Enjoy Kate McDermott’s Recipes that she has created for Art of the Pie. These are the recipes that are taught at Kate’s workshops and shared by pie makers world wide.


Art of the Pie: How to Make Pie Dough
This is like being at an Art of the Pie workshops and reading it may be all you need to make a great crust. It’s also a good review for those who have already taken a workshop. (Recipe)

Best Gluten Free Pie Dough (Recipe and Instructions)

Another Gluten Free Dough (Recipe and Instructions)

Gluten Free-Vegan Dough (Recipe)



Angel Food Pie (Recipe)

Apple Pie (Recipe)

Apple Pie with a Cheddar Cheese Crust (Recipe)

Apricot (or Peach) Pie (Recipe)

Blackberry Pie (Recipe)

Cherry Pie (Recipe)

Chicken Pot Pie (Recipe)

Clean the Oven Pie (Recipe)

Cottage Pie (Recipe)

Cranberry Pie (Recipe)

Fruit Tart (Recipe)

Fruit Pie (Recipe)

Grasshopper Pie (Recipe)

Mincemeat (Recipe)

Peach Pie (Recipe)

Pear Pie with GF Crust (Recipe)

Lemon Meringue Pie (Recipe)

Lemon Tart (Recipe)

Pumpkin Pie (Recipe)

Salmonberry Pie (Recipe)

Shaker Lemon Pie (Recipe)

Shaker Blood Orange Pie (Recipe)

Small Birds in a Pie: A recipe from the 13th century for a savory pie. (Recipe)

Strawberry-Rhubarb Pie (Recipe)

Tarte Tatin (Recipe)

GF Flour Mixes


Art of the Pie: Kate’s BEST Gluten Free Flour Mix (Makes 7 cups) (Recipe)
I use this GF mix the most! I love love love it!

  • 2 cups tapioca starch
  • 2 cups cornstarch
  • 1 cup potato starch flour
  • 2 cups Mochiko sweet mochi rice flour or Bob’s Red Mill sweet white rice flour

Art of the Pie: Kate’s Gluten Free Flour Mix (Makes about 6 cups)

  • 2 -1/4 cups brown rice flour
  • 1 cup gluten-free oat flour
  • 1 cup millet flour
  • 3/4 cup Mochiko sweet mochi rice flour
  • 2/3 cup tapioca flour
  • 1/3 cup cornstarch
  • 1/4 cup potato starch