Best Ever Gluten Free Pie Crust

This is the absolute BEST ever gluten free pie crust!  So flaky and light, you’d never know it was gluten free!!  Make it today for any of your pie needs!

gluten free pie crust in blue pan

I have been baking pies for years. There’s something about rolling out pastry that is so calming and therapeutic to me. When I became gluten free, I truly thought those days were over. Then I started getting a little more experienced with the whole gluten free baking thing and tried my hand at making a gluten free pie crust. It was a disaster! The crust was so hard we couldn’t even cut it with a knife.

Fast forward a few years, I have finally created the BEST gluten free pie crust ever!!  It rolls out beautifully, maybe better than regular (gluten) pie crust.  It doesn’t break apart constantly and doesn’t stick, and it bakes up so flaky, it’s almost like a rough puff pastry!  You seriously will have a hard time believing it’s gluten free 🙂

What Creates Flaky Pie Crusts?

When cold butter hits a hot oven, it melts and creates steam. The steam then lifts the pastry, which is what makes the flakiness! So it’s essential to keep your ingredients cold for the best flaky pie crust you could imagine. Every time I make my crust, my family and extended family always rave about the crust. They say it’s better than a regular (gluten) pie crust!!

The Ingredients

Homemade pie crust looks like it’s daunting, but it’s really so easy to make! And this gluten free pie crust will change your mind forever. I personally think it’s even easier than any gluten version I’ve made. Here are the ingredients:

  • Gluten free flour blend — I recommend my all-purpose gluten free flour blend, but a store bought blend will work in a pinch. Just make sure it has xanthan gum in it.
  • Kosher salt
  • White vinegar — helps keep the crust tender.
  • Butter — this is an all-butter pie crust, but if you feel the need to make it half and half, sub 1/2 the butter with an equal amount of shortening.
  • Egg — an egg is what revolutionizes this pie dough. It’s an essential ingredient because it binds everything together. I haven’t tried an egg replacer here so I honestly can’t tell you if it would work or not. I have tried it without an egg, however, and it doesn’t hold together as well.
  • Ice water — your water needs to be as cold as possible to keep the dough cold when mixing it.

Mixing the Dough

Cold dough is crucial to making flaky pie crust.  I prefer to cut the butter into large chunks more than cubes because chunks are less likely to melt or over soften, which can lead to a tough pie crust. 

We want the butter in large pieces throughout the dough so that when it melts in the oven, the steam created will cause those wonderful layers of flakiness that make pie crust so addictive!

You can make this pie crust by hand and flatten the butter chunks with your fingers. Or use a pastry blender. But if you have a food processor, it goes so quickly and I prefer this method.

Place the gluten free flour blend and salt in the bowl of your food processor. Pulse to mix briefly. Add the butter chunks and pulse a few times to break up the chunks. Add the vinegar, followed by the beaten egg, and pulse again.

With the food processor on low speed, slowly add the ice cold water, a little at a time, until the dough begins to ball up. You may not need all of it, or you may need a little more. It all depends on your climate.

Remove the lid and the blade and divide the dough between two sheets of plastic wrap, pressing it together into rounds about two inches thick. Refrigerate for at least 30 minutes or up to 3 days.

Rolling Out the Dough

You really won’t get over how easy this dough is to work with! I was amazed myself when I first made it, and after making it for over two years I’m just as amazed.

If your dough has been in the refrigerator for more than 30 minutes, take it out of the refrigerator about 15-20 minutes before you plan on rolling it out. It’s super hard when it comes out of the fridge (because of all that butter), so it needs to come to a cool room temp first.

Place it on a lightly-floured surface and roll it one way forward, then roll it back towards you. Lift the dough and move it a quarter turn and do the same thing. Constantly lift and turn the dough, checking for sticking and sprinkling more flour as necessary. Don’t overdo it with the flour, but if you did you can always take a pastry brush and brush off the excess.

rolling out pie dough

Getting the Pie Crust into the Pie Pan

My favorite way of transferring the pie crust into the pie pan is to roll it up onto my rolling pin, and then unroll it into the pie pan. Another trick is to fold it in half and then again in half, place the point of the fold in the middle of the pan, and then unfold it.

rolling up the pie dough onto the rolling pin

How Many Pie Crusts Will This Recipe Make?

