Pie is a classic dessert that can be enjoyed throughout the year. And that’s why having a great pie crust recipe is a must! But when you’re gluten free, whipping up a delicious crust is often easier said than done. With this light and flakey gluten free pie crust recipe, you can enjoy a delicious pie that tastes so good, no one would ever guess it’s gluten free! It’s a super simple gluten free dessert that’s perfect for any get-together.
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I love simple desserts that come together easily. And while making a pie crust from scratch isn’t exactly simple, I’ve taken the time to work on a recipe that’s pretty easy to make. Just follow my pie crust tips and tricks to see how to take the hard work out of making your own gluten free pie crust from scratch.
And the best part about this easy recipe is that once you get the process down, you can use it for a variety of different desserts! Make your own gluten free cherry pie or gluten free pumpkin pie for your next holiday get-together or potluck dinner using this easy recipe.
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. That’s why I always use Bob’s 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 Bob’s 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 can’t 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.
How Do You Make Gluten Free Pie Crust from Scratch?
Making any type of pie crust from scratch is an art form. But it takes a little more effort to make a delicious gluten free pie crust from scratch. Follow these instructions to ensure your crust turns out amazing the first time you make it.
Before you start preparing your crust, it’s a good idea to take a few steps to prepare your supplies and ingredients. The key to making a perfect pie crust is cold ingredients and supplies.
- Place the bowl and blade of your food processor (or bowl and pastry blender) in the refrigerator 30 minutes before you start preparing your crust.
- Measure out the butter and cut it into cubes, then return the cubes to the refrigerator.
- Measure out the shortening and put it in the refrigerator.
- Fill a large measuring cup with water and add ice.
After you have everything nice and cold, place the flour, sugar, salt, butter, and shortening in the bowl of a food processor and pulse until the mixture resembles coarse sand. If you don’t have a food processor, you can also cut the butter and shortening into the flour mixture with a pastry blender or fork.
Transfer the mixture to a bowl and add the water one tablespoon at a time. You’ll need between 1/2 to 3/4 cups of water to make your pie dough, which comes out to between 8 and 12 tablespoons. Start by adding 8 tablespoons to the dough, stirring between each addition. If the dough still hasn’t come together at that point, continue adding more until it starts sticking.
Spread a large piece of plastic wrap on your counter and transfer half the dough on top of the plastic. Knead the dough a few times until it comes together, then flatten it into a disk. Place a second piece of plastic wrap on top and roll the dough until it’s around 1/8th inch thick. Fold the ends of the plastic wrap over the edges of the pie crust and place the crust in the refrigerator to chill for at least four hours. Repeat the process for the other half of the dough.
When the chill time is up, carefully transfer the pie crust dough into the pie pan. If the dough cracks, use your fingers to press the dough together to seal the crack. Then, run a knife around the edge of the pan to trim the excess dough.
Add your pie filling to the pie crust or pre-bake the crust according to your pie’s instructions. If your pie has two crusts, place the second pie crust on top after the filling has been added, then cut slits in the top of the crust to vent. Bake the crust according to your pie recipe’s instructions.
To get a shiny glaze on top of your pie, beat one egg until smooth, then brush the top with the egg mixture before baking.
Tips for Making Gluten Free Pie Crust
This easy poke cake recipe is perfect for a quick dessert. And since it’s 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:
- Keep everything cold. The first step to making the best pie crust is to ensure everything you’re using is cold. Before you start preparing your crust, place your bowl and utensils in the refrigerator to chill. It’s also important to make sure your butter and shortening are cold. And to chill your water with ice before adding it to the dough.
- Add more water. Before you even start rolling out your dough, make sure your dough is wet enough. To test if your dough is too dry, pick up a small handful of the dough and squeeze it. If the dough crumbles when you let it go, it’s too dry. If it sticks together, it’s the perfect consistency. If the dough is too dry, add more water one tablespoon at a time until it sticks together.
