gfe--gluten free easily

Living gluten free easily by eating real food and a few gf processed foods

Gluten-Free Never-Fail No-Roll Press-In Pie Crust

This post may contain affiliate links. If you purchase through them, your cost will stay the same, but gfe will receive a few cents for every dollar spent. Thanks for supporting gfe!
Pinterest

Today I’m sharing my Gluten-Free Never-Fail No-Roll Press-In Pie Crust. Or you could just call it the Easiest Gluten-Free Pie Crust Ever if you prefer!

It’s week 2 of A Gluten-Free Holiday and the theme is Thanksgiving Favorites— from beverages, appetizers, soups, salads, entrees, and side dishes, to luscious desserts. In the dessert category, can you think of Thanksgiving without thinking of pie?

We sure can’t in my family … we LOVE pies! Mr. GFE is always singing “P.I.E. spells pie, pie,” when the holidays roll around, or just about any time pie makes its appearance.

Like I said, we love pies … even enough to sing about them. But what about pie crusts after one goes gluten free? How does one deal with them?

Well, I’ve shared before what a life-changing moment it was when I found out that I could add ¼ cup of gluten-free flour mix to just about any pie recipe to make it crustless. The beauty of crustless pies is that not only are they easy, but nobody eating them ever misses the crust.

If you don’t tell them, there’s no crust, they don’t notice. These pies just sort of stand on their own merit—yes, pun intended.

My Easy Crustless Pecan Pie is the most popular post here at gfe, followed by my Best Gluten-Free Pumpkin Pie Ever and my Crustless Coconut Pie. Next up is my Easy, Crustless Apple Pie. (which uses a slightly different method) and then Crustless Sweet Potato Pie and my original Crustless Pumpkin Pie.

Sometimes though we want a crust for our pies. Yes, you can run to Whole Foods or another gluten-free friendly grocery store and buy a prepared gluten-free pie crust, but what’s the fun in that?

Plus, you lose control over what’s actually in your pie crust. Gluten free, yes, but maybe there are some other ingredients you don’t want or are intolerant to. I didn’t use such prepared crusts before I went gluten free, why would I want to now?

The pie crust method that I use instead, for the times when I don’t want to take the crustless route, is a gluten-free Never-Fail No-Roll Press-In Pie Crust. My Pumpkin Pecan Pie is shown below with its gluten-free Never-Fail No-Roll Press-In Pie Crust.

Gluten-Free Pumpkin Cushaw Pecan Pie Gluten Free Easily

This pie crust is gluten free, dairy free, egg free, vegan, soy free, nut free, and even rice free if you use a gluten-free flour mix that does not contain rice. Note that it is a bit different from a traditional rolled pie crust in taste and texture.

I’ll tell you though that nobody who has eaten pies with my press-in crust has ever disliked them. Furthermore, while Mr. GFE and Son would always leave those traditional pie crusts on their plates, they would eat every morsel of this pie crust … and still do, even though it’s gluten free.

This gluten-free pie crust It just has that crunchy crumb-type appeal, and I tell you that in full disclosure. I know that not everyone likes crumbs. Personally, we find these pie crust crumbs to be a good thing, but if you are looking for that “perfect rolled pie crust look,” this won’t be the crust for you.

For that type of flaky, rolled pie crust, you can head over to Linda’s (Gluten-Free Homemaker) and check out her Gluten-Free Pie Crust or her Multi-Purpose Pastry Dough. Megan of Allergy-Free Alaska also has a flaky pie crust—Best Gluten-Free Flaky Pie Crust Recipe. In Johnna’s Kitchen offers Perfect Gluten-Free Pie Crust. I know just by looking at their photos—that all their pie crust recipes are delicious.

Gluten-Free Never-Fail No-Roll Press-In Pie Crust Gluten Free Easily Dairy Free

Let me tell you more about this gluten-free Never-Fail No-Roll Press-In Pie Crust. You sift the flour mix and mix most of the ingredients right into your pie plate/pan.

Then as the directions indicate below, you use your hands to pat and press-in the pie crust right there, as you like. Then you fill as usual. You can’t mess this pie crust up, no matter how hard you try. Seriously.

Don’t you love it? This method and recipe is gfe for sure!

Making a No-Roll Never-Fail Press-In Pie Crust Gluten Free Easily

Do you need more recipe ideas for Thanksgiving? Check out my post on Thanksgiving—The GFE Way.

There are ideas for salads (one even non-salad eaters will love), main dishes (turkey breasts made in the slow cooker—traditional and special), side dishes (including stuffing made using tortilla chips—super easy!), more desserts, and even delicious breakfast ideas (casserole, volcano pancake, or scrumptious muffins—you choose) for your overnight guests.

Want to add a seasonal soup or serve that instead of a salad? This pumpkin soup might be just the thing you are looking for.

Looking for a special ice cream to serve with those pies? Perhaps you want one that will impress, but not bog down your already busy schedule.

