Is pie crust gluten-free?

Traditional pie crust is made with wheat flour, meaning it is not gluten-free.

What does homemade gluten free pie crust taste like?

This pie crust tastes exactly like a traditional recipe, featuring a decadent, buttery flavor that pairs perfectly with your favorite pie filling.

How do you crimp the edges of homemade pie crust?

There are endless ways to crimp a pie crust, and everyone has their own favorite pie crust crimping method . However, we tend to just use our fingers! To do so, use your thumbs and pointer finger, gently crimping the edges of the dough .

How do I know when my crust is done?

Of course, every recipe will come with different baking instructions. However, in general, you’ll know your pie crust is done baking when it’s golden brown and crisp.

Can I make the crust ahead of time?

Yes, the dough can be prepared up to two days in advance. Wrap it tightly with plastic wrap, and transfer it to a sealable bag. Then, store it in the fridge to keep it fresh!

Can I freeze the dough?

Sure! Assemble the ingredients, and roll the crust into a disc. Then, wrap it in plastic wrap, store it in a sealable bag, and keep it in the freezer for up to two to three months. To use, let it thaw in the fridge overnight, bring it to room temperature, and follow the instructions for your favorite pie.

Can I use this recipe to make a double-crust pie?

We don’t recommend doubling this recipe. Instead, make two batches to ensure a smooth, workable dough. Doubling the ingredients in a single batch can cause the dough to become too dense!

Can I use a different type of flour?

We don't recommend swapping the gluten-free flour blends for stand-alone flour like coconut flour, rice flour, or almond flour as they won't yield the cohesive, structured, flaky gluten-free pie crust we're looking to achieve. That said, we have used a 1:1 gluten-free flour with xanthan gum for this recipe. While it works, it does not create a flakey crust.

Easy Gluten Free Pie Crust

Description

Learn how to make an easy gluten free pie crust recipe with a handful of simple ingredients for a homemade option to satisfy all your baking needs! Dairy-free option.

Ingredients

Units Scale

NOTE – If making a custard-filled pie (like pumpkin pie), bake the pie dough first (par bake) before adding filling to allow some of the moisture in the crust to evaporate.

1 1/2 cups (205-215 grams) gluten free all-purpose flour or homemade all purpose flour blend (without xanthan gum) *see notes
3/4 teaspoon xanthan gum
1/2 cup butter (8 Tbsp), partially frozen or very cold, cut into cubes (see notes)
3 teaspoons sugar
3/4 teaspoon kosher salt
6 –8 Tablespoons ice water (if you live in a dryer climate, you might need closer to 8 Tablespoons)

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Instructions

Place 1 cup flour into a food processor with the blade attachment. If you don’t have a food processor, see blog post. Sprinkle frozen butter cubes over the flour.
Cover with the remaining cup flour followed by xanthan gum, sugar, and salt. Pulse in short bouts until butter is broken down into small pieces, about 25 times.
Drizzle in the ice water. Mix with longer pulses for 10 to 12 seconds. The mixture will turn light yellow in color and the texture will be crumbly. Scrape down the sides with a spatula and pulse again one or two more times. Do not overwork the batter (it should be mealy with bits of butter still visible). If the dough seems too dry to shape into a ball, add 2 Tablespoons more ice water.
Transfer the mixture to a large bowl or onto a working surface. Shape the dough into a ball (again, do not overwork the batter), flatten slightly into a disc and tightly wrap with plastic wrap. Place the dough in the refrigerator to chill for an hour or overnight (see notes).
Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
To roll the dough, lightly flour the work surface and the rolling pin and sprinkle a little flour on top of the dough. Or roll the dough between two pieces of plastic wrap.
Start from the center and work out in all directions. If cracks form, wet your fingers with cold water and use extra dough to patch up spots, then roll over the cracks, as needed. Roll until the dough is about ¼ to ⅛ inch thick.
Transfer to a pie dish by gently rolling the pastry so it wraps around the rolling pin then lay it on top of the pie pan/shell. Remove the excess pie dough and flute the dough. Then proceed with the pie per the recipe’s instructions. See notes for blind baking and parbaking tips.

Notes

Gluten Free Flour Tips – Each brand of gluten free all purpose flour will weigh differently per ¼ cup. The range that works well is between 30-34 grams per ¼ cup. If the gluten free flour has xanthan gum already in it (such as a 1:1 blend), omit the xanthan gum in the recipe. The texture will not be as flaky, but a little more doughy. Regardless, a 1:1 flour blend “should” work.

Prep Tips – For partially frozen butter, place cold diced butter in the freezer for 10 minutes before using. This is key to a flaky crust. If needing a dairy free substitute, use Miyokos plant based butter or Earth Balance soy free butter. See blog post for tips if you don’t have a food processor.

Storage Tips – Once the dough is prepared, wrap in plastic wrap and place the wrapped dough pucks in the fridge for up to 3 days. For long term storage, place the wrapped pucks in a freezer-safe bag and store in the freezer for up to 3 months. Thaw in the fridge overnight before using in the pie recipe.

Baking Tips – Blind-baking a crust means the crusts are filled with fillings that don’t need to be baked (no bake pies, frozen pies, etc); par-baking means the crusts are partially baked and used for fillings that need to be cooked in the oven, such as pumpkin pie, custard pies, etc.

To blind bake the pie crust before adding a filling, freeze the pie crust in the pie pan for 20 to 30 minutes before baking. Preheat the oven to 375 F. Place 2 pieces of parchment paper or plastic wrap over the pie crust then fill with pie weights. In a small bowl, whisk together 1 egg or egg yolk with 1 Tablespoon water or milk and set aside. Bake for 18-20 minutes then remove from the oven. Carefully remove the pie weights and parchment paper. Prick the bottom of the crust with a fork (don’t pierce through). Brush the base and sides of the crust with the egg wash (not the fluted edge). Return the pie crust to the oven to bake for 5 more minutes or until the crust is golden brown. Cool completely before filling.

To parbake (for custard-like pies such as pumpkin pies and quiches), bake the crust (with parchment paper and pie weights) AT 375 F for 10 minutes. Carefully remove the pie weights and parchment paper. Prick the bottom of the crust with a fork. Brush the base and sides of the crust with the egg wash (1 egg or egg yolk whisked with 1 Tablespoon water or milk), then return the pie crust to the oven for 7-8 minutes or until the bottom is golden brown. Par-baking tips. When you are ready use the par-baked pie shell, add the filling and cover the edges of the crust with aluminum foil or a pie shield half way through baking to prevent over browning.

Glass and ceramic pie dishes heat up slower but more evenly than metal, adjust baking times as needed.

Prep Time: 10 minutes
Chill Time: 1 to 12 hours
Cook Time: 7 to 16 minutes
Category: dessert
Method: oven
Cuisine: American

Nutrition

Serving Size:
Calories: 176
Sugar: 1.4 g
Sodium: 104.7 mg
Fat: 10.6 g
Saturated Fat: 6.4 g
Trans Fat:
Carbohydrates: 18.2 g
Fiber: 2.7 g
Protein: 2.1 g
Cholesterol: 27.1 mg