How to Make Gluten Free Pie Crust

How to Make Gluten Free Pie Crust

Updated September 21, 2017.

This is one flavorsome gluten free pie crust recipe that’s sure to please!

Who doesn’t love great dessert recipes, especially pie?

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.

By combining time tested pie crust making methods with new techniques for working with gluten-free dough, I developed a traditional gluten free pie crust recipe for everyone.


Gluten Free Pastry Making Secrets

Gluten Free Pastry Making Secrets

Read through the recipe and thoroughly understand it before cooking.

Gather all ingredients, kitchen equipment and tools in one place on your kitchen counter.

Always check oven temperature using an oven thermometer; adjust temperature if needed.

Measure all ingredients accurately.

To make flaky pie crusts:

  1. Butter must be cold and as firm as possible.
  2. Butter must be cut into the dry ingredients until the mixture resembles very coarse meal.
  3. Milk must be ice cold so it will not melt the butter and so it will yield maximum steam when baked.
  4. Oven temperature must be high so the crust will bake enough before butter bits melt into the flour. 

When rolling out pastry, roll out from the center with even, light strokes to form a circle 2 inches larger than inverted pie plate.

Sometimes patching is necessary.  Cut a piece of pastry to fit frayed or torn edge.  Use ice cold water to moisten area to be patched and press patch in place, gently smoothing seam with fingers.

When fluting edges, press pastry to seal against pie plate rim.

To allow steam to escape and to prevent fruit pie juices from spilling over into the oven, use a sharp knife to cut a decorative design in the center of the top pastry.

For a crisp crust, thoroughly chill or freeze pastry before baking.

For baked pie shells, thoroughly prick bottom and sides of pastry with a table fork to allow steam to escape while baking and to prevent crust from puffing up.

For pies baked longer than 30 minutes, watch for over-browning of edges.  To prevent over-browning, crimp strips of foil over fluted edges; remove foil 15 minutes before end of baking time.


How to Freeze Gluten Free Pastry and Pie Crust

How to Freeze Gluten Free Pastry and Pie Crust

Unbaked pastry can be frozen and will keep well for 2 months.  

Follow, Instructions for One Gluten Free Pie Crust and flute edges.  Freeze pastry-line pie plate for 30 minutes.   Remove frozen pastry from pie plate, and then wrap it with materials designed for freezer storage, such as freezer zip bags, heavy duty plastic wrap sealed with freezer tape, heavy-duty foil with a double-fold or specially designed air-tight freezer containers.

For two-crust pies, slip rolled pastry package for top crust onto a cookie sheet and freeze for 30 minutes.  Remove frozen pastry from cookie sheet, and then wrap it with materials designed for freezer storage.

To use frozen unbaked pastry shells, carefully remove wrapping, pop frozen shell into pie plate, and then bake as directed in recipe.

To use frozen unbaked pastry tops, carefully remove wrapping and place on top of pie filling.  Let pastry thaw enough to flute edges, and then bake as directed in pie recipe.

Baked pie shells can be frozen and will keep well for 4 months.


Fancy Finishes

Fancy Finishes

Turn gluten free pie crust into a stunning masterpiece that will have family and guests doing a double-take!

Think of pie crust as modeling clay; carve, cut, mold, slash and shape it into a beautiful work of art.

There's no limit to creating amazing pie designs!


Tremendous Tops

Tremendous Tops

Start by venting top crusts; slash original designs, punch out specially shaped holes or use cookie cutters to make themed cutouts.

Look at kitchen tools with an artist's eye; how can they be used to create a new work of pie art?


Need some inspiration?  See the video.


Elegant Edges

Elegant Edges

Like the crescendo of classical orchestra music, so is the fluting of pastry edges to a pie maker.

From the classic pinched edge to whimsical leaf design and everything in between, decorative edges help set the mood when it comes to pies.

Check out the video for fabulous fluting ideas to get your creative juices flowing.


Gorgeous Glazes

Gorgeous Glazes

Make a two-crust pie extra special  . . . glaze it!

Just before putting a pie into the oven to bake, use a soft pastry brush and a light touch to apply selected glaze.

Brush on beaten egg, melted butter, milk or water.

If desired, sprinkle granulated white sugar over top of glaze.

Voile!  Beautiful, mouthwatering pie!


How to Make Gluten Free Pie Crust Video


Icebox Strawberry Pie is the all-time favorite pie at Cat's house!





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Gluten Free Pie Crust Recipe


By

 Gluten Free Pie Crust Recipe


Mm-mm! This is one flaky pastry! What more could you ask for in a tasty gluten-free pie crust? It's perfect!

