Cooking with Kids: Cookie Painting

Want a fun project to do with kids? Try cookie painting! This easy and edible craft makes great decorated cookies for any holiday or just for a rainy afternoon’s art session. Kids of all ages can make these beautiful cookies.

Cookie Painting - painted cookies for Easter

Cooking with Meredith

cookie painting - Meredith hard at work, painting cookies

You can paint on paper. You can paint on wood. You can paint on metal or glass.

But you can also paint on cookies!

You can’t eat paper, or wood, or metal, or glass.

But you can eat cookies!

Cookie Painting - all kinds of painted cookies

emojies, lady bugs, frogs, and rainbows – anything goes on painted cookies

Painting cookies - Meredith and her painted cookies

Meredith and I did this project over a couple days. First we made the cookies, then iced them with Royal Icing and left them to harden. Then we had a blast painting cookies! Plain food colouring and a simple paintbrush is all it takes. You can let your imagination and inner artiste run wild.

Easter Cookie Painting - a basketful of cookie art

a basketful of cookie art for Easter

Paint cookies for any special holiday or party, or just paint fun designs because it’s a rainy day and you want a craft project to do. This painting project works with any age – young children can make simple splotchy designs and older children can get fancy or funny with their designs. Even adult artists can have a whole lot of fun with cookie painting! (I speak from experience.)

* * * * *

Kitchen Frau Notes: Use your favourite cut-out cookie recipe, or the Rich Roll Cookie recipe we used, below. It’s only got 5 ingredients and makes great cookies – I’ve been using this recipe for years for any time I want rolled cookies.

You may need to play with the Royal Icing to get it to the right spreadable consistency for flooding the tops of the cookies in a smooth even sheet. Add a bit more water or icing sugar until it is right.

cookie painting - Easter basket of painted cookies

Rich Roll Cookies

adapted from The Joy of Cooking

gluten free variation included

  • 1 cup (225gms) salted butter
  • ⅔ cup (133gms) sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 2½ cups (350gms) all purpose flour (or for gluten-free use 2¾ cups/385gms of my gluten free flour mix + ½ teaspoon xanthan gum)

Cream the butter and sugar together with a mixer until light and creamy-coloured.

Beat in the egg and vanilla.

Add the flour and mix well.

Divide the dough into two balls. Flatten each ball into a disc about 1¼ inches (3cm) thick. Wrap in plastic wrap. Chill the dough discs for about 3 to 4 hours in the fridge, or 30 – 45 minutes in the freezer.

Sprinkle the counter liberally with flour. Roll out the dough quite thick – just under ¼ inch (about .5 cm). Cut out whatever shapes you like with a cookie cutter, or just cut the cookies into squares with a knife. Squish the scraps into a ball and roll them out again to cut more cookies. Keep doing that until all the dough is used up.

Place the cookies on a greased or parchment paper lined cookie sheet and bake in a preheated 350°F (180°C) oven for 8 to 10 minutes until just turning golden at some of the edges. Let cool in the pan 5 minutes, then gently move the cookies with a spatula to a cooling rack to cool completely.

Ice the cookies with Royal Icing and allow the icing to harden completely.

Royal Icing

  • 2 large egg whites (or use equivalent amount of pasteurized egg whites or meringue powder)
  • 3 cups (330gms) icing sugar
  • juice of one lemon (about 3 tablespoons)
  • water, if needed

In the bowl of a stand mixer, fitted with the paddle attachment, beat the egg whites until foamy. Gradually add the sugar and lemon juice and beat until thick and shiny – this can take up to 5 minutes. When you lift the beater, the icing should leave a ribbon that keeps it’s shape for three to four seconds. If the icing is too thick, add water, one tablespoon at a time and keep beating until it keeps its ribbon shape and is pourable. If it gets too thin, add more icing sugar, a bit at a time.

This icing will keep, covered, in the fridge for several days. Just stir before using again.

painting cookies - painted cookies on Easter grass


Spread the royal icing onto the cooled cookies, then allow them to air dry, uncovered, at room temperature for 24 hours – until the icing is smooth and hard.

Get started Cookie Painting:

Supplies you’ll need:

  • assorted colours of liquid food colouring
  • small dishes for each food colour, or use the wells of a styrofoam egg carton
  • clean paintbrushes with fine tips (you can buy these at a dollar store or craft store)
  • container of water to clean paint brushes between colours
  • small glass of water to dip your brush into for diluting colours
  • plate or wax paper to put your cookie on
  • wax paper or cookie baking sheet to put painted cookies on in single layer
  • paper towel

Use liquid food colouring, undiluted. Put a few drops of each colour into small separate dishes, or use the wells of a plastic egg carton.

