Finally! A Gluten-Free Pie Crust That Is Actually Flaky

Conquering the Gluten-Free Pastry Challenge

The lack of gluten makes traditional pastry fragile. The solution? Keep it COLD and handle it gently.

The Vodka Trick

Replace half the water in your recipe with cold vodka. Alcohol doesn't promote tough gluten formation (even in GF flours, over-hydration can be gummy) and it evaporates in the oven, leaving flaky layers behind.

Rolling Out

Never roll GF dough on a floured surface alone. Roll it between two sheets of parchment paper or plastic wrap to prevent sticking and breaking.