Ingredients

How to make it

  • Wisk dry ingredients together. Rub or cut in lard until mixture resembles coarse crumbs. Add mashed potato and mix until combined. Do Not Add Any More Liquid. Knead slightly. At this point you may Use with any one of the Birds Hill Tart or Pie Shell Presses, following directions. Otherwise, shape into a ball, cover in plastic and chill 30 min. Knead again 2 minutes by hand until smooth. Chill uncovered 1 hour. Roll out as required.
  • ...........................................................................................................................notes from Birds Hill This is a crisp and flaky pie crust. Great for meat pies. I even use this recipe for apple pies as we like the texture better than other gluten free pie crusts.
  • .............................................................................................................

Reviews & Comments 5

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  • peetabear 4 years ago
    I love the idea of the substitution but am wondering about the moisture content of the white potato verses the sweet potato... you may need to make an adjustment with the flour to compensate.
    peeta
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  • godslittledoodlebug 4 years ago
    substitute potatoes for "SWEET POTATOES" for the O Blood Type
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    " It was excellent "
    trev ate it and said...
    I also like the idea of a crispy gluten free crust. I'll give it a go for sure. Thanks.
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    " It was excellent "
    laurieg ate it and said...
    looks like it is worth a try.. Thanks
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    " It was excellent "
    lincolntoot ate it and said...
    Interesting and bookmarked! Sounds like a 5 to me!
    I have found most GF pie crusts have a nicer, flakier texture of the wheat version I used to remember. Even my family loves the GF crusts.
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