This makes one crust fitting a 9-9-1/2 inch (20-25 cm) pie pan.
You can use sorghum flour if you have allergies to anything in the gluten-free flour mix. I use Bob’s Red Mill all-purpose baking flour. The best mixture is equal parts sweet sorghum flour, brown rice flour, oat flour, and tapioca starch (1/3 cup each). A small amount of garbanzo bean flour also works well, if you can tolerate it.
I like corn oil, or a corn/canola blend, but any kind of light vegetable oil will work.
For the milk, I’ve used rice, soy, hemp, whole, and skim milk and they all work fine. Note that your crust will come out differently depending on these variables, so be willing to play around until you find a combination that you like. I also find that drier weather affects my crust, and I sometimes need to add just a smidge more milk to it.
vegan, gluten-free, low-sodium, migraine, reduced-sugar diets
A note about cracks in the crust: Make sure you patch any holes carefully in the bottom crust, and that it comes up evenly beyond the edge of the plate when you’re first putting it into the pan. For the top crust, make sure that, if it cracks too close to the edge of the pie, you re-roll it or patch it carefully. Why? If the crust isn’t one solid piece all the way around, your filling will boil over, out, and around your pie. I was in a hurry with this crust:
I also had a runny filling, which didn’t help. On the right at the edge, notice the cracks. This is where the filling boiled over. Yes, it made a huge mess in the oven. Did we still eat this strawberry-rhubarb-cherry pie? Obviously. But I’ll be sure to be more careful next time. Do cut a few slits in the center of the crust to let steam and filling escape—just not near the edges.
Bake as directed by your pie recipe. You can use this recipe with regular flour as well. Just skip the xanthan gum and use 3 tablespoons of milk.