Comments on: Grandma’s Pie Crust

By: Jules

Jules — Fri, 30 Nov 2012 00:55:41 +0000

Fantastic, Lynn! Great to hear!

By: Lynn

Lynn — Thu, 29 Nov 2012 20:58:21 +0000

Tried the pie crust recipe this Thanksgiving with a few adjustments after reading in the comments that it tended to be dry/crumbly. Success! I made it for me and my brother but everyone loved it! I modified my old “never fail” recipe. First, even tho it was for a double crust pie, I didn’t double, I made each separately. My simple changes were as follows: When adding the cold water, don’t add all at once and add 1 and 1/2 teaspoons of apple cider vinegar (I use Bragg’s) and about 1/3 of a fork beaten egg. Use the other two thirds for the next crust and with a bit of water for the egg wash on the crust. Then add more of the cold water if needed to make a nice ball that is not crumbly. This is for each crust. I also didn’t “overhandle” the dough and rolled it out only once.

By: Jules

Jules — Mon, 03 Sep 2012 16:12:07 +0000

Hi Christine, yes, just add the same amount of my All Purpose GF flour. Enjoy!

By: Christine

Christine — Mon, 03 Sep 2012 13:02:29 +0000

What if I can’t find the mesquite flour, can I substitute something else or add the same amount of your all-purpose? Thanks!

By: Jules

Jules — Sun, 06 May 2012 19:14:54 +0000

Karen - I have a recipe in my newest cookbook, Free for All Cooking, for a Strawberry-Fig Pie with a crust made from pecans, figs and vanilla. It would be perfect for your fruit pizza recipe. Otherwise, you can use one of my rolled sugar cookie recipes as the crust. Enjoy!

By: Karen Torkelson

Karen Torkelson — Sat, 05 May 2012 13:07:39 +0000

Is there a recipe for a crust to make a fruit Pizza? My Granddaughter said she loves fruit pizza but can’t eat it anymore. I know the crust usually made from a roll of dough and then spread out on a pizza tray (usually sweeter) and a cream cheese mixture is on top with fruit. Thank You,

By: Jules

Jules — Tue, 31 Jan 2012 00:39:33 +0000

Tina – so glad you love the recipe!!!!

By: Tina

Tina — Mon, 30 Jan 2012 23:00:06 +0000

I love this recipe!! Sometimes I find I have to use more water to make it more workable, but always d 411elish!!

By: Jules

Jules — Mon, 16 Jan 2012 16:08:30 +0000

TXEdie – Not sure what would have caused those kinds of results with the pie crust. Perhaps there was too much water, or you worked the pastry too much. It sounds like it might have been overbaked, as well. Why don’t you email Support@JulesGlutenFree.com and they’ll walk through what you did and see if they can make suggestions specific to your method so you can have a beautiful flaky crust next time!!

By: TXEdie

TXEdie — Sat, 14 Jan 2012 16:41:45 +0000

I made the recipe — smooth, flexible dough — fit it into the pie pan, covered with a top crust, fluted a beautiful edge…and baked. It was golden brown and gorgeous.

Then, cut the first piece — TRIED to cut the first piece! The dough was like saddle leather, hard to cut with a sharp knife, so you can imagine what it was like to try to eat it.

I made it with enough water to keep it smooth and flexible — would crumbly have yielded better results?