This recipe makes enough for two thicker pie crusts (single pie crusts or a double crust pie), or three thinner ones.  I always stock my freezer with several of these pie crusts for whenever I feel the urge to make a pie. 

The day before I plan on making a pie, I remove it from the freezer and put it in the fridge overnight and it’s good to roll out the next day!

gluten free pie crust rolled into pie pan

My husband is a pie fanatic and says this pie crust is the best he’s EVER HAD!  And that includes gluten-filled crusts!!  Pretty impressive for a gluten free pie crust, eh? 

What to do with leftover pie crust (scraps)?

Don’t throw away the scraps of dough!  When you’re trimming your crusts, there’s bound to be some scraps.  There are a lot of things you could do with those scraps, but my favorite is what my mom always used to make when I was growing up. 

Leave them in whatever size and shape they were when you cut them off the pie.  Put them on a baking sheet and sprinkle cinnamon sugar all over them.  Place them in the oven with the pie and bake for a few minutes, just until puffed and golden.  Soooo good, a little sweet flaky treat!!

Recipes on the Blog That Use This Pie Crust

best gluten free pie crust in pan on board

The Best Gluten Free Pie Crust

This is truly the flakiest pie crust, and it just so happens to be gluten free!  It comes together within seconds and is a dream to roll out, but the real deal is in the baked pie.  No one will know it’s gluten free!!
Print Recipe
KeywordGluten Free, gluten free pie crust, pie crust
Prep Time15 minutes
Cook Time20 minutes
Chilling Time30 minutes
Total Time1 hour 5 minutes
Servings2 pie crusts


  • Rolling Pin
  • pie plate
  • food processor, if desired


  • 3 cups (420 g) Kim’s gluten free flour blend, plus extra for dusting (or your favorite blend that includes xanthan gum)
  • 1 tsp kosher salt
  • cups (339 g) butter, cut into ½ inch pieces and chilled
  • 1 large egg, beaten and cold
  • 1 tbsp white vinegar
  • ¼-⅓ cup (or more) ice water


  • In the bowl of a food processor, add flour and salt.  Pulse to combine.  Add butter and pulse several times until butter is the size of large chunks.  Alternatively, place flour in a large bowl and add salt. Add butter and using your fingers or a pastry blender, blend into butter until the size of large peas.
  • Pour the vinegar and beaten egg into the bowl and pulse to combine (or combine with a fork if not using a food processor).
  • With the food processor running, slowly add water through the chute, a few tablespoon at a time. You may not need the full amount of water, depending on your climate. When the mixture comes together in the bowl, stop mixing.  Of note, gluten free pie crusts do better when they are slightly wetter (because the flour will soak up some of the liquid).
  • Divide the dough between two sheets of plastic wrap, flattening each into a round disk. Chill in the refrigerator for about 20-30 minutes.  
  • Roll out the dough onto a lightly floured surface into approximately a 12-inch round, moving constantly to avoid sticking. If it does stick, lightly sprinkle more flour. Roll dough onto rolling pin and carefully lift and unroll into the pie plate.  Trim the edges of the dough and crimp the edges.


  • Prick the bottom of the dough all over with a fork.  Place the crust in the refrigerator and chill for about an hour, or the freezer for about 20 minutes.
  • Preheat the oven to 425° F. Remove the pie crust from the refrigerator and line it with a piece of parchment paper. Fill it with pie weights, beans, or rice.
  • Bake for approximately 12-15 minutes, until the edges start to brown. Carefully remove the parchment and beans and continue to bake for about 5 more minutes, or until the bottom and sides are lightly browned and no longer shiny. Cool the crust completely before proceeding with your recipe.  


  • Roll out the bottom crust and add your filling of choice into the crust.  Roll top crust out and place on top of filling. Crimp as desired to seal.  Vent and proceed as per your recipe instructions.  


Unbaked pie crusts will keep in the refrigerate for about 3 days.  They can be frozen for up to 3 months, well wrapped.  
To thaw, remove from freezer and place in the refrigerate to thaw overnight.  Let come to a cool room temperature, about 20-30 minutes, before rolling out and using.  

Adapted from Perfect Pie Crust by The Pioneer Woman.

This recipe was originally posted in November 2018.  It has been updated with new photos, a video, and several tips.

