Gluten-Free Pie Crust Class, Tomorrow!

Hey folks!  I will be teaching my Gluten-Free Pie Crust class this Wednesday at Dish It Up in their new Ballard space.  You will learn how to make a flaky and delicious pie crust for any of your pie needs.  The crust is naturally egg–free, but I will also discuss how to make it dairy-free and soy-free as well. I will walk you through the steps as you roll your own crust.  We will also make hand-pies (like Pop Tarts).  And, of course, I will answer all of your questions. 

Please join us!  Call Dish It Up at 206.971.0400 to register or register online:

Gluten-Free Pie Crust Class
Wednesday, November 17, 2010
6-9 pm
Dish It Up
new Ballard location

Contact me if you have any questions about the class!

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  1. Joey says


    I have your pie crust resting in my fridge right now. I’m wondering why the vinegar is in that recipe? I’ve liked every other of your recipes so am expcting to like this one too, just wondered what its purpose is?


    • admin says

      Joey: In wheat pie crusts, the vinegar relaxes the gluten strands. In a gf pie crust, I’m not super-clear on the chemistry, but it does make it better. I’m guessing that the vinegar also relaxes the elasticity created by the xanthan gum, making the crust more tender. I’ve done a lot of experiments with it and without it, and I still like pie crust with it. :)

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