gluten-free pie crust

pumpkin pie ready to bake

(We’re thrilled that this recipe is being featured at Oprah.com’s roundup of holiday recipes for 2009. For more of our featured posts, visit Oprah.com today.)

I love making pie.

There’s no need to tell you more about this. I’ve written about pie so many times before on this site. Each year, I’ve created a pie crust that has come closer to my Platonic ideal of pie crust, the flaky butter wonder of a crust that holds pumpkin filling or summer blackberries or raspberries right off the vine. No one has complained. No one could tell these pies were gluten-free, really. But I wanted more.

In the past few months, while working on recipes for our cookbook, Danny and I felt like we cracked the code. These days, we feel — we’re making real pie.

It feels good under my hands.

measuring by weight

If you’re growing serious about gluten-free baking (or baking of any kind), you must buy a food scale and start baking by weight. Please do.

This pie you see before you? We put it together by ounces (or grams), not by carefully scooping and leveling off with a knife. It’s so much more precise this way. When I give a recipe in cups, you might substitute brown rice flour for sorghum. Did you know that brown rice flour weighs more than sorghum? (158 grams to 127 grams.) Your pie crust will be denser than mine. You’ll blame the recipe.

That’s why the recipe you’ll see below gives the measurement in ounces for each flour. If you’re going to substitute flours, just use the same amount of ounces. That way, you can adapt this recipe, easily. Whatever combination of flours you use (or even a mix, which is fine!), just make sure you sift in a total of 16 ounces. You won’t have exactly the same pie, but you’ll have some mighty fine pie.

mixing the flours

One important step, something that slows me down and forces me to focus on the process, is to mix all the flours together before I add anything else. See all those different colors? Those flours have different textures. Do you want one bite of your pie to be a lump of teff, and another to taste like potato starch?

Mix them until they are one flour. (This is fun. I promise. There’s a kind of magic to this, watching the individual flours disappear into the greater whole.)

adding in the lard by hand

Now, no one will ever solve the “what fats make the best pie crust” debate. All butter? All Crisco? All lard? All oil?

In this house, we have switched, after nearly a lifetime of all butter. It’s half leaf lard, half butter. The flake, the taste. With this crust, and this combination, it is hard to go wrong.

Leaf lard, however, is vastly different than the lard you buy packaged in the grocery store. It’s slowly rendered fat from around the kidneys on the pig. It’s high in everything that is good in lard, particularly the taste.

If you can’t find any near you, buy some fat from a pig farmer at your local farmers’ market. If you want to learn how to render your own lard, check out this post from Ashley at Not Without Salt. Beautiful.

grating the butter

My dear friend Tita taught me a good trick for pie, something she learned because she didn’t plan ahead. Making a pie one day, she realized that all her butter was in the freezer. So, she pulled out a stick and grated the frozen butter into the dough. Worked like a charm. The butter just kind of melted into the flour, in a good way.

We’ve done this with every pie since. Most of the time, I use a Microplaner, so the butter is super fine. But it clumps up a bit. Here, we used the regular grater. And it worked out just fine.

sandy dough

So much of making pie is by sensory experience. The lard and butter should be cold, the water should be cold, and the dough should feel good in your hands.

After I add the cold lard and butter into the dough, I work it all together with my fingers, sifting and feeling, rubbing and letting it fall back into the bowl, until it feels done. Until the flours and fats have mingled, and it all feels like a sandy beach after a light rain.

I love this part.

Now here, recently, I have changed my mind. For my entire life, I have made pie dough entirely by hand. But through a fluke happening, when a dough felt too dry, I turned on the Cuisinart food processor. I’m convinced.

Tonight, I read a comment on the NY Times Dining blog, about Julia Child’s conversion to the Cuisinart: “Julia comments that both her editor, Judith Jones, and her colleague, Simca, each bought a food processor immediately after seeing one in action and quotes Judith as saying ‘If only for the pie dough…it’s worth the price to me.’

Me too.

And so, after sifting and slowly watching the dough turn sandy, I move it all into the food processor, where I whirl it up and drizzle in the liquids. The dough is always more complete this way.

dough ready to rest

The finished dough looks like this. Not too dry or flaky. Moist without being wet. If you put your finger in it, there will be an indentation, but your finger will not come out sticky. Just right.

crimped edges

I love crimping pie dough. It’s one of my favorite forms of meditation.

Lu and I make pie together

These days, it is easier and easier for me to remember: none of this has to be perfect.

If the pie dough falls apart, just stitch the dough back together in the pie pan with your fingers. There’s no gluten in it. You can’t overwork it.

If the dough isn’t entirely what you want, you can make another pie.

If all gets a little burnt, or the bottom crust falls apart, chances are that people will still eat it.

This is all about the process and sharing it together.

It’s pie.

 

cranberry pie

Gluten-Free Pie Crust
plus a recipe for Cranberry Pie, from the wonderful Kate McDermott

Danny and I both feel privileged to know Kate McDermott. Wonderfully wise and kind, Kate also has the hands for making pie. Her Art of the Pie class offers her wealth of experience and gentle nudgings on how to make world-class pie. Everyone who takes it loves that afternoon and carries away the memory of making the best pie of their lives.

If you can eat gluten, sign up for one of her classes, right now.

Kate and her husband, Jon Rowley (one of our favorite people, especially for Little Bean), came over to our home this summer to work on gluten-free pie crust. You see, Kate can’t eat gluten. Or dairy. She teaches other people how to make pies, but she can’t eat them anymore. We’ve been determined to come up with pie crust that would make Kate happy. We’ve been happy with it, then happier every time we make it.

I’m humbled to report that Kate, (and Jon) last night enjoyed this gluten-free, dairy-free pumpkin pie we made them. Tonight, Jon wrote about that top photograph, on Flickr: “I had a piece. Excellent.” That’s high praise from Jon.

Instead of making you wait for our cookbook, we want to share this today. (However, you should understand that we’ll never be done tweaking. It’s yours to play with now.)

Gluten-Free Pie Crust
1 1/4 cup (5 ounces) almond flour (this is not the same as almond meal)
2/3 cup (2 ounces) gluten-free oat flour
2/3 cup (2 ounces) tapioca flour
1/2 cup (2 ounces) teff flour
1/2 cup (3 ounces) potato starch
1/4 cup (2 ounces) sweet rice flour
2 teaspoons xanthan gum
1/4 teaspoon guar gum
1/2 teaspoon kosher salt
5 tablespoons butter, cold (or non-dairy butter sticks)
4 tablespoons leaf lard, cold (see note below)
1 large egg
6 to 8 tablespoons ice-cold water

Cranberry filling
4 cups fresh cranberries
1 1/4 cups sugar
2 to 3 teaspoons arrowroot powder
1 teaspoon ground nutmeg
pinch salt
3 tablespoons cold unsalted butter


Mixing the dry ingredients
. In a large bowl, mix the almond flour, oat flour, tapioca flour, teff flour, and potato starch. I use a whisk here, and slow down as I mix them, repeatedly, until they have become one flour. Add the xanthan and guar gums and the salt. Mix well.

