the few gluten free pie crust recipes I have tried have failed. This time I experimented and used a suggestion I found to use potato. I had a craving for beef pot pie so I had to find a good pastry recipe.

This one worked very well and tastes great! It is easy to make but takes some time (cooling in the fridge). It is not crumbly like most gluten-free crusts it is flaky!

Pie Crust

3/4 cup rice flour

1/2 cup corn starch

1/2 tsp salt

1/2 tsp xanthan gum

1 tsp baking powder

1/2 cup cold butter/lard/margarine

1/2 lb cooked mashed (well) potatoes

wisk dry ingredients together. Cut lard in, mix till crumbly. Add mashed potato and knead slightly. Shape into a ball and cover, place in fridge to chill for 30 minutes.

Take out and knead in bowl  for 2 minutes. chill for 1 hour. roll out and use like regular pie dough.

Beef pot pie

one large roast cut into small pieces (this will make 2 large pies)

5 carrots chopped

1/4 celery chopped

2 potatoes cut into small pieces

6 cloves of garlic minced

one medium onion chopped

a tetra pack of beef broth

salt pepper to taste

potato starch

In a large pot put a small amount of oil and heat, place beef, onions and garlic in pot and saute. when meat is browned nicely add the broth and other veggies.

cook veggies half way at a simmer. then add your potato starch, enough to make it quiet thick.

pour into your pie shell and cook 30-60 minutes, let cool.

So presentation is not my strong point but it does taste so good!!!

Instead of making 2 pies I decided to make small pies and freeze them. Great for days the kids have run me down and I do not want to cook. Just thaw them and cook like the other pie 🙂


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