85 thoughts on “Best Ever Gluten Free Pie Crust”

  • Are you sure you need 1.5cups of butter? I have found I dont need any water.
    Please let me know

    • This recipe makes a lot of pie crust, enough really for 3 one-crust pies! I’ve made it too many times to count and it works perfectly every time. Make sure your butter is super cold. My husband, who is not gluten free, says he’ll take my gluten free pie crust over any regular gluten pie crust any day.

      Hope this helps 😉

    • I love your recipes! I do a question about freezing ahead of time.
      I’m making a number of pies for a party and want to make the crust and freezer them ahead of time.
      Would you suggest rolling the crust out and rolling it up in parchment paper like you find at the store? Or should I leave them in disk form?

      • Thanks so much, Anita!

        Either would work I think. I meant to try rolling them out and then up into parchment, but never got around to it. If you try it and it works, I’d love to hear 🙂

    • Hi, Kathy! I know a lot of chefs use unsalted butter and maybe I should, but I usually just use whatever I have on hand and that’s mostly salted butter. No one ever complains of anything being too salty, so that’s what I stick with.

      Hope that helps 🙂

    • This is the only gluten free pie crust to use. I have tried so many and gave up until I stumbled upon this recipe. Get the exact ingredients the recipe calls for. Make Kim’s flour mix. I had to find the superfine rice flour but when you see th results you won’t believe it. I just made an apple pie and the crust browns normally, is flaky and delicious. This is a first for me with gluten free crust. Kim you are a genius!!!

  • Just used this recipe to make pasty for dinner, I only needed about 5 or 6 tablespoon of water. My husband can’t tolerate lactose so used coconut milk powder instead and recipe still turned out beautifully:) Everything you could want in a pie crust👍

    • Mars, you’re killing it! Haha! Thank you so much for trying all my recipes. And I love the tip about the coconut milk powder. That is fantastic!!

      Thank you again 😍😍😍

      • I think what she did is used the coconut milk powder in place of the nonfat dry milk powder in the flour blend, so it would be the same amount as the nonfat dry milk powder.

    • How much coconut milk powder do you use? Is this to sub the butter? I try to steer from lactose as much as possible.

      • Hi, Shelly! No, it won’t sub for the butter, just for the nonfat dry milk powder in the flour blend, and you would sub 1:1 for that. If you can’t use butter, you can make the pie crust with shortening, coconut oil (cold), or a butter alternative, such as Earth Balance butter sticks.

  • Kim can I say absolutely amazing pastry! I seem to be working my through all your recipes. I have a pastry recipe which I have used for years now. It has cream cheese in it as well as the butter, I suppose it’s instead of the milk powder that your recipe uses. But yours was light and buttery my husband and daughters loved it! I used it to make a chicken pie. So Thank you again!

    • Thank you so much!! I’m so glad you liked it 🙂 I’ve seen recipes using cream cheese and they sound amazing, too!

    • I would think shortening would work perfectly, but I’m just not sure about ghee. I’ve never really worked with ghee so I don’t know how it behaves in recipes. If you use it and it works great, please let me know 🙂

  • Hi ! Kim . I want to know in Kim’s all purpose flour if I can substitute the all purpose flour blend can I substitute white rice flour with coconut flour . If it will still work out the same flaky texture ? Thanks so much

    • Hi, Alice! I’m honestly not sure as I don’t have much experience working with coconut flour. All I can suggest is try it, maybe halve the recipe (you’ll need to beat the egg and then only add half of it) so you don’t waste a lot of ingredients if it doesn’t turn out well.

      Sorry I can’t be of more help.

  • If I’m using this recipe to make tarts (regular muffin size) approximately how many will I get? And what do you suggest for baking time?

    • You would get a lot (maybe over 40) of a muffin size from this recipe. Do you have a recipe you’re following? Is the crust supposed to be pre-baked (blind baked)? The baking time and temp all depends on those things.

    • Hi, Elizabeth! I’ve never made sausage rolls so I don’t know (I’m assuming it would be, though). As for the quiches, absolutely 🙂

  • This is amazing! I am not gluten free, my partner is and I am just in awh of how gluten-y this is. Great recipe, great flour blend. I did it with lard and coconut milk powder because he also dairy-free, works really well!