Adding the fats. Add small pieces of the ice-cold butter to the flour mixture, not much bigger than a pea. (Or, if you’d like to do as you see in the photos above, freeze your butter beforehand, then grate the frozen butter into the flours. Move quickly.) Afterward, add the leaf lard in small portions, of equal size.

Making the sandy dough. Use your hands to scoop up the flours and mix in the fats. Go slowly. Rub your hands together. Feel the fats work into the flours with your fingers. I like to lift and rub, scoop and let them all fall through my fingers. You’ll know when you are done. You’ll feel done. The flours will look sandy now.

Finishing the dough. Combine the egg with 3 tablespoons of the water and whisk them together. Here’s where you can go two ways. If you want to do everything by hand, then do so. Add the eggy water to the dough. Work the dough together with your hands, or a rubber spatula, or whatever feels right. When the dough feels coherent, stop.

Or, you can do what I have reluctantly realized makes gluten-free pie dough even better than making it by hand: finish it in the food processor. Move the sandy dough to the food processor and turn it on. As the dough is running around and around, drizzle in the eggy water. Stop to feel the dough. If it still feels dry and not quite there, then drizzle in a bit more water. If you go too far, and the dough begins to feel sticky or wet, sprinkle in a bit of potato starch to dry it out. Again, after you make pies for awhile, you’ll know this by feel alone.

Making the crust. Wrap the pie dough in plastic wrap (or in a bowl) and let it rest in the refrigerator for 15 minutes or so. Take it out and roll out the dough between two pieces of parchment paper. This means you won’t work any extra flour into the dough. Roll it out as thin as you can. Thinner. Thinner. Come on, you can do it — thinner still. Carefully, lift the top piece of parchment paper and turn the dough upside down on the top of a pie plate. Rearrange until it is flat.

If the dough breaks, don’t despair. Simply lift pieces of the dough off the counter and meld it with the rest of the dough. Remember, there’s no gluten, so you can’t overwork the dough. Play with it, like you’re a kid again. Place the pie dough in the pie plate and crimp. When you have a pie dough fully built, you are ready to make pie.

Put the pie pan in the refrigerator while you preheat the oven to 325° and make the filling.

Making the cranberry filling. Put 3 cups of the cranberries in the food processor and pulse until they are coarsely chopped. Transfer them to a bowl. Add the remaining cup of cranberries. Pour in the sugar and cornstarch. Stir. Toss in the nutmeg and salt. Stir. Taste to make sure the filling matches your expectations of tartness and sweetness.

Bring the pie pan out from the refrigerator. Fill the pie pan with the cranberry filling. Put several pats of butter over the top.

Roll out the remaining pie dough between two pieces of parchment paper. Remove the top layer and lay the pie dough over the cranberries. Pinch the edges of the two doughs together, then crimp the pie dough.

Brush with an egg wash, if you want a golden crust. Make a few small slits in the top crust.

Bake until the crust is golden brown and the cranberries starting to bubble out of the slits on top, about 40 minutes. Remove from the oven and let the pie cool.

Please eat pie.

Makes 1 pie, with enough crust for bottom and top.

Some good sources for leaf lard:

– your local butcher
– a pig farmer at your farmers’ market
Dietrichs Meats, a Pennsylvania Dutch butchers that sell products online

 

129 comments on “gluten-free pie crust

  1. theater simpleton

    my eyes love ‘tasting’ this. I am looking forward to teh rest of my following suit.
    (Giving thanks for you, Shauna. And for the generous hearts you and Danny possess.)

  2. cottagesweet

    I hope this will be in your next cookbook? This pie crust looks like a dream. It’s going on to my to-do things this week. Apple pie coming up. As for my cuisinart processor, wouldn’t trade it for all the tea in China. And, great idea for grated butter.

  3. Kim

    This is a beautiful post! Both poetic and a wonderful example of technical writing– a hard combination to come by! I love the suggestion of grating the butter, and the food processor is TOTALLY the way to go. I can’t do xanthan, almond, or egg, so this absolutely perfect looking crust is off limits to me — but I’m glad it is out there in the world for those who can eat it! Thanks for sharing, and have a wonderful thanksgiving. –Kim // affairsofliving.blogspot.com

  4. LMP

    Seven months ago I learned I’m allergic to wheat. Really allergic. I am an avid baker of all my own bread and I make cakes and other goodies and all of that relaxes me and makes me feel happy. So, even though I really wanted to embrace this as an opportunity to learn a whole new thing, for 7 months I’ve basically been pouting. I found your site via NPR at the very perfect time — just as I’m coming around to the positive. I’m really enjoying it, thank-you so much for sharing all this wonderful information so artfully and with such delightful photos! My pie-making grandmother would have just loved you.

  5. Anonymous

    Shauna — I am allergic to almonds and saw that Bob’s Red Mill has Hazelnut Flour/Meal (yes, they call it both on the label). Do you think I could substitute — after a run through my food processor to make it extra fine? Or would you substitute something else?

  6. 4 Square Walls

    While I love your posts and the idea that gluten free could taste good, I can’t possibly deal with all these flours. I’d need a whole cupboard to store all the different types of flour, and an extra hour to bake anything that includes them all. There just HAS to be an easier way. Still hoping…

  7. Allison the Meep

    That crimped crust edge is so beautiful! And WORD on mixing the dough in a food processor! I always do that with my pie dough, because it seems to incorporate the fats better than just a pastry cutter would. The crust ends up being more smooth and cohesive instead of crumbly. Also, I suck at putting the dough into the pie pan gracefully, and almost always rip it. Good thing nobody ever sees the bottom of a pie!

    1. Grannys Girl

      Allison– Try the trick my grandma taught me to transfer the dough to the pan. Gently fold the circle of rolled out dough in half and then in half again. Transfer to the pie pan. Put the middle in the center of the pan and just unfold it. Voila! I don’t think you’ll ever rip a crust again. Her name was Georgia. She was a teacher and would love to know that she’s still teaching. Good luck!

