Luscious, flaky pastry and rich cherry filling.

This pie crust is one of the best I have made since beginning to bake gluten free. It almost rivaled my Grandma's! And the filling is amazing. - Emily Stimac


2/3 cup tapioca flour

1 1/3 cup brown rice flour

1/3 cup plus 1 Tbsp. vegetable shortening

1/3 cup plus 1 Tbsp salted butter

1/2 tsp Celtic sea salt

2 Tbsp organic sugar

ice water

2 Tbsp salted butter

Place one cup of water in the freezer to chill. Mix flours, salt and sugar. Add shortening and butter in tsp chunks and place in refrigerator while you make pie filling. When filling is done, finish crust by cutting the shortening and butter into the dry ingredients until you have pea-sized bits. Sprinkle with ice water, 1 Tbsp at a time, mixing gently after each one.

When a dough forms divide into two balls and knead very briefly. Flour your surface well and roll out. Use a spatula to transfer bottom shell to 9″ pan. Add filling, 2 Tbsp butter & top crust. Seal edges and bake at 400° for 50 minutes or until juices bubble dark and thick. Place a foil-lined cookie sheet under the pie to catch any overflowing juices.

Optional: brush top crust with milk and sprinkle with sugar for a crusty finish.


4 cups dark cherries, pitted

4 Tbsp tapioca flour

1 cup organic sugar

1/2 tsp vanilla

1/4 tsp almond extract

1/4 tsp Celtic sea salt

Gently combine all ingredients.

Date: Wednesday, July 13th, 2011 at 5:02 pm Category: Recipes. Follow the RSS 2.0 feed. Comments Closed.