Have a container of water nearby to rinse out brushes between colours, and have a small container of clean water to dip your brush into to dilute the colours if you want a soft wash of colour.

Lay the cookie on the plate or wax paper. Dip your brush into water, then into the drops of food colouring. Dab any excess paint off on a folded paper towel. Paint any designs you like onto the cookie. For lighter colours, dip your paintbrush into clean water and dilute the food colour a bit. Clean your brush between using different colours.

Let the painted designs dry.

Enjoy and eat your cookies or wrap them up as gifts.

For more fun cooking projects to make with kids, see the ‘Cooking With Kids’ series here.

Guten Appetit!

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Other fun Easter Projects:

Rice Krispie Easter Egg Nests

Surprise Jellied Easter Eggs

Lemon Coconut Pavlovas

Strawberry Rhubarb Pavlova Cake

Posted in Cookies & Candy, Cooking with Kids | Tagged , , , | 2 Comments

Maple Walnut Energy Balls

No-bake Maple Walnut Energy Balls – sweet nutty little bites with the perfect blend of luscious maple syrup and rich, toasted walnuts. Are they a dessert, an addictive snack, or a nutritious energy boost?  (Answer: They’re all three!)

maple walnut energy balls with gilded fruit bowl

I’m a kid with a new toy! It’s distracting me and I can’t stop playing with it.

I WON A NEW FOOD PROCESSOR! Yes, a beautiful, top-of-the-line food processor! A while ago I entered a draw for a giveaway at the Food Bloggers of Canada site. The draw for a sleek and powerful Breville Sous Chef 12 Plus was sponsored by California Cling Peaches and featured along with a recipe for a delicious Peach Frangipane Tart that had me drooling. (I’m going to make their Frozen Peach Pops next.) I entered the draw, never expecting to win. When I got the email a couple weeks ago announcing I’d won the food processor, you can bet there was a whole lotta unladylike whooping and screeching going on! I have been cussing and swearing at my worn-out old food processor for the last couple years already –  it has trouble even grinding nuts or cooked beans. I have to stop multiple times to scrape down the sides and need to have the blade sharpened every year in order for it to kind of work.

I’ve been gone the last two weeks, to visit my mom and my mother-in-law, and got the call that the box with the new food processor arrived shortly after I left, so I’ve been chomping at the bit to try it out.

This is one beautiful machine. Since I got home Friday night I’ve been processing everything. I’ve been slicing, shredding, and grinding up a storm – sliced up veggies for slaws, pureed up a smooth hummus, whizzed up purees and sauces, and powered through several batches of thick gooey energy ball dough. Work that made my old processor groan and lag, the Breville whizzes up in seconds without even a hiccup in its powerful motor.

maple walnut energy balls ingredients in food processor

I think I’ve got a new friend in the kitchen. Too bad it doesn’t do the dishes, too.

I love making energy balls (see links at the bottom of this post for a selection of delicious flavours). They’re no-bake, no-fuss, easy little snacks that pack a powerful punch of fiber, nutrients, and healthy fats. I love that they’re a quick, portable bite.

paper bag with maple walnut energy balls

The base for these maple walnut energy balls is rolled oats and toasted walnuts. Don’t skip the toasting step, as it amps up the flavour of the nuts so they are rich and . . . well . . . nutty. The kind of nutty that shouts from the rooftops. Dates add their luscious caramel notes and dance a tango with the sweet maple syrup. A touch of salt brings out the flavours, and a splash of vanilla marries it all together. Such simple flavours and so quintessentially Canadian.

toasted walnuts in pan

Oats are a great source of soluble fiber, vitamins, minerals and antioxidants, and walnuts are the king of the nuts, providing high levels of anti-inflammatory omega-3 fats plus a host of other nutrients. And yes, even though the maple syrup in these little energy balls contains minerals and antioxidants, it is still a sugar. However, there’s less than a teaspoon of maple syrup in each ball. If you can find the dark, grade-B syrup, use that, as the maple flavour is much more concentrated and you can use less syrup to get the same great taste.

dough for maple walnut energy balls

rolling maple walnut energy balls in maple sugar

rolling the balls in maple sugar doubles up the maple flavour

maple walnut energy balls, some coated, some not

Pack a few maple walnut energy balls into a plastic container for work and travel, or set out a plateful, along with a few pieces of good chocolate and serve them with steaming espressos for a simple and elegant dessert.