  8. Laura

    Thanks for sharing the recipe. I am not gluten free but as a baker with customers and friends who live gluten free I started experimenting and trying new recipes. I was not able to find guar gum, and in a gluten free bread baking book I read that you can substitute xanthan gum
    for guar gum, 1 to 1. What is your experience? What is the role of these two products? Thanks for your response.

  9. Sho

    Shauna,

    My nana’s recipe called for lard. I think it may have been beef lard–not sure.

    I am not much of a bread fan, so I just made a pumpkin pie that was crustless. I added a quarter cup of rice flour (and a little more) to the mixture. My husband said it may have been his favorite pumpkin pie ever. It was good to have him admit that GF food can also be delicious.

    I made a mistake in this pie. I bought sweetened condensed milk instead of evaporated. I just used it with a little extra milk. Maybe that was why my husband like it so much.

    However, with that lard you are using in your piecrust, I am not sure I could resist. It is so true that lard makes the piecrust. I was always able to tell when there was no lard in the crust.

    Take care,

    Shoshannah

  10. Nina

    I’m embarrassed to admit that I bought the pre-made GF pie crusts at Whole Foods yesterday. For some reason I thought it would save me time, even though Whole Foods is 50 miles away! But we love pie also and I will definitely be making this crust soon. And I LOVE the tip about grating the butter — that is a real keeper!

    Another keeper is the photo that shows your sweet baby girl’s hand in the pie crust making. I melted when I saw that!

  11. Sallie

    Can I use duck fat or goose fat? I brought it back from London and would love to try it. What do you think?
    Off to see Claire, Isla and Maisie next week! Can’t wait.

    1. Ruth Parson

      I’ll be using duck fat in mine as no leaf lard in this backward little town. Let’s meet up and see just how tasty this substitute is!

  12. Real Food, Real World

    I’m right there with you on the leaf lard, and I can recommend Flying Pigs Farm (www.flyingpigsfarm.com) as another wonderful source — beautiful pigs raised in a happy and humane way, and great pork products.

    There was also a NY Times article a little while ago that discussed the use of different types of lards/animal fats in pie crusts, so Sallie, if you’re curious, you might check it out: http://www.nytimes.com/2006/11/15/dining/15crus.html

  13. Aryn

    Rather than lifting the crust, I’ve found that it works better for me to turn the pie pan upside down on top of the crust and then flip them both right side up together. Then I slowly peel back the plastic wrap and smooth it into the pan.

  14. heather @ chiknpastry

    Hi Shauna,

    I don’t have cd, but I cook gf often as i have a good friend with CD. plus, I really enjoy cooking for special diets. i’ve never bought a whole list of different flours but tend to buy the Bob’s mixes — do you have a mix preference or a couple of flours to recommend that wouldn’t involve buying a whole list of them?

    just curious! thanks for all the guidance!

  15. evil cake lady

    now this, this is pie dough. i am excited to start playing, thank you!!

    (ps–YAY for weighing ingredients!!)

  16. Anonymous

    I noticed you use both xantham and guar gum in most of your baking. What is the difference in these two products? What is the benefit to using both. When I looked them up they sound like they are interchangable.

    1. Marguerite

      Tried this last night–it turned out terrible. Not sure what I did wrong. Couldn’t find lard so we used crisco. Was making apple pie so the oven was really hot. The almond flour I had said “almond meal/flour”. Maybe that was the problem? I did everything by hand as I don’t have a food processor. After mixing in the fat–it was almost like I could have tried to roll it out without water–it wasn’t like sand at all. Maybe the fat was too warm? It cracked like crazy when I rolled it out–just broke over the top of the apples.

      I make a lot of wheat flour pie crusts–the crust is actually my favorite part. So I would really like to know where I went wrong!

  17. Anonymous

    Can you use just all butter if you are deciding to make this at the last minute and can’t get the lard?

  18. Amanda

    You’ve done it again!

    Every time I read one of your beautifully written esaay-recipes, I get teary. The amount of love and joy that clearly goes into your cooking is inspirational! Thank you for sharing your experiences.

  19. sweetpea

    If I had to limit myself to a single flavor, a single taste it would be cranberry. I am simply crazy about cranberry. I am not likely to make my own pie crust, and Nina I love Whole Food’s crust. But alas, it is only the bottom, not the top. What are you going to do about that? I freeze butter and then grate it into a Hungarian Tart and it is a great trick! Now, bring on that non alcoholic cranberry punch!

    1. The GLUTEN FREE Chef

      Sweetpea,
      To get a double crust from an already made raw pie crust, just buy 2 of them. Let one of them thaw out and when your pie is made turn the thawed crust over your pie and pat down. Crimp the edges together, and, Voila! you have a double crust pie!

  20. Sigrid Bach Sorensen

    Hi :)

    Thanks for the recipe, it sound very very good!
    You mentioned that your friend can’t eat dairy, and I was wondering how you would make the pie crust for her? Without butter?

    Have a great day,
    Sigrid

  21. secretnatasha

    I’m a little confused. You say the crust isn’t “too flaky” (I can’t imagine a too-flaky pie crust!) but how is it flaky at all, when you’re working all the butter into the flour? There won’t be any distinct layers of flour and fat to make the lovely flakes…or maybe you prefer tender pie crusts?

    The idea of baking by weight is a really good one. I’ve got to start doing that.

  22. Umami is the Tastiest

    Does anyone know, to follow up with the first comment, if cashew flour would work and how do you make cashew flour? DH has a tree nut allergy and we can’t use tree nuts–he didn’t react to coconut would that work?

  23. june2

    @umami: Cashew *is* a tree nut, in case you need to know that. You make it into flour by grinding raw cashews into a powder in either a food processor, (not too long or it will turn into nut butter), or in small, 1/4 cup batches in a spice grinder. I used to make raw cookies with cashew flour using the spice grinder. Takes a while, but it works and it’s fresh.

  24. Katriona MacGregor

    Not quite related to your pie crust (which I can’t wait to try) but I found some delicious gluten free lebkuchen biscuits in a shop the other day — they’re a German gingery spiced soft biscuit, almost like a cake. I really want to find a gluten free recipe for them, any ideas where to start?

  25. Anonymous

    Shauna,
    Thank you! I’ve been commissioned to bring the pies to my mother-in-law’s for Thursday. I found your site because of this crust recipe, but I hope to turn to it (and your book) as a regular resource.

