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    You are here: Home / Recipes / Desserts / Gluten-Free Pie Crust

    Gluten-Free Pie Crust

    Last Update September 27, 2020 By chrystal 68 Comments

    This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases.
    Jump to Recipe
    Thanks for sharing!

    A golden, flaky Gluten-Free Pie Crust that is simple to make and perfect for making gluten-free pies. You are going to love working with this gluten-free pie crust recipe. Dairy-free and vegan option included.

    If you are looking for the perfect gluten-free pie to make with this gluten-free pie crust you might like my Gluten-Free Chicken Pot Pie, or my Gluten-Free Pecan Pie.

    You can use one of my recommended gluten free flour blends, my personal gluten free flour blend, or your favorite blend with similar ingredients. For more ideas check out my Easy Gluten Free Recipes.

    an unbaked pie crust in a pan with a strip towel and leaf shaped cookie cutters next to it

    Gluten-Free Pie Crust

    Over the years I have shared some of my favorite gluten-free pie recipes. While many of them use the same gluten-free pie crust, I've never shared a post that highlights the recipe by itself. Some of my readers have been asking for a post that gives only a gluten-free pie crust recipe with tips and tricks.

     

    Many people are intimidated by gf pie crust recipes. It does take a bit of extra time versus purchasing a gluten-free pie crust at the store, but the fresh flaky crust at the end of it is worth it. It's not hard, it doesn't take a lot of ingredients - it only takes about 20 extra minutes.

    a collage of eight photos showing the steps to make pie crust

    How to Make Gluten-Free Pie Crust

    Making the gluten-free pie crust is simple, again, it just takes some time. Here are the steps.

    1. In a medium mixing bowl, combine flour, salt, and xanthan gum.
    2. Cut butter (or shortening) into flour.
    3. The butter should resemble the size of small peas.
    4. Add milk.
    5. Use your hands to work the milk into the dough, until the ingredients are combined and the dough forms a ball. Add more milk if needed.
    6. Divide dough in half and roll one dough ball between two pieces of wax paper. Repeat with the second dough ball.
    7. Remove the top piece of wax paper and place the pie pan upside down on dough.
    8. Flip the pan and pie crust dough over so the pie pan is right side up. Peel the wax paper off. Repair and pinch the gluten free pie crust dough into shape.

    If you are baking the crust and then filling it with filling, preheat oven to 425°F (220°C). Bake for 15 - 18 minutes or until cooked through.< For other recipes where you bake the pie with the filling in it, follow the recipe baking instructions.

    This gluten-free pie crust recipe makes two, 10-inch gluten-free pie crusts. There is a dairy-free and vegan option if you need a gluten-free vegan pie crust. If you don't need two pie crusts, either cut the recipe in half or freeze the second pie crust.

    a side view of an unbaked pie crust in a pan with leaf shaped cookie cutters next to it

    Tips for making an easy gluten-free pie crust

    • Read the recipe steps and make sure you have all ingredients on hand before you begin.
    • Make sure all ingredients are cold before you begin.
    • If you use a flour blend with xanthan gum, omit it from the recipe.
    • Don’t overwork the crust dough, it will toughen and cause cracks when you transfer it to the pie pan.
    • If the pie crust dough is too soft, chill for 30 minutes before rolling it out.
    • For a decorative top – cut out lattice strips and weave over the top of the pie, or use cookie cutters for fun shapes.
    • Top your gluten free pie with foil for the first half of baking, instead of the second half to prevent the crust from burning.
    • Let the pie cool completely before slicing.

    Just another tip about gluten-free pies in general. I always bake my gluten-free pies on a baking sheet in case the filling bubbles out. It helps prevent a mess in the oven.

    pumpkin pie in a white pie pan next to white pumpkins and a fork and serving knife

    Gluten-Free Pies

    I cut this gluten-free pie crust recipe in half to make this stunning gluten-free pumpkin pie (pictured above). I had some extra gluten-free pie crust dough leftover, so I used leaf cutouts to decorate the top. This gluten-free pie crust is versatile and works with savory and sweet gluten-free pies.

