Flaky pie crust: gluten-free from The Elements of Baking: Making any Recipe Gluten-free, Dairy-free, Egg-free or Vegan (page 200) by Katarina Cermelj

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

  • Eat Your Books

    Can substitute granulated sugar for caster sugar. See recipe for variations.

  • rmardel on July 05, 2025

    This recipe follows the proportions I have developed over time for my own gluten-free pie crusts and it turned out quite nicely. This is an encouraging sign for future success with this book. As noted by the author the gluten free dough will require slightly more water than a similar wheat-based dough.

  • FJT on March 15, 2025

    Tasted great and was very flaky, but i struggled to roll the pastry out to the right thickness and keep it in one piece. Luckily my tin was smaller than stated in the recipe! I will try to get it thinner and neater on another day. Be aware, this is a different recipe to the online recipe linked to above - the proportions are different - seems to be an issue with links for quite a few recipes in this book.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.