    The photo of the tiny helping hand made me gasp– just beautiful.

    the best to you,
    Julia

  26. TD428

    The recipe sounds great, but I want to tell you how much I love the picture of you crimping the pie crust with the little one’s help. What a beautiful image –down to the scalloping on her sleeve mimicking the edge of the crust. Amazing. That is what Thanksgiving and cooking is all about. Thank you.

  27. Shauna

    Anonymous,

    I don’t know how the recipe would work with hazelnut meal. But it’s worth a try! Do you have a kitchen scale? As long as you can replace the same amount of weight, this is more than worth the try.

    LMP, I’m so glad that you are here. And I would have loved to meet your pie-loving grandmother.

    Kim, don’t give up on the recipe. Substitute guar for xanthan (don’t go more than 2 teaspoons). Try more teff and sorghum for the almond. And there are plenty of egg substitutes. I want you to have pie.

    Cottagesweet, we’re going to leave the recipe right here. We have two tart recipes in the cookbook. This one deserves its own place.

    Allison, thank you! I’m convinced too. Food processor is the way for me from now on. (If you get the right ratios of flours to fats, you can roll this out and it won’t break!)

    4 Square Walls, oh sure, you can do this easier, which is important if you are new to this. You can use the flours you have at hand, or even a mix, as long as you use equal weight of your flour combination as this one. We’ve been at this for years, and so we know the flours well. We’re trying to provide the best pie crust we can.

    Sho, a crustless pumpkin pie works well too! Good leaf lard is a wonder. And there’s something wonderful about making your own pie crust.

    Laura and Anonymous, I’m going to do a post on this soon. Briefly, guar and xanthan serve the same function, but they are different. They seem to work well in conjunction with each other. Recently, I started adding a bit of guar, where I would have only used xanthan in the past. The baked goods have a better bite for it.

    Nina, don’t be embarrassed. This is about the gathering, the laughter, and what we can bring. Make it easier on yourself. I miss you, so. Let’s talk soon.

    Sallie, Duck fat or goose fat? You are our kind of woman! Yes, I think so. Make sure you have more butter than duck fat, or else the poultry taste will dominate. And I would do what I did with the lard — stick the fat in the freezer for 20 minutes before you use it, so it doesn’t melt. Give a huge hug to those girls for us. Xoxo

    Real Food, Real World, thanks for the resource! I’m always on the lookout for good leaf lard sources for people. And somehow I missed that NY Times piece, so I’m eager to see it.

    Aryn, That’s exactly what I do too. Somehow, I didn’t mention that. We use parchment paper, which seems to roll off easier. That’s a great tip.

  28. Shauna

    Sigrid, thanks for asking this. I forgot to mention that, didn’t I? We used Earth Balance buttery sticks instead of the butter. Wonderful. And we used evaporated goat’s milk instead of cow’s milk. The taste was fantastic.

    Amanda, thank you so much. Have a wonderful holiday.

    Anonymous, of course you can use all butter! It will still taste fantastic.

    Heather, we are always playing with new flours. But when we’re making something fast for ourselves, not something for publication, we reach into the giant tub of flours we keep in the kitchen: equal parts sorghum, tapioca flour, potato starch, and sweet rice flour. It works for almost everything.

    Evil Cake Lady, yes! Play away. It’s really great. And I am converted. Everyone needs a kitchen scale.

    Sweetpea, that is the problem of buying the crusts. Luckily, most people want pumpkin for Thanksgiving, and that doesn’t require a top crust. And the punch is coming!

    Secretnatasha, actually, I said the dough when it’s ready isn’t too flaky. I should change that to say it doesn’t flake. When it’s too dry, the dough itself just sloughs off in bits. Not good. It’s almost impossible to get the same kind of flake in the finished crust when it’s gluten-free, because it’s the gluten that allows you to build up those layers of flour and fat. But there is some. Of course, I don’t work all the fat into the flour. As I wrote, the final dough before adding the liquid is sandy, with little pea-shaped pockets of fat. The crust is tender, with some flake.

    Umami, someone already answered this for me. But be sure that the cashew is okay for your husband!

    June2, thanks for the answer on that!

    TD428, thank you. I feel the same about that photo. Danny snapped it as we work. Most of the time, he has a better eye than I do. That’s what Thanksgiving is for us too — giving and being with the people we love.

    Julia, I’m so glad you found us. I don’t think you’ll be disappointed in that pie!

    Katriona, oh goodness, I don’t know yet. We’re going to do a big holiday round-up of gluten-free treats in the next few weeks. Can you send me a gluten recipe you trust?

  29. Cheryl Arkison

    Fantastic! I am constantly in awe of your testing and skills at combining just the right ingredients to give you what you want GF.
    Pie. Mmm, pie.

  30. Cheryl Arkison

    Fantastic! I am constantly in awe of your testing and skills at combining just the right ingredients to give you what you want GF.
    Pie. Mmm, pie.

  31. Cheryl Arkison

    Fantastic! I am constantly in awe of your testing and skills at combining just the right ingredients to give you what you want GF.
    Pie. Mmm, pie.

  32. Chelsey

    Ahh, I love your pictures. They capture the spirit of love, food, and family… And may I say your photos have always been amazing, but I think they are getting even better (how is that possible?)!

  33. Eileen

    Thanks for the wonderful recipe and photos! I especially appreciate the tip about subbing by weight, and your giving the total flour weight so I don’t have to figure it out! The butter grating trick is wonderful, isn’t it? We learned it several years ago from Cook’s Illustrated and have used it ever since. Something so simple but such a difference! We get a little more flakiness and tooth by adding in a bit of Orgran’s GFG.

    For the folks who’re the record we do wish for a simpler flour solution: it is a change but though we sometimes with for a bigger fridge for the many whole-grain flours we use there are a lot of recipes where it’s just worth it. Start slow and try it when there’s not so much time pressure and it’ll be easier to work your way into it.

  34. Lauren

    I adore making pie crusts. Definitely relaxing! Love the pictures in this — they’re stunning. The pie is gorgeous as well =D.

  35. melissajanae

    Happy Thanksgiving All —

    We used this recipe for our pumpkin pie and just tried the finished product — it was fantastic! I was a little worried, as we don’t have a kitchen scale and we had to substitute some of the flours, but it turned out really well.

    Also, for the commenter who asked about coconut, we used coconut flour instead of teff and it worked fine.

    Now I just have to learn how to make such a pretty crimp on the edge.

    Thanks for the recipe!

