Gluten Free Pie Crust Recipe

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How Does A Gluten Free Crust Differ From A Wheat Crust

How to Make Best Gluten Free Pie Crust Ever

You’ll never hear me say that a gluten free pastry tastes EXACTLY the same as a wheat pastry, it’s just impossible because well, gluten is missing, therefor it will be different. But it IS possible to make gluten free pastry that taste great, is easy to work with and is a perfectly suitable stand in for the gluten version.

This recipe for gf pie crust is a classic example of that. You don’t NEED to know any of this information in order to make it, but I always find it’s useful when making gluten free anything to understand how the gluten version works in order to make the best stand in version possible. See this post if you want to read my take on making a classic gluten pastry.

  • Gluten free pie crusts just won’t be as flaky as gluten pie crusts. In order to make the dough workable, you’ll need to incorporate the butter fully throughout the dough.
  • Gluten free dough actually is easier to work with! What you’ll miss out on in flakiness, you make up for in relatively fuss-free dough. With fully incorporated butter, the dough has a consistency like play dough, and is pretty easy to roll out.
  • You can re roll the scraps many, many times. Same rule as above, no gluten means your dough won’t get tough from rolling out too many times.
  • How To Make Pie Crust

    Though 7 steps may feel daunting, know that each step is super manageable, and you can totally do this! Heres how youll bring this GF pie crust together:

  • Whisk Together the Flour, Sugar, and Salt in a large bowl, whisk together the flour blend, coconut sugar, and salt.
  • Add the Butter once the flour mixture is fully incorporated, add the cubed, chilled butter and work it into the mixture either with your hands or with a pastry cutter, until it forms a fine crumb.
  • Add the Ice-Cold Water add the cold water in one tablespoon at a time until the dough begins to hold together. When you can pinch the dough between your fingers and it flattens instead of crumbles, you’ve added enough water.
  • Form + Refrigerate the Dough form the dough into a ball and place it on a piece of plastic wrap, then flatten it into a disk and wrap it with the plastic. Refrigerate the dough for 1 hour , until it is slightly hardened.
  • Let the Dough Sit after the pie dough has chilled for an hour, let it sit out on the countertop for about 10 minutes so that it becomes pliable and easy to work with again.
  • Flip the Crust into a Pie Pan carefully flip the crust into a pie pan, mend any cracks by pinching them together, and trim off any excess crust, then follow the pre-baking/baking oven instructions included with your pie.
  • Dough From The Freezer:

  • Either let the dough defrost in the refrigerator overnight or if you are really in a rush and can’t wait a day I’ve had success letting the dough sit at room temperature until it is soft enough to roll. Depending on the temperature of your kitchen it can take anywhere from 30 minutes to an hour. When it is warm enough to leave an indentation when gently pressed, proceed to the directions for rolling out the dough from step 2 above!
  • How to Store GF Pie Dough

    Wrap the individual pie dough disks as tightly as you can in plastic wrap, and then use a rolling pin to roll out the pie disk and flatten it out so it fills any empty space and essentially makes an air tight seal.

    You can store it in the refrigerator for 3-4 days or the freezer for up to 3 months. If you plan to store it for an extended period of time than wrap it up twice!

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    The Ingredients: Keep Them Cold

    This recipe requires only 6 ingredients, all of which are gluten free pantry staples:

    • Plain gluten free flour blend. Ive tested this recipe with several shop-bought gluten free flour blends available in the UK as well as with two DIY blends that you can mix yourself. Ive listed the composition of one DIY blend in the recipe below for the other one, check out my book!
    • Xanthan gum. This acts as a binder and prevents the pie crust from being too crumbly and from tearing or cracking when you roll it out and use it to assemble the pie crust. It allows you to easily crimp the edges, create a lattice or anything else you might want to achieve.
    • Caster/superfine or granulated sugar. The amount of sugar in the pie dough is relatively small and doesnt make it taste sweet. Instead, its primary function is to help the pie crust brown nicely in the oven.
    • A pinch of salt to bring out the flavour.
    • COLD unsalted butter. This is obviously a crucial ingredients in the pie crust: it gives it a rich, buttery flavour, ensures that its wonderfully tender and, most importantly, it helps achieve that wonderful flakiness we know and love more on that below!
    • COLD water. You need a liquid to bind all the other ingredients together into a workable dough, and in this recipe, thats water. Its very important to use cold water more on that below!!

    How To Freeze A Pie Crust

    Easy Gluten Free Pie Crust (the BEST crust recipe!)

    Keeping a few pie crusts in the freezer is the key to saving time when it comes to making pies, especially around the holiday season. To freeze this pie crust, tightly wrap the crust twice with plastic wrap, ensuring to cover all the edges. Then I like to place it in a freezer-safe plastic bag and I use a sharpie and write the date on it as well. It should keep for 1-2 months in the freezer.

