- Gluten-Free Recipes
- Gluten-Free Dessert Recipes: Pastries, Cakes, Cookies, etc.
- Gluten-Free Pie & Pie Crust Recipes
- Pie Crust #5 (Gluten-Free)
Pie Crust #5 (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet firstâit was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from Linda Sowry.
Makes one pie crust:
1 ¼ cups gluten-free all purpose flour
¼ teaspoon salt
1/3 cup shortening
3 to 4 Tablespoons cold water
In a mixing bowl stir together flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 Tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. (Then they talk about rolling it and setting it into the pie plate. Im going to jump in and say this is where we flatten the ball out in your hands and set in pie plate. I use the small end of the tart roller thing from Pampered Chef to roll it up the sides and around. Put a damp plastic wrap over it to make it smooth out more easily. You just need to get it up the sides, you wont have extra for a fancy edge.) Do not prick pastry. Bake as directed in individual recipes.
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