Gluten Free Pie Crust Recipe
Gluten Free Pie Recipe
Table of Contents
Gluten Free Pie Crust Recipe
This gluten free pie crust recipe is a game changer for anyone avoiding gluten but still craving a delicious, flaky pie crust. Perfect for any pie, whether sweet or savory, this recipe ensures your pie crust will hold up beautifully with a golden, tender, and buttery texture. Whether you’re making an apple pie, pumpkin pie, or quiche, this Gluten Free Pie Crust Recipe will provide the ideal base. The dough is easy to make, and you can prep it ahead of time for convenience. Say goodbye to store bought gluten-free crusts and enjoy the fresh taste of homemade.
Description
Making a Gluten Free Pie Crust Recipe from scratch might sound intimidating, but this simple and foolproof recipe will show you that it’s easier than you think. If you’ve ever struggled with store bought gluten free pie crusts that are dry, crumbly, or lacking flavor, this homemade version will change the way you bake pies forever.
The key to creating a delicious Gluten Free Pie Crust Recipe is using a good gluten-free flour blend. The right blend ensures that your crust will have a tender, flaky texture without falling apart. For this recipe, I recommend using a blend that contains rice flour, potato starch, and tapioca flour, as these ingredients provide the right balance of structure and lightness. You’ll also be using cold butter (or dairy-free substitute) to create the flaky layers that make a great pie crust.
One of the most common challenges when making gluten free dough is that it can be a little more delicate than traditional dough. However, by handling it carefully and using the right ingredients, you can achieve a beautifully textured pie crust that’s sturdy enough to hold your fillings.
This Gluten Free Pie Crust Recipe can be made ahead of time and kept in the fridge or freezer, making it convenient for any busy baker. You can even double the recipe to have extra pie crusts on hand for future baking needs.
This Gluten Free Pie Crust Recipe is incredibly versatile, so whether you’re filling it with fresh fruit, creamy custard, or savory vegetables, it will complement your filling beautifully. Whether it’s for a Thanksgiving apple pie or a decadent chocolate cream pie, this gluten free pie crust recipe will become your go to crust for all your pie making adventures.
Ingredients
- 1 1/4 cups gluten free all-purpose flour (preferably with xanthan gum)
- 1/4 cup almond flour (for added texture)
- 1/2 tsp salt
- 1 tsp sugar (optional, for sweet pies)
- 8 tbsp cold unsalted butter (or dairy-free butter for vegan version), cubed
- 2-4 tbsp cold water (or more if needed)
- 1 tsp apple cider vinegar (optional, helps with flakiness)
Instructions
- Prepare the dry ingredients: In a large bowl, whisk together the gluten-free flour, almond flour, salt, and sugar (if using). These dry ingredients will form the base of your dough and give it structure.
- Cut in the butter: Add the cold butter cubes into the dry ingredients. Using a pastry cutter, fork, or your hands, work the butter into the flour until the mixture resembles coarse crumbs or pea sized clumps. The butter should remain cold throughout this process to ensure a flaky texture.
- Add liquid ingredients: Drizzle in the apple cider vinegar (if using) and 2 tbsp of cold water. Mix gently until the dough begins to come together. Add more water, 1 tablespoon at a time, until the dough forms a shaggy ball that holds together when pressed.
- Chill the dough: Turn the dough onto a lightly floured surface (using more gluten-free flour) and knead it gently to bring it into a smooth ball. Flatten the dough into a disk shape, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. This will allow the dough to firm up and be easier to roll out.
- Roll out the dough: After chilling, remove the dough from the fridge and let it sit at room temperature for 5-10 minutes. Then, place it between two sheets of parchment paper and roll it out into a circle about 1/8-inch thick. If the dough cracks, simply press it back together with your fingers.
- Transfer to pie pan: Once rolled out, carefully lift the dough into your pie pan and press it gently into the corners. Trim off any excess dough around the edges. Use a fork to prick the bottom of the crust to prevent it from puffing up during baking.
- Pre bake (if required): If your pie filling requires a pre baked crust (like for cream pies), place parchment paper or foil over the crust and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 10-15 minutes until the crust is golden and slightly firm. Remove the paper and weights, then return to the oven for another 5 minutes to lightly brown the bottom.
- Fill and bake: Add your pie filling and bake according to the instructions for the specific pie you’re making. The crust will bake beautifully with any type of filling, whether fruit, custard, or savory.
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Gluten Free Pie Crust Recipe
Ingredients
- 1 1/4 cups gluten free all-purpose flour preferably with xanthan gum
- 1/4 cup almond flour for added texture
- 1/2 tsp salt
- 1 tsp sugar optional, for sweet pies
- 8 tbsp cold unsalted butter or dairy-free butter for vegan version, cubed
- 2-4 tbsp cold water or more if needed
- 1 tsp apple cider vinegar optional, helps with flakiness
Instructions
- Prepare the dry ingredients: In a large bowl, whisk together the gluten-free flour, almond flour, salt, and sugar (if using). These dry ingredients will form the base of your dough and give it structure.
- Cut in the butter: Add the cold butter cubes into the dry ingredients. Using a pastry cutter, fork, or your hands, work the butter into the flour until the mixture resembles coarse crumbs or pea sized clumps. The butter should remain cold throughout this process to ensure a flaky texture.
- Add liquid ingredients: Drizzle in the apple cider vinegar (if using) and 2 tbsp of cold water. Mix gently until the dough begins to come together. Add more water, 1 tablespoon at a time, until the dough forms a shaggy ball that holds together when pressed.
- Chill the dough: Turn the dough onto a lightly floured surface (using more gluten-free flour) and knead it gently to bring it into a smooth ball. Flatten the dough into a disk shape, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. This will allow the dough to firm up and be easier to roll out.
- Roll out the dough: After chilling, remove the dough from the fridge and let it sit at room temperature for 5-10 minutes. Then, place it between two sheets of parchment paper and roll it out into a circle about 1/8-inch thick. If the dough cracks, simply press it back together with your fingers.
- Transfer to pie pan: Once rolled out, carefully lift the dough into your pie pan and press it gently into the corners. Trim off any excess dough around the edges. Use a fork to prick the bottom of the crust to prevent it from puffing up during baking.
- Pre bake (if required): If your pie filling requires a pre baked crust (like for cream pies), place parchment paper or foil over the crust and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 10-15 minutes until the crust is golden and slightly firm. Remove the paper and weights, then return to the oven for another 5 minutes to lightly brown the bottom.
- Fill and bake: Add your pie filling and bake according to the instructions for the specific pie you’re making. The crust will bake beautifully with any type of filling, whether fruit, custard, or savory.
Notes
- Freezing the dough: This gluten free pie crust dough can be frozen for up to 3 months. Just wrap it tightly in plastic wrap and store it in a freezer bag. When ready to use, allow it to thaw in the fridge overnight before rolling it out.
- Gluten free flour blend: Make sure to use a gluten-free all purpose flour blend that already contains xanthan gum, or add 1/2 tsp of xanthan gum to the dry ingredients if your blend does not contain it. This will help give the dough
- structure. Butter substitution: For a dairy free version, you can substitute the butter with chilled coconut oil or a plant based butter. The texture might vary slightly but will still result in a delicious crust. Xanthan gum and texture: If you prefer a softer crust, reduce or omit the xanthan gum. However, for a more elastic and chewy crust, consider adding a small amount (about 1/2 teaspoon).
- Flavor variations: You can experiment with flavorings by adding spices like cinnamon or nutmeg for sweet pies, or herbs like rosemary for savory pies.