  36. Kate MCDermott

    Dear Shauna and Danny– When we make a pie to share with friends, we are sharing the love that we have inside of us. I am honored to know you not only as fellow culinary processionals but as dear friends. I look forward to many more GF pie adventures together where we pour the love in our hearts into pies to share together and with our loved ones.
    Kate McDermott
    http://www.artofthepie.com

  37. Seattle Yogini

    Thank you for this recipe! I look forward to making a gf pie crust for our next pie. I also want to solidly plunk myself down into your “half leaf lard, half butter” camp. We get ours at the U District farmers’ market (from Seabreeze Farms — you know them!). It makes such a wonderful pie!!! After years of fiddling around with every fat you can think of, I’m so relieved to find myself back with a “basic”…long forgotten by most modern folks.

  38. Donna

    I used a mix of flours–it was actually labeled pancake mix, but had nothing in it but non-gluten flours, a bit of baking powder and soda, salt and Xanthan gum. I measured it out by weight, used all butter (didn’t have lard) and the result was pretty awful. The slightly bitter taste I attribute to the baking powder and soda (I didn’t notice this ingredient when I decided to use the mix) but the texture–well, in spite of using an egg mix on the bottom before the fruit went in, it was gummy on the inside, both top and bottom crusts. I bake good pies and pie crusts using regular all purpose flour so I am not certain if the problem was just the flour mix with the risers in it, or if there is something else–perhaps the baking temperature too low? 325 is lower than I would normally use. Just wanted to give you the feedback–I may try it again with the flours you list. Zinnia

  39. glutenfreemama

    Mmmm…mmmm.…mmmmmm!!!! Hubby and I picked 20 lbs of blueberries this past weekend and the boys were craving pie! I used your crust recipe, substituting sorghum flour for the oat flour I don’t have (and yes, using the scale was wonderful!)
    I did use all butter and no guar gum as I don’t have that either, but the crust was scrum-diddly-umptious!!!
    I decided to use your filling recipe as a guideline as well, substituting blueberries for cranberries, adding some pumpkin pie spice and cardamom and cutting back on the sugar a bit.…all I can say is WOW!!
    The boys are grateful, hubby is happy, and I am delighted with your great blog, your hints (weighing the ingredients and substituting using weight measures instead of cup measures!!) and your wonderful writing style and recipes!!
    Thank you, thank you, thank you!

  40. Anonymous

    Total total failure. The crust is so crumbly I couldnt even get it into the pie plate. It was back to my very beginning gluten free days of pressing a crust into the pie plate. Back to the drawing board on this one.…

  41. Karen

    Thank you so very much, Shauna. I baked a lattice-top apple pie for my grandparents when they visited recently and they gave me that ultimate compliment: “I wouldn’t have known there was anything different about this if you didn’t tell me.” :D It was beautiful and all I kept thinking while making it was “Holy crap, I’m making a pie!”

    This one is *definitely* getting made again! :D

  42. Angela Webb

    I just saw your blog and I am looking forward to trying your pie crust recipe. My formal culinary training is traditional french cooking, but my wonderful husband has a gluten allergy. I am so happy to have stumbled onto your site. BTW, I love the photo of your baby’s hand in the pie. That’s the way to teach them. Best of luck and I’ll let you know how my pie crust turns out.

  43. Angela Webb

    I am so happy to have stumbled onto your site. My culinary training is traditional French with all of its wonderful tarts and crepes and breads, but my wonderful husband has developed a gluten allergy. I look forward to trying your pie crust recipe. You may have saved our marriage. Best of luck to you.

  44. evy

    On bottom crusts.…if you can make your top crust pretty and roll-able so the edge is what you want it to be with just that crust, the bottom crust done as a press in crust is a quick shortcut :) evy

  45. Gary

    .Gluten Girl I think I love you. You keep it fun without skipping details. Today will be my first punkin’ pie ever! First pie, even! Leaf Lard may be a challenge, tho. Wish me luck.
    Gman

  46. peach202

    Hello — I’m a little confused about the flour measurements. The oat and tapioca are 2/3c or 2 oz then the teff is 1/2c or 2 oz then the sweet rice flour is 1/4c or 2 oz. Is that the difference between weighing the flours and using measuring cups or is that possibly not right. Thanks for the clarification — Happy Turkey Day!

  47. pbryant199

    Did you mean to include the sweet rice flour to these instructions or am I supposed to be using it for something else?
    In a large bowl, mix the almond flour, oat flour, tapioca flour, teff flour, and potato starch.

  48. Cyclingmom

    I just made this pie crust last night, with few variations…I used coconut flour in place of teff flour, and sweet sorghum flour in place of the sweet rice flour. I have egg sensitivities, so I used egg replacer instead of egg. I also used coconut oil instead of lard. I’m sure the leaf lard would have been better, but I still came out with a wonderful, tasty, flaky pie crust!!

    1. Jade

      I dont know where to get leaf lard and i was wondering if the coconut oil worked well?

  49. Kate S.

    This is a wonderful pie crust recipe! I am making pies for a friend’s wedding this August, and she requested that one be a gluten free, potato free, strawberry free, refined-sugar free berry pie. I just made a blueberry pie based of of a Cook’s Illustrated recipe, subbing agave for the sugar, and using this crust, subbing cornstarch for the potato starch and sorghum for the teff–I didn’t have any eggs on hand, so I left it out (and thank you for baking by weight–makes substitutions so much lower risk). After all of that, you know what? It’s a perfect, delicious, wonderful pie crust. Thanks a ton for doing all of this work to provide excellent recipes for your readers. I’m sure the bride will cherish this pie.

  50. Jade

    Heyy! My name is Jade. I am a 14yr old girl. I will start high scholl at the end of the summer and love to bake in the summer. We live on a farm with my moms boyfriend John. John was married before and the lady had 2 daughters already. Then they had a daughter together.…Justice. Justice is also 14 except she had Down Syndrome. Along with that she is diabetic and has Ciliac Disease. That means NO SUGAR and NO GLUTEN. Do you know how hard it is to make tasty food with out sugar much less gluten! She is very picky because she is in the 3 yr old area now and wont eat the cup cakes i make her for her birthday ( i dont blame her.) So i bought a million things of sugar free jello in a billion flavors and i was craving jello today so I picked up a random box and it was Sugar-free Chocolate Pudding flavor…mmmm..looking for how to make it I saw a recipe on the side for Sugar-free Chocolate pie! I knew she would love it!! then i saw the pie crust was grahm cracker.…Gluten-y not gluten-free… :( so my mom said that on thursday we were going to town so i should look up a recipe and we will buy the stuff in town…Thank you so much for this woderful recipe! I will make it on friday so she will have something for my moms birthday. I will leave a comment so you know how she likes it on saturday.

