The one merit of gluten is that is does make sensational pastry – what a pity it is massively high carb, contains anti-nutrients, adds to inflammation, which isn’t a great thing to have quietly burning away so, for me gluten-based pastry is really not worth eating. 

But even after giving it up I still miss a good pie.

In previous posts I have conquered pastry and used this for tarts and quiches, but never for a fully enclosed – pastry top and bottom, pie.  

Well, that’s changed now.  Bacon and Egg pie – nailed!

Rustic looking and totally delish!

This recipe needs care and patience.  It is fiddly, it tears easily and can burn quickly but if you keep your cool, (and watch the oven) then a reallyo, truleyo gluten-free, grain-free pie is the result. 

So what are you waiting for?

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