Make this non-cooked gluten-free, dairy-free, refined sugar-free, egg-free Honey Cinnamon Grand Marnier ice cream a few days in advance and have it ready to pull out of the freezer right before the pies are served. (It’s made with honey and a little alcohol, so it stays “scoopable.”) Your guest will be both delighted and impressed. Mine sure were last Thanksgiving.

Are you new to gluten free and/or still concerned about eating safely at group gatherings? You’ll want to read my 5 Tips for a Safe Gluten-Free Thanksgiving (or Group Event) as well as my gfe readers’ comments on this post.

Plan ahead for Thanksgiving leftovers, too. Are you “over” the stuffing by Day 2 or 3? Turn your stuffing into croutons. This method is the easiest way to make gluten-free croutons ever.

Do you know you’ll have turkey left over and want a specific way to use it rather than winging it? How about making Turkey Tortilla Soup or Turkey Pot Pie? (Both recipes are gluten free, dairy free, and more.)

Still have a holiday quandary, check out my Recipes and/or post your question on my gfe Facebook page where you’ll be able to get not just my input, but other experienced gluten-free folks’ opinions as well.

Is it the schedule that gets to you when hosting Thanksgiving? Kim (Cook IT Allergy Free) walks you through the big day and the days before, step by step, in her Ultimate Thanksgiving Prep Series.

Gluten-Free Never-Fail No-Roll Press-In Pie Crust Recipe

Update: Here are two of the gfe reader reviews that have come in:

“It’s the best we’ve ever tried!!”

“My favorite!”

Never Fail Pie Crust Gluten Free Easily
Print

Gluten-Free Never-Fail No-Roll Press-In Pie Crust

Folks this gluten-free Never-Fail No-Roll Press-In Pie Crust is the easy wonderful pie crust recipe you've been looking for. You won't believe it!

Ingredients

  • 1 ½ cup gluten-free flour mix (I use my Two-Ingredient Flour Mix)
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • ½ cup vegetable oil
  • 2 tbsp milk (dairy or non-dairy)
  • ¾ tsp xanthan gum (optional; see notes)

Instructions

  1. Sift flour, sugar, salt, and xanthan gum into 9-inch pie plate.
  2. In a separate small bowl or large glass measuring cup, add milk to oil and stir vigorously with a fork until oil turns into little droplets. (I usually measure my oil in a glass measuring cup and then add the milk to that cup.)
  3. Pour milk and oil mixture over dry ingredients and mix. (I just use the same fork that I used to mix the oil and milk. It works great.)
  4. Pat crust out with hands, trying to make thickness the same throughout and extending crust as high as you would like on the sides of the pie plate.
  5. Fill and bake per your recipe.

Notes

I have used many different combinations of flours successfully. There will be slight variations in flavor and texture with each. For example, when I used my Two-Ingredient Gluten-Free Flour Mix and ½ cup of almond flour (which, of course, made the recipes unsafe for those with nut issues), I thought the crust was a little more crumbly. However, it was still fine for us and I thought it tasted especially good.

I rarely use xanthan gum in this recipe, but it will make your crust bind a tad better and, therefore, a little less crumbly.

Sometimes the salt stands out in the flavor of the crust, but it provides a nice contrast to sweet fillings or a complementary one to savory fillings. If necessary, you can reduce the amount of salt a bit.

Be sure to check out the Pumpkin Pecan Pie recipe.

I don't recommend blind baking this crust (i.e., baking it without a filling).

Recipe adapted from Kevin Roth’s Never Fail Pie Crust in Woman’s Club of King George Favorite Recipes Vol. 3 Cookbook

Courses Dessert

Originally published November 11, 2010; updated October 22, 2018.

Pinterest

Comments

    • Hi Jeanene–Welcome to gfe! 🙂 Your gumbo looks and sounds terrific! Gumbo spells goodness and comfort to me. 🙂 But, I’m having a problem accessing your link. When I click on it in the linky, I get taken to Blogger log in page and my info is not accepted when I enter it. I’m not sure if other readers are having an issue or not. When I click on your link in your comment, the same thing happens. When I go to your blog and try to search on gumbo, nothing comes up. I want everyone to be able to access this great recipe. Could you shoot me an email with the final URL again? (The ones you included which contain “edit” in the URL look like they might not be the final URL from your post.)

      Thanks!
      Shirley

      Reply

    • Hey Jeanene–I still can’t get that to work. When I try to access the page, I have to log in to blogger (and I do have an acct), but it won’t go through. Can you send me your main blog URL and I’ll figure it out from there? Sorry for the aggravation!

      Thanks,
      Shirley

      Reply

  9. Hey Shirley!!

    What a fantastic post! Yes, Steph & Kelly are incredible women. I’m so grateful for their support of this event. And, thanks so much for taking on the big job of hosting this week. Having you as part of our team has made all the difference in the world. I will be forever grateful for you stepping up and taking a leadership role and helping to get the essentials squared away. It was exactly what I needed.

    Much love always,
    Amy

    Reply

    • Amy–You’re so very, very kind with your words–thank you! It was totally my pleasure to help out. I’m honored to be part of our Gluten-Free Holiday event! 🙂

      Love and hugs,
      Shirley

      Reply

  10. I shared my cranberry sauce. Feel a little guilty because it’s so easy. But I guess that’s what we’re all looking for at the holidays, istn’t it. Something that tastes good but is easy to make.