Thank you to Food Bloggers of CanadaCalifornia Cling Peaches, and Breville Canada for my wonderful new Sous Chef!

* * * * *

Kitchen Frau Notes: If you don’t have maple sugar to roll the balls in, leave them plain, or roll them in coconut sugar instead.

Also, don’t skip the salt – it heightens the caramel flavour of these little balls.

Make sure your walnuts are absolutely fresh (old walnuts can go rancid very quickly, and taste very bitter). Store walnuts in the freezer. Toast up a big batch of walnuts and you can use the extras for this simple breakfast of yogurt, honey, and toasted walnuts.

Energy balls freeze well (they even taste good straight from the freezer) and keep well for up to two weeks in the refrigerator.

maple walnut energy balls - horizontal image

Maple Walnut Energy Balls

gluten-free, dairy-free, vegan

  • 2½ cups (250gms) walnuts
  • 1¼ cups (125gms) rolled oats
  • ½ cup (100gms) pitted medjool dates (about 6 dates)
  • ¼ cup maple syrup (preferably B-grade dark amber syrup)
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon salt
  • 3 tablespoons maple sugar (or coconut sugar), optional

Preheat oven to 350°F (180°C).

Spread the walnuts in a single layer onto a cookie sheet. Toast in the oven for 10 – 12 minutes until the nuts are golden and smell fragrant. Let cool. Remove ½ cup (50gms) of the nuts and chop them. Set aside.

In a food processor, grind the rolled oats to a coarse flour. Add the 2 cups of toasted walnuts, the dates, maple syrup, vanilla extract, and salt. Process until the mixture clumps together into a large ball. Add the ½ cup of chopped walnuts and pulse a couple times just until the nuts are incorporated into the dough.

Scoop up about 1½ tablespoons of dough at a time, and press it into a clump, then roll into balls about 1¼ inches (3cm) in diameter. (You can also make the balls smaller, using 1 tablespoon of dough and roll them into 1 inch balls.) Your hands will get oily from the walnuts releasing their oils as you work the dough.

Leave the maple walnut energy balls plain, or roll them in the maple sugar if desired.

Makes 20 energy balls (or 30 small ones). Can be frozen for up to six months or stored in the refrigerator for up to two weeks in a sealed container.

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You might also like these other delicious energy balls:

Chocaholics rejoice – intense chocolate bites to satisfy those cravings: Chocolate Walnut Cookie Dough Balls ↓

maple walnut energy balls - link to chocolate walnut cookie dough balls


A warm spicy bite with a cashew nut base: Gingerbread Cookie Dough Balls ↓

maple walnut energy balls - link to gingerbread cookie dough balls


Fun and fruity, you can call them Dinosaur Eggs because of their crunchy chia seed coating: Apricot Orange Energy Balls ↓

maple walnut energy balls - link to apricot orange energy balls


These are so tangy and delicious: Lime and Matcha Green Tea Energy Balls ↓

maple walnut energy balls - link to matcha energy balls

Posted in Cookies & Candy, Dairy-free, Snacks, Vegan | Tagged , , , , , , , | 4 Comments

Gluten Free Pizza Muffins – a Grab and Go Meal or Snack

Pizza Muffins are the quick and easy answer to that pizza craving without all the work. Zesty, cheesy, and full of traditional pizza flavours, you can customize these muffins however you like. Great for snacks or lunchbox meals.

old pan full of pizza muffins

Pizza meals in our house always win rave reviews. Even Raymond’s eyes light up when he comes in from work and sees (and smells) that pizza’s in the oven. These tender, moist, muffins are stuffed with all kinds of delectable pizza toppings: pepperoni, tomatoes, olives, peppers.

ingredients for pizza muffins

I love a muffin for breakfast, but sometimes I’m in the mood for something savoury rather than sweet – Pizza Muffins to the rescue.

I rush around in the morning trying to pack easy foods in my lunches in case I’m on playground supervision at school and don’t have time for a heat-up-leftovers lunch – Pizza Muffins to the rescue.

I like to drop off care packages to my university student son who often doesn’t have time to cook proper meals – Pizza Muffins to the rescue.

I’ve been working hard in the garden all day and come inside to see that it’s supper time and I have nothing planned. What’s in my freezer? – Pizza Muffins to the rescue.

