Gluten Free Pie Crust Recipe
This, my friends, is the real deal. And I can say that with absolute certainty, because not only did I use this over Thanksgiving for pies, I also used it for the leftovers in this Leftover Turkey Pot Pie Casserole. And it turned out perfect every time.
You can roll this out, dust it with gluten free flour, beat it up, and it will still be good to go. Seriously. If anyone has a case for over-abusing pie crusts, I definitely do, and this one held up really well!
How To Make A Fancy Top Crust:
It is easy to give your pie crust a fancy bakery look!
Make Simple Gluten Free Scones
These petite gluten free vanilla scones are made with a bit less butter than usual for a scone, but they also have an egg in the dough. The egg adds richness, and also structure to the scones.
This recipe calls for all purpose gluten free flour, plus dry milk powder and cornstarch. I often include the elements of pastry flour as separate ingredients, because the mention of pastry flour can feel overwhelming.
In any recipe that calls for these ingredients separately, you can replace all of those ingredients with pastry flour, gram for gram. So in these scones, that would mean 284 grams total gluten free pastry flour . That’s only slightly more than 2 cups of pastry flour.
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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.
How To Make Gluten Free Pie Crust
This crust is made from a handful of simple ingredients. And with my easy pie crust making tips, you can prepare it in a few minutes.
One of the biggest factors to making delicious gluten free pie crust is the flour you use. Thats why I always use Bobs Red Mill 1 to 1 baking flour in my pie crust recipe. In addition to that amazing gluten free flour, you only need five other ingredients to prepare your crust:
- Gluten free flour. The only gluten free flour I use for baking is Bobs Red Mill Gluten Free Flour. It has a similar taste and texture to traditional flour, making it perfect for pie crusts.
- Sugar. Add some sweetness to your pie crust with the help of a small amount of sugar.
- Salt. Balance out the sweetness of the sugar with a little bit of salt.
- Butter. You cant make pie crust without butter! Make sure your butter is cold for best results.
- Shortening. This pie crust uses two different types of fat to help balance the flavor and give it a flakier texture.
- Water. The final ingredient in this simple pie crust is cold water, making it a simple recipe you can whip up with items you already have in your pantry.
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Can I Use A Food Processor Or Stand Mixer For This Gluten Free Pie Crust Recipe
I don’t recommend making this pie crust using anything other than a bowl and a spoon, since that makes it possible to create large but flat solid pieces of fat that are evenly distributed throughout the raw dough. That’s how you get those layers!
The common method of making the pie crust into pea-sized pieces tends to make tougher crusts. A stand mixer is a definite no, but if you must use a food processor, process the dough as little as possible!
Tips For Making The Best Gluten
- I highly recommend using Pillsbury gluten-free flour or Better Batter gluten-free flour for making pie dough.
- Do not substitute using extra butter for the shortening. The shortening is key to the moisture of the dough.
- Chill the pie dough for at least an hour and then set it out at room temperature for 10-15 minutes. This step makes the pie dough super easy to roll.
- For Savory pies, you can leave out the granulated sugar.
- For a beautiful brown crust, you can brush the dough with an egg wash or milk wash.
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More Gluten Free Pie Crust Types:
If you don’t like to roll out the dough and make a pie crust this way, there are lots of other easy gluten free pie crust styles you can try. Here are a few of my favorites:
- Gluten free graham cracker crust like this one in my No-Bake Nutella Cheesecake recipe.
- Raw coconut and almond crust like in my No-Bake Yogurt Tarts
- Crush crackers and mix with butter as I like to do when making quiche.
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.
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What Creates Flaky Pie Crusts
When cold butter hits a hot oven, it melts and creates steam. The steam then lifts the pastry, which is what makes the flakiness! So its essential to keep your ingredients cold for the best flaky pie crust you could imagine. Every time I make my crust, my family and extended family always rave about the crust. They say its better than a regular pie crust!!
Make Classic Gluten Free Pie Crust
Our most classic gf pie crust is made with gluten free pastry flour, baking powder, salt, cold butter, and ice water. If you watch the how-to video in this post, you’ll see me make the pastry flour, and then the raw pie crust.
Above, you see the bottom crust for our gluten free apple slab pie. Both recipes call for an all purpose gluten free flour blend, but ideally you’d use pastry crust.
Pastry crust will enhance every aspect of a light and flaky crust that browns beautifully and is tender in the center. Of course, you’ll still have to use the proper cold ingredients and handle them with a light touch, as with all pastry.
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You Must Use A Kitchen Scale
Building any sort of blend requires you to use a digital kitchen scale for precise measurements. Volume measurements are inherently unreliable from unavoidable human error and lack of standardization in volume measuring tools like cups.
For consistent results in baking, you need the right ingredientsmeasured accurately. The flour blend you use in any recipe is the foundation of your success. It must be measured right.
How To Make Gluten
Making the gluten-free pie crust is simple, again, it just takes some time. Here are the steps.
If you are baking the crust and then filling it with filling, preheat oven to 425Â°F . Bake for 15 – 18 minutes or until cooked through.< For other recipes where you bake the pie with the filling in it, follow the recipe baking instructions.
This gluten-free pie crust recipe makes two, 10-inch gluten-free pie crusts. There is a dairy-free and vegan option if you need a gluten-free vegan pie crust. If you don’t need two pie crusts, either cut the recipe in half or freeze the second pie crust.