    Reply

    • Hi Rogene–Dear, never ever feel guilty about easy. Now if it’s easy and doesn’t taste good, that’s a different story. LOL Seriously, thanks for sharing a dish that will make everyone’s lives a bit easier during the holidays, not to mention tastier! 🙂

      Shirley

      Reply

  11. The Spunky Coconut is a wonderful cookbook! I can’t say enough good things! So many great recipes! This fall I have used the zucchini bread recipe a ton. There are so many more I love and need to try. Thanks! Karah

    Reply

  12. Just wanted you to know I tried your Pumpkin Butter recipe last weekend. It was a hit!!! In fact, it’s all gone at my house. Of course, I canned a couple of jars to give away as hostess gifts for the holidays. I will be making another batch very soon. Thanks for the love.

    Reply

    • Hi Johanna–It’s always great to see you! 🙂 I know you shared your pumpkin butter success on FB and I replied there, but I have to thank you again for the wonderful feedback—it’s much appreciated. Hope your hostess gifts are well received by all!

      Hugs to you, dear,
      Shirley

      Reply

  13. Hi Shirley,
    Just look at all this yummy food! I brought over my Turkey Chalupa with Green Chili and Cranberry I really hope you and your readers enjoy the dish. Thanks for hosting such a fun event!
    Miz Helen

    Reply

    • Hi Miz Helen–It’s always good to see you! Who woudn’t enjoy that chalupa you made? A feast for the eyes and stomach! 😉 Thanks so much for joining in!

      Shirley

      Reply

    • Thanks for joining in Kathleen! Not one soul is going to complain about Caramel Apple Pie versus pumpkin. Caramel, apples, and fall just go together! 🙂

      Hugs,
      Shirley

      Reply

  17. After offering my Pumpkin Bread with Honey & Maple (GF, DF), I’m going back to study more of this post to make sure I don’t miss anything. You have so many tempting ideas (like that irresistable pecan pie), plus so much more information. Thanks for putting it all together for us!

    I’ve never heard the tune to that song your husband sings about pie, but my husband and sons would undoubtedly agree with him. They think pie is not just dessert, but also appetizer! That’s a further incentive to serve the dinner on time 🙂

    Reply

    • Hi Pat–LOL on timing the dinner to prevent the pies being eaten as an appetizer! Now that’s my kind of family! 😉 I love pumpkin bread and with both honey and maple syrup, yours has to be a winner. 🙂

      Hugs,
      Shirley

      Reply

    • Hey Kim–I’m so very glad that you linked your stunning pie. It might make pumpkin pie lovers out of a lot of folks! 😉 Hope you like the crust if you make it … fingers crossed. Oh, and so glad you laughed over my comment on taking away your ACV on your blog! I can’t live without my ACV either. We love my Special Turkey Breast made with it!

      xo,
      Shirley

      Reply

  31. Liked you on FB. What a great website! I’ll be using your gf pie crust. Grandma said she’ll serving pumpkin pie to the kids no matter what and now I can make one that I approve of.

    Reply

    • Hi Jaquelyn–Thank you so much for your generous words! I hope you’ll find gfe to be a great resource over time. Your comment on Grandma and the pumpkin pie made me wince. I sure hope you can find a solution to keep your kids gf and safe. Either this pie crust or my crustless pumpkin pie would be wonderful options. Many folks like the crustless better, in fact. It’s my most popular recipe … check it out. 🙂

      Thanks!
      Shirley

      Reply

  32. A roll-free pie crust sounds phenomenal to me, Shirley! I cannot wait to try this out–I’ve got lots of crust-free fillings in my repertoire, but few actual crusts. Yay! 😀

    Reply

    • Hey Ricki–I can’t wait to see your version of this recipe! I’ve been thinking about making your cookies again this evening. One of our support group members saw my adoption post and made them. She loved them, too. She said she made them small and tried to squeeze out a bunch to bring them to our open house, but ended up eating them. I can relate! LOL She brought crackers and hummus instead. 😉

      Shirley

      Reply

  34. Great job, Shirley! I think I might just have to try out this crust. Maybe today, if I can get out from behind my computer sometime! I shared my latest and greatest creation – a vegan broccoli cheese rice casserole. Woohoo!

    Reply

  42. I want to try the ice cream from The Spunky Coconut. I’ve been making variations of her yogurt for over a month now, she/it is/are astoundingly creative. I’ve also made her pumpkin pie but really want to try those Chocolate Raspberry Cookie Bars. Basically, I want to try each and every one of her recipes. I don’t do soy or eggs or casein or gluten and even though all her recipes don’t precisely fit the bill they sure are easy to change up as well as delicious.

    Reply

    • Thanks, Laurel. Kelly and her recipes are really something, aren’t they? Like you, I want to make everyone. 🙂 Thanks for the great testimonial on Spunky Coconut and the entry!