    If you are interested in more of a lattice look, I also used this gluten-free pie crust in my gluten-free cherry pie. I placed one pie crust on the bottom, added filling to the center, then cut the second gluten-free vegan pie crust into strips. Weaving them together was easy.

    side view of cherry pie on a tin pie plate next to scattered cherries

    Do you have to egg wash gluten-free pie crust?

    Some people use an egg wash on their gluten-free pie crust to give it a glossy coating or to help it brown. I don’t. When I bake gluten-free pies I start with foil over the crust for about half the baking time, then I remove the foil and let the gluten-free pie crust brown while it finishes baking. The crust will cook and start to brown under the foil, but it’s this process of keeping it covered upfront that helps keep it from darkening too much while the filling bakes up.

    Can I use shortening instead of butter in pie crust?

    Yes. I use palm shortening to keep my gluten-free pie crusts dairy-free and vegan. You can use butter or regular shortening in this gluten-free pie crust recipe. I haven't personally tried dairy-free butter in this recipe.

    This gluten-free pie crust recipe is the go-to recipe for all things pie in our house. I like to use Bob's Red Mill 1-to-1 gluten-free flour blend when making pies, but you can also use a similar blend, or my gluten-free flour blend.

    If you are looking for more dessert pies you should check out this Dairy-Free Banana Cream Pie from Meaningful Eats. What the Fork Food Blog has a scrumptious recipe for Gluten Free Fudge Pecan Pie. For a keto pie you'll want to make this Dairy Free & Keto Key Lime Pie.

    Continue to Content
    Yield: Two 10-inch pie crusts

    Gluten-Free Pie Crust

    unbaked pie crust in a pan with leaf shaped cookie cutters next to it

    A golden, flaky Gluten-Free Pie Crust that is simple to make and perfect for making gluten-free pies.

    Prep Time 20 minutes
    Cook Time 18 minutes
    Total Time 38 minutes

    Ingredients

    For the crust(Makes two 10" crusts)

    • 3 cups all-purpose gluten-free flour blend
    • ½ teaspoon salt (omit if using salted butter)
    • 2 teaspoons xanthan gum (omit if you use a blend that has xanthan)
    • 1 cup butter (2 sticks), cold - cut into small pieces (or palm shortening, or shortening)
    • 8-10 tablespoons milk, cold (or dairy-free milk)

    Instructions

    1. In a medium mixing bowl, combine flour, salt, and xanthan gum.
    2. Cut butter (or shortening) into flour.
    3. The butter should resemble the size of small peas.
    4. Add milk.
    5. Use your hands to work the milk into the dough, until the ingredients are combined and the dough forms a ball. Add more milk if needed.
    6. Divide dough in half and roll one dough ball between two pieces of wax paper. Repeat with the second dough ball.
    7. Remove the top piece of wax paper and place the pie pan upside down on dough.
    8. Flip the pan and pie crust dough over so the pie pan is right side up. Peel the wax paper off. Repair and pinch the gluten free pie crust dough into shape.
    9. If you are baking the crust and then filling it with filling, preheat oven to 425°F (220°C). Bake for 15 - 18 minutes or until cooked through.
    10. For other recipes where you bake the pie with the filling in it, follow the recipe baking instructions.

    Notes

    • If you only need one pie crust, you can cut the recipe in half.
    • If you use a flour blend with xanthan gum, omit it from the recipe.
    • Don’t overwork the crust dough, it will toughen and cause cracks when you transfer it to the pie pan.
    • If the pie crust dough is too soft, chill for 30 minutes before rolling it out.
    • For a decorative top – cut out lattice strips and weave over the top of the pie, or use cookie cutters for fun shapes.
    • Top your gluten free pie with foil for the first half of baking, instead of the second half to prevent the crust from burning.
    • Let the pie cool completely before slicing.
    • When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weight it but I don't have the ingredient weights for all my recipes yet.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

    • Le Creuset PG1855-2367 Heritage Stoneware Pie Pan, 9-Inch, Cerise
      Le Creuset PG1855-2367 Heritage Stoneware Pie Pan, 9-Inch, Cerise
    • Spring Chef Dough Blender, Top Professional Pastry Cutter with Heavy Duty Stainless Steel Blades (Black-Medium)
      Spring Chef Dough Blender, Top Professional Pastry Cutter with Heavy Duty Stainless Steel Blades (Black-Medium)
    • R&M International 0499 Leaves 2" Pastry/Cookie/Fondant Stampers, Leaves and Acorn, 4-Piece Set
      R&M International 0499 Leaves 2" Pastry/Cookie/Fondant Stampers, Leaves and Acorn, 4-Piece Set

