Cream in the Crust

Tasty Tuesday

Going gluten-free has been difficult, since I love pumpkin pie. I have been making pies without any crust, but I really miss the crust—until now.

Yay! Gluten Free on a Shoe String has saved me. I found a recipe on her blog and tried it with great results. Here is a recipe for an easy and great tasting pie crust. Here is what you will need.



  • 1 1/2 c gluten-free gum-free flour (here is the previous link on the flours.)
  • 3/4 t Xanthum Gum
  • 1/4 t baking soda
  • 1/4 t salt
  • 6 T butter
  • 1/2 c sour cream
  • ice water

Mix flour and dry ingredients together. Cut in the butter.


Add the sour cream and mix adding ice water as needed to make the mixture moist and binding together. Shape the dough into a disk and cover the dough with plastic wrap. Refrigerate for about 30 minutes.



Time to roll the dough out. I use wax paper to roll out my dough. It makes the roll out part as easy as pie. Make sure to lightly dust with flour…top and bottom.


Place the rolled out dough in the pie plates.


Cut off the extra crust and form the edges as you like. I just pinch the edges using my fingers.


As I mentioned, I love pumpkin pie, so I made pumpkin pie using the crust. I just used canned pumpkin and followed the recipe on the can. For added spice, as a few drops of cinnamon bark in the mixture. Tastes as good as it smells.


With the left over pie crust, my mom would make cinnamon and sugar cakes. My son, Matt, loves them.


What do you think? Do you have a favorite GF pie crust recipe? What is your favorite pie?


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