Gluten-Free Game Pie
- Reviews 1
Ready In: 1 hr 5 mins
Serves: 4
Yields: 1 pie
Ingredients
Crust
- 1⁄4 cup coconut flour
- 1⁄4 cup arrowroot starch
- 1⁄2 cup millet flour
- 1 teaspoon xanthan gum
- 1⁄2 teaspoon salt
- 2 ounces margarine
- 1 egg yolk
- 1⁄2 teaspoon vinegar
- 1 teaspoon italian herbs
- 1 -2 teaspoon ice water
Filling
- 2 cups game, cooked and shredded
- 2 eggs
- 1 egg white
- 3 tablespoons cream cheese
- 2 teaspoons arrowroot starch
- 1 teaspoon italian herbs
- 1⁄2 teaspoon salt
- 1⁄2 lemon, peel of
- 2 tablespoons sage, chopped
- 1⁄4 teaspoon garlic, granulated
- 1 teaspoon butter, or
- ghee, or
- margarine
Directions
- Crust:
- Combine dry ingredients.
- Cut cold margarine into dry ingredients, then work into coarse crumbles.
- Add egg yolk, then 1 tablespoon ice water and assemble crumbles into soft dough, add one more tablespoon water if needed.
- Press dough into 9 inch pie pan and refridgerate.
- Preheat oven to 400 degrees F or 200 degrees Celsius.
- Filling:
- Whip together 2 eggs, 1 egg white, cream cheese, herbs, sage, salt, grated lemon peel, garlic powder and arrowroot starch.
- Spread shredded game into pie crust.
- Pour egg mixture over meat into pie crust.
- Top with flakes of butter, ghee or margarine.
- Place pie pan on middle rack in the oven, bake at 400 degrees ca. 20 minutes.
- After 20 minutes, reduce heat to 350 degrees and bake 20-30 more minutes.
- The pie is ready as soon as the top is liht brown and crisp to the touch.
- Serve hot with tomato salad.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off