    Nutrition Information:

    Yield:

    16

    Serving Size:

    ⅛th of two crusts

    Amount Per Serving: Calories: 193Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 163mgCarbohydrates: 19gFiber: 1gSugar: 0gProtein: 3g

    This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

    © Chrystal
    Cuisine: Dessert / Category: Recipes
    a pinterest pin collage of two photos with the words easy gluten free pie crust recipe written in the center

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    Note on Questions and Comments: All comments and questions are answered in the order they are received. I aim to answer all questions within 48 hours. There may be a delay on weekends and holidays.

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    Reader Interactions

    Comments

    1. Nelda

      June 03, 2019 at 7:25 am

      Can oil be used to make this crust?

      Reply
      • chrystal

        June 03, 2019 at 12:03 pm

        Hi Nelda,
        You can use shortening to make this crust. I haven't used oil (other than solid shortening) and I'm not sure how well it would do. The advantage of the butter or shortening is that it coats the flour but doesn't melt until it bakes.

        I hope that helps,
        Chrystal

        Reply
      • Carrie Gallagher

        June 11, 2020 at 9:25 am

        Yields 32 servings? Serving size 1/16th? I've never tried to get 32 slices out of a pie! Is that even possible?

        Reply
        • chrystal

          June 11, 2020 at 6:56 pm

          Thanks for the catch. I need to update it.

          Best,
          Chrystal

          Reply
          • Claire

            August 10, 2020 at 10:32 am

            I have an 11-inch pie pan, can i cut the recipe almost in half and use the leftover pie crust for the lattice strips, or would that still have a lot of leftovers? Can I use that pie crust to make other small baked items? Thanks!

            Reply
            • chrystal

              August 11, 2020 at 6:37 am

              That should work just fine. You can use the pie crust to make smaller pies or hand pies.

              Best,
              Chrystal

    2. Vikki

      June 23, 2019 at 7:27 am

      Just want to say this pie crust is amazing! My husband is celiac and never thought he'd be able to enjoy a "flakey" pie crust again.... Well your recipe is as good as a regular crust if not better just because it's so easy! It rolled out beautifully and baked up so flakey and was delicious! I made a lemon meringue pie and was devine!!! Thank you so much for another awesome receipe!

      Reply
      • chrystal

        June 23, 2019 at 7:54 am

        Hi Vikki,
        Awe, I am so glad you like my gluten-free pie crust recipe. Thank you for letting me know!

        Best,
        Chrystal

        Reply
    3. C Carlisle

      August 14, 2019 at 6:26 am

      I use a mixture of crisco and butter with vodka and cold water as the liquid. How would this work with the gluten free flour? I have a friend that can't have gluten.... I have always had rave comments regarding my crust and I am concerned about this one.

      Reply
      • chrystal

        August 14, 2019 at 6:34 am

        Hi Candace,
        You can still use your method with this recipe. Bob's Red Mill 1-to-1 Gluten Free Flour works best in this recipe in my opinion and it's easy to find. Let me know how it turns out!

        Best,
        Chrystal

        Reply
    4. Jessica

      October 22, 2019 at 4:44 pm

      I am making this into personal apple pies to prove to a girl in my class that gluten free can be as good as the original. Is there a real noticeable difference between the two? And how many personal pies at most 3" each?

      Reply
      • chrystal

        October 23, 2019 at 10:46 am

        Hi Jessica,
        I don't think there is a noticeable difference. Make sure to use butter.

        Best,
        Chrystal

        Reply
    5. Sue michaels

      November 13, 2019 at 9:16 am

      Hi,
      Can you use water instead of milk or can you use almond milk?

      Thanks

      Reply
      • chrystal

        November 13, 2019 at 11:51 am

        Hi Sue,
        You can use cold water or almond milk. Both work.

        Best,
        Chrystal

        Reply
    6. Jane

      November 20, 2019 at 11:57 am

      can you make this a day ahead in the refrigerator?

