I’m thrilled to tell you that this is one of the best pie crusts I’ve ever tasted and it doesn’t taste one little tiny bit gluten free. If you want to make a gluten-free pie this year without the hassle of purchasing multiple flours and starches, this mix is the perfect quick helper for your holiday baking.
My family liked this dessert so much, I’m making it again for Thanksgiving. If tarts aren’t your thing, this recipe will work equally well in a pie pan. I saved the last slice of tart for an extra day, just so I could tell you how the crust held up and it did beautifully. Every bit as flaky and crisp and not at all soggy after 36 hours at room temperature. And once you have your tart pan out, you might want to try your hand at this absolutely gorgeous Rose Apple Pie. This beautiful dessert is on my list to try soon. It looks so fancy, but once you read through it, you’ll see it’s just a whole lot of layering. Totally worth it for that stunning result, right? Check out all of the Gluten Free Dessert Recipes on this website! {Originally published 11/19/13 – recipe notes updated 7/12/22} Disclosure: I was compensated to create a recipe for Bob’s Red Mill (a brand that I’ve used and loved in my own kitchen for years). Allopinions shared about this product are 100% my own. #gfpiecrust
