Gluten-free all-butter dough from Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life (page 82) by Kate McDermott

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

  • rionafaith on January 05, 2019

    I've had lackluster results with gluten-free crusts before but this one was actually quite good! It handles a bit differently than standard pie crust (much softer, yet still prone to cracking), but despite the very detailed warning-like instructions I had no problem rolling it out. Used it for the Cranberry Pie from the same book. One of the guests said she wouldn't have known it was GF if I hadn't said anything, so that's a win!

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