      Reply
      • chrystal

        November 21, 2019 at 6:21 am

        Hi Jane,
        Yes, but I would refrigerate it after you've added it to the pie pan. I hope that helps.

        Best,
        Chrystal

        Reply
      • Pam

        November 01, 2020 at 4:25 pm

        Prior to my son's celiac diagnosis, ai used to make meat pies with store bought pie crusts dough. Would this work well for that? Putting cooked filling inside to cook in the oven. I haven't made them in over 5 years since gluten free baking scares me.

        Reply
        • chrystal

          November 02, 2020 at 5:09 am

          Yes, this pie crust will work nicely. I use it in my chicken pot pie.

          Best,
          Chrystal

          Reply
    7. Lucinda Gilderhus

      November 28, 2019 at 7:37 am

      New to gluten-free because of a celiac diagnoses several months ago. Have only baked twice and it was abysmally disappointing. Finally, a recipe that I actually have all the listed ingredients for. Most recipes call for gluten-free all purpose flour. Since I’m a newbie to this, I bought Bob’s 1:1 flour. And King Arthur. So, going to give this a try with the Bob’s. Have you ever used the King Arthur one to one?

      Reply
      • chrystal

        November 30, 2019 at 6:08 am

        Hello Lucinda,
        Definitely stop back by and let me know how it turns out. Bob's 1:1 us my current go to flour blend right now. Some people have used the King Arthur in this recipe, but you'll want to reduce the xanthan gum by half. For some reason it has more. You could probably even leave it out if you use the King Arthur, but I like to add a little since there's so much butter. Xanthan helps hold higher fat gluten free dough's and crusts together.

        Best,
        Chrystal

        Reply
      • Sarah Night

        September 29, 2020 at 9:15 pm

        I just made this with King Arthur GF Measure for Measure flour and omitted the xanthum gum. It came out perfectly! It was actually my first successful pie, even counting when I used to bake with gluten. For anyone else interested, I made it dairy-free by using 3/4 cup (3/4 of a block) of cold Miyoko's butter and 1/4 cup of palm shortening(room temp). We had leftover dough and made a hand pie by using blueberry jelly as a filling and it was cripsy and perfect. This is a great recipe! 🙂

        Reply
        • chrystal

          September 30, 2020 at 7:23 am

          I am so glad you loved it. Thank you for sharing what you used.

          Best,
          Chrystal

          Reply
          • Dianne

            October 20, 2020 at 7:27 am

            Chrystal,
            What’s your go to replacement for Xanathan gum? I have an intolerance so I do not bake at all but your pie crust is giving me inspiration to try!

            Reply
            • chrystal

              October 20, 2020 at 7:09 pm

              You can use psyllium husk powder. Use 3 x's the amount of xanthan in this recipe.

              Best,
              Chrystal

    8. B.Kime

      December 30, 2019 at 6:27 pm

      Had a very good outcome with this crust, although I would add a tablespoon or two of sugar for sweet pies.

      Reply
      • chrystal

        December 31, 2019 at 9:33 am

        I'm so glad you liked it. Thank you for sharing.

        Best,
        Chrystal

        Reply
    9. Jan

      May 16, 2020 at 1:49 pm

      I can't have nightshades so I'm wondering if you could recommend a gluten free flour blend that would work for your recipe that does not contain potato starch. Thanks so much!

      Reply
      • chrystal

        May 17, 2020 at 6:19 am

        Hello Jan,
        You can use my flour blend and substitute the potato starch with half arrowroot starch and half corn starch, I have two blends. It's really easy to mix up. Spoon the flours and starches into a measuring cup and then level them before adding them to your bowl or jar. Simply whisk the jar before using. I recommend my blend with millet flour to start.

        Best,
        Chrystal

        Reply
    10. Liz

      August 16, 2020 at 12:28 pm

      Hi, I'm just wondering if this can be made in a food processor instead of with your fingers? Any time I have made regular pie crusts, it has never turned out without the food processor, so that's why I'm wondering.

      Reply
      • chrystal

        August 17, 2020 at 6:20 am

        Hi Liz,
        I've had a few readers make it in the food processor with success.