It’s easy to stir up a quick muffin batter, mix in your favourite pizza toppings, a few handfuls of grated cheese, and pop them into the oven.

dough for pizza muffins

Half an hour later you can be devouring a warm muffin – rich, cheesy, and full of pizza flavour.

pan full of pizza muffins

Pack them in your lunch for a nutritious on-the-go meal. I like to freeze the muffins in separate sandwich baggies, then it’s easy to grab one or two directly from the freezer to toss in my lunch. By snacktime they’re fully defrosted and ready to eat or to heat in the microwave for a warm, belly-pleasing lunchtime treat.

The first couple times I made these muffins I used oil in the dough, but the muffins were greasy to hold. I left out the oil and found that the cheese and pepperoni released enough fat into the muffins to keep them moist and delicious without the need for any added oil.

pizza muffins on blue board, image

* * * * *

Kitchen Frau Notes: Customize the muffins by changing up your fillings. Try different cheeses, different meats like salami or ham, chopped mushrooms, chopped marinated artichokes, green pepper, canned corn, etc.

Cherry tomatoes pack a more intense tomato flavour punch, but you can substitute regular tomatoes, seeds removed and flesh diced, if you don’t have cherry tomatoes.

Pizza Muffins - image


Pizza Muffins

  • 2 cups (280gms) gluten free flour mix (the one I use is here) or regular flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons oregano
  • 1½ cups (180gms) grated Havarti cheese (or cheddar cheese)
  • 2 large eggs
  • 1 cup (240ml) plain yogurt
  • ¼ cup (60ml) water
  • 1 clove garlic, pressed or finely minced
  • ½ cup finely chopped onion
  • ½ cup chopped pepperoni slices
  • ½ cup chopped cherry tomatoes, plus 6 cherry tomatoes extra
  • ¼ cup chopped black olives
  • ¼ cup chopped fresh red bell pepper or roasted red pepper

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin

In a large bowl, mix together the flour, baking powder, baking soda, salt, and oregano. Stir in the grated cheese to coat all the strands with flour.

In another bowl, beat together the eggs, yogurt, water, and garlic.

Pour the wet ingredients into the dry ingredients, and stir just until moistened. Add the chopped onion, pepperoni, tomatoes, olives, and peppers, folding them in gently to combine them. The dough will be quite stiff.

Divide the dough among the 12 muffin cups. Cut the 6 cherry tomatoes in half and gently press one half into the top of each muffin.

Bake for 25 to 30 minutes, until golden. Cool 5 minutes in the pan, then remove the muffins by running a butter knife around the edges and popping them out. Serve warm.

Makes 12 muffins.

Guten Appetit!

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If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

You might also like:

Ham and Green Onion Egg-Buns

Quinoa Onion Frittata

Lentil Taco Tartlets

Refried Lentil Quesadillas

Posted in Breakfast & Brunch, Muffins | Tagged , , | 2 Comments

A Typical German Meal – Authentic Recipes

Rouladen, Spätzle, Sweet & Sour Red Cabbage, Cucumber Dill Salad = the fixin’s for a typical German meal that is special enough for any celebration.

a typical German meal, Rouladen, Spaetzle, Rotkoh, Gurkensalad

photo courtesy of Valerie Lugonja

As you can guess, I spend a lot of time in my kitchen. I am happy there – buzzing around, testing and re-testing recipes for this blog and to feed my family. But when I get to play in the kitchen with a friend or two, I enjoy it even more.

Last week I spent an afternoon in the kitchen with Valerie Lugonja from the blog A Canadian Foodie. What a fun day – a grown-up play date!

Valerie, a creative force on the Alberta food scene, has started up a new project, called Cooking in the Kitchen with YOU, in which she invites local cooks, chefs, and food bloggers to come into her kitchen and cook one of their favourite dishes with her. We had a fun-filled and very busy day cooking one of my family’s favourite meals. It’s become our tradition to eat Rouladen on Christmas Eve, and of course, these rich and savoury meat rolls need to be served with all the trimmings – Spätzle, Sweet & Sour Red Cabbage, and a crunchy Cucumber Dill Salad.

Fleisch Rouladen for a typical German meal

photo courtesy of Valerie Lugonja

Head on over to Valerie’s site for the story and my family’s recipes, with step-by-step photos of each of these lip-smacking German dishes.

Fleisch Rouladen – just a few simple ingredients to make these savoury rolls of beef stuffed with bacon, pickles, and onions.

Spätzle (pronounced shpets′-leh) – soft, slightly chewy little noodle dumplings – good with just butter, doused in gravy, or fried up with onions or cheese. (This recipe is not gluten free.)