      Shirley

      Reply

  47. Tried to look at Stephanie’s recipes, but couldn’t see past the first few pages. I’ve asked for a slow-cooker for Christmas . . . budget friendly, and so many of my favorite healthy & -free bloggers & cooks use them beautifully! The casseroles & soups sound wonderful!

    Reply

    • Hi Carrie–You can look at Stephanie’s recipes on her blog. She has a couple of year’s worth now! 😉 No need to come back and comment further, but did just want to mention that in case you are looking for some great slow cooker recipes for the holidays and this point forward. 🙂

      Thanks for all the entries!
      Shirley

      Reply

  49. I would love to try anyone of Kelly’s ice creams, one of the things we miss, especially my daughter! And commercially processed dairy free ice creams still make our tummies hurt 🙁

    Reply

  50. I had trouble looking through Stephanie O’Dea’s A Year of Slow Cooking on Amazon, but I can say any recipes for the slow cooker to save time and money… a Godsend to this house!!!

    Reply

    • Hi Shelly–Welcome to gfe and congrats on being one of the winners of last week’s giveaways! 🙂 Look for an email from Ricki in your In Box soon, so you can get your cookbook prize! 😉

      Shirley

      Reply

      • Thanks, Shirley! I am so looking forward to the holidays, instead of dreading them because of our food allergies, thanks to all of of these awesome recipes! Thanks ladies!!!

        Reply

        • Oh, I see I double replied to you, Shelly, and now triple replied! LOL You ARE special. 😉 Thanks so much for the sweet words. We’re all glad to help others with what we’ve learned. 🙂

          Hugs,
          Shirley

          Reply

  52. I think I need to try Kelly’s raw key lime pie! I would so love to win either of these cookbooks. Thanks for the opportunity!

    Reply

    • Hi Jessica, thanks for the entries! I’ve had raw key lime pie before and it was amazing. Yes, that’s an overused word, but it was. Now it wasn’t Kelly’s though. I’m sure hers is easier to make and tastes even better. 😉

      Shirley

      Reply

  60. I love my slow cooker (fairly new) and am still learning all the things it can do, so any recipe would be embraced. Also, I am trying to eliminate sugar from my diet, so I LOVE the idea behind the coconut flour cookbook. I would love to try the recipes in that cookbook as well!

    Reply

    • Hi Heather G.! Sounds like either of these cookbooks would work well for you. 🙂 I’m with you on trying to eliminate sugar from my diet. Have you tried coconut/palm sugar? It’s fantastic IMHO.

      Thanks for your entry!
      Shirley

      Reply

  61. Oh. My. Gosh. I have Stephanie’s (A Year of Slow Cooking) gluten free crock pot roast beef in my slow cooker *right now.* I put it in this morning, and taking it to a pot luck dinner at my son’s school tonight.

    Reply

    • Hi Shellyfish–Isn’t Ricki wonderful? 🙂 Just love her! Thanks for the kudos on my pie … it’s pretty darned good. I think I’ll be making it for Thanksgiving. 😉 Kelly’s recipes are just all wonderful IMHO, but yes, she’s got great ice cream ones, too.

      Thanks!
      Shirley

      Reply

  71. I’m glad you shared your pie crust with us. Many of of us have been waiting ever since you mentioned it in your cushaw post. Thanks for the shout out on my crusts. I’ve linked my pumpkin roll recipe. It’s not dairy free so I won’t be making it this year, but it is a Thanksgiving favorite.

    Reply

    • Hey Linda–Happy to share this recipe! I know folks will put their own twist on it, so I’ll be anxious to see everyone’s modifications. 😉

      Like I said on your pumpkin roll post, I bet you can make that gf/df. After all, look at your success with your pumpkin pie! 🙂

      Hugs,
      Shirley

      Reply

  74. Both of these books look great! I would like to try the “Almond Cake with Ganache” from the Spunky Coconut and the Overnight Breakfast Casserole from “Make It Fast, Cook It Slow”

    Reply

  78. I would love to win The Spunky Coconut cookbook; I love the recipes she shares on her blog, and I’m always game for more healthy, gluten-free recipes!

    Reply

  79. I would love either of these books! I have tried a few from the slow cooker website- I LOVE the chicken enchilada chili, especially putting it on nachos when there is a little leftover!

    Reply

  80. Yahoo! I am so excited that I won! Lucky me. I was just looking at their cookbook today when I was finished reading Ali’s latest post. Thanks so much (Amy and Shirley) for arranging the prizes!
    Shirley your pie crust totally intrigues me. I must adopt you! There are so many recipes to choose from. I’ll be back to link up my recipe! Thanks again Shirley. Do I email you or Amy my address?

    Reply

    • Hi Maggie–It’s always so exciting to win, isn’t it? 🙂 Winners will be contacted by the hostess that week, so you should get an email from Ricki requesting your info.