        Best,
        Chrystal

        Reply
    11. Joan Pinckney

      September 09, 2020 at 3:44 pm

      Best gluten free pie crust on the internet. I have tried several. I used 1 stick of butter and 1/2 cup of lard, for a chicken pot pie. It was Easy to handle and flakey.
      For a dessert pie, I like all butter. Just a personal performance. Both were delicious. Also used Bob’s Red Mill 1/1 flour.

      Reply
      • chrystal

        September 09, 2020 at 3:46 pm

        Hi Joan,
        I am so glad you love it. Thank you for sharing what you used. I plan on making a video soon to add to the post to show everyone how easy it is to make 🙂

        Best,
        Chrystal

        Reply
        • Maribeth

          October 04, 2020 at 7:42 am

          The Bob’s Red Mill Flour 1-1 that is recommended lists xanthum gum. But, I noticed that it is also listed in the recipe. Am I reading this correctly?

          Reply
          • chrystal

            October 04, 2020 at 2:10 pm

            You don't need to add it in if you use Bob's 1:1.

            Best,
            Chrystal

            Reply
          • Aeryn

            March 24, 2021 at 6:32 pm

            How do I freeze the pie crust? Can I freeze it in a ball?

            Reply
            • chrystal

              March 26, 2021 at 6:15 am

              You can freeze it in a ball just note that it may dry out a little. If you freeze it in the pie plate you don't have to worry about it drying out before you roll it out.

        • Elizabeth

          November 24, 2020 at 4:43 pm

          Wondering how long this will last in the fridge if I make ahead of time also how long in the freezer. Excited to try it this year!

          Reply
          • chrystal

            November 25, 2020 at 5:40 am

            I wouldn't leave it more than 2 days in the fridge, otherwise it might dry out. I've frozen the crusts for up to 3 months.

            Best,
            Chrystal

            Reply
            • Aeryn

              March 24, 2021 at 6:32 pm

              How do you freeze it?

            • chrystal

              March 26, 2021 at 6:14 am

              Roll it out, and put it into the pie plate, cover it, or wrap it, then freeze it.

              Best,
              Chrystal

      • Jane Gaudet

        October 12, 2020 at 9:58 am

        This is the absolute best gluten free pie crust recipe I have ever used!
        It is truly amazing, thank you, thank you so very much

        Jane Gaudet Ontario Canada. Oct. 12 2020

        Reply
        • chrystal

          October 12, 2020 at 9:59 am

          I am so glad you love it. Thank you for taking the time to stop by and let me know.

          Best,
          Chrystal

          Reply
    12. Maribeth

      October 04, 2020 at 7:53 am

      I just noticed my typo in previous comment—should read “xanthan” gum. Sorry.

      Reply
    13. Elisa

      October 07, 2020 at 8:13 am

      This is the best gluten free pie crust ever. Only sub was Oatly Barista milk, otherwise, this cooked up flaky and amazing in my apple gallette. I used Bob's Red Mill 1-1 flour and I think it'll be my go to going forward. Amazing!!

      Reply
      • chrystal

        October 07, 2020 at 2:13 pm

        I am so glad you like it. Thanks for sharing what milk you used.

        Best,
        Chrystal

        Reply
    14. Penny

      October 13, 2020 at 12:48 pm

      Could you use coconut oil in place of the shortening? Thanks!

      Reply
      • chrystal

        October 14, 2020 at 6:28 am

        Hi Penny,
        I am not sure coconut oil would hold up in this recipe. I haven't tested it myself.

        Best,
        Chrystal

        Reply
    15. Maggie

      November 22, 2020 at 2:36 pm

      Another depressing failure at gluten free baking. The worst part was the wax paper melding with the dough, so I had to throw it out. It's simply impossible to make good gluten free baked products, I don't care how good the pictures are.

      Reply
      • chrystal

        November 22, 2020 at 2:48 pm

        Hi Maggie,
        I'm trying to understand why you would have baked the pie crust with the wax paper? I wouldn't recommend ever putting wax paper in the oven. For this recipe, it is used to help roll the pie crust out.

        Chrystal

        Reply
    16. Janet

      November 22, 2020 at 7:14 pm

      If I use King Arthur's Measure for Measure flour, should I omit the xanthan gum from your recipe? Hoping to have a GF pie crust that's not gritty.
      thanks

      Reply
      • chrystal

        November 23, 2020 at 6:01 am

        Yes, omit the xanthan. It won't make it grainy but your crust will be too hard if you have too much xanthan.

