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Gluten Free Pie Crust

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Source: Wild Oats Natural Marketplace

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Reviews: 3 Viewing: 1 - 3

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by: Amy, MN

Reviewed: 07/10/2009

Yummy!

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This was great! I made it for a strawberry glaze pie and made extra to use for good ol' butter, sugar and cinnamon. Both were quite tasty, although not as flaky as I was hoping. I may not have baked it long enough. I've not made many pies, and the ones I've made haven't typically turned out well. This was a delicious exception to my past pie cruts experiences.

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by: Kay

Reviewed: 07/06/2009

What I was looking for!

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I've been looking for a gluten free pie crust recipe to replace the one I was using and I need look no further. This is flaky, light, tasty and looked just as beautiful. The pie filling (homemade sour cherry with lots of juice) did not soak through the bottom. I took cue from the first reviewer and put tapioca starch on the wax paper and I had no problem with the crust sticking. Give this one a try!

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by: K.

Reviewed: 05/10/2009

A pain that paid off!

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Now, let me start out by saying I'm VERY much a novice when it comes to baking. When I tried to transfer this crust into the pan, it wouldn't come free of the wax paper. I ended up using a filet knife to get it off in chunks and pressed it piece by piece into the pan. I did use extra tapicoa flour, but maybe not enough. HOWEVER, it came out FANTASTIC - no one could tell it was gluten-free. I will subject myself to it again. :^) Used for vegan pumpkin pie.

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Reviews: 3 Viewing: 1 - 3

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