Easy Gluten Free Pie Crust
This easy gluten-free pie crust tastes just as delicious as the white-flour crusts of my childhood! If you do eat gluten you can usethis same recipe and technique using regular all-purpose flour. Ive included a step-by-step videoon how to do it below .
As Ive mentioned before, Im a pie girl. Growing up, we celebrated birthdays and special occasions with slices of blueberry, apple and pumpkin pie, not cake. Its in my blood. My mom is a killer pie baker, and woe was the day I first went home for the holidays after cutting gluten out of my diet several years ago. My heart wrenched as everybody dug into their slices of pie, even though I had a lovely little gluten-free crisp all to myself.
How Can You Use Gluten Free Pie Dough
You can use this dough in any pie, tart or galette recipe. The dough makes enough for one 9-inch double crust pie, or 2 single crust pies . Whether it’s your favorite berry pie or a savory egg quiche, this crust won’t let you down. Don’t miss my easy strawberry galette recipe, my cinnamon and vanilla spiced apple galette and my savory spinach galette!
Tips For Making Gluten Free Pie Crusts:
- Roll the dough out on a lightly floured piece of parchment paper to prevent sticking.
- For a beautifully browned crust, brush the dough with egg wash before baking .
- Using a glass pie plate allows you to see the bottom of the crust, ensuring that it is nicely browned before removing the pie from the oven.
- If the top of the pie gets too dark before the filling is fulling cooked, tent it with aluminum foil.
I’ve included more tips in the recipe below for rolling out the dough and for making both single- and double-crust pies. Here’s to a season of fearless, delicious pie baking!
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Easy Gluten Free Pastry Crust
After that I started experimenting with different gluten-free pie dough recipes, determined to find a version that could stand up to my moms. However, most of the GF crusts I tried called for a million ingredients and tasted way too strongwhile I adore grain, nut and seed flours, when it comes to pie, I want the buttery, subtly sweet, let-the-fruit-shine crust that I had as a kid.
Form Crust Into Two Discs
This is also very important: if the mixture does not hold together, add more water until its smooth. If there is not enough water, it will fall apart when you are rolling it. At that point, its much harder to fix. Make sure there are no cracks in the dough. This is something that when you do more than once it will become easier. Divide the dough into two pieces and shape each into a round disc. Note: if you are making one pie in a deeper pan, divide the dough into two 2/3 and 1/3 discs. You can save the smaller piece for another use.
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Mix The Fat With The Pie Crust Mix
Once the fat has gotten super cold, get everything else out: Bobs Gluten Free Pie Crust Mix, a food processor fitted with the metal blade , ice-cold water , a large bowl, measuring spoons, and plastic wrap. I find letting the fat get a tiny bit soft helps. So 10 minutes in the freezer, then less than 5 minutes on the counter. If you don’t have a food processor, you will need to cut the fat into the flour mix using two knives or a pastry blender. Proceed to the ice water step.
Place the entire bag of pie crust mix in the food processor first. Place the cold fat into the food processor, making sure there are no big pieces. On the directions, it says to pulse 10 times for about a second for each pulse.
Heres what I learned. When I took the shortening out of the freezer and it was super cold, it did not get cut properly in 10 pulses. When I put it in the freezer to get it cold but then left it out on the counter for about 5 minutes, it almost was fully cut in the 10 pulses. Bottom line: if you put the fat in the fridge the night before to get cold, you will probably be able to cut it properly in 10 pulses, maybe 15 total. If you use the freezer method, you might need to pulse it more than 10. The harder the fat is, the more pulses it will take. You need to use your judgement. If you see big pieces of the fat, continue to pulse but do not overdo it.