      I’d love it if you adopted me, dear! Hope the pie crust and any other gfe recipes you try is a success! Fingers crossed, as I always say. As a food blogger, you know how we are all a bit nervous when folks make our recipes? LOL, but true!

      xo,
      Shirley

      Reply

  83. OHHH WOWWW first I have to say I am SO excited to have won The Whole Life Nutrition Cookbook!!!! Do I need to do anything? THANK YOU!! So I feel guilty entering again, but these are all such great books – some I have already been wanting, and amazing opportunities. The Vanilla Toffee Cake in The Spunky Coconut book sounds to die for!

    Reply

    • Hi Natalie–Congrats! Glad to share the news and joy with you! 😉 The hostess contacts the winners, so Ricki will send you an email and then you can go from there. 🙂 There are no rules on only entering once—lucky for you!

      Shirley

      Reply

  88. I’m excited about both books, but I’d really like to try some dessert in the slow cooker! I don’t know what desserts Stephanie has in her book, but I’ve been anxious to try her cheesecake recipe!

    Reply

  91. Thank you for dropping by and liking my salad: Cinnamon spiced chickpea & sweet potato salad…
    I like to make chocolate coconut freezer fudge (page 166) from The Spunky Coconut

    Reply

    • Hi Megha–That salad of yours is very appealing with so many of my favorite ingredients! 🙂 Ah, the freezer fudge … yes, we are all thinking about Kelly’s freezer fudge. 😉 Thanks so much for entering the giveaway!

      Shirley

      Reply

  92. Hi Shirley – I used the Mr. Linky yesterday and then had an insane day so never got to come back and leave a proper comment to say I am submitting a pumpkin ice cream that is decadent and vegan and soy free and low in sugar 🙂 Thank you for entering me in the giveaway too 🙂

    Reply

    • Hey Valerie–I’m really glad that Mr. Linky didn’t fail you so you could at least link up that pumpkin ice cream. Oh, my, that looks sooo good! I had pumpkin in my green smoothie this morning. 😉 Thanks so much for all the entries! BTW, I used to sort of keep my personal FB page and my gfe page separate, but truth be told, as corny as it may sound, I really do consider all my readers friends. I just share different content on my personal page (mostly) from my gfe page, but hopefully you’ll still enjoy the “friendship.” 😉 I do know what you mean about feeling awkward though … not everyone views their personal page the same way.

      Hugs,
      Shirley

      Reply

  103. I regularly make recipes from Stephanie O’Dea’s 365 cooking website. I’ve got both her crock pot cookbooks on my amazon wishlist. Yep that’s right, even the one that isn’t available yet. I now want to try the pound cake recipe from the book.

    She also makes want to have different size crock pots.

    Reply

    • Hi Celeste–Thanks for all the entries! Sounds like you are in holiday cake mode. 😉 I understand for sure. I think I’m making my Mediterranean chocolate cake for our office Thanksgiving luncheon tomorrow. 🙂

      Shirley

      Reply

  107. Hi Shirley, do my submissions have to be new, as in brand new, just posted? Or is it okay to use some older ones? I just want to be sure before I contribute anything. 🙂 Thanks!

    Reply

    • Hi Zoe–Feel free to link up an older recipe! This is a roundup of Thanksgiving Favorites, so chances are many folks have already posted those previously. Just be sure to update the post to link back to this one. 🙂 And, BTW, if you take a look at the ones already submitted, you’ll see several “older” ones. They are all still terrific! Can’t wait to see what you share, dear.

      Hugs,
      Shirley

      Reply

      • Thanks, Shirley! I just linked four, for now – I may submit more later. 😉 I would have done it sooner but things happen and I was suddenly busy, or at least busier than usual. Looking forward to Thursday! 🙂

        Reply

        • Oh, Zoe, I love it! I was feeling a little badly that we didn’t have more recipes … thanks to you, that problem is solved! 😉

          Yes, gift-giving ideas tomorrow … always fun part of these holiday events! 🙂

          Hugs,
          Shirley

          Reply

  111. Hi, I don’t have the ‘official’ gluten intolerant diagnosis yet. I know it’s coming. I have found this web site as well as the others very helpful. Going GF seems overwhelming right now but I’m looking forward to feeling ‘human’ again. Happy Thanksgiving

    Reply

    • Hi Kathy–Yes, it’s definitely overwhelming at first to go gluten free. The key is to go with easy recipes that taste like the old favorites and don’t require tons of special ingredients (my focus here at gfe). Recipes that are naturally gluten free and flourless/crustless desserts can become your “go to” recipes. Let me know if I can help you figure out any other holiday dilemmas! 😉

      Best,
      Shirley

      Reply

  118. Thank you so much for your pie crust recipe. This is my first Thanksgiving G free and I was feeling a little jealous of everyone else’s pie.

