Rolling Out The Dough
You need to make sure to roll the dough out on a large sheet of baking paper. The paper will make it easier for you to transfer your dough your baking dish and keep it from getting stuck to the counter.
Once in your dish, smooth over all the cracks and crump your edges as you like. If you need to par bake the crust before filling then make sure prick a few holes across the bottom of the dish to allow steam to escape as it bakes. This will prevent the crust from bubbling up in the middles too much.
This might seem like a lot to take in but I promise the crust isnt that hard! I know theres a lot of text/pictures to get through but thats just to make sure I cover all the main sticky points.
If you keep scrolling beyond the recipe Ive included some extra tips/trouble shooting points that might be helpful.
If you try this please let me know how it goes and what you filled it with! Enjoy!
Recipes made with this gluten-free pie crust:
Hungry for more savory gluten free pies? Check out these recipes:
Delicious Versatile & Fuss
Like the other two grain-free pie crusts Ive posted, this one is versatile for all of your favorite pies, including savory options. It has the short, tender texture of an all-purpose flour pie crustreallybut none of the fuss of proper mixing, rolling, and pie weights.
Have a very Happy Thanksgiving, everyone!
Can I Make The Dough Ahead Of Time
Yes! This is such an easy gluten-free pie crust recipe that you can make the dough up to 4 days ahead stored in the fridge, or freezer the unbaked dough up to 3 months. Make the pie dough as directed, then wrap each dough disc in plastic wrap or place in a zip-top baggie and keep in the fridge until youre ready to finish making your pie. Alternatively, roll the pie crust out, place in your pie plate, cover with plastic wrap , and keep the dough-filled pie plate in your fridge until youre ready to fill and bake a pie.
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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.
How Much Pie Crust Does This Make
This homemade gluten-free pie crust recipe makes a single pie crust big enough for a 9-inch pie plate with tall sides, as shown in the photos.
To make a double crust pie for something like an apple or chicken pot pie, just double the recipe and divide dough into two balls before wrapping in cling wrap and refrigerating.
For a double-crust pie, bake the bottom crust first then roll out the top crust once your bottom crust is cooled and then filling is ready! Remember that this dough is delicate since it doesn’t contain gluten and the top crust should be rolled out only when you’re absolutely ready to use it.
This gf pie crust recipe also makes enough for 4 mini pies! I have some cute little 6″ pie pans that I love using to make mini pies and this recipe fills 4 of them perfectly!
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Can I Freeze The Pie Crust
This gluten-free pie crust is freezer-friendly! Weve tested two ways to freeze the pie dough.
A Perfect Holiday Pie Recipe
When it comes to gluten-free desserts, we know how to make them oh-so-yummy and allergy-friendly. This flaky pie crust may be gluten-free, but all of our tasters will tell you that its indistinguishable from a regular pie crust, sure to please everyone around your table!
At the holidays, a beautiful homemade pie is an eye-catching beauty, not to mention one of the yummiest parts of a special menu. Use this pie crust recipe to make our Gluten-Free Apple Pie with Crumb Topping, an easy, mouthwatering, and crowd-pleasing pie youll be proud to serve to anyone.
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Lets Talk About Blind Baking
There are two important steps that will ensure that this pie crust recipe is a success. The first is blind baking.
Blind baking or, pre-baking the crust for a short amount of time before it is filled is really critical to a successful pie recipe. Do not skip this step, as fussy as it may seem, or youll risk raw or soggy bottomed pie crust!
Everyone knows a soggy bottom crust is a high baking crime.
Dont panic blind baking is easy to do. Once youve pressed your crust into the prepared pie plate, you will cover it completely with a large piece of parchment paper, and then fill the pie, on top of the parchment, with pie weights.
Pie weights are nothing more than small, heavy-for-their-size, oven-safe balls, roughly the size of marbles, that counterweight any air bubbles that would otherwise expand in the oven and cause the pie crust to become uneven. Basically, they make sure the crust bakes flat.
You can buy pie weights at kitchen supply stores, but dry beans work just as well for a fraction of the cost. I have used a $1 bag of dry pinto beans as pie weights over and over for years! Once you use a bag of beans as pie weights, you cant eat them. Just cool them and store in an airtight container until your next pie.
Gluten Free Pie Crust
The ultimate step by step guide to how to make the perfect light and flaky gluten free pie crust in just one bowl. With a dairy-free option, too!
Do you shy away from any recipe that calls for a pie crust? Like, say, an apple pie around the holidays, or a coconut cream pie for Easter? I feel you, I really do.
It may seem like there are just way too many methods and techniques, and no real agreement about what you should and shouldnt do to make the perfect crust, thats never dense or tough, always light and flaky.
Well, Im not here to tell you that this is the only way to make a light and flaky gluten free pie crust. Im just here to tell you that this is a way to make a light and flaky crust every single time.
Making the dough itself, from just a few basic gluten free pantry ingredients, is of course where we begin.
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How To Make Gluten Free Pie Crust
Start with a few basic ingredients. This recipe might call for a few things you dont normally see in a pie crust recipe , and thats what makes it work!
I love this recipe because you dont have to mix the ingredients with a pastry blender or by hand you can use your stand mixer!
Feel free to use a hand mixer if you dont have one.
