Tuesday, January 5, 2010

Gluten-Free Pie Crust

A nice, thick, flaky gluten-free pie crust coming your way....

Gluten-Free Pie Crust - Gluten-Free Pantry Recipe
Makes 2 tick 9-inch pie crusts

1 bag Gluten-Free Pantry Perfect Pie Crust Mix
1/4 tsp. baking powder
2 T sugar
10 T cold butter
10 T cold shortening
2 eggs, beaten
2 T cold water
3 tsp. apple cider vinegar

Combine mix, baking powder and sugar.

Cut in the shortening and butter.

Combine eggs, water and vinegar.

Combine with the mix; and form into a ball (or 2 balls, one for each crust).   

Refrigerate for 1 hour.

Then, roll out the crusts between two pieces of waxed paper.

Refrigerate again for about 10 minutes.

Invert into a pie crust and flute the edges.

Fill the pie, and use a crumble topping (using more GF flour), if desired.  Or, use the second pie crust on the top.

Bake the pie at 350 for about 45 minutes, until done.

We also made a pumpkin pie!


  1. its sad all the allergies that are growing in the world... seems more and more people are affected every day

    Great needed post

  2. This looks so beautiful! I am looking for recipes to try. I may even have to break my "no sweets until next Christmas" rule.


  3. Wow! Looks beautiful and delicious.

  4. Wow. Is all I have to say. Those pies look fantastic.

  5. Thanks for all of these GF recipes. I'll be passing them on!

  6. What a gorgeous pie! It's nice to know that there are folks working on recipes for those with allergies. I've bookmarked the recipe. We occasionally have guests who must have gluten free food. Thanks!

  7. It's always great to know which mixes make good crusts! Looks yummy!

  8. That turned out nicely. I agree with Iris that it's nice to know which mixes work well.

  9. Awesome! It looks great =D. Good to know what mix she uses!


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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