• Pie Crust (Gluten-Free)


    Pie Crust (Gluten-Free)

    From Living Without
    Recipe Category All Recipes, Dessert
    Author Christine Andrew


    • 1 ¼ cups gluten free baking mix
    • ¼ cup coconut flour or blend of choice
    • 1 tablespoon sugar
    • 1 teaspoon xanthan gum
    • 1 teaspoon agar powder
    • 3/4 teaspoon salt
    • 1/2 teaspoon baking powder
    • 6 tablespoons cold butter
    • 3 tablespoons shortening or coconut oil
    • 3-4 tablespoons cold water, divided
    • 1 teaspoon Cider vinegar


    • Place the first 7 ingredients in the bowl of a food processor fitted with the steel blade.
    • Pulse to combine.
    • Add butter and shortening and pulse until mixture resembles coarse meal.
    • Add half the water and all the vinegar and process.
    • Add remaining water, little at a time until dough forms into a ball.
    • Remove dough from the bowl and pat it into a disk between two sheets of wax paper or plastic wrap.
    • Roll it into a 12 inch circle.
    • Remove the top sheet of wrap and gently turn the crust over on to a lightly greased 9-inch pie pan.
    • If it cracks or breaks in places, pat it back into place.
    • Form and press the dough into a pie shell and crimp the edges so that they are slightly higher than the pan.
    • To bolster the height of the crust and to prevent over-browning, make a collar around the pie rim with aluminum foil.
    • Prick the bottom of the crust several times with a fork.
    • Freeze the crust for 15 minutes while preheating the oven to 375.