If you have a dietary allergy, intolerance or sensitivity, you know how much of a bummer it can be to go to party or be invited to a dinner and feel like the odd man out.
It’s no fun having to pass on delicious dishes, especially desserts. No one wants to turn down apple pie, after all.
Plus, it can be difficult sometimes to help your host, especially if it happens to be your grandmother or great aunt whose baking skills are renowned, understand the validity behind your reason for not being able to partake of her handy work.
Fortunately more people are beginning to realize the importance of offering foods that are safe for all or most to eat. So today I want to share a recipe for a gluten-free pie crust.
Gluten is found in wheat foods (bread, flour) and has been called the weird protein that nobody digests, is linked to various illnesses from stomach discomfort to autoimmune diseases and can affect some people mildly and others quite seriously.
Whether you have a problem eating gluten yourself or just want to be the “hostest with the mostest”— this gluten-free pie crust will be a perfect fit for just about everyone.
If you can’t eat gluten-containing foods, bring it to the next gathering you’re invited to (no one will be able to taste the difference!) or if you want to go out of your way to make your gluten-intolerant guests feel at-home, serve it up on your holiday table with a little note to let your guests know it’s safe.
If you’d like to learn more about how to restore your health by avoiding the sneaky sources food manufacturers use to snare you into their gluten trap, read Dr. Michael Cutler’s guide, The Gluten Shocker. Click here to get it for just $9.95 today!
- 2 cups of gluten free flour
- ½ cup Palm Shortening, Coconut Oil, or Real Butter
- 1 egg
- ⅔ cup water (approx. depending on consistency – add a little at a time – not too wet, not too dry.)
- ½ tsp salt (or season to taste)
- 2 tsp sugar or alt. sweetener for desserts if desired (or sweeten to taste)
- Mix dry ingredients: gluten-free flour, sugar and salt.
- Add shortening (oil or butter) and mix until crumbly.
- Add egg and mix well (should still be crumbly).
- Add Water by stirring in 1 tbsp. at a time until dough holds together for rolling (better a little moist, then too dry)
- Cut mixture in half and roll into 2 balls (one for each crust or topping).
- Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.
- Cover with an additional sheet of parchment or wax paper. Roll crust out, slightly larger than your pie tin.
- Remove top parchment/wax paper and Slip hand gently under the bottom paper to flip into pie tin... carefully peeling back the paper as you press it into the pan.
- Crimp edges of crust to make a decorative edge or top with an additional crust layer after adding your pie filling.
- Pierce bottom slightly with fork (and slit top layer with knife to vent).
- Fill with your favorite pie filling and cook accordingly.