Single-crust pie dough from The How Can It Be Gluten-Free Cookbook: Revolutionary Techniques, Groundbreaking Recipes by America's Test Kitchen Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on May 07, 2025

    Good workable gluten free pie crust recipe

  • jenburkholder on November 27, 2020

    Good crust, I've only used it for single-crust pie but worked well. Cover the edges during the whole baking time though, otherwise by the time the pumpkin pie is done it's too dark (even if covered the whole time of the pumpkin-baking portion). Not exactly a perfectly similar substitute for gluten-y crust, but a very good option.

  • dianev on December 05, 2014

    Made a tasty crust for pumpkin pie. Lots of time though--chill the butter, chill the dough, chill the dough again when it's in the pie pan.

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