Briefly cream the fats together youll want to have pieces of cold butter throughout so dont over mix.
Next, add salt, instant dry milk, sugar, baking powder, and part of the flour. Use the lowest setting of your stand mixer to stir it together.
Add remaining flour and ice cold water , and stir together just until combined. You can see from the picture that the dough will be a little chunky and not a smooth, uniform dough like cookie dough.
The dough should be wet though, not dry as youre handling it.
Divide dough into two discs, wrap in plastic wrap, and refrigerate for 30-60 minutes.
Preheat your oven, and roll out the pie crust I love using a pie crust bag for this step and link to my favorite in the recipe below. They are inexpensive and make pie making so much easier!
You can now bake just one crust, or make a double-crust pie.
Brushing the pie crust with an egg wash before baking is optional, but it will give your pie a beautiful, golden-brown finish and perfectly crisp texture so I strongly recommend it!
If you cant have eggs, you can use cream instead.
MAKING THIS RECIPE??? We would love to see what you create with pie crust!
Working The Fat Into The Flour
If the fat is too warm when you mix the dough, the fat totally mixes into the dough, almost like a when you make cookie dough. When the fat incorporates fully into the flour, the crust bakes up dense and crumbly, instead of light and flaky. Once youve measured the flour and fat, chill them, along with the mixing bowl and water for at least 30 minutes. This step ensures that the fat stays cold while you mix the pie dough. Cold fat = flaky crust.
So how do you work the fat into the dough without warming it up? You have two choices.
- Use a pastry cutter or two knives to cut the cold fat into the dough. At first, it might seem like the pieces of butter or shortening just wont work into the dough. They will it just takes a few minutes. You want small pieces of butter or shortening, no larger than the size of a green pea, throughout the dough.
- Food processor: A food processor makes quick work of cutting fat into flour. Place the dry ingredients in the bowl of a food processor and pulse a few times to combine. Then add the cold fat. Pulse in two- to four-second bursts until no large pieces of fat remain. As with cutting the fat in by hand, you dont want any pieces of fat larger than the size of a pea dotting the dough.
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Some Alternative Ingredients To Play Around With If You Feel Like Experimenting
I’m always down for a good kitchen experiment, so if you’re like me, you may be curious about other gluten free ingredients you could add or substitute to make your own original crust. Here are some options to play around with! It’s all about finding the right ingredients and proportions when making a gluten-free pie crust recipe.
Did you love the recipe? I would love if you left me a 5-star review below!
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The Proportions Of Gluten Free Pastry Crust Are Simple
Keep in mind that this incredibly simple recipe is all about the proportions. The approximate ratio of each of the ingredients is:
1 cup all purpose gluten free flour
Scant 1/4 teaspoon baking powder
Scant 1/4 teaspoon kosher salt
4 tablespoons cold unsalted butter, diced and chilled
1/4 to 1/3 cup cold water, iced
Multiply all the ingredients by 2, and youll make 1 single pie crust. Multiply by 4 , and youll make 2 pie crusts for a double-crust pie.
You can scale up or scale down to your hearts content. Simply follow these step-by-step instructions for the perfect light and flaky gluten free pie crust, and you cant go wrong!
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How To Make Your Pie Crust
Making a gluten-free pie crust is unlike making a regular pie crust. When you make a regular pie crust, the gluten bonds hold the flour mixture well.
Youll have to roll it out before placing it in your pie dish, careful not to overwork the gluten.
However, when making a gluten-free pie crust, you need to throw everything you know about baking a pie crust out the window because the process is very different.
Step #1: Combine the flour and grated butter in a large bowl. Use your hands to mix everything together for about 30 seconds. Alternatively, you could use a pastry cutter to incorporate the butter into the flour .
Step #2: Add the cold water. Work the dough until it comes together. It will appear very dry at first, and you may even question if this is going to work, but it will.
Use your hands to work the dough together to form a ball of dough. If you feel that the ball of dough just wont come together, add 1 tablespoon of cold water at a time until it does. Use the water sparingly, only enough to make the dough hold together well.
Step #3: Press Out the Dough: Yes, I said press, not roll out the dough with a rolling pin. I find rolling out the dough to be useless because the minute you transfer the dough to your pie dish, it will crack and break. What a mess!
Dont worry about it looking perfect. The pie filling is going to cover up the flaws. Just spread it so it cover it as evenly as possible.
Make A Single Or Double
This recipe makes a 2 pie crusts, enough for 2 single-crust pies or 1 double-crust pie.
You can use this pie crust in any recipe that calls for pie crust. Keep in mind that I have only baked this pie crust at 375 degrees and dont know how it will perform at other temperatures, though Im confident it will do well.
One tip I love to share: if youre going to be making a chocolate cream pie, sprinkle a handful of milk chocolate chips on the crust as soon as it comes out of the oven.
Allow the chocolate chips to melt, then use a pastry brush to spread them into a layer of chocolate on the bottom and up the sides. Cool completely and allow the chocolate to harden before filling with chocolate pudding this will create a barrier that will keep the crust from getting soggy, and add another element of flavor and texture to your pie!
I recommend milk chocolate chips, if you use a darker variety the chocolate layer will be harder to cut through.
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