    Place the refrigerator for a few hours to thaw. Remember the crust should still be cold when you roll it out.

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    How Do You Make Gluten Free Pie Crust From Scratch

    • First, use good-quality, European style butter , which has a higher fat content and will make rolling and working the dough much easier . Cut the butter into about ½-inch sized pieces and put it in the fridge. Cold butter is key.
    • In a food processor, add the flour , salt and sugar. Pulse to combine. You can also make pie dough using your hands or a pastry cutter – whisk the dry ingredients to combine.
    • Sprinkle the cold butter cubes over the flour and pulse just until the mixture is somewhat crumbly and there are still pea-sized chunks of butter . Dont over-mix the flour and butter, because those chunks equal a flaky crust.
    • Next, drizzle a bit of apple cider vinegar over top . Put the lid back on, start the machine, and immediately start to drizzle in cold water. You want to add just enough water so that the dough sticks together when pinchedit should still look shaggy and a bit floury.
    • Finally, transfer the dough to a lightly floured work surface, and use your hands to form it into a ball. Divide the ball in half, then press the dough into two disks. Cover the disks with plastic wrap, and refrigerate them for at least 30 minutes.

    Gluten Free Pie Crust Faqs

    Whats the Best Way of Transferring the Dough to the Pan?

    I like to roll it up onto my rolling pin, place it over the pie pan, and then unroll it. Another trick is to fold it in half and then again in half, place the point of the fold in the middle of the pan, and then unfold it.

    How Many Pie Crusts Will This Recipe Make?

    You can get two normal-thickness pie crusts from one recipe, or you can roll them thin and get 3.

    What Can I Do With Leftover Pie Scraps?

    Dont throw away the scraps of dough! When youre trimming your crusts, theres bound to be some scraps. There are a lot of things you could do with those scraps, but my favorite is to put them on a baking sheet and sprinkle cinnamon sugar all over them. Place them in the oven with the pie and bake for a few minutes, just until puffed and golden. Soooo good, a little sweet flaky treat!!

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    Why This Gluten Free Pie Crust Is Different

    My basic principles of flaky pastry-making remain the same. Begin with relatively large chunks of butter , coat them in dry ingredients and then flatten them between your thumb and forefinger.

    That way, when the butter melts a bit as youre working with the pastry, it will firm back up when you chill the shaped pastry. This time, though, rather than using ice water to bring the dough together, its sour cream. Sour cream adds a tenderness to the dough that is like nothing else.

    Be sure to lift the pie crust up and into the bottom and sides of the pie plate rather than attempting to stretch it. Thatll keep it from shrinking during baking.

    If youre a visual learner, Ive created a how-to video to help show every stage of pie-crust making. Its right above the recipe itself.

    Ive included instructions for parbaking the crust, but your gluten free pie recipe may or may not require that step. Extra tender and extra flaky?

    Thats right. Thank you, sour cream! Whether youre already planning your gluten free Thanksgiving, or still baking up the best of summers stone fruits, you can fill this gorgeous crust with all your favorites.

    Gluten Free Pie Crust Frozen


    If you looking for a gluten free pie crust frozen and ready to purchase, here are a couple you may want to check out:

    Wholly Gluten Free Shells

    New Season Gluten Free Pie Shell

    Kinnikinnick Gluten Free Pie Crust

    If you are looking for more dessert pies you should check out this Dairy-Free Banana Cream Pie from Meaningful Eats. What the Fork Food Blog has a scrumptious recipe for Gluten Free Fudge Pecan Pie. For a keto pie you’ll want to make this Dairy Free & Keto Key Lime Pie.

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    Tips For Making Gluten Free Pie Crust

    This easy poke cake recipe is perfect for a quick dessert. And since its so simple, you can easily make adjustments to the recipe to suit your needs.

    How do you keep a gluten free pie crust from crumbling? One of the hardest parts about making a gluten free pie crust is the fact that gluten free flour is so dry. That makes it difficult to roll out your pie dough without it crumbling. There are a few things you can do to help keep your pie crust from falling apart as you roll it out and place it in the pan. Follow these tips to keep your pie crust intact:

    Why is my gluten free pie crust so hard? If you chilled your pie crust without rolling it thin, youll notice that the dough has become extremely hard. The combination of dry gluten free flour and cold butter will cause the dough to become so hard that its difficult to roll out. If that happens to your dough, let the dough sit at room temperature for five to 10 minutes to soften it. Then, you can roll the dough thin.

    Or make sure the dough doesnt harden in the first place, by following my advice and rolling your dough thin before you chill it. If you use this preperation method, you wont have to worry about your dough being too hard to roll out!

    And if your dough is too hard after baking, its probably because it was overcooked. Keep an eye on your pie crust as its baking to ensure its not getting too brown. The longer your gluten free pie cooks, the crispier the crust will become.

