For my mostly traditional mincemeat pie I wanted a sturdy crust that could hold up to the ingredients. Hot water pastry seemed like a perfect solution. I decided to use chestnut flour even though it’s not low in carbs because I thought it’d hold up the best and be the easiest to work with. I was correct. Unlike traditional hot water pastry, my gluten free version rolls out best once cool. I rolled it out on a piece of parchment paper and used the paper to move the crusts onto the pie pan and over the top of the pies.
I used half butter and half lard, Armour brand Premium style lard that’s not hydrogenated is my preferred lard for baking and frying, but it would be easy to make this recipe dairy free by only using lard. Any extra dough can be cut with cookie cutters and used as decorations on top the pie or baked and sprinkled with cinnamon and sugar.
I had enough pastry dough for two and a half 5 1/2″ pies with just enough left over for star patterns on top the “naked” mincemeat pie. I haven’t tested the recipe with my standard 10″ glass pie pans, yet.
3 cups chestnut flour
1/2 cup lard
1/2 cup butter
1/3 cup water
1 tsp xanthan gum
1/2 tsp salt
In a large bowl, combine chestnut flour, xanthan gum, and salt. Stir well. Bring water to a simmer and add lard and butter, stir until melted. Form a well in the middle of the flour in the bowl and gently pour the hot water and melted fats into it. Stir together with a spoon until the dough comes together. Pour dough out onto a clean counter and knead for 2-3 minutes until it forms a smooth dough. Wrap in plastic wrap and set aside for 10 minutes. Preheat oven to 375°F. Divide dough and roll out the bottom crust on a piece of parchment paper. Drape crust over the pie pan and press the crust into it, filling holes and cracks as needed. Fill pie with desired filling. Roll out top crust on parchment paper and drape over the top of the pie. Trim and crimp edges, cut a vent hole in the center of the top crust. Egg wash can be brushed over the top crust, if desired. Bake pie for 45-60 minutes until the pie filling is bubbling and the crust is golden brown.