  • Kim, I just wanted to tell you how much your recipes have changed my life!! I went gluten free a couple of years ago at the recommendation of my doctor to help manage my autoimmune disease, and since I also cannot have brown rice flour (which is in almost every other flour blend), I completely stopped baking (I used to bake all the time) or eating pretty much any carbs altogether. When my husband and I got married, we discovered your blog and made the cinnamon rolls during our first week of marriage and we have been baking constantly with your recipes and flours ever since! My husband is also an avid baker and was concerned about having to mostly give up baking bread and pastries (his baking area of interest), but we’ve been able to continue baking and I’ve been loving being able to reintroduce these foods into our diet! We made a chicken pot pie with your pie crust and it was incredible — I’ve tried many gluten free pie crust recipes, all of which were inedible, but yours tastes just like my family recipe with wheat flour! I am immensely appreciative of your willingness to try new things and, even more so, sharing them with all of us!!! We’ve yet to make anything from your blog that hasn’t been such a huge success that friends were incredulous when we told them it was gluten free (and we’ve tried 6-7 of your recipes in the two months we’ve been married)!

    • Jordan, thank you so much from the bottom of my heart!! Your comment means more to me than you’ll ever know 😍😍😍

  • Have you ever considered selling your flour blends? I know I would definitely buy them! I would sell them, too. I’m still working on my website, but once it’s fixed, I would certainly put your flour blends on there.
    I cry sometimes with frustration of my limitations…but your website has made life a lot better. Thank you so much!

    • Oh wow, Denel! You’re too kind!! I would love to sell my blends and am currently researching the business aspects of that. It’ll be a little while, but hopefully before too long they’ll be on the market 🙂

  • I am SUPER picky about pastry and was losing hope that I would find a GF pastry that ticked all the boxes, but this is outstanding! Light! Flaky! Tender! Tasty!
    I did use your pastry flour recipe, but it was well worth the extra step – and now I’m going to make a bigger batch to have it on hand as I’m going to need it!
    Thank you very much – I’m finding your recipes to be excellent and most of the time my teen (who is the only person in our house who isn’t GF) doesn’t even notice they are GF!

  • Another winner. Goodness you really are my hero. I used my own flour blend since its very similar to yours but has no xanthan gum or milk powder. I added 2 tbsp milk powder and 2 tsp xanthan gum.
    This crust holds up BEAUTIFULLY to tarts and it is so easy to work with. Thank you Kim. Now please put all these recipes into a cookbook for us 😀

    • Oh my gosh, Suzy! You’re too kind 😊

      I’m working on trying to find a way to create a cookbook. It’ll happen sooner or later 🙂

  • Hi Kim,

    Maybe a very silly question… which size is your pie pan? I have one 28 cm diameter, not sure if that is too big?

    I saw it is not the non stick type but the regular one, would not stick to the sides and bottom? Mine is also like yours but I was scare it would stick to it and then I need to buy a new pie pan (non stick)…

    • I’m thinking that may be too big. If my calculations are right, that’s about 11 inches converted and I usually use an 8 or 9-inch pie pan, which is roughly 20-22 centimeters.

  • I want to use this recipe for hand pies … do you think i can sub some of the butter with lard? how much of it you think I can sub out but still have a good buttery taste? 50/50. I am loving your recipes. I have been doing lots of hits and misses with other websites and yours have all been hits! 🙂

    • Hi, Cecilia!!! Yes, you probably could sub some with lard. I’ve never worked with lard, but my grandmother used to make everything with lard and only lard (not a mix), so I think a 50/50 sub sounds like it would totally work!! Thank you so much for your kind words 🙂

  • Dear Kim, After being told to try gluten-free foods per my doctor, I naturally went to the store to find breads and cookies and all those carb-filled goodies I love! What a disappointment! The thought of never having a delicious piece of bread again(without the pain) was so sad to me. I began searching the web for gluten free recipes and started experimenting. The first problem that I discovered was the store bought flour blends were SO expensive and that they usually contained brown rice flour. Any of these fiber flours are just as bad for me as gluten – might as well have the real thing if I was going to suffer! My next search was to look for flour blends using only white rice. And then I found your blog!!!!! I was so thrilled ! This was in the beginning of the Pandemic when I had to purchase most things online and the products were a bit pricey (sfwrf!!) but I figured I was worth it. Since the I have been able to find all my ingredients at my local Winco food store and am saving tons and baking tons and putting on weight!! The ONLY downside of finding you(: I have invested in a scale, pizza stone and pasta maker so far…since retiring I have much more time to play. note: I do not use the super fine white rice anymore and am happy with the results. Also I run my powdered milk through the food processor to remove the little milk balls for use in your baking flour blend (maybe another brand wouldn’t have these but this is what I can buy in my store) I always make sure I have plenty of the ingredients on hand now so I am never worried about shortages in the grocery store. Thank you, Kim! I look forward to ALL your new posts.

