Moar pie experimentation

Another awesome recipe the Living Without magazine had was for a gluten-free fruit pie crust that actually looked normal. After looking at it and seeing that it actually required me to roll it out like a normal pie crust, I decided to give it a try with some pumpkin filling. 'Cause it's October, yo.

The pie crust recipe calls for

2 cups gluten-free High-protein Flour Blend or gluten-free flour blend of choice
2 tsp xanthan gum
pinch salt
2 tbs sugar
8 tbs coconut oil
.5 cups cold water
4 tsp cider vinegar

The High-protein Flour Blend is:

1.5 cups bean flour (chickpea or soy)
1 cup arrowroot starch or potato starch
1 cup tapioca starch/flour
1 cup white or brown rice flour

Combine the dry ingredients: flour blend, xanthan gum, salt, and sugar. Mix to combine.
In a separate bowl, melt the coconut oil (but don't let it get hot) and add to the cold water and cider vinegar.
Pour the wet mixture into the bowl with the dry ingredients and mix by hand only enough to combine. This dough gets tough really easily, so handle it as little as possible.

This recipe makes two pie crusts, so take 1/2 of the dough, roll out either using plastic wrap or a gluten-free floured surface. Fold dough in half or fourths to make it easier to get to the pie pan. Unfold and form edges.

Chill pie crust for 30 minutes in the freezer before baking.

I used the Libby's Pumpkin Pie mix with almond milk and egg replacer for the pumpkin filling.

The results:




One pie and a few tarts.

(Yes, yes. I know the picture sucks. I'll let the professional photographer know of your displeasure.)


First, I have to say that the pie dough smelled like my mother's apple kuchen. Yum. It was wonderful to work with. Second, the crust baked nicely, was firm when it was done (unlike my past pie attempt), and was absolutely delicious. The coconut oil gave it a certain coconutty sweetness that wasn't overwhelming and was very yummy.

Highly recommended.