Top | Wendy Cohan

Tender Pie Crust

(recipe, Wendy Cohan)


This recipe is adapted from Karen Robertson.


  1. 1¼ cups all-purpose gluten-free baking mix (2 parts brown-rice flour, 1 part sorghum flour, 1 part tapioca starch, ½ part potato starch), plus up to 1 tablespoon more as needed
  2. ¼ cup tapioca starch
  3. ¼ cup potato starch
  4. 1½ tsp. guar gum or 1¼ tsp. xanthan gum
  5. 2 tsp. crystalline fructose
  6. ½ cup plus 1 Tbsp. Earth Balance vegan margarine or shortening (if using shortening, add ½ tsp. salt)
  7. 1 large egg plus 1 egg yolk
  8. 1½ Tbsp. apple-cider vinegar or cold water


  1. Mix together the dry ingredients, then cut in the margarine or shortening carefully until there are no lumps larger than the size of a pea.
  2. Beat together the eggs and water or vinegar.
  3. Make a well in the dry ingredients and add the egg mixture, stirring carefully with a fork to combine.
  4. When the dough is just barely beginning to hold together, turn it out onto a floured surface and flatten and fold, then flatten and fold again. Do not overwork the dough. Roll out carefully between 2 sheets of waxed paper.
  5. Remove the top sheet of waxed paper and invert the crust into a 9-inch pie pan. Using waxed paper, press the crust into the pan, then remove the paper. Use a similar technique for top crust if making a 2-crust pie.


Read more about gluten-free holidays in "A gluten-free Thanksgiving."