilla extract, lemon juice, corn starch, cinnamon, and salt; mix well. Fold in the strained myzithra or ricotta cheese until smooth and homogenous.
- Assemble and Bake the Pie: Reduce oven temperature to 350°F (175°C). Pour the prepared filling into the par-baked pie crust. Bake for 25 to 35 minutes until the filling is mostly set but still slightly jiggly in the center. The top should be a deep golden color. If the crust edges brown too quickly, cover them with foil or a pie crust shield.
- Cool and Serve: Remove the pie from the oven and transfer to a cooling rack. Allow to cool completely for 1 to 2 hours, then refrigerate to chill further. Serve with a drizzle of extra honey and a dusting of cinnamon. Store leftovers tightly wrapped in the refrigerator for up to 3-5 days.
Notes
- If the gluten free dough is too cold and cracks while rolling, let it sit at room temperature a few minutes to soften. Patch cracks with excess dough as needed.
- For blind baking a single crust: preheat oven to 400°F, prick dough all over, line with parchment and fill with pie weights or dried beans; bake 15-20 minutes. Remove weights and bake 5-10 minutes more until lightly golden. This can be done up to 1 day ahead.
- The filling is mildly spiced; increase cinnamon or vanilla to taste. Adding a shot of brandy is a delicious optional flavor enhancement.
- The pie is best served chilled to achieve clean slicing and a firmer texture.
- Because it contains dairy, it must be refrigerated to prevent spoilage. Keep well covered.
- Enjoy within 1-2 days for best texture and flavor; it keeps up to 3-5 days refrigerated.
- The pie can be frozen up to 3 months, though texture may be affected. Wrap well and thaw in the fridge before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