Prep Time: 45 minutes
Yield: 1 gluten free pie crust, fits 8, 9 or 10 inch pie plate; double recipe for 2 crust pies

Ingredients:
- 1 1/2 cups White Gluten Free Flour Blend
- 2 teaspoons granulated white sugar
- 3/4 teaspoon salt
- 1 1/2 teaspoons egg replacer
- 3/4 teaspoon xanthan gum
- 1/2 cup very cold butter, cut into tablespoon pats
- 1/4 cup ice cold milk (or milk substitute)**

Instructions for One Gluten Free Pie Crust:
1. Combine dry ingredients in a food processor fitted with a cutting blade.
2. Add butter and pulse until crumbs are granular, like very coarse meal.
3. Add milk and pulse just until mixture forms a dough ball.
4. Wipe a clean counter or table with a damp cloth to help plastic wrap cling to the top; lay out plastic wrap in two long, overlapping strips, large enough to accommodate a fully rolled out pastry.
5. Shape dough into a flattened round in center of plastic wrap.
6. Layer two long, overlapping strips of plastic wrap over top of flattened round, large enough to accommodate a fully rolled out pie crust.
7. With a rolling pin, roll dough between the two layers of plastic wrap, 2 inches larger than inverted pie plate, about 1/8 inch thick.
8. Slip the rolled pastry package onto a cookie sheet.
9. Chill rolled pastry in freezer for 15 minutes or until easy to handle.
10. Carefully peel off top layer of plastic wrap and ease the chilled pastry loosely into pie plate; avoid stretching to prevent shrinkage.
11. Carefully peel off last layer of plastic wrap.
12. Trim off edges with a kitchen shears, leaving 1 inch overhanging edge of pie plate.
13. Chill pastry-lined pie plate in freezer for 15 minutes before using.

Instructions for Baked Pie Shell:
1. Prepare pastry and line pie plate as directed in One Gluten Free Pie Crust recipe.
2. Flute edge, hooking over edge of pie plate to retain shape of flute and to prevent crust from shrinking during baking.
3. Prick bottom and sides of pastry with a table fork.
4. Chill pastry-lined pie plate in freezer for 15 minutes.
5. While pastry-lined pie plate is chilling, preheat oven to 425°F.
6. Bake for 15 to 20 minutes or just until edges start turning golden brown.
7. Cool completely on wire rack before filling.

Instructions for Two-Crust Pie:
1. Prepare pastry and line pie plate as directed in One Gluten Free Pie Crust recipe.
2. Trim off edges with kitchen shears, leaving 1/2 inch overhanging edge of pie plate.
3. Chill pastry-lined pie plate as directed in One Gluten Free Pie Crust recipe.
4. While pastry-lined pie plate is chilling, prepare top crust pastry and chill as directed in One Gluten Free Pie Crust recipe.
5. Prepare pie filling as directed in selected pie recipe.
6. Pour pie filling into chilled pastry-lined pie plate.
7. Carefully peel off top layer of plastic wrap and place chilled top crust pastry over pie filling.
8. Let top crust rest at room temperature for 5 to 10 minutes until pliable enough to trim edges and flute.
9. Trim off edges with kitchen shears, leaving 1 inch overhanging edge of pie plate.
10. Fold and roll top pastry edge over lower edge, pressing to seal pastry to pie plate rim.
11. Flute edge, hooking over edge of pie plate to retain shape of flute and to prevent crust from shrinking during baking.
12. Bake as directed in selected pie recipe.
13. Check pie half way through cooking time; if needed, cover edges with foil strips to prevent burning.

Notes:
**Milk substitutes such as, soy milk or almond milk, work well with this recipe.

Tags:
Gluten-free, Corn-free, Dairy-free, Egg-free, Nut-free, Soy-free, Vegetarian




Variations

Cheddar Pie Crust

  1. Add 1/2 cup shredded cheddar cheese to dry ingredients.
  2. Prepare pastry as directed in key recipe.


Chocolate Pie Crust

Ingredients

  • 1 1/4 cup, plus 1 tablespoon White Gluten Free Flour Blend
  • 3 tablespoons granulated white sugar
  • 3 tablespoons cocoa powder
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons egg replacer
  • 3/4 teaspoon xanthan gum
  • 1/2 cup very cold butter, cut into tablespoon pats
  • 1/4 teaspoon Homemade Vanilla Extract--Gluten Free
  • 1/4 cup ice cold milk (or milk substitute)

Instructions

  1. Prepare pastry as directed in key recipe.


Cinnamon Pie Crust

  1. Add 1 teaspoon cinnamon to dry ingredients.
  2. Prepare pastry as directed in key recipe.


Coconut Pie Crust

  1. Add 1/4 cup flaked coconut to dry ingredients.
  2. Prepare pastry as directed in key recipe.


Egg Pie Crust

Ingredients

  • 1 1/2 cups White Gluten Free Flour Blend
  • 2 teaspoons granulated white sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon xanthan gum
  • 1/2 cup very cold butter, cut into tablespoon pats
  • 1 egg, chilled and beaten
  • 2 tablespoons ice cold milk (or milk substitute)

Instructions

  1. Prepare pastry as directed in key recipe.


Lemon Pie Crust

  1. Add 1 1/2 teaspoons grated dried lemon peel, or 1 1/2 tablespoons grated fresh lemon peel to dry ingredients
  2. Prepare pastry as directed in key recipe.


