Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    Lily's Gluten-Free Pie Crust

    Reviewed and edited by a celiac disease expert.

    This recipe came from the Sprue-nik Press, which is published by the Tri-County Celiac Sprue Support Group (TCCSSG), a local chapter of CSA/USA located in southeast Michigan.

    Celiac.com Sponsor (A12):
    1/3 cup brown or white rice flour
    1 teaspoon xanthan gum
    1/3 cup tapioca flour
    1 Tablespoon sugar
    1/3 cup potato starch
    1/3 cup (5 Tablespoon) butter
    1-½ Tablespoon corn starch
    1 egg, beaten
    1/3 teaspoon salt
    ½ to 1 teaspoon apple cider vinegar

    Have eggs and butter cold for best results. Combine flours, starches, salt, xanthan gum, and sugar into a mixing bowl. Cut cold butter into slices and then work it into the flour mixture with hands or a pastry cutter until the dough feels slightly moist and begins to hold together.

    Add the beaten egg and vinegar to the flour mixture and stir with a spoon or fork until it begins to stiffen. The dough will be quite soft at first but will firm up. Is it firms up, form it into a ball and work it a little with your hands. Use a little tapioca flour if necessary to keep your hands from getting sticky.

    Roll the dough out between two pieces of wax paper, turning and peeling off paper as necessary to smooth out wrinkles. Leave the paper on the pie dough to turn it. When it is ready for a pie pan, peel the top layer of paper off, hold the lightly greased pan over the dough, and slip your other hand under the bottom paper and dough. Lift it into the pan as you flip it all over.

    Smooth the dough into the pan before removing the wax paper. Again peel it off; dont lift it off. Crimp edges as desired. Prick with a fork if a baked pie shell is desired and bake at 350 degrees F for 12-15 minutes.

    Double the ingredients for a two-crust pie. Dont attempt to fold the top pie crust. A two-crust pie will bake one hour or a bit longer.

    This recipe comes from Lifeline, Summer 1996, pg. 5. It is Lily Mae Pattens recipe.



    User Feedback

    Recommended Comments

    Guest Shannie

    Posted

    This was the best crust ever. It didn't even taste like eating rice flour and it was so easy to work with. Thanks!

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    1 ¼ cup rice flour
    1 teaspoon salt
    2/3 cup solid shortening (in mine, I included about 1 T. butter flavored Crisco in the 2/3 cup and the rest was regular Crisco)
    ½ cup cold water
    1 tablespoon potato flour (not starch)
    Blend rice flour, salt, and shortening in bowl. Set aside. In a small bowl, with mixer on low speed, gradually add potato flour to water--or use a small whisk. Pour the potato flour mixture over the rice flour mixture and work in with spoon. Then knead into a ball with as few strokes as possible. Either press across bottom and upside of your pan or roll between 2 pieces of wax paper that is dusted with rice flour. (I thought it worked better to pat it in the pan or between wax papers with fingers.) Flute edges and use for un-baked crust o...


    Scott Adams
    This recipe comes to us from Martha Spinelle.
    My basic gluten-free flour recipe: 2 cups rice flour, ½ cup potato starch, ½ tapioca flour. I substitute this for just about any recipe I come across. Guar/xanthan gum: 1 teaspoon for every cup of gluten-free flour. (I copy the chocolate chip recipe off the package substituting the flour and adding the gum.....this has worked for just about every recipe I have ever found in any cookbook.) May be less for Cakes, and I dont use gum when I make Pancakes.
    ½ cup tapioca flour
    ½ cup (1 stick) Margarine
    ½ cup cornstarch
    ½ cup butter-flavor Crisco
    ¼ cup potato starch flour
    1 egg, cold
    1 cup sweet rice flour
    1 tablespoon gluten-free vinegar
    1 rounded teaspoon guar gum
    4 tablespoons ice water
    ½ tea...


    Scott Adams
    This recipe comes to us from Elizabeth K.
    Ingredients:
    1 cup toasted almonds
    2 cups gluten-free corn flakes
    2 tablespoons brown sugar
    ¼ cup melted butter
    1 quart vanilla ice cream
    6 ounces frozen lemonade concentrate
    Optional fresh or frozen raspberries
    Directions:
    Take out the ice cream to soften while you make the crust. Pulse almonds in food processor until very coarsely chopped. Add corn flakes, sugar, and melted butter and pulse until the texture of graham cracker crumbs. Press crumb mixture into an 8 or 9 inch pie plate. Set in freezer while you prepare filling.
    Rinse out the bowl of the food processor, then put ice cream and lemonade ...


    Jefferson Adams
    Holidays and pumpkin pie go together like Santa and reindeer. This recipe is easily adaptable to various dietary demands. It's easy to prepare, and makes a rich, creamy, delicious pumpkin pie. Find yourself a gluten-free pie shell or five and go to town on the pumpkin pie!
    Ingredients:
    ¾ cup granulated sugar
    1 teaspoon ground cinnamon
    ½ teaspoon salt
    ½ teaspoon ground ginger
    ¼ teaspoon ground clove
    2 large eggs (Duck eggs work great!)
    1 can (15 oz.) Libby's 100% Pure Pumpkin (Yes, it's gluten-free!)
    1 can (12 fl. oz.) Evaporated Milk (Delicious with evaporated goat's milk!)
    1 unbaked 9-inch (4-cup volume) gluten-free pie shell
    Whipped cream (optional)
    Directions:
    Mix sugar, cinnamon, salt, ginger and cloves in small bow...


  • Recent Activity

    1. - trents replied to AlyO's topic in Parents, Friends and Loved Ones of Celiacs
      3

      Possible gluten exposure in 4yo

    2. - AlyO replied to AlyO's topic in Parents, Friends and Loved Ones of Celiacs
      3

      Possible gluten exposure in 4yo

    3. - trents replied to Hannah24's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Negative Test but I have All the Symptoms!

    4. - knitty kitty replied to Hannah24's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Negative Test but I have All the Symptoms!

    5. - trents replied to Linedancegal's topic in Introduce Yourself / Share Stuff
      2

      25 year biopsy confirmed/ate pizza with no ill effects?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,459
    • Most Online (within 30 mins)
      7,748

    linda Jed
    Newest Member
    linda Jed
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Hannah24
    • jessiemariecar
    • Rhonda H
    • HayleyC123
    • Touche
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...