Flaky Gluten Free Crust

Forgive the poor picture… We ate them all before I could take a good photo! 

I don’t do well in confined places… I really do need supervision.  When I’m trapped inside (without satellite tv) I usually end up baking.  Why couldn’t I compulsively exercise or something healthy?  Nope, not me… I gotta bake.

Mom and I bought a gigantic jar of cherry pie filling from a farmers market while we were in Door County, WI and it was just calling to me… ‘bake me!’

I saw this recipe for Cherry Hand Pies from Wicked Good Kitchen and it’s been roaming around in the back of my head for a while…. ‘bake me.’

Right now I’m living in an RV and traveling all over the universe… okay, just the Northeast, but anyway…

Another terrible pic, but look at that flaky deliciousness! 

I didn’t have all the ingredients called for in the crust recipe from Wicked Good Kitchen. I’m bad about not following directions… they’re just suggestions anyway, right?  I figured I could substitute Cup4Cup Gluten Free Flour for WGK’s flour recipe.  Annnddd?  It worked!

I’ve made a number of recipes from Wicked Good Kitchen’s blog and they’ve all turned out delicious, so I’d bet this crust would have been super delicious if I’d actually followed the recipe…. but since I’m lazy and living with an under-stocked kitchen at the moment… I’m really pleased with how this crust turned out.  I’m already imagining using it for other pies.  It turned out flaky and tender….buttery…. so good.  No one would ever guess this was gluten-free.


Flaky Gluten Free Crust 


  • 2¼ cup Cup4Cup Flour
  • ¼ teaspoon baking powder
  • 1 cup chilled unsalted butter
  • 1 8-ounce package chilled cream cheese
  • 1 tablespoon granulated cane sugar
  • 1 teaspoon vanilla
  • ½ teaspoon salt


In a medium bowl, whisk together flour and baking powder; set aside.
Using an electric stand mixer fitted with paddle attachment, lightly cream together butter and cream cheese. Beat in sugar, vanilla and salt; mix until well combined. Add flour in two batches beating just until incorporated.
Wrap dough tightly in plastic wrap and refrigerate at least 1 hour or overnight. Thaw a few minutes to allow dough to become pliable before rolling and using in recipes. Roll out dough on lightly floured work surface with a lightly floured rolling-pin.
Makes enough pastry for two 10-inch pies or one 10-inch pie with double crust.
Bake according to pie recipe instructions.

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