Pie Crust


1 tablespoon flaxseed meal

3 tablespoons boiling water

3/4 cup plus 2 tablespoons sweet white rice flour (135 grams)*

1/3 cup potato starch (57 grams)

2 1/2 tablespoons teff flour (25 grams)

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon sea salt

1/4 cup Spectrum Organic Palm Shortening**

1/4 cup any mild flavored oil (e.g. extra light olive oil)

1/4 cup unsweetened applesauce

1/4 teaspoon liquid stevia

*Sweet white rice flour and rice flour are NOT the same thing. Sweet white rice flour (a.k.a. mochiko or glutinous rice flour) can be found at Asian grocery stores if you can't find it at your regular store. This is necessary for the pie to turn out right, so make sure you find sweet white rice flour and don't just sub in another flour.

** I use shortening and oil here because it's more affordable, but I'm pretty sure you could sub in 1/2 cup of coconut oil for the shortening and oil.


  1. Pour boiling water over flaxseed meal in a small bowl or cup. Set aside.
  2. In a large bowl, whisk together flours, starch, cream of tartar, baking soda, cinnamon, ginger, and salt.
  3. In a second bowl, whisk the shortening, oil, applesauce, and stevia together. Whisk in the flaxseed meal and water.
  4. Pour the wet ingredients into the dry and stir together. Use your hands to knead it into a ball. Press the dough into a 9.5-10 inch pie pan. You want the pie crust to be no thicker than 1/4 inch, so if you use a smaller pie pan, you might have a little dough left over.
  5. Place plastic wrap over the crust and put in the fridge while you make the filling.
  6. Preheat the oven to 375 degrees F. Once you've made the filling, pour it into the crust and bake for 45 minutes. At 35 minutes, place tin foil over the crust to keep the edges from browning too much.
  7. Remove from oven and cool completely. Eat room temperature or chill in the fridge (I like my pies cold).

Cherry Filling


6 cups pitted cherries (fresh or frozen and thawed)

1 tablespoon potato starch

10 drops liquid stevia



  1. Place all ingredients in a sauce pan. Turn heat to medium-high until the cherries begin to bubble. Turn the heat down to medium-low and let cook for 10 minutes, stirring constantly.

Find the original recipe at The Daily Dietribe.