Gluten Free Pie Crust
This gluten free pie crust recipe is the one I reach for every single time a pie craving hits, and I promise it does not taste like a compromise. It rolls out smoothly, holds its shape in the pan, and bakes up into thin, buttery, flaky layers that crackle when you cut into them. If you have ever fought with a gluten free dough that cracked apart the second you tried to lift it, this recipe fixes that problem for good.
Equipment
- Food processor
- Rolling Pin
- 9-inch pie plate
- Bench scraper
- Pastry cutter optional, if not using a food processor
- Plastic wrap
- Parchment paper
- Mixing bowls
- Measuring cups and spoons
- Digital kitchen scale optional, for weighing flour
Ingredients
- 2 1/2 cups gluten free 1-to-1 baking flour blend blend that already contains xanthan gum, about 300g
- 1 tablespoon granulated sugar omit for a fully savory crust
- 1 teaspoon fine salt
- 1 cup unsalted butter 2 sticks, very cold, cut into small cubes
- 1 large egg cold
- 1 teaspoon apple cider vinegar or fresh lemon juice
- 4 tablespoons ice water plus 1-2 tablespoons more as needed
Instructions
- In a food processor, combine gluten free flour, sugar, and salt. Pulse 2-3 times to mix.
- Scatter cold butter cubes over flour mixture. Pulse 10-12 times until mixture resembles coarse sand with some pea-sized butter pieces visible.
- Whisk together cold egg and apple cider vinegar in a small bowl. Add 4 tablespoons ice water and whisk briefly.
- With processor running, pour wet mixture through feed tube in a steady stream. Pulse until dough is shaggy and just holds together when pinched. Add remaining ice water 1 tablespoon at a time if needed.
- Turn dough onto a lightly floured surface. Divide in half for double crust or leave whole. Shape each portion into a 1-inch thick disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- Place one disk between two sheets of parchment paper. Roll from center outward, turning a quarter turn after each pass, until dough forms a 12-inch circle about 1/8 inch thick. Peel off top parchment sheet.
- Flip dough into pie plate using parchment paper to guide it. Gently press into bottom and up sides without stretching. Trim overhang to 1 inch, fold under, and crimp edges with fingers or a fork.
- Refrigerate shaped crust for 20-30 minutes. For blind baking, line with parchment, fill with pie weights, and bake at 375°F for 15 minutes. Remove weights and bake 8-10 more minutes until light golden.
Notes
- Keep all ingredients very cold - chill butter, egg, and even your mixing bowl if your kitchen runs warm.
- Roll between parchment paper rather than on a floured surface since gluten free dough is more delicate.
- If the dough cracks slightly while rolling, just press it back together with your fingers - it's forgiving.
- Do not skip either chilling step - both the dough disk and shaped crust need to rest before baking.
- Use a glass or light-colored metal pie plate so you can see when the bottom crust has turned golden.
- For dairy-free version: swap butter for cold cubed vegan butter stick in the same amount.
- For a sweeter crust: increase sugar to 2 tablespoons for dessert pies with mild fillings.
- For herbed savory crust: add 1 teaspoon dried thyme or rosemary to the dry ingredients for pot pies.
- Freeze unbaked dough disks for up to 3 months, thawing overnight in the refrigerator before rolling.
- Store baked empty crust at room temperature, loosely covered, for up to 2 days.
Nutrition
Serving: 1sliceCalories: 220kcalCarbohydrates: 19gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 210mgPotassium: 20mgFiber: 1gSugar: 2gVitamin A: 8IUCalcium: 2mgIron: 4mg
Tried this recipe?Let us know how it was!