    1. shauna

      Jade, this is such a sweet story. I’m thrilled that you are making pie for Justice.

  51. André F

    Hello.… two things…
    You caution us about sorghum substitution with something else (you mentioned brown rice flour), but sorghum does not appear in your recipe?
    Also this is a very, very different recipe then the “asian pear tart” in your cookbook (no lard, no gums either in the cookbook)… and i was soooo disappointed of not finding a pie dough in your cookbook.
    So, is a web update in order?
    Thank you for your contribution to the gluten-free scene…

  52. Heather

    After struggling though a tough, rubbery pie crust of my own creation, I decided to check out some well-tested and reliable recipes. Well, this has got to be the best of them! I substituted sorghum flour for oat flour, buckwheat flour for teff flour, all xanthan gum for the xanthan/guar mix, and all butter for the half butter/half lard, because those ingredients were what I had on hand. The crust ended up a funny gray color on account of the buckwheat. I ended up explaining that the pie was actually just a zombie and cut a frowny face on the top of it for steam vents. Baked it for a whole hour at 325 because it was a rhubarb pie and I wanted to give the fruit a chance to break down. The crust was still gray when it came out of the oven, but it had to be the most delicious and flavorful crust I had experienced (gluten free or otherwise). The texture was perfect! It was flaky and crispy on the outside, with a wonderfully moist interior. Even when I was rolling the dough out, I noticed that it didn’t break or crack, but acted very much like a wheat flour pie crust.

    I will be making this recipe again and again as more seasonal fruits arrive! Thank you!

  53. Ava Kitz

    I just discovered your website through and fellow I met on a trip. Before I was diagnosed with celiac disease I did a great deal of baking, including pies. Since I don’t eat or use lard, can I make this recipe using butter and vegetable shortening (Crisco)? Would the amount of shortening be the same as the amout of lard?
    Ava

  54. Rachel

    I am a baker in the Bay Area, and have read your site for a while, and really enjoy it. Though I myself am not gluten-free, I know many people who are, and many folks request gluten-free baked goods. I have a few GF things in my repertoire (like my caramelized coconut macaroons), but would really love to have a top-quality GF pie crust, so that more folks could enjoy pie. In fact, I hope to sell gluten-free pie crust at the farmers’ market along with my regular pies! Everyone deserves great fruit pie!

    Anyway, I am developing a pie class (along the lines of Kate McDermott’s fabulous class) to teach and would really love to include your recipe for gluten-free pie crust among my class materials.

    Are you OK with this? I am also happy to experiment with the recipe and re-write it in my own words if you prefer. Thanks in advance!

  55. sara

    Oh, thank you for this! I’m nostalgic about pie crusts and their art form and nod to all things maternal — Making pie crust will always and forever remind me of my mom and my gramma ? Thank you so much for your persistence in finding a GF version to share with us. I cannot wait to get baking!

  56. Stacy

    I was asking a gluten-free friend the other day if she knew of any good gluten free pie crust recipes. She said she just usually bought a premade one. But I remembered a few years ago reading about a good pie crust, and sure enough, here you are. I am going to be making a chicken pot pie with it (maybe also a fruit pie), for the same gluten-free friend who I was asking in the first place. She’s due to have a baby any day now, and I would prefer to freeze the pie so she can more easily store it till she needs an easy meal. Have you frozen this crust? Do you think it would work for that? I’d add the filling to the uncooked crust, then freeze it. Do you think it would need to thaw before cooking, or cook before thawing?

  57. Kate McDermott

    Hi Shauna–
    I just popped by today and re-read this blog. Whether I am baking with Gluten Free or with Gluten, I love to make pie and more than that I love to teach and share what I know. Thank you again for your very kind words.
    K

  58. shuhan

    I am really excited to read this! however, I really don’t have all that flour, and neither do i have xanathan gum or guar gum. You mentioned to 4 Square Walls that it’ll work as long as the weight of the flour is right. I only have rice flour, tapioca flour and potato starch. Will that be alright? This blog was sharing a recipe using only rice flour and tapioca flour, and she gave such great tips I was getting really positive, until I saw your blog with its long list of ingredients ): I would really like to make a successful pie crust for a gluten-free friend, and don’t have much time left to experiment. Please help me, thanks so much, you have a brilliant brilliant blog!

  59. Bev in Prescott

    Hi and thank you for your site!
    I’m new to GF…especially baking. I’m almost 3 months GF and I’ve tried the “store bought” baked goods…I’m certainly ready to move on.
    My first GF pie is in the oven right now. I followed your crust recipe, but wasn’t sure about the apples so I used my Kitchen Aid one for apple pie. I hope the oven isn’t too hot…400!
    I have all the ingredients for the crust, down to the leaf lard. (Got it from Flying Pigs Farm in NY…talk about high shipping costs…but, oh well).
    Since it took quite some time to weigh all the flours, etc., I was wondering if I could mix them up ahead of time and refrigerate or freeze them — then add butter, lard, egg and water when I’m ready to bake?
    I used my Kitchen Aid mixer instead of my small food processor. I didn’t think it was big enough…so we’ll see! The instructions and pictures on the website are fantastic, so I’m pretty pleased. The test will be breakfast in the morning with apple pie!
    Hope to hear from you and thanks again. bev;-)

  60. Emma

    Hi I make pot pies with wheat pastry for my husband, but my 4 children are gluten free. I just bought a pie maker from Williams & Sonoma, it is electronic, kind of like a waffle iron but makes pies. I LOVE IT. I live here in US, but am an Aussie, & back home you can buy a pie maker anywhere, this is the first time I have seen them over here… yes you guessed it, it jumped in the mail to my house!!!!( I have lived here 14 years)… so pies make me feel like I am cooking a bit of home whenever I make these gorgeous little pies.… but I am trying to make them gluten free, I am having trouble getting the crusts to hold together enough to get it into the bottom crust, as the pie maker is hot hot hot, so you cannot do the usual press technique. I have tried rolling is out in gladwrap, then transferring, but all I ended up was with a giant crumbly mess & burnt fingers.
    By the way your “36-hour chocolate chip cookies, gluten-free” we make them with carob chips, & they are now a “staple” in our house we LOVE TEHM!!! And your 40% whole flour/60% starch GF recipe for flour is now our only GF flour we use, we LOVE IT!!!!! And your substitution of 140 Gm of GF flour for 1 cup of wheat flour!!! I love you!!!!! Now my children enjoy traditional recipes in our family, that actually now taste like the real thing instead of too dry or too gluggy or now what was this supposed to be???? Like carob fudge brownies & carob pudding cake that has fudge on the bottom as you pour boiling water on top of it b4 you bake it… & my mother-in-laws famous Banana nut bread… I made it & my husband could hardly taste the difference.. Thank you thank you thank you!!!!!!!!!!!!!! .… back to the kitchen for more experimentation! One thought on the brain…pie…pie…pies!!!!!!