  • Making this right now for a pumpkin pie and it’s rolling out SOOOOOO beautifully. I thought my usual GF crust was easy to work with but man, was I wrong.

    Question though: usually when I make pumpkin pie I don’t blind bake, I’ve always made my crust, filled the pie and baked it all together. Can I do that? Or does this need the fill blind bake every time?

  • Can’t wait to try this recipe! Thanksgiving is coming and even though we won’t be together with all my children and their families, I am still going to make at least a few pies.
    My Mom always used to make cinnamon crust! I made it for my kids when they were growing up. It’s just part of the pie making process.

  • Your GF pie dough recipe looks amazing. I have been cooking GF for 2 years, since we found out my husband has celiac disease. When I was about 6, I leaned how to make pie crust using Crisco. They were always spot on. I have tried to make GF crust with crisco and they are awful. Using butter seems so heavy? Anxious to give yours a try.

    • You could try this with Crisco. I never have so I’m not sure how it will turn out, but I love the taste that butter imparts. I hope you love it!

  • I’ve tried several gluten free pie crust recipes using various flour mixes, never store bought. This is by far the best and closest to the one I use to make. I was known by pie lovers to make great crusts but since diagnosed with Celiac I haven’t been able to produce the light flaky crust that I loved until I followed this recipe. It rolled out so easy and didn’t break up like other gluten free crusts that I’ve made. I used the crust to make your Apple Dumplings that turned out fabulous. Thank-you so much for sharing. I’ve just made your bread flour and am going to try your Hawaiian rolls for Thanksgiving. Hopefully my family will like this as much as my old gluten recipe.

  • Hi Kim, I’m excited to try this recipe, my last attempt at GF pie dough went poorly. Would you recommend mixing in a standup mixer? (My food processor dough hook seemed to have walked off during our recent move). Thank you!

  • Hi Kim
    I love your gf pie crust. I made a gf pecan pie and baked for 40 minutes at 425 degrees and it burned the crust.

    • Oh no! It burned because that temp is way too high for baking a pie. I would only suggest that temp if you’re blind baking a pie crust to fill with a cold filling. I always bake a pecan pie at 350 degrees F.

  • What on earth did I do wrong? My pie crust kept falling apart, but I stuck it together as best I could. It wouldn’t stick together and now that it’s bakes it just crumbles to dust when I touch it. I know it’s something I did, because every single recipe of your works perfectly.

    • On no! I’m so sorry, Gillie!! My guess is there wasn’t enough ice water added. I’ve found that gluten free pie crust dough needs more water than you would think. Did you put it in a food processor and whirl it until it balled up on top of the blade? Was it crumbly before refrigerating, or was it slightly tacky/sticky? Slightly tacky/sticky is what you’re looking for.

      • I made the dough in my food processor, but mine is much smaller than yours. It was tacky and sticky when I stuck it in the airtight box to chill. It was on the top of the processor, but wondering if because mine is so much smaller, it had no where else to go? I don’t have a stand mixer, and my hand mixer is a weak thingy. To make your breads I use my bread machine to mix, kneed and rise. Then into the fridge for a rest. I don’t think it would do well with pie crust…..

        • Hmmmm. I wonder if just working it with your hands would work better for you. Watch my video for buttermilk biscuits ( and you’ll see how it’s done. I would add the egg first (beaten) and then stream in a little of the water and toss with a fork. Continue streaming in the ice water until it reaches that tacky stage. Then dump it out onto the counter and, for lack of a better term, smoosh it together with your hands. Divide it into two and wrap each in plastic wrap and then proceed with the recipe as indicated.

