I developed a traditional gluten free pie crust recipe by combining time tested pie crust making methods with new techniques for working with gluten-free dough.
For those who are gluten intolerant, pies can be a challenge. Using pre-packaged gluten-free pie crust mixes are expensive, hard to find, and often yield unsatisfactory results, especially for pre-baked pie crusts.
After years of frustration and pitching recipes that didn’t meet my standards for taste, texture and crowd pleasing (we’re talking folks who can eat “real” food and can’t tell this from Grandma’s pie crust recipe), I struck out on my own to create what I was looking for in a pie crust.
This is one tasty gluten free pie crust recipe that’s sure to please!
Combine dry ingredients in a food processor fitted with a cutting blade.
Add butter pats to the flour mixture and pulse until mixture resembles a texture like corn meal.
Add milk and pulse just until mixture forms a dough ball.
Wipe a clean counter or table with a damp cloth to help the plastic wrap cling to the top. Lay out the plastic wrap in two long, overlapping strips, large enough to accommodate a fully rolled out pie crust.
Place pie dough ball in center of plastic wrap and pat into a thick round. On top of these layer two long, overlapping strips of plastic wrap large enough to accommodate a fully rolled out pie crust.
With a rolling pin, roll out pie dough to desired size between the two sheets of plastic wrap.
Slip the pie crust package onto a cookie sheet.
Cool the pie crust in a freezer for 15 minutes.
Remove the pie crust package from the freezer. Carefully peel off the top layer of plastic wrap and turn the crust into the pie plate. Carefully peel off the last layer of plastic wrap. It is likely the frozen pie crust will break as it is eased into the pie plate. Finger press cracks and breaks into the pan and flute the edge.
Prick the bottom and sides with a fork.
Place pie crust in the freezer for 15 minutes.
Remove pie crust from the freezer. Complete the pie with your favorite filling and topping, or double the pie dough recipe to make a top crust.
Bake according to your favorite pie recipe directions.
Prebaked crusts: While pie crust with pie plate is freezing, preheat oven to 425 degrees. Place the frozen pie crust in the oven and bake for 15 to 20 minutes, just until edges start turning golden brown. Cool before filling.
2 crust pies: Double the pie crust recipe and proceed as above. Remove bottom crust with pie plate from the freezer. Pour your favorite pie filling into the bottom crust. Remove the top crust from the freezer. Carefully peel off the top layer of plastic wrap and turn onto the top of pie. Carefully peel off the last layer of plastic wrap. Let top crust rest at room temperature for 5 to 10 minutes until pliable enough to flute and trim edges. Bake according to your favorite pie recipe directions. If needed, check pie half way through cooking time and cover edges with foil to keep from burning.
*Eliminate the sugar from this recipe if using for savory dishes such as pot pies or quiche.
**Milk substitutes such as, soy milk or almond milk, work well with this recipe.
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