Rotkohl – sweet and sour, tender braised red cabbage – a tasty and colourful side dish to Rouladen, sausages, or any robust meat.

Gurkensalat – a special technique removes most of the liquid from cucumbers, leaving them extra crispy. Dressed with a little dill, oil, and vinegar, they make a refreshing salad to lighten up any meal. Great for picnics and potlucks, too.

* * * * *

These dishes are all so tasty, and don’t need to be reserved for Christmas Eve (that’s just our own family’s tradition). Serve them at any time of the year. To make them extra special, serve them with a robust German red wine or one of the famous German beers.

RouladenSpätzle, and Rotkohl can all be made ahead and frozen (fully cooked). The Gurkensalat can be made hours ahead, so this meal is wonderful for entertaining. The recipe for Rouladen on my site has amounts for larger crowds – when making Rouladen I like to make a whole bunch at a time, cook them, and freeze them. There’s nothing like being able to pull a fantastic meal out of your freezer on a moment’s notice.

German food is full of rich and savoury flavours, (lots of stick-to-your-ribs cooking) and of course, some pretty amazing baking and delicacies, too.

Have fun in the Küche!

Guten Appetit!

Sign up here to receive new Kitchen Frau recipes directly to your email inbox, and get a handy and useful kitchen tip with each recipe.

If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

You might also like:

German Potato Salad

German Style Sweet & Sour Lentil ‘Eintopf’ (One Pot)

My Family’s Sauerkraut – Schmeckt Wunderbar!

Rouladen, A Christmas Eve Tradition

Posted in German Cooking | Tagged , , , , | 4 Comments

Big Batch Gluten Free Pie Crust Mix (Freeze it so Any Day’s a Pie Day)

Making gluten free pie crust can be a hassle, so while you’re at it, make a large batch for the freezer. You’ll love pulling out a bag of this tender, flaky crust mix and being able to whip up a pie, tart, or quiche quickly with no mess.

bags of gluten free pie crust mix and baked crust

What to do?

I love eating pie and quiche, but I hate making gluten free pie crust. It’s a pain to get out all the flours and fiddle with the lard and shortening. I can usually find ways to talk myself out of making pastry and we sadly go without the delicious pie I’ve been craving.

When you grow up in a big farm family, everything is prepared in huge batches. Raising our own four kids was no different – monster batches of food to feed the hungry hordes of teenagers and friends. So why didn’t I think of making my gluten free pie crust in large batches before? Duh . . .

Now that I’ve started making big-batch gluten-free pie crust mixes for the freezer, we can have pie any time the urge strikes. This crust turns out wonderfully tender and flaky every time. The dough is easy to work with, and because it contains a high ratio of whole grain flours (oat and sorghum), it adds a good dose of healthy fiber to a dessert or quiche. (I’m good at justifying.)

To make the big batch, I just pull out four mixing bowls and since I’ve got the bags of flours and ingredients out anyway, it doesn’t take much more time to multiply everything by four.

4 bowls gluten free pie crust mix

I add the cubed lard and butter, then mix it to coarse lumps with a pastry blender.

cubed butter and lard for gluten free pie crust mix gluten free pie crust mix, cutting in the butter and lard

Then I freeze each batch in a ziptop freezer bag, labeled with the ingredients to add when mixing.

bowl and bags of gluten free pie crust mix

Each bag makes two crusts, either for a double crust pie, or if I only need a single crust I make the two discs of dough – use one and wrap the other one to keep in the fridge for up to two weeks for another pie.

one disc of gluten free pie crust dough

one disc of gluten free pie crust – see the little flecks of butter? those equal a flaky crust

Roll out the pie dough between two sheets of parchment paper. See this post for special tips and photos of how to mix and roll out a gluten free pie crust.

Carefully peel off the top sheet of paper, then invert the crust and bottom paper over the plate, carefully peel off the other layer of parchment and ease the crust down into the pie dish. Gluten free pie crust dough is very forgiving and you can patch any holes or thin spots with scraps of overhanging dough.

gluten free pie crust draped in pan

Trim off the edges.

trim off the overhanging edges of gluten free pie crust with a paring knife

Then fill the pie and roll out the other disc of dough to add the top crust. Or for a single crust pie, crimp the edges. I like to build up the height of the pie a bit by using the scraps to roll into thin ropes, then pressing the ropes onto the crust edge to form a ridge. I then crimp this raised ridge.

roll dough into thin ropes for edge crimping on gluten free pie crust rolled edge for crimping gluten free pie crust edge crimped gluten free pie crust

To prebake the pie crust before filling, prick it all over with a fork.

prick gluten free pie crust with fork before baking

Chill it for 30 minutes, then bake at 425°F for 10 to 12 minutes. This gluten free pie crust sticks to the pan so well it doesn’t need to be weighted down with pie weights or dried beans to bake like regular pie crust does.