    Reply

    • Hi Aimee!–Oh, you’re very welcome! No need to have pie envy after you go gluten-free. Making a pie with the never fail crust or using one of my crustless pie recipes, your pies will soon be the ones folks are jealous of. 😉

      Shoot me an email if you have other Thanksgiving concerns that you haven’t quite figured out yet! Hugs,
      Shirley

      Reply

    • Hi there, Shari–Thanks for the FB connection! You’re at the right place if you love new recipes. Many are new to you guys and old to me (LOL), but they are worth sharing and I love experimenting, too. 😉

      Shirley

      Reply

    • Hi Cara–Killer salad! Thanks so much for linking it and, also, for the kind feedback on our Gluten-Free Holiday event. 🙂 I agree that it’s a winner! 😉

      Shirley

      Reply

    • Hi MaryK–Yes, meatloaf is wonderful comfort food. 🙂 I’ve made mine in the microwave, but never in the slow cooker. Steph is such a genius when it comes to the slow cooker.

      Thanks for entering the giveaway!

      Shirley

      Reply

  128. I already *LIKE* GFE on Facebook. 🙂 I love reading Stephanie’s ideas and recipes and I’ve just started checking out the Spunky Coconut, but already really like what I see. I’m trying the vanilla bean cake this weekend! My teen is recently gluten free and finding these blogs and books has been “heaven sent.” As you know, it’s been a challenge, but it gets easier every time one of you share your recipes and thoughts! Thanks to all the GF bloggers and cookbook writers out there in “web” land!

    Reply

    • Hi Kristine–What a sweet comment–thank you! Both Steph and Kelly are gf godsends. So glad making great gf food to take care of your teenager is getting easier for you. Soon it will become second nature to make gf recipes. 😉

      Shirley

      Reply

    • Hi Granny’s Daughter–I flipped when I first saw that Steph had made bread in her crockpot! Another gf blogger made it and said it came our perfect. 🙂 I still can’t believe I haven’t tried it yet. Soon. Thanks for entering!

      Shirley

      Reply

    • Hey Renee–Glad to have all our social connections covered now! Steph’s Turtle Pudding sounded like trouble, didn’t it? The really bad kind. I can imagine a bunch of girlfriends gathered around the crockpot with big spoons! LOL, but true. 😉

      Hugs,
      Shirley

      Reply

    • Chaya, that marble cake of Kelly’s gets rave reviews! I just realized it’s Tuesday and I didn’t link up to Meatless Mondays. Aargh. Adding that to my list!

      Hugs,
      Shirley

      Reply

  160. I’d like to try the Almond Muffins from The Spunky Coconut Cookbook. I love almond muffins, but haven’t tried them gf yet.

    Reply

  165. I would love to try the turkey meatballs with cranberry barbecue sauce from A Year of Slow Cooking. I have had a slow cooker for awhile, but I cannot find any gluten free recipes for it in the books I have!

    Reply

  166. I’m excited to try the piecrust for pumpkin pie for thanksgiving. I had been about ready to throw my hands up. Both daughters are trying gluten free as an experiment.

    Reply

    • Hi Mary–I suggest trying both the pie crust and some of my crustless gfe pies; I don’t think you or your daughters will be disappointed with the results and they are all so easy to make. 🙂

      Shirley

      Reply

    • Hi there, Piper! Hoping Steph’s Harvest Stew turned out great. Yesterday was certainly a good day for stew here. Bet your stew is even better today. 😉 Thanks so much for entering the giveaway!

      Shirley

      Reply

  170. Added to Google reader. Thanks for the recipe, it is fantastic and timely.

    I am a huge crockpot fan, already use her recipes and would love to try anything new,

    Reply

  171. I’ve now “liked” you on FB. My Landlady has “gluten allergies”, so she’s had to learn how to *cook* all over again !!!
    I’ve been gathering info and recipes for her. Your recipes are so *easy*…I love it !!!

    *hugs*

    LadyM
    Margaret

    Reply

  172. I LOVE both of these cookbooks but haven’t been able to buy either one yet. I currently have “Make It Fast, Cook It Slow” on loan from the library, and am really interested in trying the “20 to 40 Clove Garlic Chicken” and the “Cioppino”.

    Reply

    • Hi Kim–Thanks so much for all your entries! 🙂 I agree … Kelly does a really great job on walking one through recipes. And, the recipes you mentioned from Steph are great choices. I made a wing version of her garlic chicken; they were delicious.

      Shirley

      Reply

  173. Haven’t been able to look at Kelly’s cookbook yet, but I love her web site. I really like how she walks you through the process and explains things really throughly. If I was able to get a copy of her cookbook, I know that it would be one of my most used. Looking at the recipe index, there are so many things I’d like to try including the ice creams and even the Swedish meatballs!

    Reply

  187. Shirley – that pie crust looks so easy to make! I will have to try it. I always love the recipes and photos you post. I can’t wait to make a pecan pie (Probably for Christmas)

    Reply

    • Hi there, Jenny! Well, you know me … all about easy. I like to save my time for spending with my family and other dinner guests. 😉 Thanks so much for lovely words. They mean so much to me … I mean it.

      Hey, we still have a “date” to keep! How about Friday evening? or Sunday? Email me. 🙂

      xo,
      Shirley

      Reply

    • Hi charmane–A friend of mine, one of my support group members, just made Steph’s pizza soup the other night and said their whole family absolutely loved it! 🙂

      Shirley

      Reply

  204. Thanks so much for sharing this pie crust!!! I am interesting in trying it out. Not sure this is where you can register to win a copy of Make it Fast, Cook it Slow. Big fan of Stephanie’s and she has led me to so many more of you out here, love it!

