Pie Crust with Egg- Gluten-Free

When the holidays roll around, tensions mount.

The number of searches on the internet skyrocket as infrequent cooks search for the recipes they need for a holiday of their dreams.

And everyone looks backward to their moms and grand moms for inspiration, especially for traditional foods.

Fresh Pumpkin Pie

Unless your family is multi-generationally gluten-free, this can be a bit complicated.

Pie Crust with Egg- Gluten-Free
Prep time
Total time
This recipe makes a single crust pie shell. The egg makes it a bit more flexible and crunchy.
  • 142 grams (1 cup) white flour mix
  • 10 grams (1 tablespoon) whole grain flour mix
  • 10 grams (1 tablespoon) sweet rice flour
  • ½ teaspoon salt
  • 13 grams (1 tablespoon) organic cane sugar
  • 4 grams (1 packed teaspoon) pixie dust
  • 82 grams (6 tablespoons) Butter-cut into tiny pieces
  • 1 egg- beaten
  • 1 teaspoon lime juice
  1. Pie Pan- standard 9 inch
  2. Stir together the flours, salt, sugar and pixie dust till one color.
  3. Blend in the butter, smoothing the pieces into flakes.
  4. Continue till the mixture is a blend of rice sized pieces, and larger bits.
  5. Add the egg and lime juice.
  6. Stir to combine.
  7. Pat the mixture into a ball.
  8. Flatten into a disc, wrap in plastic
  9. Place in fridge for at least 2 hours.
  10. Roll out to ¼ inch thick between two pieces of plastic.
  11. Remove one plastic piece and using the other to manipulate the crust, place the pie crust into the pan.
  12. Don’t worry if the crust tears, just piece it together again.
  13. Chill till you have the filling ready.

Sometimes the only recipe you need to complete your holiday baking is for a good pie crust with egg gluten free.


  1. Betty says

    Two questions: What could I substitute for the egg? I’m currently egg-free too. Secondly, where can I get pixie dust????