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Recipes Using Almond Flour Pie Crust
This almond flour crust may substitute a traditional crust in most recipes that call for a single-crust pastry. In many recipes, the rich flavor of the almonds will compliment and enhance the final baked good: think silky pumpkin pie, rich banana cream or most fruit pies. A savory crust is a natural pick for quiche or open-face meat pies.
Why Use Gluten Free Pastry Flour In Baking Pastry
Whenever I make gluten free pastry, not in recipe development but in my life, and for myself and my family, I use this recipe for gluten free pastry flour. My two basic recommended all purpose gluten free flour blends are Better Batter and Cup4Cup.
I almost always use Better Batter in my everyday baking. It is an all purpose flour, and isn’t designed specifically for pastry or any other specialty application.
Cup4Cup is, at base, a pastry flour. It has a lot of starch, and a lot of milk powder. If you use it , then that’s your pastry flour, just as it is.
But using Better Batter and building on it to make cake flour or pastry flour simplifies my baking life. And simplicity is always welcome.
You’ll notice that most of my recipes for different types of pastry here on the blog call for an all purpose gluten free flour, not for pastry flour. Sometimes, I’ll add cornstarch and milk powder as additional ingredients, but often I don’t.
Using an all purpose GF flour in most recipes keeps things simpler and more approachableand it works. But if you want to take your pastry-baking to the next level, and do it easily, use this formula.
This way, you’ll turn Better Batter into pastry flour. Then, use that in place of Better Batter in all types of pastry recipes here on this site that call for an all purpose gluten free flour, in recipes like gluten free choux pastry and the other gf recipes below.
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How To Measure Almond Flour
Even though this crust is seriously easy, we are still baking. For a successful pie crust, it’s important to measure accurately and pay attention as you move through the steps.
For the easiest prep and most consistent results every time, I highly recommend using a kitchen scale.
I use this affordable Escali digital scale. It’s usually around $25 on Amazon, and there are plenty of other inexpensive options out there, too.
If you don’t have a scale, thankfully, measuring almond flour is different than measuring other flours. So it’s pretty easy to get an accurate amount even without a scale.
Instead of whisking the flour and then spooning it into the measuring cup, like you would with all-purpose flour, measure almond flour more like you would brown sugar. Scoop it up, and then lightly pack it into the measuring cup.
Can I Make This Crust Ahead And Freeze It
You sure can! This recipe will last up to three days in the fridge, but if youve made extra pie dough and want to freeze it, all you have to do is double-wrap the balls of dough in plastic wrap and place them in a zip-top freezer bag. Theyll last for up to three months in the freezer. When youre ready to bake them, just let the dough thaw overnight in the fridge before rolling it out.
Alternatively, you could roll out the pie crust ahead of time, place it on a tinfoil pie plate, and freeze the crust right in the dish. When you bake your pie, theres no need to thaw itinstead, add two to three additional minutes to your cooking time.
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Rolling Out The Dough
You really wont get over how easy this dough is to work with! I was amazed myself when I first made it, and after making it for over three years Im just as amazed. If your dough has been in the refrigerator for more than 30 minutes, take it out of the refrigerator about 15-20 minutes before you plan on rolling it out. Its super hard when it comes out of the fridge , so it needs to come to a cool room temp first.
Place it on a lightly-floured surface and roll it one way forward, then roll it back towards you. Lift the dough and move it a quarter turn and do the same thing. Constantly lift and turn the dough, checking for sticking and sprinkling more flour as necessary. Dont overdo it with the flour, but if you did you can always take a pastry brush and brush off the excess.
Can I Make This Pie Crust Dairy Free As Well
Yes! After trying different non-dairy options for the butter, I got the best results from using Earth Balance vegan butter sticks. Miyokos vegan butter and straight palm shortening work well, too.
Vegan butter has better flavor than palm shortening, though. Straight coconut oil was the most difficult to work with and gave the crust a pronounced coconut flavor which might not work, depending on the type of pie youre making.
If youre using vegan butter make sure to use the stick form instead of the tubs since the fat/water content differs and will affect the outcome of your pie crust.
Here are a few recipes on my site that use this delicious Gluten-Free Pie Crust recipe!
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How Do You Know When Your Homemade Gluten Free Pie Crust Is Ready
If you’re parbaking your crust, as directed here in this gluten free pie crust recipe, you’ll know it’s done baking when it is very lightly golden brown on the edges. The bottom of the crust should only be less shiny, but not browned, which will finish when you fill and finish baking.
- 6tablespoonsunsalted butterroughly chopped and chilled
- ½cupsour creamfull fat, preferably, chilled
- Ice water by the teaspoonfulas necessary
Flaky All Butter Gluten Free Pie Crust
This is the absolute BEST flaky all butter gluten free pie crust! So flaky and light, youd never know it was gluten free!! Make it today for any of your pie needs!
I have been baking pies for years. Theres something about rolling out pastry that is so calming and therapeutic to me. When I became gluten free, I truly thought those days were over. Then I started getting a little more experienced with the whole gluten free baking thing and tried my hand at making a gluten free pie crust. It was a disaster! The crust was so hard we couldnt even cut it with a knife.
Fast forward a few years, I have finally created the BEST flaky all butter gluten free pie crust ever!! It rolls out beautifully, maybe better than regular pie crust. It doesnt break apart constantly and doesnt stick, and it bakes up so flaky, its almost like a rough puff pastry! You seriously will have a hard time believing its gluten free
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