Gluten Free Puff Pastry
Contributed by: Sarah House for Bobs Red Mill Test Kitchen
Prep Time: 60 minutes | Rest Time: 20 hours | Yield: approx. 36 oz
- 12 oz Butter, cold, divided
- 6-8 oz Ice Water
1. Cube 4 oz of cold butter and place in a large bowl with Bobs Red Mill Gluten Free Pie Crust Mix.
2. Using a pastry blender or two knives, cut in butter until the mixture is the consistency of coarse cornmeal.
3. Add ice water as needed until the mixture forms a consistent and well-hydrated dough.
4. Form dough into a rectangle and wrap well in plastic wrap. Chill at least 4 hours or overnight.
5. Meanwhile, shape the remaining 8 oz of butter into a wide, flat rectangle .
6. Wrap in parchment paper, then tightly in plastic wrap and chill for at least 4 hours or overnight.
7. Remove dough and butter block from the refrigerator and let sit at room temperature until butter is just soft enough that a fingertip can make a dent in it with moderate pressure.
8. Roll the unwrapped dough between two pieces of plastic wrap or parchment paper to a square twice the size of the butter block.
9. Remove the top layer of plastic or parchment from the dough and unwrap the butter block. Place the butter block in the center of the dough square.
10. Fold the top and bottom edges of the dough over the butter, then fold in the sides.
11. Place the butter-filled dough in between two clean pieces of plastic wrap or parchment paper.
12. Roll the dough into a long rectangle about 10 x 16 inches.
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Add Ice Water To Mixture In The Bowl
Next, and this is very important, transfer the mixture into a large to medium bowl. Do not try to mix this in the food processor. You need to be able to feel it. I also tried mixing it with a spatula. That didnt work too well. Your hands are your best tool. Once the mixture is in the bowl, distribute 6 tablespoons of ice water. Mix that together. You might need more water so don’t discard it yet.
Bob’s Red Mill Gluten Free Muffin Mix 453g
Add to FavouritesWhy Youll Love It
With our Gluten Free Muffin Mix, making scrumptious gluten free muffins at home is as easy as 1, 2, 3! Just combine the mix with a few simple ingredients, add your favorite “mix-ins” , and bake. It’s never been easier to enjoy simple, wholesome gluten free muffins at home. Mixed and packaged in a Gluten-Free Facility, each batch is tested in gluten-free laboratory to ensure its gluten-free status.
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Bobs Red Mill Gluten Free Pie Crust Mix 16
Bobs Red Mill Gluten Free Pie Crust Mix makes sweet and savory delights easy as pie! One package makes two 9-inch crusts, so its perfect for one double-crust fruit or pot pie or two single-crusted quiches or cream pies. All you need from your kitchen is a supply of butter or shortening and water! Whether an all-American apple pie for Independence Day, a Thanksgiving pumpkin pie, or a holiday pecan pie, this convenient mix will satisfy all your holiday pie needs and put your gluten free family members at ease. Like all of our gluten free-labeled products, this product is processed in a dedicated gluten free facility and R5-ELISA tested to confirm its gluten free status. Each 16 oz package yields two 9-inch crusts.
First Measure The Fat
Lets talk about measuring shortening for a minute. Its a messy thing. The recipe on the back of the bag calls for 20 tablespoons total of shortening. If you convert 20 tablespoons to ounces, it equals 10 ounces. I learned that, because of the water content of butter, a measure of 1/2 cup shortening does not weigh 4 ounces like its butter equivalent. Get the equivalents here on this post about how much shortening weighs. I now own a scale and find it much easier and less messy to weigh the shortening.
For this pie crust recipe I use 240 grams of a combination of the three butter substitutes. I probably use about 90 grams each of the shortening and Earth Balance then made up the rest of the measurement with the coconut oil
Once the fat is measured, place it in the fridge about 3 hours before you want to start. If you are like me and did not factor in those 3 hours, place the fat in the freezer to get extra cold for about 5-10 minutes. My coconut oil and shortening are always at room temperature.
One more thing: make sure the pieces of the shortening are cut into smaller pieces. For example, as part of the measurement I used a stick of the soy-free Earth Balance. Before this goes into the freezer, I cut the stick up into smaller pieces. This really helps with distributing the fat into the flour. If you dont do this step, the fat may not properly incorporate.
