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Best Gluten Free Pie Crust

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Can You Make The Pie Dough In Advance And Keep It In The Fridge Or Freezer

How to Make Best Gluten Free Pie Crust Ever

Yes! You can make the pie dough ahead of time and then wrap it tightly in cling film and keep in the the fridge or freezer until needed.

It keeps in the fridge for about 1 week and in the freezer for about 2-3 weeks. When you want to use it, allow it to thaw at room temperature before using. If you press down on it with a finger, it should leave an indentation but it should feel firm, not too soft to the touch.

And there you have it, friends! That covers pretty much everything you need to know to make the flakiest gluten free pie crust. Ive used it in numerous recipes and it always amazes me just how flaky, buttery, crisp and delicious it is.

Its wonderful both in sweet and savoury recipes, so there are really endless possibilities of how you can use it in fruit pies and savoury quiches, in galettes and hand pies honestly, Im drooling just thinking about it.

I really hope youll love it as much as I do.

Happy baking!

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These gluten-free pumpkin oatmeal cookies are a delicious blend of fall flavors that we cant get enough of! Chewy oatmeal cookies are studded with butterscotch morsels and packed with pumpkin flavor.

A Note On The Ingredient Ratios

If you look at a range of regular pie crust recipes , youll notice that they often follow a 3-2-1 rule for the flour:butter:water ratio.

However, because gluten free flours absorb more moisture than wheat flour, a gluten free pie crust recipe requires a 3-2-slightly-more-than-1 rule, where you need to add more water than you would in a wheat-based recipe.

The best ratio for the gluten free flour blends Ive tested for this recipe is 3:2:1.2, though it might be different for other gluten free flour blend compositions.

Also Check: Caputo Gluten Free Pizza Dough Recipe

How To Make A Gluten

I have tested making this gluten-free pie dough in two different ways.

  • The first way I tried making the pie dough was the traditional method by hand. I cut the butter into the gluten-free flour and the dry ingredients with a pastry cutter, then added the wet ingredients, mixing it by hand, and then formed it into a dough ball.
  • The second way I tried making the pie dough was using a stand-up mixer. I found that adding all of the ingredients to my stand-up mixer and using the paddle attachment makes the pie dough smoother and easier to work with.
  • If you dont have a stand-up mixer or hand mixer you can still make this crust the traditional way by hand.

    All of the ingredients and recipe instructions are at the bottom of the page in the recipe card.

    What Is The Best Gluten

    Best Gluten Free Pie Crust

    Ive tried this recipe with three different store-bought gluten-free flour blends. Below are my pie crust making and tasting notes using three popular flours, but go to this article for a complete guide on the best gluten-free flour.

    • Recommended:Cup 4 Cup Gluten Free Flour Im a huge fan of this flour for pie crusts and all baking. It rolls out well and yields a flaky, tender texture. Plus, the taste is so much like regular flour, no one suspects its gluten free.
    • Bobs Red Mill Gluten-Free 1 to 1 Baking Flour This flour was very easy to work with and rolled out beautifully. However, the texture was a bit more chewy, not as flaky, and slightly more dense than Cup 4 Cup.
    • King Arthur Measure-for-Measure Gluten-Free Flour I had the hardest time with this one. The dough was dry so I had to add more liquid to get it to bind together. The baked texture was chewy and dense, probably from the starch to liquid ratio being off.
    • Alternatively, use almond flour to make an almond flour pie crust, which is grain-free and requires no rolling. Just mix and press in the dish!

    You May Like: Hillshire Farms Little Smokies Gluten-free

    Tips For Making The Best Pie Crust

  • You’ll know the pie crust has enough water when you squeeze a piece of dough between your fingers and it doesn’t crack around the edges.
  • The dough may seem a bit wet when you first make it, but don’t worry it will firm up in the fridge!
  • If you are having trouble with the dough cracking when you roll it out, add more water 1 tablespoon at a time. You can also easily pinch the cracks back together!
  • The most foolproof roll out method I’ve found is to roll the dough out onto a floured piece of parchment paper, then slide a sheet pan or even a piece of cardboard underneath, place the pie pan on top, and flip!
  • For long-bake pies , I recommend covering the edges with a pie shield or pieces of aluminum foil. For shorter bakes, keep a close eye on the crust and cover it if it starts to get too brown.
  • You can leave out the sugar if you’re baking savory pies!
  • If you’re making single-crust pies, you’ll just need one crust per pie, and if you’re making a double-crust pie, you’ll need 2 crusts per pie!
  • My Inspiration For This Gluten Free Pie Crust Recipe

    I grew up mostly in the South, where pie is seriously a big deal. From holiday pies, to chicken pot pie, to crawfish pie. Southerners know their pies and a good pie crust is an absolute must!

    I’ve sampled my fair share of pies over the years and I’m pretty picky when it comes to my crust. To me it’s the best part of the pie! Honestly just give me a pie crust and some whipped cream and I’m good to go!

    So yeah, when it came to creating the perfect gluten free pie crust, I started with very high standards. This crust did not disappoint! I honestly could not believe how well it turned out! And on the first try! This flaky pie crust is a winner for sure. Dare I say, maybe the best pie crust I’ve had? Definitely up there! I love the nuttiness you get from the almond flour!

    Don’t Miss: Gluten Free Breading Alternatives

    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!!

