If you have Celiac disease, you can’t have anything with gluten in it. But, that doesn’t mean you can’t have your pie, and eat it, too! Use this gluten-free pie crust recipe with all your favorite pie recipes.
There are gluten-free pie crusts in the gluten-free section of many grocery stores. The recipe below allows you to make your own pie crust, so you can enjoy a home-baked pie from scratch.
Yield: one bottom crust
Did You Know? Pumpkin is gluten-free. You can use pumpkin to make gluten-free Pumpkin Flour
1 cup brown rice flour
1/2 cup millet flour
1/2 cup potato starch
1 Tablespoon sugar
1/4 teaspoon xanthan gum
1/4 teaspoon salt (you can use less for low salt diets)
1 stick butter
1 Tablespoon cold water
1 egg, large, beaten
In a mixing bowl, combine all of the dry ingredients.
Cut the butter into pats, and add to dry ingredients, mixing until there are only small lumps.
Add the ice water and beaten egg, while mixing in.
Knead the dough until it holds together.
If the dough is crumbly, add a little more cold water, and continue to knead.
Place dough on a pastry mat or wax paper.
Use a rolling pin to roll it into an 11-inch circle.
Place dough with a pastry mat onto a cookie sheet.
Place it in the refrigerator to chill, for about 15-30 minutes.
Remove from the refrigerator, and flip it over onto a pie pan.
Press together any breaks or cracks.
Trim off any excess crust.
The pie crust is now ready to fill with a gluten-free filling.
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