Gluten Free Pie Crust (that you actually want to eat!!!)

Another recipe from The Gluten-Free Gourmet by Bette Hagman. This is a truly great pastry - flaky, tender, with no funny taste or texture, and easy to handle. (The upside of gluten-free pastry: no gluten means pastry is NEVER tough.)


1/2 cup tapioca flour
1/2 cup cornstarch (could be arrowroot)
1/4 cup potato starch (could use tapioca if solanine is a problem)
1 cup sweet rice flour (essential)
1 rounded teaspoon xanthan gum (essential)
1/2 teaspoon salt (optional)
dash sugar (optional)
1/2 cup margarine
1/2 cup crisco
1 egg, cold (could use egg substitute)
1 Tablespoon vinegar (or lemon juice)
4 Tablespoons ice water
sweet rice flour for rolling


Stir together the flours, xanthan gum, salt and sugar. Cut the margarine and crisco in small chunks, until you have pieces of shortening the size of lima beans distributed throughout the flour.

Beat the egg, add vinegar and ice water. Stir into the flour mixture until it forms a ball. Turn out onto lightly floured board, and knead a few times (it won't get tough). Divide in two, wrap in plastic wrap or wax paper and chill at least one hour.

Roll out on floured board, or on floured plastic wrap or wax paper. The dough is fragile, but I have always been able to gently fold it and ease it into the pie plate. If it tears, lightly dampen edges and push together.

Bake as directed in recipe for whatever filling you are using.

For a baked crust, prick shell with fork, bake in preheated 450 F oven for 10 - 12 minutes, until lightly browned.

Makes 1 double crust pie, or two single crusts

If you have trouble getting some of the ingredients, email me for help if you want. You will get perfect results if you can make it with the preferred ingredients, but I have listed possible substitutions.

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