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Make & Add Your Slurry
A slurry is a flour/water mixture that can be used to thicken something. Here, its used to help bind the mixture together. Mix your slurry by combining 1/2 cup water and 1/3 cup flour mixture in a small bowl. Pour the slurry over everything and toss with a large fork until the mixture is one cohesive ball.
Bob’s Red Mill Gluten Free Pizza Crust Mix 453g
Add to FavouritesWhy Youll Love It
Our Gluten-Free Pizza Crust Mix makes all your homemade gluten-free pizza dreams come true! It is wheat-free, dairy-free, whole grain, and super easy to make! To prepare this easy gluten-free pizza dough, just add eggs, warm water, and olive oil, then spread the gluten-free dough on an oiled pizza pan. The mix also contains a yeast packet, creating an authentic crispy crust. This gluten-free pizza dough is crispy and chewy and has the wonderful yeast flavor of a wheat crust. Top with your favorite sauce and gluten-free toppings and savor how delicious homemade gluten-free pizza can be. Try adding a little basil, oregano, garlic, or finely chopped rosemary to the mix. But, don’t stop at pizza, you can make cheese bread, stromboli, chapati, roti, breadsticks, naan, pretzels, and donuts with this mix too!
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Notes On This Gluten Free Pie Crust Recipe:
This is a shortening-containing recipe. Before you grab pitchforks, keep reading. These days, I use Spectrum brand or Nutiva brand because theyre organic, non-hydrogenated, well-sourced, and the best shortening choices Ive been able to find. I pick them up at , Target, or Sprouts. Its certainly not a health food, but its easy to work with. I also think if I eat shortening on 1-2 holidays in the year, Im probably not going to die.
If you want to try it with butter, it will work. Many of you have made this crust with butter over the years with great results! Now that we need to eat dairy free, butters not a choice for us, but its GREAT in pie crust if you tolerate it. The big trick is keeping your butter very cold. Youll just want to dice it into tiny cubes, make sure theyre good and cold before combining them with the flour mixture, and then be sure to use very cold water for the slurry. Also, when combining the butter into the flour during the initial step, youll stop when the pieces are pea-sized rather than when its smooth and totally combined.
Our Favorite Flour Blend: We use a 1-to-1 gluten free flour blend, which works as a cup-for-cup substitution for white flour in most baking recipes . We mostly use Bobs Red Mills blend because it gives such consistent results. Its also pretty easy to track down. I order in bulk from or Thrive Market, or pick it up at Sprouts, Kroger, Safeway, or even Target or Wal-Mart.
General Information About Bobs Red Mill
Being one of the most beloved gluten free communities in the country, Bobs Red Mill has more than 50 products with a safe amount of gluten. Have been in the industry for more than 30 years, Bobs Red Mill gluten free products are ranging from teff flour, xantham gum, black bean flour, and active dry yeast.
All of them are produced to fulfill the needs of those who cant eat normally because of gluten limitation. As time goes on, the company has several factories that produce various consumables and a lab to develop and research about new gluten free products.
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How Do You Make Gluten Free Pie Crust From Scratch
- First, use good-quality, European style butter , which has a higher fat content and will make rolling and working the dough much easier . Cut the butter into about ½-inch sized pieces and put it in the fridge. Cold butter is key.
- In a food processor, add the flour , salt and sugar. Pulse to combine. You can also make pie dough using your hands or a pastry cutter – whisk the dry ingredients to combine.
- Sprinkle the cold butter cubes over the flour and pulse just until the mixture is somewhat crumbly and there are still pea-sized chunks of butter . Dont over-mix the flour and butter, because those chunks equal a flaky crust.
- Next, drizzle a bit of apple cider vinegar over top . Put the lid back on, start the machine, and immediately start to drizzle in cold water. You want to add just enough water so that the dough sticks together when pinchedit should still look shaggy and a bit floury.
- Finally, transfer the dough to a lightly floured work surface, and use your hands to form it into a ball. Divide the ball in half, then press the dough into two disks. Cover the disks with plastic wrap, and refrigerate them for at least 30 minutes.