I will admit, I cheat. I haven’t actually made a pie crust since I went gluten free. Whole Paycheck has a great gluten free pie crust in their refrigerated section. I use that. You get two bottom crusts in one package. You can make a bottom crust into a top by letting it warm up, forming it into a ball again, and then rolling out on parchment or wax paper.

The filling, though. That I do make myself. I wish I could remember where I snagged this one from. I know it’s a combination of two different recipes, but I can’t recall the source for either. You can also make this into cream of chicken soup by adding broth or water to thin it. Read more →