Savory gluten-free pies that you can eat with one hand!
We know it. You know it. Everyone knows it. No matter how good, creative, or fresh the fillings are, if the crust isn’t good, the whole pie becomes, well, a disappointment. That’s why we started working on the crust first and perfected it before we worked on any filling recipes. In order to replicate the effects of gluten, add a warm familiar appearance, and most importantly, taste “normal,” we ended up having to combine six kinds of flour: Rice, Oat, Amaranth, Arrowroot, Sorghum, and Flax. We then combined them with some buttermilk and a lot of butter to make what we feel is the perfect pie crust for the gluten-free and the glutenful alike.
And then we had to do it one more time.
Because we offer gluten-free pies, we have many people come to us asking about other allergies, such as dairy. And this is Portland, so of course we needed vegan options. After another month of trying different things, we finally figured out a way to make the Vegan Crust taste so much like the Butter Crust that people struggle to tell the difference. To do that, we had to find replacements for the butter as well as the buttermilk. We ultimately landed on oat milk for the buttermilk, and for the butter, we went with more than one type of plant butter. But we think we nailed it. Want proof? Here’s a video from last year where we challenged someone to tell the difference between our butter crust and our vegan crust. But by all means come and find out for yourself. We always have free samples of the crusts on hand.
Crust is the most important part of the pie…
Just Some of the Pie Wiches we offer:
About The Pie Wich
About a decade ago, our founder (Mrs. Wich as she has come to be known in farmers’ market circles) developed a sensitivity to gluten. She was able to deal with it by avoiding glutinous foods. One day, her glutenful husband was cooking a frozen Steak & Stout pie that he bought at the grocery store. She loved the smell of it, but of course she couldn’t have it. Rather than be defeated, she said “Wait! I went to culinary school. I can make a gluten-free version of that, and mine will be better! After weeks of experimenting, she came upon the perfect dough, made with six kinds of flour and a LOT of butter. Her husband tried it and was amazed. It tasted great, but it also tasted normal. That’s the hardest part. He said it was so good that she should sell it.
Thus, after much discussion about the name, the Pie Wich was born. For the past three seasons, we have been selling various flavors of Pie Wiches along with related products such as fruit pies and churros at the Gresham Farmers Market. Since we cannot offer every flavor every week due to having a booth, we select six flavors every week in order to keep things interesting for us, and so people can try new things they may not have thought of before.