I did it. The first week of the challenge I created a pie. I didn’t mean to, but that’s how it ended up. Of course, when I wrote the pie challenge, I envisioned dessert pies, and this pie is meant for a meal. But it is a pie with a bottom and top crust.
You see, we often have breakfast food for dinner on Saturday nights. Last Saturday, it was 5:00 before I began thinking about what to make. I had a tube of frozen turkey sausage so I threw it in some cold water to start thawing and later finished the thawing in the microwave. I flipped through my favorite cookbook, and saw a recipe for sausage bites. They were meant to be a snack or party food, but they sounded good to me. This particular cookbook is not gluten free and the recipe called for two cans of crescent rolls. I decided I would us my multipurpose pastry dough instead, but didn’t know how much to make. I decided to make a single recipe, but it turned out not to be enough to line the bottom of a 9 x 13 inch pan and have a layer for the top. So I simply went smaller and put it into a pie dish. I used a 10 inch pie plate, but 9 inch would be better.
I changed the filling slightly by increasing the egg and omitting the cheese. I made the whole thing dairy free by adapting the pastry dough. I used Spectrum shortening instead of butter (I haven’t found soy free Earth Balance sticks), and almond milk. The dough was not quite as easy to roll out, but it still worked well and tasted great.
The pie held together very well. We all enjoyed it plain, but it seemed to be begging for something on top of it. The family started pulling out different sauces and trying them. One son liked Ranch dressing. Salsa probably would have been good, but we were out. Taco sauce was not good. My husband was convinced that a white biscuit type gravy would be just right, while a couple of us really liked jelly. Just a little jelly gave it a real breakfast feel. It was like eating sausage and eggs with biscuits and jelly. Yum!
Gluten-Free Breakfast Pie
- 1 recipe gluten-free pastry dough
- 1 lb. bulk sausage (the kind that comes in a tube, not links or patties)
- 4 large eggs
- 1/2 c. shredded cheddar cheese (optional, I omitted for dairy free)
Prepared the dough according to directions, wrap it in plastic wrap and let it sit at room temperature while you prepare the other ingredients.
Cook the sausage in a skillet until the meat is done. Drain. Break the eggs into a medium bowl and beat lightly. Add the sausage and cheese (if using) and stir to combine.
Roll half of the dough into a circle and place in the bottom of a 9 or 10 inch pie plate. Add the sausage mixture. Roll the other half of the dough and place on top of the pie. Pinch the edges together to seal. Poke holes in the top of the pie with a fork.
Bake at 350° for 30 minutes. Cool about 5 minutes before cutting.
For more great recipes (though not all gluten free) visit Slightly Indulgent Tuesdays.