    Reply

  206. I would love to make the vanilla bean cake and I am sure much more. I am so excited about the opportunity to learn so much from this website. Thank you

    Reply

  207. I love stephanie’s website. I drool looking at the pictures. I so want to try the Gingerbread Latte Recipe and the Chai one as well. And the desserts that she can make in a crockpot just seem so impossible but soo delicious. I am 5 months pregnant and I am excited to be able to prepare good meals and snacks with a small amount of effort!!

    Reply

    • Hi Coni–Yes, Steph’s recipes and the crockpot can be a lifesaver for you! She is a crockpot genius. 🙂 I haven’t tried either of the recipes you’ve mentioned, but they’d be perfect for this time of year. Thanks for entering the giveaway!

      Shirley

      Reply

  214. I just signed up for this great link, Shirley.
    Thanks for addressing all the possible variations depending on our various sensitivities.
    I find that baking the crusts separately really helps and then cooking the filling as much as possible on the stove top.
    I would love to win either of the cookbooks. Have used Spunky Coconut recipes with great success. The plentiful uses of pumpkin are great – one of my favorite ingredients. I use pumpkin as the base for stews and chili since we are dealing with a tomato sensitivity at our house. Great results.

    Reply

    • Hi Marcia–Thanks so much! Very interesting on using pumpkin instead of tomato. I’ve enjoyed using pumpkin that way in addition to the tomatoes, but not by itself. I love how folks get creative when they deal with sensitivities and intolerances. 🙂

      Shirley

      Reply

  215. Oh gosh. I don’t think I can pick just ONE recipe I’d like to try from The Spunky Coconut. Do I get multiple entries if I want to try lots and lots of ’em? Doh.

    Looking at the index, I think I’d like to try any of the casseroles… and the Butternut Lasagna… and the Custard Pie and the Veggie Spring Rolls and the Spinach and Artichoke Dip. 🙂

    Thanks for making these available!

    Reply

  235. Hi Shirley:

    I think I did the linky thing correctly. At least I see my photo. My blog post about Thanksgiving menu planning and a recipe for easy chocolate dipped strawberries is up at The Crispy Cook today. Giving thanks for all my GF blogger buddies and their inspiring ideas, information and recipes this Thanksgiving!

    Reply

    • Hi Rachel!–You did the linky perfectly. 🙂 Isn’t it fun to see those beautiful chocolate-dipped strawberries of yours show up via the linky? 😉 Wonderful post today, dear. We’re all thankful for you, too!

      Shirley

      Reply

  238. From A Year of Slow Cooking – I think some
    CrockPot Wassail (Spiced Punch)sounds wonderful for a Thanksgiving treat!

    I’d love to get her Crock Pot cokbook!

    Sheri O.

    Reply

  239. I added my Ode to Winter Squash blog entry (although, the photo was of a pumpkin muffin I recently made). I absolutely love winter squash. Tonight I made Israeli couscous with roasted delicata…this is what gets me through the winter!

    Reply

    • Hey Deanna–No worries! I know folks will be delighted you added this pie recipe to the roundup–yummm. I hope you added it to Linda’s Gluten-Free Wednesday roundup, too, since she’s still doing the Make a Gluten-Free Pie Challenge. 🙂 BTW, I’m glad to hear that I’m not the only one who forgets and then wakes up remembering something like that. We have our poor brains working hard while we sleep! LOL

      Shirley

      Reply

  247. Thrilled I won! Wow! Thank you Shirley & Kelly! I sure am looking forward to seeing Kelly’s cookbook in my hands!

    Reply

    • Hey noosh–I’ve honestly never had that happen before. Wondering what your ingredients were. You might add just a tad more gf flour mix and see if that will help. Did you use xanthan gum? Sorry I couldn’t reply sooner. I’m online for the first time in days. We’ve been on travel the last several days with no web access.

      Fingers crossed this will work for you …
      Shirley

      Reply

  249. i used 1/2 cup each of arrowroot, millet, and sorghum+xanthan. what i ended up doing was quickly pulling up all the sides and shoving it into a really hot oven for about 10 minutes to firm it up and keep it from sliding back down… haven’t tasted it yet so we’ll see how it came out! 🙂 i’m thinking it might actually be the milk powder i used? it’s vance’s dairy free- who knows.

    Reply

    • Hi again, Noosh–I’m assuming you used the Vance’s dairy free powder and turned it into your “milk.” Yes, that could have made a big difference, because it’s thinner, right? Great save though … sure hope it tasted good! 🙂

      Shirley

      Reply

  250. yup- that’s the one! i’m not sure how thin it is since i’ve never used regular milk powder… unfortunately it was pretty crumbly when cooked and didn’t hold up. oh well- guess it can’t be made dairy free!

    Reply

    • I made mine dairy free using rice milk. I used 1 cup rice flour/cornstarch mix with 1/2 cup almond flour and the crust held together beautifully. It can be done!

