Cheatin' Wheat Gluten Free Recipes

Pie Crust using Cheatin' Wheat Pie Crust Mix

cheatin' wheat gluten free pie mix with butter pieces
sheeting the butter into the dry ingredients
Final butter size before adding the water
Adding liquid to gluten free pie dough
Final hydration on gluten free pie dough


Both Kathy and I are pie kind of people. Her son always wants pumpkin pie for his birthday (doesn't matter that it is in summer). And my husband will always take birthday pie over birthday cake. Pie is perfect anytime of year! In Spring, I always want something bright, fresh and slightly tart like lemon meringue and rhubarb. Summer is all about the bounty of fruit and you can never go wrong with a great peach or berry pie. By Fall I want rich, warm and spicy; I use things like apples, figs, pears, pumpkin and pecans.  Winter is about celebration and decadence - chocolate usually takes center stage. 

Most people eschew making a pie because they are afraid of making the crust. We are here to help. Not only can you follow this recipe that uses our Cheatin' Wheat Pie Crust Mix, we also sell a gluten free flour and have that recipe online as well. They are just what ya need to make your own gluten free pie crust at home.


8 oz
Butter (Cold, Cut into 1/4" Cubes)
Egg (Cold)
1⁄2 c
Cold Water
1 T
Vinegar (Optional)


9" Crusts
Prep time
20 minutes
Cooking time
Total time
20 minutes


Put the Cheatin' Wheat Pie Crust Mix in a large bowl and mix.

In a measuring cup, whisk the egg, vinegar and water together to blend thoroughly; set aside and keep cold. *Don't fret if you need to be egg free! This crust recipe works just fine if you omit the egg and add a little more water. The wet ingredients, with or without and egg, should equal about 4 oz.

Cut the cold cubes of butter into the dry ingredients working the butter through your fingers using a snapping motion. Stop just before the butter is pea sized and make sure the mixture stays cold (this will help ensure a flaky crust). If you feel like the butter is getting too warm, stop at any point and put the mixture in the freezer for five minutes.

When the butter is ready, add 3 oz. of the liquid to the flour/butter mixture and mix gently. Add the additional liquid only if necessary. If it feels a little dry but comes together into a ball, resist the urge to add more liquid - your caution will be rewarded!

Divide the pie dough into two equal pieces and press into discs. Wrap in plastic and refrigerate for at least one hour to chill the dough.

You are now ready to roll out the crust. We find letting the dough sit on the counter for about 15 minutes before rolling yields a better result. The butter in the dough becomes a little more pliable and less prone to cracking.


If you are new to making your own pie crust, check out our ten tips for perfect gluten free pie crust!