Millet Pie Crust

4 star Avg. rating 4 from 6 votes.

Recipe Information

Recipe Created By: Karen Farr


1/2 cup safe margarine or shortening
1 – 2 Tbsp water
1 tsp apple cider vinegar
1 cup millet flour
1/4 cup potato starch
2 Tbsp tapioca starch
1/4 tsp salt
1/2 tsp xanthan gum


Sift together dry ingredients. Cut in shortening. Mix water and vinegar together, and stir in 1 Tbsp of this, squishing with back of a large spoon, until it all holds together. Dribble more mixture as needed for it to hold together. Should not be sticky. Don’t handle too much. Roll out on floured (with potato/millet blend) wax paper to 1/8 – 1/4 inch thickness. Lift into pie pan. Gently place in pan and do not stretch the dough. Bake as usual in regular pie crust recipes.


Tastes and looks like wheat crust. I use this recipe for apple dumplings too.


Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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