      Reply

  251. This is so easy and worked GREAT with your best ever pumpkin pie recipe. My modifications were to use coconut sugar, and the 1 cup gf Bob’s Red Mill flour and 1/2 cup Trader Joe’s Almond Flour. I included the xantham gum and only used 1/2 tsp salt. So great! Thank you!!

    Reply

    • Hi Mary–You’re welcome! I’m so glad that you had such success! 🙂 Thank you so much for sharing your version wiith us, too. I love how this basic recipe can be the source of so many slightly different pie crusts. 😉

      Shirley

      Reply

  252. Thank you for the pie recipe! It was perfect! I tried using all GF flour and another with 1 cup
    GF flour and 1/2 cup almond flour. The almond flour mix won for two reasons- it was easier to work with (more moist than the other crust) and we loved the nutty flavor that it added. It wasn’t crumbly at all- it was perfect. It worked great for the sweet potato pie and the lemon meringue. I am so relieved to have found THE pie crust that I have been looking for! Thank you!

    Reply

    • Hi Sherron–Thanks so much for both comments, explaining your version! I love that you successfully made it dairy free, too. Woohoo! It’s true that once we find the recipe we need for pie crust, we’re done with that experiment. Love it! I’m a big fan of almond flour; even a little bit can transform a recipe for the better as you’ve shown. 😉

      Happy holidays, dear! 🙂
      Shirley

      Reply

    • Hi Megan–It looks like you are new to gfe–welcome! 🙂 And thank you so very much for taking the time to come share your success with this pie crust … I just love that it was preferred over the gluten-full crust! 😉

      You’re welcome, of course, but thank you again for sharing!
      Shirley

      Reply

  254. I’ve been searching for a fabulously easy and reliable pie crust and it seems I’ve found it. Thank you!

    My 3-year-old son had severe eczema until he was diagnosed with food allergies a few months back. I have a blog that shares our family’s battles with eczema, allergies, and asthma (yes, lucky guy has that too).

    I think the key is to learn from one another, so the more information out there to the masses, the better. With this in mind I’ve started a blog hop for anyone dealing with allergies, eczema, or asthma, either for themselves or as a caregiver. If you’re interested in joining, please add a comment. I’d love to welcome you to the group. http://itchylittleworld.wordpress.com/blog-hop/

    Thanks.
    Jennifer

    Reply

    • Hi Linda–First, welcome to gfe! And to answer your question, grapeseed oil should work just fine. I’ve used it for many other recipes successfully, but don’t think I’ve tried it with this one yet. It’s a neutral tasting oil as you know, but I don’t think that’s a bad thing in a pie crust. Please let us know how it turns out–thanks!

      Shirley

      Reply

  257. For the No Roll Press-In Pie Crust recipe, just wondering what oven temp did you use ? I have a recipe for a non-gluten free pie crust, that I could look up for the oven temp, but not sure if it would be the same for gluten free. Thanks !

    Reply

    • Hi Debbie–It’s good to see you here at gfe again. My apologies on the delay in replying. When I use this pie crust, I always press it into the pie plate, add the filling, and then bake at whatever temperature called for by the pie recipe itself. Would you be using this pie crust in that way or would you be “blind baking” it before adding an already cooked or no-baking filling?

      Shirley

      Reply

        • Hi Alicia–As I’ve never done that, I consulted some other baking experts. General guidance is: “Cut out a circle of aluminum foil or parchment paper and fit it into the pie shell. Fill with rice, beans, or ceramic pie weights and bake the pie shell for about 10 to 15 minutes, or until the edges are just golden.” I hope that works. I’d start checking earlier than later. This crust is great when filling and baking so I hope it works this way as well! Please let us know. Happy Thanksgiving!

          Shirley

          Reply

  258. disappointed in this recipe for gf no-roll pie crust. Followed directions. Used King Arthur gf flour and coconut oil at room temp. Used fresh Xantham gum powder. I used a tablespoon of erythritol sweetener instead of sugar – that substitution might have been part of the problem but I’m not 100% convinced it would have made enough difference if I’d used regular sugar. The mixture was easy to press into the pan. I had two small 5 1/4″ good quality pie pans. I baked the empty crusts at 350 degrees until lightly browned. After baking, the crusts crumbled easily and did not hold their shape at all. If I’d put finning in before baking I imagine the only way to serve it would have been by scooping it out of the pie pan. I have made King Arthur’s gf pie crust and it was the best pie crust I’ve ever had. It takes more planning ahead and more steps BUT well worth it. I think I”ll make up a batch using King Arthur’s recipe to keep in the freezer for my weekend baking inspirations.

    Reply

    • Hi Diana–I’m sorry that you didn’t have success with this recipe. I’ve never used erythritol before and no other readers have mentioned using it as a sub for the sugar in this crust. I know that erythritol melts versus caramelizes in recipes so that seems like one likely cause of the crust falling apart. Even if the erythritol had worked, I really don’t recommend baking the crust without the filling in it. Most readers who have made this recipe have had great success. I do remember one or two having issues because of other substitutions.

      Shirley

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *