Pie Crust



  • 2 cups gluten free cup-for-cup flour
  • 1/2 tsp. salt
  • 3/4 cup cold butter
  • 1 egg
  • 1 tbsp. lemon juice
  • 2 tbsp. cold water


  1. Stir the flour and salt together in a large bowl. Whisk together the egg, lemon juice and cold water together in a separate bowl. Add the butter to the flour and mix together with a fork until the mixture just barely starts to stick together and the butter pieces are about the size of small peas. Add the liquid and mix just until the dough comes together. You may need to add one or two more tablespoons of water depending on the size of egg used.
  2. Gently roll the dough up into a ball and split into two equal pieces. Chill the balls of dough in the fridge for 15 – 20 minutes, no longer,  before rolling out to make your favourite fruit pie.  I always roll out the pie crust between two sheets of lightly floured wax paper.