So . . . . let’s get started.

* * * * *

Kitchen Frau Notes: To make up this gluten free pie crust mix, I like to use one tablespoon of vodka, as I think it makes a more tender crust, but you can easily leave it out and just use an extra tablespoon of water – change the directions to use 3-4 tablespoons water.

making a batch of gluten free pie crust mix

Quadruple Batch of Gluten Free Pie Crust Mix

In total you will need these ingredients to make four batches (which make 8 single crust pies or 4 double crust pies):

  • 4 cups (400gms) oat flour (you can whiz rolled oats in a blender to make flour)
  • 3 cups (400gms) sorghum flour
  • 2 cups (280gms) sweet rice flour
  • 2 cups (2400gms) tapioca flour/starch
  • 1 cup (160gms) potato starch (not flour)
  • 4 tablespoons sugar (helps the dough to brown)
  • 4 tablespoons (40gms) psyllium husk powder or 8 tablespoons (40gms) whole psyllium husks
  • 4 teaspoons xanthan gum
  • 5 teaspoons baking powder
  • 2 teaspoons salt
  • 1 pound (454gms) cold lard
  • ½ pound (1 cup/228gms) cold butter

* * *

To make the four (or more) separate batches of gluten free pie crust mix, set out four (or more) mixing bowls (use pots if you don’t have enough bowls).

Into each separate bowl, measure:

  • 1 cup (100gms) oat flour (you can whiz rolled oats in a blender to make flour)
  • ¾ cup (100gms) sorghum flour
  • ½ cup (70gms) sweet rice flour
  • ½ cup (60gms) tapioca flour/starch
  • ¼ cup (40gms) potato starch (not flour)
  • 1 tablespoon sugar
  • 1 tablespoon (10gms) psyllium husk powder or 2 tablespoons whole psyllium husks
  • 1 teaspoon xanthan gum
  • 1¼ teaspoons baking powder
  • ½ teaspoon salt

Whisk these dry ingredients together in each bowl.

Then, into each bowl add:

  • ½ cup + 1 tablespoon (¼pound/114gms) cold lard (¼ of a 1-lb package of lard), diced
  • ¼ cup (57gms) cold butter, diced

Use a pastry blender or two butter knives to cut the lard and butter cubes into the flour until they become coarse, pea-sized lumps.

Transfer the contents of each mixing bowl into a separate freezer bag  on which you have labeled:

“Gluten Free Pie Crust Mix”


  • 1 egg 
  • 1 tablespoon vinegar
  • 1 tablespoon vodka or water
  • 2 – 3 tablespoons cold water

Mix just enough to combine. Divide into two flat discs. Roll out between 2 sheets of parchment paper.

Makes 2 crusts.

Freeze the bags of premixed Gluten Free Pie Crust for six to nine months. They mix up best when very cold but not solidly frozen, so allow to defrost at room temperature for 15 minute or defrost the mix in the refrigerator overnight. You can keep the bags of mix in the refrigerator for up to two weeks, if you don’t want to freeze them.

The dough can be mixed by hand or in the food processor.

Some batches of flour absorb more water than others, so if you’ve added the 3 tablespoons of water and your pastry dough still doesn’t come together, keep adding water about ½ a tablespoon at a time until the dough just comes together when you squeeze a handful. Knead a few more times until it forms a rough ball.

*To make the pie crust mix dairy-free use all lard, or use dairy-free margarine instead of butter.

*To make the pie crust mix egg-free, use a chia egg (1 tablespoon ground chia seeds soaked 5 minutes in 3 tablespoons water) instead of a regular egg, when preparing the crust.

Yield: Makes four batches of Gluten Free Pie Crust Mix, enough to make 8 single pie crusts or 4 double crust pies.

Guten Appetit!

Sign up here to receive new Kitchen Frau recipes directly to your email inbox, and get a handy and useful kitchen tip with each recipe.

If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

You might also like:

Can She Bake a Cherry Pie, Billy Boy?

How to Make Your Own Tried and True Gluten Free Flour Mix

It’s Pumpkin Pie Time

Ginger Pear Tart

Posted in Pies & Tarts | Tagged , , , | 6 Comments