Hi everyone! We’ve made my gluten free pie crust from the Goji Cacao Pie recipe quite a few times now, and as Andy says while eating it, “I can’t believe this crust is gluten-free.” It’s so good. But like some of you, I find the dough can break sometimes, and this makes it hard to transfer the crust to the dish. The reason is because this dough is made with whole, healthy ingredients. There isn’t a ton of oil or shortening, there isn’t any gum, and of course, there isn’t any gluten. Lacking these ingredients that are binding, I thought this dough deserved a little video. Now you can see how to make this crust work, because it tastes so good I don’t want you to miss out on it! Cheers, Kelly
Click for the Pie Crust Recipe.