Lime Pie Crust

  1. Add 1 1/2 tablespoons grated fresh lime peel to dry ingredients.
  2. Prepare pastry as directed in key recipe.


Metric Measurements

Prep Time:  about 45 minutes

Yield:  1 gluten free pie crust, fits 20, 23 or 25 cm pie plate; double recipe for 2 crust pies

Ingredients

  • 375 ml White Gluten Free Flour Blend
  • 10 ml granulated white sugar
  • 3.75 ml salt
  • 7.5 ml Egg Replacer
  • 3.75 ml xanthan gum
  • 125 ml very cold butter, cut into tablespoon pats
  • 60 ml ice cold milk (or milk substitute)

Instructions for One Gluten Free Pie Crust 

  1. Combine dry ingredients in a food processor fitted with a cutting blade. 
  2. Add butter and pulse until crumbs are granular, like very coarse meal.
  3. Add milk and pulse just until mixture forms a dough ball. 
  4. Wipe a clean counter or table with a damp cloth to help plastic wrap cling to the top; lay out plastic wrap in two long, overlapping strips, large enough to accommodate a fully rolled out pastry. 
  5. Shape dough into a flattened round in center of plastic wrap.
  6. Layer two long, overlapping strips of plastic wrap over top of flattened round, large enough to accommodate a fully rolled out pie crust. 
  7. With a rolling pin, roll dough between the two layers of plastic wrap, 5.08 cm larger than inverted pie plate, about .32 cm thick.
  8. Slip the rolled pastry package onto a cookie sheet. 
  9. Chill rolled pastry in freezer for 15 minutes or until easy to handle. 
  10. Carefully peel off top layer of plastic wrap and ease the chilled pastry loosely into pie plate; avoid stretching to prevent shrinkage.
  11. Carefully peel off last layer of plastic wrap.
  12. Trim off edges with a kitchen shears, leaving 2.54 cm overhanging edge of pie plate.
  13. Chill pastry-lined pie plate in freezer for 15 minutes before using.

Instructions for Baked Pie Shell

  1. Prepare pastry and line pie plate as directed in One Gluten Free Pie Crust recipe.
  2. Flute edge, hooking over edge of pie plate to retain shape of flute and to prevent crust from shrinking during baking.
  3. Prick bottom and sides of pastry with a table fork.
  4. Chill pastry-lined pie plate in freezer for 15 minutes.
  5. While pastry-lined pie plate is chilling, preheat oven to 246°C, Gas Mark 9.
  6. Bake for 15 to 20 minutes or just until edges start turning golden brown.
  7. Cool completely on wire rack before filling.

Instructions for Two-Crust Pie 

  1. Prepare pastry and line pie plate as directed in One Gluten Free Pie Crust recipe.
  2. Trim off edges with kitchen shears, leaving 1.27 cm overhanging edge of pie plate.
  3. Chill pastry-lined pie plate as directed in One Gluten Free Pie Crust recipe.
  4. While pastry-lined pie plate is chilling, prepare top crust pastry and chill as directed in One Gluten Free Pie Crust recipe.
  5. Prepare pie filling as directed in selected pie recipe.
  6. Pour pie filling into chilled pastry lined pie plate.
  7. Carefully peel off top layer of plastic wrap and place chilled top crust pastry over pie filling.
  8. Let top crust rest at room temperature for 5 to 10 minutes until pliable enough to trim edges and flute.
  9. Trim off edges with kitchen shears, leaving 2.54 cm overhanging edge of pie plate.
  10. Fold and roll top pastry edge over lower edge, pressing to seal pastry to pie plate rim.
  11. Flute edge, hooking over edge of pie plate to retain shape of flute and to prevent crust from shrinking during baking.
  12. Bake as directed in selected pie recipe.
  13. Check pie half way through cooking time; if needed, cover edges with foil strips to prevent burning.


Nut Pie Crust

  1. Add 1/4 cup finely chopped nuts to dry ingredients.
  2. Prepare pastry as directed in key recipe.


Orange Pie Crust

  1. Add 1 1/2 teaspoons grated dried orange peel, or 1 1/2 tablespoons grated fresh orange peel to dry ingredients.
  2. Prepare pastry as directed in key recipe.


Savory Pie Crust

  1. Add 1 teaspoon dried herb of your choice or 1 tablespoon toasted sesame seeds.
  2. Prepare pastry as directed in key recipe.


Tart Shells

  1. Prepare pastry and roll dough as directed in key recipe.
  2. Cut into 4 1/2 inch rounds.
  3. Chill rounds in freezer for 5 minutes or until pastry firms up.
  4. Ease chilled rounds into standard muffin cups or custard cups.
  5. Pleat sides so pastry fits.
  6. Prick bottom and sides of pastry with a table fork.
  7. Chill tart shells in freezer for 5 minutes or until pastry firms up.
  8. While tart shells chill, preheat oven to 475°F.
  9. Bake for 8 to 10 minutes.
  10. Cool completely on wire rack before removing tart shells from muffin cups or custard cups.


Whole Grain Gluten Free Pie Crust

  1. Omit White Gluten Free Flour Blend.
  2. Add 1 1/2 cups Whole Grain Gluten Free Flour Blend.
  3. Prepare pastry as directed in key recipe.



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