- Use plastic wrap. After your dough is the right consistency, you can start to roll it out. But since your pie dough will probably be slightly wetter than traditional pie dough, it might stick to your rolling pin. Instead of drying the dough out by adding more flour, place the dough between to large pieces of plastic wrap. Roll the rolling pin across the top of the plastic wrap to flatten the dough instead of rolling directly on the dough itself.
- Roll the pie crust thin before chilling. The next step you’ll need to take to keep your dough from falling apart is to roll it as thin as possible before you chill it. Unlike traditional pie crust recipes, which tell you to chill the dough as a disk, you’ll need to fully roll out your dough before putting in the refrigerator to keep it from cracking. Cold gluten free dough is too hard to roll out, which means it will fall apart the second you start rolling. Instead, roll the dough out until it’s around 1/8th inch thick, then wrap the ends of the plastic wrap around the edges and chill the dough.
- Transfer the dough to the pan using the plastic wrap. Once the dough is rolled thin, it has to be chilled before it’s placed in the pan. This will help the butter and shortening set in the dough, making it stick together better as you transfer it to the pan. To transfer your pie dough to your pie pan, remove one piece of plastic wrap from the top of the crust. Turn your pie pan upside down and place it on top of the dough. Carefully flip the pan over, allowing the pie crust to rest inside the pan. After that, just remove the bottom piece of plastic wrap and use a knife to trim the excess crust off the edge of the pan. After you fill your pie, place the top crust onto the pie by removing the top piece of plactic wrap and flipping the crust over onto the top of the pie using the ends of the plastic wrap as handles.
Why is my gluten free pie crust so hard? If you chilled your pie crust without rolling it thin, you’ll 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 it’s 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 doesn’t 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 won’t have to worry about your dough being too hard to roll out!
And if your dough is too hard after baking, it’s probably because it was overcooked. Keep an eye on your pie crust as it’s baking to ensure it’s not getting too brown. The longer your gluten free pie cooks, the crispier the crust will become.
Gluten Free Pie Crust Recipe
Create a buttery, flaky gluten free pie crust for any type of pie with this simple recipe.
- 2 1/2 cups gluten free baking flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup butter, cubed and chilled
- 1/2 cup shortening, chilled
- 1/2 to 3/4 cup ice cold water
- Blend the flour, sugar, salt, butter, and shortening in a food processor until the mixture resembles coarse sand.
- Transfer the mixture to a bowl and add the water, one tablespoon at a time. Stir between additions until the dough begins to come together.
- Separate the dough into two equal mounds. Use your hands to form one mound into a disk and place it between two pieces of plastic wrap.
- Use a rolling pin to roll the dough until it's around 1/4 inch thick. Repeat with the second mound of dough.
- Keep the dough covered with plastic wrap and chill for at least four hours or up to overnight.
- When ready to bake, measure the pie crust to make sure it is wide enough to cover the pan. If not, use a rolling pin to roll it out until it's big enough. Then, remove one side of the plastic wrap and transfer the dough to a pie pan, then remove the second piece of plastic wrap. Add the filling.
- Remove one piece of plastic wrap from the second dough disk and carefully place it on top of the pie. Remove the remaining piece of plastic wrap.
- Run a knife around the edge of the pan to trim off the extra crust, then pinch the crust together or use a fork to seal it in place.
- Bake at 425 degrees for 25 to 35 minutes.
For a shiny crust, beat one egg until smooth, then brush the egg mixture over the top of the pie before baking.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 224Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 30mgSodium: 286mgCarbohydrates: 11gFiber: 0gSugar: 1gProtein: 1g
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Emily is a midwestern mom of two boys. She loves all things DIY — from home renovations to kids birthday party planning. Whether she’s making a new farmhouse craft for her home or helping her kids with a cool activity, you can bet she’s in the middle of some kind of DIY project (or three) right now!
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