Victory Pie Recipe from Annie Get Your Spoon

The Victory Pie Recipe

Victory Pie Crust, adapted from The Gluten-Free Gourmet by Bette Hagman

1 cup white rice flour

3/4 cup tapioca flour

3/4 cup cornstarch

1-1/2 tsp xanthan gum

3/4 tsp salt

1 Tbsp sugar

3/4 cup butter

1 egg, beaten

1 Tbsp white vinegar

2-3 Tbsp ice water


Whisk together the dry ingredients. Grate the butter into the dry ingredients and incorporate it with a spatula or whisk. Mix the beaten egg, vinegar, and 2 Tbsp ice water together in a bowl or mug. Mix these wet ingredients into the flour-butter mixture little by little–a third at a time or so. If the pastry is not yet holding together as a dough, add more ice water incrementally (I think I ended up using about 3-1/2 Tbsp total).

Form the dough into two balls and place in a bowl, covered, in the fridge. Let the dough cool for about 30 minutes (15 min in my case, because I can’t follow the rules). Roll the dough out between two pieces of parchment paper and use as indicated by your pie recipe of choice. You could also stick the dough disks in the fridge or freezer for later, but make sure to let them temper on the counter for a while (30 min if coming out of the fridge, longer if coming out of the freezer) before handling them as they will be a bit fragile when cold. You should get 2 9″ crusts. Note that they won’t brown the same way that our old wheat crusts would.

*Note: Put sticks of butter in the freezer. Many recipes tell you to “cut in the shortening,” asking you to use a ridiculous pastry cutter or fork and knife to chunk up the butter into pea-sized bits, a task that has made many a 50’s housewife turn to amphetamines. Well, since you’re really smart, all you have to do is take the butter out of the freezer and grate it on the biggest holes of a box grater. And cry tears of sweet sweet joy.

For more recipes from Annie Get Your Spoon and the background of how this version of Victory Pie originated visit