  61. Katie

    Dear Shauna,
    This is my first GF thanksgiving and after reading your “is this your first GF thanksgiving?” article, I was still worried about the pie. All I can say is that all of my gluten-related fears about thanksgiving have vanished (: thank you so much!

  62. Jennifer

    Dear Shauna,
    Thank you so much for your site…your generosity, bravery, and enthusiasm! I have just gone gluten free for my thyroid/auto-immune health…and am a rather serious hobby cook. mostly because husband and I my love eating together so much. I am DETERMINED to continue making fabulous food, gluten be damned. Thank you very much for the pie crust recipe…it will be the first I try! I believe I will buy your book soon, as well. In the meantime, can you tell me: if I double this recipe, will the second half serve well as a top crust? Also, do you have any wild plans for GF puff pastry in the near future? Is it possible? I somehow crave carbs less since going GF, but I occasionally have drooling fits over the memory of croissants.with toasted brie and apricot jam.… I’ve consoled myself with the discovery of a fabulous Thai cookbook (no gluten in sight, amazing food), flour-less chocolate cake (weighs more than my head, all hail dark chocolate), and crust-less quiche…but I would like to harbor hope in my heart for those croissants. On another note, may I ask you if you have discovered which GF flour serves best for browning meat that will go into a sauce, such as with boeuf bourguignon? Thanks so much!
    Jennifer

  63. Carolyn

    This is indeed The Piecrust. It tastes good, holds a beautiful crimp and looks gorgeous. It also rolls out like a dream. I did not use leaf lard but I was very happy with the results that came from using non-dairy margarine sticks and vegetable shortening. Finally a pie to be truly proud of. Thanks for developing the recipe, Shauna. Everyone: track down all the flours! Get the scale!

  64. Connie

    Shauna,

    Just curious if you’ve adapted this recipe to exclude the xanthan and guar gums? My boyfriend’s daughter has newly diagnosed celiac and we’ve really had tremendous success with your recipes. I have made several batches of your AP flour mix and lots of different things which have been expanding my cooking and baking repertoire! Anyway, we’re having Thanksgiving with the kids and I want her to enjoy all of the bounty including the pie so I’m going to give this a test run soon. But, based on your more recent posts, was wondering about the gums…

    Many thanks,
    Connie

    1. shauna

      Connie, i have not made this crust again, since I prefer the crust I came up with this summer. http://gf.elivz.net/were-having-a-pie-party/ It’s naturally without the gums, since this is how we bake now. So I would make that one! But, if you wish to work with this older one instead (a good one), then I’d just increase the flour volume by a bit, cut the gums, and then go by feel!

      1. Connie

        Fantastic! I have the famous Ahern’s AP flour all ready to go… and it’s a perfect day to bake pie :) Thank you!

  65. stacey

    I love that you aren’t afraid of butter and lard…namely lard. Its actually quite good for you if you get it freshly rendered. I also love that this recipe is mainly almond flour! I limit my grains for allergies, so if I eliminate the rice flour and use something else, it should fare well with my allergies! I’m excited to try it this year!

  66. Bri

    Would coconut flour work in place of almond flour? New to this gluten free thing. Does it not matter as long as the weight is the same? Thanks.

  67. Joyw4

    I was just diagnosed 4 months ago and baking GF has been a disaster. My kids have been begging for chicken pot pie and I finally decided to give your recipe a try. The reviews were great. I followed the recipe exactly by weight which was absolutegenius. I used a lard I picked up at a Mexican grocery. I was worried as I have not mad any pie crust like ever. It rolled out well surprisingly. It had a play doh smell so I was worried. Wahla! It was amazing! Thank you for this great recipe. I am now a devoted follower of your blog! One question: the teff flour makes the crust unattractive and I was wondering what might be a good substitute? Is’d like a more neutra

  68. Missy

    Any luck with a pie crust that does not contain xantham gum? My father in-law is gluten and xantham gum free and it makes baking really difficult! I would LOVE to find a good pie crust recipe for the holidays!

  69. Catherine Bailey

    Mmmmm.…looks great! I was disappointed about having to make a gluten-free crust this year, but this makes it exciting! Thank you for your descriptive, delicious writing! A quick question — I’m baking for someone who is allergic to potato — any ideas for replacing the potato starch in this recipe?

    Thanks!

  70. Coco

    Just wanted to say hi and let you know that I modified your recipe a bit and used it for my own gluten free pumpkin pies this year. They went over like gangbusters at our harvest-themed cooking club last weekend! Thanks for your beautiful blog, Shauna!

  71. Cameron

    I was wondering if I could make up the crusts the night before and then roll them out the next day to make the pies. I am trying to plan ahead and thought that may help.

    Great recipe, Thanks,

    1. shauna

      Sure. Just keep them in plastic wrap in the refrigerator and be sure to allow them plenty of time to thaw before trying to roll them out. (about 30 minutes.)

  72. Catherine

    Aarggghh! I’m a celiac and also a skin allergy test confimed wheat allergy and almond allergy. I’m amazed at the number of gluten free recipes which use tree nut flours–tree nuts are a very common allergen. An estimated 1.8 million Americans have a known tree nut allergy. I’m fortunate that mine is a mild one, but tree nut allergies can be severe.

  73. Camille

    I love your description of pie making. Very poetic :). I dont have any gluten allergies but I’m going to a medieval feast next saturday and one of the people attending has gluten allergies so I decided to try to make three deserts that are both delicious and gluten free. I will be making honeyed dates stuffed with almonds and then Crispels(Round pastries made from pie dough lightly fried in olive oil then basted in honey ) and finally Flownys in Lente (Almond Cream Custard Pie ) made with double thick almond milk and not actual cream.

    I cant wait to try your crust recipe to see if this works well for my event :).

  74. Amy

    Shauna, you say that almond flour is not the same as almond meal. I have a bit of free time today and wanted to try this recipe finally, but I just noticed that I purchased Bob’s Red Mill “Almond meal/flour”. It says it’s finely ground blanched almonds but since I just noticed what your said about almond flour not being the same as almond meal, I’m afraid I’ve maybe bought the wrong item. I’ve been so eager to try this recipe as I absolutely adore pie, but life hasn’t been the same 6+ months ago when I went g-free and I have yet to be able to find an acceptable pie crust substitute. Please help me! :) Thank you!

