Pie Crust – Gluten Free

by | Dessert, Eat Like A Firefighter, Gluten Free

Another Gluten Free recipe from Patricia Jones!


Gluten Free Flaky Pie Crust

Makes One double 9” pie crust

2 1/3 C flour replacer (Recipe Here)
1 T granulated sugar
¼ tsp salt
1 Cup butter COLD and cut into pieces (or lard or shortening)
1 tablespoon vinegar (I use apple cider vinegar with the “mother”)
1-7 tablespoons cold water
Extra tapioca flour for rolling the dough out
1 egg beaten with 1 tablespoon water for egg wash (optional)

To make the crust:

Temperature is important-so work fast. Place flour, sugar and salt into a large bowl and whisk together.

Add butter pieces and with fingers, start rubbing together. This will take a little time but you want to work as fast as you can to make sure the butter doesn’t get too warm and melt. Do this until the mixture looks like wet sand mixed with butter pebbles. You can do this with a pastry blender or food processor.

Add vinegar and rub into mixture. Add water a tablespoon at a time. You want it to hold together but not be wet. Less water= more flaky crust.

Divide dough into two pieces. Shape into disks and wrap in separate pieces of plastic wrap. Refrigerate for 30 minutes or so-you do NOT want it to be rock hard.

Prepare your rolling surface and pin with tapioca flour. Roll out to 12”. Use your rolling pin to unfold into pie plate, fill with desired filling, and repeat with other disk of dough for top crust. Brush with egg was if using.

*If you are not familiar with pastry flour before going gluten free, there are great youtube videos to watch to familiarize yourself with the process before using expensive GF ingredients!

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Jessie -

Just a small town girl married to a firefighter since 2008, but she's so much more than a Fire Wife. She's been a member of the FirefighterWife family since 2012 and knows marriage takes a lot of work, even when it's in the best seasons.


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