          Please let me know how this works for you, Gillie. I want you to be able to enjoy wonderful gf pie crust 🙂

  • I’ve been gluten free my whole life, and every year I’ve been making a new gluten free crust for my apple pies on Thanksgiving and Christmas. For every crust I’ve used, the dough would break and be incredibly hard to make a good lattice or even put into a dish. This is the FIRST crust recipe I’ve ever made that I’ve been able to produce a pretty lattice and was able to transfer into a pie dish with no issues at all. It also tastes HEAVENLY and I highly recommend!! Thank you so much, this made my Thanksgiving so special! 10/10, try it out!!

    • Wow! Thank you so much, Daniela, for your wonderful comment!! I’m SO glad you liked the pie crust and you were able to enjoy pie on Thanksgiving 🙂

  • Kim, thank you so much for sharing this recipe with the world! I haven’t had the chance to test out your flour blend but I used the KA mix I had on hand and it came out AMAZING as a pot pie topper. For a 9X13 is was pretty much the perfect amount of dough. It came out so buttery and flaky–honestly if I’d gotten served it in a restaurant I’d be suspicious, because it looked that good, and it tasted even better. My gluten-crazy roomie even loved it. Can’t wait to try out all your other recipes and your four mix! If it’s good with the generic stuff, making it properly must be something to behold.

  • Used your crust for pecan pie. It worked perfectly—absolutely delicious. Thank you for sharing your secrets with us so that our GF dear ones can share the joy of baked goods again!

  • Finally the best gluten free pasty recipe that is actually the best gf pasty recipe. My husband is celiac and his favorite thing is apple pie . The crust is so tasty buttery and flaky and like Kim said you would never know it was GF. I can’t wait to try your other recipes. You have made my husband a very happy man!

  • You are a genius! This was hands down the best GF pie crust/apple pie I’ve ever had. Thank you so much for sharing. 🙂 Excellent instructions and tips too.

  • I wish there were more stars to give you. I’ve maintained a GF kitchen for my daughter with Celiac for 5 years and pie crust has always been a struggle. I made this today using better batter and it was freaking perfect! so flaky, THANK YOU,

  • This crust is an absolute game changer. Before our household went gluten free, I was a great baker but a good pie crust totally eluded me for some weird reason. Since going gf I’ve tried a few crusts with mixed results, and I had given up hope that I would ever find a decent crust I could actually pull off consistently. This recipe changed that! It was so easy to work with, and the directions were spot on, not at all fiddly or precious like most pie crust recipes. The finished product was STUNNING. It was a dream to roll and even transfer to the pie dish, something I normally struggle with. And most importantly, the taste and texture were so great. Truly, it is the best pie crust I’ve ever made by a wide mile.

  • I came across your recipe yesterday and had to try it out. I made your GF flour blend and used it for my tourtieres. I made two 8″ pies as well as 4 small hand pies. It turned out so great. The dough is so pliable and can be rerolled to make another crust without drying up. Feels just like real pie dough and bakes perfectly, Thanks for the recipe.

  • Fabulous recipe! I have non-Celiac sensitivity and my son has Celiac. I have never been great at making pie crust (even with wheat flour) but I made an apple pie last night and it was the best crust I’ve ever made! I didn’t have the ingredients for your flour blend so I used a copycat mix of Bob’s Red Mill 1 to 1 flour and it worked great (3 cups of that flour is also about 420 g for anyone wondering). I’m SO happy I found your site! Your instructional videos are extremely helpful. Thank you, thank you, thank you!

    One last thing – I made the pie crust pastries with the left over dough. I had never heard of this before – what a great idea! Growing up, my mother made apple pie and had to hide it from my dad because he would pick off the crust and eat it (leaving the pie!). I don’t know why she never thought to just make crust for him and save her precious pie for the rest of us!

    • Haha!! That’s too funny about your dad eating the crust of the pie!

      Thanks so much for your kind words! I’m so glad you’re loving the recipe 😍

  • Hi! This looks and sounds like the perfect crust. My stomach can’t handle Xanthan Gum, could I substitute something else for it? Thx in advance!

    • Hmmm. You may be able to sub guar gum or possibly psyllium husks. If you use the psyllium husks, I would only use 1 1/2 tsp and you’ll probably need to add more water.

  • I made this yesterday to make a cherry pie for my son’s 12th birthday as per his request, and everybody LOVED it! My father-in-law (a gluten-filled pie connoisseur) commented that the crust was bang on, and a normal, tasty pie crust. He said I nailed it! My mother-in-law always uses lard in her crusts, but she loved your crust too!

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