Gluten Free Featherlight Vinegar Pastry

“This is a gluten free pie crust recipe that I got when I attended a gluten free cooking class put on by my local grocery store. A lady that I work with who is an excellent pie baker said that this crust was very good. She had no idea that it was gluten free. I use Featherlight Rice Flour Mix for my flour mix. Makes a two crust pie or two single pie crusts. Cook time is for a baked pie shell. Refrigeration time not included.”
2 pie shells

Ingredients Nutrition

  • 2 14 cups gluten-free flour (plus additional flour for rolling)
  • 1 teaspoon xanthan gum, rounded
  • 12 teaspoon salt
  • 34 cup shortening
  • 1 tablespoon vinegar
  • 1 large egg, beaten
  • 4 tablespoons ice water


  1. In a mediuim bowl, blend all of the dry ingredients until well blended.
  2. Cut in the shortening until coarse crumbs form.
  3. In a small bowl, beat the vinegar and egg together with a fork.
  4. Add the ice water and combine.
  5. Stir the wet ingredients into the dry ingredients with a fork and keep blending until the door forms a ball.
  6. Work a little with your hands to obtain a smooth texture.
  7. Cover and refrigerate for 30 minutes or more before rolling out.
  8. Divide the dough in half and roll out on waxed paper or plastic wrap dusted with flour.
  9. Roll out to a 11" circle, using as much flour as needed to prevent sticking.
  10. Place the dough in a 9" pie plate.
  11. Repeat with second piece of dough and cut steam vents in top if making a two crust pie.
  12. Fill with filling, and place second piece of pastry on top, adjust to fit.
  13. Roll under and crimp pastry.
  14. Bake as directed for filling used.
  15. For a baked single crust, prick the pastry with a fork on sides and bottom.
  16. Bake the crust in a pre-heated 450 degree oven for 10-12 minutes or until slightly browned.
  17. Cool before filling.

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