        Best,
        Chrystal

        Reply
    17. Laurie

      November 23, 2020 at 7:54 am

      If I were to make am apple pie with this recipe could I freeze it for a few days? Uncooked?

      Reply
      • chrystal

        November 24, 2020 at 5:16 am

        Hi Laurie,
        Yes, you can freeze it and then pop it in the oven frozen. Start with the same bake time, then check for doneness. You'll have to cover the pie with foil halfway through baking.

        Best,
        Chrystal

        Reply
    18. Janet

      November 25, 2020 at 2:59 pm

      Delicious and easy! I made this pie crust today for my Thanksgiving pumpkin pies. It was so easy and came together beautifully in my food processor. I used Bob's Red Mill Cup 2 Cup gluten free flour and weighed it instead of measuring. I've found that I get the best results from all my baking when I weigh the flour.

      Reply
      • chrystal

        November 25, 2020 at 3:27 pm

        I am so glad you like it. Thank you for letting me know.

        Best,
        Chrystal

        Reply
    19. Jane

      November 27, 2020 at 4:45 am

      I am the only GF member in a household of 4 and have been intimidated to try to make a GF pie crust. I saw your recipe and thought I would give it a try. It was easy and a huge success!! Everyone prefers this GF crust to store bought! I'm so happy. Hope to be making meat pies for the holidays using this recipe.

      Reply
      • chrystal

        November 27, 2020 at 5:26 am

        Hi Jane,
        I am so glad you liked my pie crust recipe. Thank you for letting me know.

        Best,
        Chrystal

        Reply
    20. Crystal

      November 29, 2020 at 11:28 am

      Made this last night for my fiance and he loved it! This will be my go-to pie crust from now on!

      Reply
      • chrystal

        November 29, 2020 at 7:32 pm

        I am so glad you both loved it. Thank you for letting me know.

        Best,
        Chrystal

        Reply
    21. Hayley

      November 30, 2020 at 6:50 am

      I used this recipe for all my pies on Thanksgiving! It was so easy to work with. I followed it exactly with no alterations! Thank you for a wonderful recipe!

      Reply
      • chrystal

        November 30, 2020 at 6:57 am

        I am so glad you liked it.

        Best,
        Chrystal

        Reply
    22. Gil

      December 12, 2020 at 12:16 pm

      I made this crust for a quiche, it turned out very nice. I'm new at GF and I'm happy to have found your recipe. My husband said it was the best crust he's tried, so thumbs up! Thanks for sharing.

      Reply
    23. Elaine Ong

      December 25, 2020 at 5:52 am

      Merry Xmas Chrystal. I was wondering if I could use yr flour blend for this pie crust recipe?

      Reply
      • chrystal

        December 25, 2020 at 5:53 am

        Merry Christmas Elaine! Yes, you can use the first flour blend (the one without millet). If you didn't add xanthan gum to the blend, you'll need to add it for this recipe.

        Best,
        Chrystal

        Reply
    24. Jodi B.

      January 06, 2021 at 4:48 pm

      Hi Chrystal,
      I used this recipe (with vegetable shortening) for a turkey pot pie and it is flaky and delicious. It even stayed fine Saran wrapped overnight (so I made the pie last night and baked it tonight). I’ve been baking GF for five years and this is the best pie crust recipe so far. Thank you very much for sharing it. BTW I only made half recipe (just the pie crust top) and so it worked well to cut everything in half. Thanks again. Happy New Year!

      Reply
      • chrystal

        January 07, 2021 at 8:43 am

        I am so glad you loved it. Happy New Year!

        Best,
        Chrystal

        Reply
    25. Bird Cox

      February 03, 2021 at 6:31 am

      I am thrilled to finally have a recipe that I'll return to again and again! I think I've tried about 15 gluten free pie crust recipes on the internet - none are terribly different from one another, but they just didn't quite turn out... until yours. Yours is undoubtedly the best.

      Reply
      • chrystal

        February 04, 2021 at 5:50 am

        I am so glad you like it. Thank you for letting me know.

        Chrystal

        Reply

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