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    You are in: Home / Recipes / Gluten Free Pie Crust Recipe
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    Gluten Free Pie Crust

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on April 26, 2008

      Gluten free baking is more an art than science. With flours, using only one flour is usually not as good as using several flours. I'd suggest using a GF flour mix here, or using only a mix of rice flour, potato starch, tapioca starch, or even some sorghum or teff.

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    • on June 04, 2010

      I actually forgot the honey and it was wonderful! Flakey and delicious under my strawberry pie! It was a huge hit. New to GF due to DH diagnosis so thank you for your help.

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    • on June 20, 2009

      this pie crust completely fell apart on me when i inverted it into the pie plate. also, there was not enough dough for my 9" plate. i used oil instead of butter, maybe that was the problem. not sure.

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    • on October 14, 2008

      This recipe makes a great tasting flaky crust! It's awesome and delicious :)

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    • on July 14, 2014

      I had some difficulty with this crust. I've never been very good at making pie crusts, so it could be just me, but I couldn't get this to transfer to the pie pan. It would fall apart every time. I finally decided to make it with a simple rice flour blend (2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour) and that worked a little better. I still couldn't get it transferred to the pie pan after rolling out, so I ended up just patting it into the pan with my fingers and not rolling it out at all. Despite the troubles I had, the crust tasted great and worked well for the apple crumb pie I made.

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    • on March 10, 2013

      Wonderful! I followed the recipe exactly and it turned out great! I made mini pies and everyone loved them! They taste just like the gluten packed version! Definitely making this again!

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    • on November 25, 2010

      I could not get this to work. I used vegetable oil because we need dairy-free, too. First, it just kept getting too watery & not actually taking in the water- I just couldn't get it to form a ball. I tried adding more of everything else in case I overdid the water, and it still didn't hold together all that well. I tried to roll it out & it just broke apart. I am not very good at baking in general, though, so it could be just me.

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    Nutritional Facts for Gluten Free Pie Crust

    Serving Size: 1 (233 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 996.7
     
    Calories from Fat 566
    56%
    Total Fat 62.9 g
    96%
    Saturated Fat 39.2 g
    196%
    Cholesterol 162.5 mg
    54%
    Sodium 1122.2 mg
    46%
    Total Carbohydrate 100.7 g
    33%
    Dietary Fiber 2.8 g
    11%
    Sugars 5.8 g
    23%
    Protein 7.7 g
    15%

    The following items or measurements are not included:

    xanthan gum

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