Mix :
Pie crust
Gluten-free, dairy-free (casein-free) and hypotoxic


  • 1 box of Pie crust mix
  • 2/3 cup organic solid fat of your choice
    or 1/2  cup  organic  olive  oil
  • 1 large egg
  • 1 cup plus 1 tbsp cold water
  • 1 teaspoon organic cider vinegar


  1. In a large bowl, empty the contents of the box
  2. Method with fat: Cut the fat into the dough by hand or with a pastry cutter until the texture is crumbly.
    Oil method: Beat together oil, egg, water and cider vinegar.
  3. Make a well in the centre of the dry mixture and add the liquid ingredients.
  4. Stir with a fork until all the water is well incorporated, forming a ball.
  5. Place the dough on waxed paper. Don't be surprised, it'll be sticky.
  6. Close the waxed paper and put it in a plastic bag.
  7. Refrigerate for a minimum of 3 hours. Optimal yield after 12 hours of refrigeration



Cuisine l'Angélique Gluten-Free Pie Package


See the product sheet of this mix to see its nutritional values and ingredients.