Allergy-friendly Pie Crust Recipe

This is a crust for a one-crust pie.  Double the recipe for a two-crust pie.  It is gluten free, wheat free, soy free, egg free, dairy free and sugar free, but not taste free!


Allergy-friendly Pie Crust Recipe


1 1/4 cup flour mix
1/4 teaspoon salt
1 packet gelatin (Knox)
1/2 cup lard
3 tablespoons ice water


Using a fork or pastry blender, work the fat into the dough until it resembles coarse crumbs.  Sprinkle the water over the flour mixture and mix it until it holds together.  You might need a little more or a little less, depending upon the moisture content of your ingredients.  Form the dough into a ball and wrap it with plastic wrap.  Refrigerate the dough for about 30 minutes before rolling out for a single crust pie.  Fill and bake as directed.


If there are left over scraps, roll them out and sprinkle them with sweetener and cinnamon.  Roll them up like mini-cinnamon rolls.  Cut them into 1" pieces and bake them at 425 for about 10 minutes.  Enjoy!