    Gluten Free Pie Dough

    · Modified: Sep 15, 2021 by Kelli Avila · This post may contain affiliate links · This blog generates income via ads ·

    This gluten free pie crust recipe is an all purpose pie dough for both savory and sweet pies. It comes together quickly in either a food processor or in a stand mixer and uses a 1-1 gluten-free flour blend.

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    Do I Have To Use Butter Or Can I Use Margarine Instead

    I would definitely recommend using butter instead of margarine in your pie crust. One of the reasons is that butter is hard when its cold, which allows it to form crumbles in your flour, so your dough is a perfect consistency. Margarine is softer and wont produce those pea-sized crumbles youre looking for.

    The other reason is taste. Fats such as lard, shortening, and butter provide a superior rich flavor. If youre in a pinch, you can use margarine, but you might sacrifice on the flavor and texture.

    Dont Get Stuck When Rolling Gluten

    Easy Gluten Free Pie Crust (the BEST crust recipe ...

    I place my lightly floured disk of gluten free dough on a piece of floured parchment paper. Use a good dusting of flour and parchment for extra insurance. You can roll the dough out, using more flour as you go to prevent sticking, or place another piece of parchment paper on top of the dough and roll it out between the two parchment sheets.

    Dont worry too much about the edges, but try to make sure the gluten-free pastry dough is rolled out to a relatively even thickness so the gluten-free dairy-free pie crust bakes evenly. The last thing you want is a crust thats doughy in some areas and too crispy in others!

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    Dough From The Refrigerator:

  • Let the dough sit at room temperature for about 10 minutes to warm slightly. It is ready when you push down on the dough with your finger and it leaves a slight indentation. If it rock hard you will have a hard
  • Generously flour a work surface with the gluten free flour blend.
  • Place the dough on the flour surface and then add flour to the top of the dough, and onto the rolling pin.
  • Gently roll out the dough into a 11″ circle . If the pie sticks at any point use a bench scraper or a spatula to scrape/ lift it off the surface and flour underneath it.
  • Gently roll the dough up onto the rolling pin, pick it up and unravel it onto the pie plate .
  • Crimp as desired, and repair any holes.
  • Make sure to chill the dough until it is cold before you proceed to par-baking or filling it.
  • Gluten Free Perfect Pie Crust Recipe

    Bakers, start your ovens! Fall is what I consider to be the beginning of pie season. The temperatures start to drop, crisp apples and pears fill the produce shelves and a freshly baked pie seems to be the perfect way to cozy-up a chilly evening. And before you know it we launch into Thanksgiving and the beginning of Holiday Season. I ask you what is Thanksgiving without pumpkin pie?

    For many years after converting to a gluten free diet I made crust-less pies and was perfectly happy. After all a crust-less pie you can safely eat is better than a pie with crust you cant! But as time went by, I started to resent my crust-less life and started using nuts and gluten-free cookies as a base for my pies. Nothing wrong with that and in fact in some cases, such as my chocolate peanut butter pie, a nut crust is the ideal choice. But what was missing for me was the OTHER choice a white, flaky, traditional pie crust just like Grandma used to make but without the gluten. So I embarked on a mission to make the perfect gluten free pie crust. The first thing I learned is you cant let pie crusts intimidate you. It is not only possible to make a great gluten-free pie crust, it is completely do-able and many of those who have tried mine, say they prefer my gluten-free crust to regular wheat crusts they have had.

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    How To Make Almond Flour Pie Crust

  • Combine almond flour, sugar, and salt in a bowl. Add melted butter and lightly beaten egg.
  • Stir until all the ingredients are moistened and dough sticks together.
  • Using your fingers, press the pie dough into a dish. Go back over the dough with a measuring cup, pressing down firmly, and allowing crust to reach up over the edge of the plate.
  • Use your thumb and forefinger to flute the edges in a decorative design.
  • Prick the bottom of the crust several times to prevent the crust from bubbling up while baking.
  • Gluten Free Pie Crust Ingredients

    Perfect GLUTEN-FREE Pie Crust | Fresh P

    Gluten Free Flour – You can use my gluten free flour blend recipe or a store bought blend like Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. Bob’s Red Mill all purpose gluten free flour doesn’t work well in this pie crust recipe. Make sure your gluten free flour is at room temperature when you start otherwise it will absorb the milk too quickly.

    Salt – If you are using salted butter or a dairy-free butter, you’ll want to omit the additional salt.

    Xanthan Gum – Because pie crusts are high fat, this helps hold the pie crust together. Omit the xanthan gum if you’re using a blend that includes it.

    Butter – We recommend starting with unsalted butter, but you can use salted butter and omit the salt. You can also use a dairy-free butter like Earth Balance buttery spread.

    Milk – Any time of milk works, even dairy-free milk. Add more or less to get the consistency you need.

    If you have any questions on how to make this gluten free pie crust, please leave a comment below and I will get back to you.

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