  75. Joy

    I made your pie crust for a sweet potato pecan pie for Christmas. Thanks for your awesome recipe, when I saw the leaf fat as an ingredient I knew it had to be bonifide! I used duck fat, and substituted corn starch for potato starch (only could find potato flour). I also did everything by hand. My brother who has Celiacs said it was the best gf pie crust he’d ever had, much better then Whole Foods which he didn’t like. I liked that it was tender and had good flavor. It also held up well. The texture was a little powdery at the edges. Is this normal, or did I do something wrong in the process that should have made it flakier?

  76. Cat

    Hi, I just find this page and glad to find something to make an apple pie to my sister. The problem is that oat flours is not gluten free, is not yet proved that this can be found without gluten, so can’t use it. Not sure how substitute this without big changes to the flavour ^^‘
    thanx

    1. shauna

      Cat, there are certified gluten-free oats from a number of sources. Check Bob’s Red Mill. If you are not comfortable with this, you can substitute another flour.

  77. Adrienne

    Shauna, I am NOT a baker, and this pie crust was super delicious and easy! Thanks so much for the great writing and recipes. Keep up the terrific work!

  78. Sarah

    I didn’t see what you did with the rice flour?? It is in the ingredients list but I can’t find it in the recipe instructions?

  79. jess marie

    I have one gluten free child and one vegan… I’ve always used a fail proof vinegar pie crust recipe w/ either butter or crisco (either work great) but now need a substitute. apologies if this question has already been asked, but can you suggest substitutes for the egg and fat? I’m thinking butter flavored crisco and applesauce but being unfamiliar w/ gluten free baking, have no idea what kind of outcome may occur. Thank you for your delicious recipes!!!

  80. LEH

    I have the ElenasPantry Gluten Free Almond Flour Cookbook and have tried to make the Savory Pie Crust (for quiche) and CANNOT get the crust to brown — I’ve even cooked it for 20 minutes (vs the 12–15) recommended time. PLEASE HELP!

    1. shauna

      I’m afraid I don’t know Elana’s recipe, so I can’t help you. However, my experience is that almond flour simply doesn’t brown the same way other flours do. Also, is it possible the temperature of your oven is off?

  81. Julie

    I was wondering if it would work to freeze the dough so I can make it in advance? I was thinking I would maybe par bake the crust, put in the filling, then freeze it all togeher so it is all ready? Hope this works!!

  82. LEH

    Thanks Shauna, I’ll try increasing the oven temp to see if it makes a difference.
    My crust is literally the same color as the flour after 20 minutes.

  83. mbw

    I bought some Bob’s Red Mill almond flour/meal and it does not distinguish one from the other, says it is interchangeable…

  84. mbw

    So … just waiting for hubby to get OFF THE PHONE so we can try out this crust. I made a quiche (for the filling). I used Almond meal/flour, teff flour and Bob’s Redmill perfect Flour Mix (which had all the other ingredients in it). I usualy bake with a scale so that was a nice touch, very European.

    I will say this: the colour is awful. I think it’s the teff. And I can tell it’s more like a shortbread than a pastry. It looks — ahem — sturdy.

    I used to be the Queen of Pastry, I didn’t even need a recipe to make it all buttery/flaky. So this is a whole new ball game. Not sure it’s worth it — maybe it’s time to just give up on the carbs?

    More after we have eaten it. Who knows?

    1. shauna

      Well, there are a few things here. The teff will definitely change the color. It’s a great flour, but it does make baked goods dark. The almond flour means you have more fat in your ratio than is usual, which might account for the crumbly. Also, we love Bob’s Red Mill, but that mix contains xanthan gum, which will change the consistency as well. Still! It’s pie! And it’s a constant experiment. Keep playing. Have you seen this post? http://gf.elivz.net/making-pie/

  85. Glutenfreewaffles

    I’m so excited to try this! Can you suggest how to omit the xanthum and guar gum? Will it make a huge difference if I leave them out? Sadly, those two ingredients also trigger my allergies.

    1. Amanda

      I made this crust the other day and was thrilled that it tasted the most like regular pie crust! I found rather dark teff flour at one our stores here so it turned the crust brownish. No biggy. I don’t have a food processor so I did it by hand, but I found the dough to be very difficult to work with. It was kind of dry and crumbly (maybe I didn’t add enough water?) and very difficult to transport to the pie plate. I didn’t add any guar gum because I don’t have it but I just added that extra 1/4 tsp in xanthan gum. Would a stand mixer work in place of the food processor to help with the dough?
      Overall very happy with the crust, just wish I didn’t have such a hard time with the dough.

  86. Zena

    Any idea if we could substitute the almond flour for anything? I really want to make my son pumpkin pie, he has never had any due to his allergies and I’m determined to making him a good one this year, he is allergic to almonds. Could I use rice flour as the dominant four with good results?

  87. Angel

    I am allergic to nuts. Do you think that this would work well with Coconut flour instead of almond flour?

  88. Lauren

    Do you think I could substitute sweet rice flour for just regular rice flour? I am assuming the sweet is used make the crust sweeter? Or does the sweet rice flour bind better with the other ingredients? Let me know what you think.

  89. Camille Martin

    Just a note. I could never find leaf lard then recently discovered that leaf lard is just homemade lard that doesn’t have all that bad hydrogenated stuff added to it. So if you google how to make lard at home youll find how to make leaf lard :). Super easy. I render mine in the slow cooker, drain, let harden then clarify it by boiling it afterwards for a few hours letting it cool then scraping the lard piece off and tada, leaf lard :D

  90. Camille Martin

    Im actually off to my friends house to bake for my friends end of the world party/yule party this friday and we have a friend with celiacs coming(Same thing as first time we made it was for a SCA event with two people with gluten allergys, we dont like letting people feel left out so were baking some delicious food). Hope he likes his special plate of foods were setting aside just for him :)

  91. Denise Waters

    I just wanted to thank-you for an absolutely wonderful pie crust. We have one celiac in our family and it is hard to please everyone else. We all love it and I personally think it is better than wheat flour piecrust. I look forward to your cookbook.

  92. Meg

    I am excited as I have just sent for your cook book. I have been a cook and a “foodie” all of my life so finding out I am gluten intollerant is a blow to me. I not only love to cook. I like to eat. Can not wait to try the recipes and know there may be life after gluten