    Gluten Free Mamas Pie Crust Mix

    How to Make The BEST Gluten Free Pie Dough (Ultra Flaky!)
  • DELICIOUS GLUTEN FREE PIE CRUST: Mamas pie crust has authentic flavor, superior texture, grit free, easy to make and every bite is delicious.
  • BAKE TIME: Mamas crust only needs to rise for about 15 minutes. This flaky pie crust is a breeze to roll out and tastes like the real thing! It makes one double crust or two single pie crusts.
  • NOT SO SECRET INGREDIENTS: White Rice Flour, Tapioca Flour, Potato Starch, Organic Evaporated Cane Sugar, Coconut Flour, Sweet Rice Flour, Sea Salt, Xanthan Gum
  • EGG AND DAIRY FREE: This product can be made egg free by eliminating the egg white and replacing with 1 Tbsp. flax seed added to 1/4 cup water and simmered on the stove until it becomes thick. Or add 1-2 Tbsp. honey to act as the binder. The product can also be made dairy free by using Spectrum shortening.
  • 100% SATISFACTION GUARANTEE: If for any reason youre unsatisfied, please contact us for your money back.
  • Read Also: Does Jimmy Dean Sausage Have Gluten

    Tips For Making The Best Gluten Free Pie Crust

    Pie crust can be a little challenging to make but if you take your time and keep mixing it, a lovely dough ball will form. When Im rolling the dough out, I press the sides back in as I go. I will do a few rolls with the rolling pin, then press it all tightly back together again. Then a few more rolls, and so on.

    A trick that I found very helpful to get the crust really thin, is to use a piece of parchment paper or a thin plastic mat to roll it out on. It makes it much easier to get the crust really thin and helps when you flip the crust into the pan .

    Another key trick to getting a perfect Gluten Free Butter Pie Crust every time, is to cover the edges with tinfoil while baking. This keeps the crust from getting to dry. One more important factor in making great Pie Crust is keeping the dough cold. Placing the dough in the fridge for an hour before rolling it out and again for 10 minutes before the filling goes into it, helps keep the crust nice and flaky but not too dry.

    Easy Gluten Free Pie Crust

    This easy gluten-free pie crust tastes just as delicious as the white-flour crusts of my childhood! If you do eat gluten you can usethis same recipe and technique using regular all-purpose flour. Ive included a step-by-step videoon how to do it below .

    As Ive mentioned before, Im a pie girl. Growing up, we celebrated birthdays and special occasions with slices of blueberry, apple and pumpkin pie, not cake. Its in my blood. My mom is a killer pie baker, and woe was the day I first went home for the holidays after cutting gluten out of my diet several years ago. My heart wrenched as everybody dug into their slices of pie, even though I had a lovely little gluten-free crisp all to myself.

    Recommended Reading: Whole Wheat Pizza Dough Publix

    How To Blind Bake A Gluten Free Pie Crust

    You should blind bake your pie crust in two cases:

    • If youre using a pie filling that doesnt require any baking in that case, you should bake it completely, until its nicely golden brown.
    • If youre using a filling that is very wet in that case, you should bake it only partially until its light golden brown. Blind baking in this case prevents a soggy bottom on your pie.

    Heres how to completely blind bake your gluten free pie crust :

  • Dock your chilled pie crust all over the bottom with a fork.
  • Scrunch up a piece of baking/greaseproof paper and then straighten it out and then use it to line the pie crust.
  • Fill the pie crust to the brim with either pie weights or just good ol rice.
  • And then: bake! I like to bake my pies at 390ºF , as it gives the best results in terms of flakiness and caramelisation.
  • After about 20 minutes in the oven, when you see the edges of the pie turning light golden brown, remove the pie weights/rice and baking/greaseproof paper and return it to the oven. The bottom of the crust will still look fairly raw and under-baked.
  • Bake it uncovered for a further 20 minutes of so, until its golden brown, and it feels and looks crisp to the touch. Thats it!
  • Why This Recipe Works:

    Easy Gluten Free Pie Crust (The Best Crust Recipe ...

    This gluten free pie crust uses a mix of butter and vegetable shortening which makes the dough a little easier to work with. Weve also added egg and sour cream to give the dough structure and tender consistency.

    Plus, a pinch of baking powder helps the dough puff up. That means a buttery, flakier texture that everyone- gluten free or not- will enjoy!

    This gluten-free pie crust is:

    • simple to make
    • Works with any kind of filling- sweet or savory
    • tasty and indistinguishable from a regular pie crust

    You May Like: Gf Pillsbury Crescent Rolls

    Heres Why Youll Love This Gluten Free Pie Crust Recipe

  • Super easy to make. Sure, there is the extra laminating step but honestly, this gluten free pie crust is really simple to make. And so long as you keep your ingredients and pie dough nicely cold throughout, there isnt much that can go wrong either!
  • Perfectly flaky and buttery. This pie crust is an absolute dream to eat. Its crisp and flaky, so that it just shatters as you cut into it, much like puff pastry would. At the same time, its sturdy enough to hold a variety of pie fillings and to make all sorts of latticed pies, galettes or hand pies.
  • The pie dough is very easy to handle. With this being gluten free, you might worry that the pie crust is too crumbly to handle or that it cracks or tears easily. But thats not the case at all! Instead, it handles like a dream, so you can crimp the pie edges and create lattice designs without any problems whatsoever.
  • Couldnt possibly guess that its gluten free! I know Im repeating this constantly when it comes to my gluten free recipes, but you truly cant tell that this pie crust is gluten free. In fact, Id go even further and say that its BETTER than a wheat-based pie crust because you dont need to worry about developing the gluten, so the pie crust comes out of the oven more tender and crisper than the gluten-containing counterpart.
  • Before we get to the bits and bobs of making this wonderful pie crust if you like what youre seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

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