Gluten Free Pie Crust Mix

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What If The Dough Is Too Dry

Gluten Free Pie Crust Mix | Bob’s Red Mill

Youll know if your pie dough is too dry if it crack, crumbles, and doesnt come together easily when rolled into two ball shapes. The culprit here is likely too much flour , but it can be easily corrected. If this happens, simply add one tablespoon of cold water at a time until the dough forms a nice smooth ball as pictured above.

A Perfect Holiday Pie Recipe

When it comes to gluten-free desserts, we know how to make them oh-so-yummy and allergy-friendly. This flaky pie crust may be gluten-free, but all of our tasters will tell you that its indistinguishable from a regular pie crust, sure to please everyone around your table!

At the holidays, a beautiful homemade pie is an eye-catching beauty, not to mention one of the yummiest parts of a special menu. Use this pie crust recipe to make our Gluten-Free Apple Pie with Crumb Topping, an easy, mouthwatering, and crowd-pleasing pie youll be proud to serve to anyone.

Make A Single Or Double

This recipe makes a 2 pie crusts, enough for 2 single-crust pies or 1 double-crust pie.

You can use this pie crust in any recipe that calls for pie crust. Keep in mind that I have only baked this pie crust at 375 degrees and dont know how it will perform at other temperatures, though Im confident it will do well.

One tip I love to share: if youre going to be making a chocolate cream pie, sprinkle a handful of milk chocolate chips on the crust as soon as it comes out of the oven.

Allow the chocolate chips to melt, then use a pastry brush to spread them into a layer of chocolate on the bottom and up the sides. Cool completely and allow the chocolate to harden before filling with chocolate pudding this will create a barrier that will keep the crust from getting soggy, and add another element of flavor and texture to your pie!

I recommend milk chocolate chips, if you use a darker variety the chocolate layer will be harder to cut through.

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Can You Make The Pie Dough In Advance And Keep It In The Fridge Or Freezer

Yes! You can make the pie dough ahead of time and then wrap it tightly in cling film and keep in the the fridge or freezer until needed.

It keeps in the fridge for about 1 week and in the freezer for about 2-3 weeks. When you want to use it, allow it to thaw at room temperature before using. If you press down on it with a finger, it should leave an indentation but it should feel firm, not too soft to the touch.

And there you have it, friends! That covers pretty much everything you need to know to make the flakiest gluten free pie crust. Ive used it in numerous recipes and it always amazes me just how flaky, buttery, crisp and delicious it is.

Its wonderful both in sweet and savoury recipes, so there are really endless possibilities of how you can use it in fruit pies and savoury quiches, in galettes and hand pies honestly, Im drooling just thinking about it.

I really hope youll love it as much as I do.

Happy baking!

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Can I Freeze The Pie Crust

Buy Gluten Free Pie Crust Mix

This gluten-free pie crust is freezer-friendly! Weve tested two ways to freeze the pie dough.

  • Freeze the dough discs: Make the pie dough balls as directed. After flattening the dough balls into two discs, wrap each one in plastic wrap , then place in a freezer-friendly container and keep in the freezer for up to 3 months. When ready to use, place the pie dough in the fridge overnight or on the counter for about 15 to 30 minutes until it just warm enough to roll out. Remember, pie crust is easier to roll and transfer to a pie plate when it is still cold, not room temperature or warm.
  • Freeze the dough in a pie plate: After pressing the dough into the pie plate, wrap it, plate and all, in plastic wrap , then freeze the pie crust in the pie plate raw, not par-baked for up to 3 months. When ready to use, let sit at room temperature for 30 minutes, then par-bake the crust before filling it.
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    How To Blind Bake A Gluten Free Pie Crust

    You should blind bake your pie crust in two cases:

    • If youre using a pie filling that doesnt require any baking in that case, you should bake it completely, until its nicely golden brown.
    • If youre using a filling that is very wet in that case, you should bake it only partially until its light golden brown. Blind baking in this case prevents a soggy bottom on your pie.

    Heres how to completely blind bake your gluten free pie crust :

  • Dock your chilled pie crust all over the bottom with a fork.
  • Scrunch up a piece of baking/greaseproof paper and then straighten it out and then use it to line the pie crust.
  • Fill the pie crust to the brim with either pie weights or just good ol rice.
  • And then: bake! I like to bake my pies at 390ºF , as it gives the best results in terms of flakiness and caramelisation.
  • After about 20 minutes in the oven, when you see the edges of the pie turning light golden brown, remove the pie weights/rice and baking/greaseproof paper and return it to the oven. The bottom of the crust will still look fairly raw and under-baked.
  • Bake it uncovered for a further 20 minutes of so, until its golden brown, and it feels and looks crisp to the touch. Thats it!
  • Here Are My Tips For Making The Perfect Gluten Free Pie Crust:

    1. Cold, cold, cold! Get your ingredients cold before using them. Cut up your butter or shortening into small pieces and pop it in the freezer for 15 to 30 minutes before starting your pastry. Put ice cubes in your water for a good 10 minutes before using it to really chill it down.

    2. Use a food processor. The speed with which the food processor can combine the ingredients and cut in your butter or shortening is so much faster than if you do it by hand and results in a flakier crust. Of course if you dont have a food processor, just cut the shortening or butter in by hand but work quickly and dont over do it. Bigger pieces of butter or shortening are not only OK, but preferred.

    3. Be skimpy on the water. The biggest mistake most people make in preparing pie crusts is adding too much water. Add just enough so that the ingredients hold together when squeezed in your hand. Too much water will result in a tough crust.

    4. Give it a rest! Let your pie crust dough rest for at least an hour before rolling. Many people think this is to let the gluten rest, which would make no sense in a gluten-free recipe, but in truth what you are doing is letting the moisture distribute evenly. Never skip the resting period. Heres an easy tip pour your crumbly mixture into a large food storage bag and shape the dough into a disk using the bag to help you it is less messy this way. Then just pop the bag into the fridge for the crusts resting period.

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    Gluten Free Perfect Pie Crust Recipe

    Bakers, start your ovens! Fall is what I consider to be the beginning of pie season. The temperatures start to drop, crisp apples and pears fill the produce shelves and a freshly baked pie seems to be the perfect way to cozy-up a chilly evening. And before you know it we launch into Thanksgiving and the beginning of Holiday Season. I ask you what is Thanksgiving without pumpkin pie?

    For many years after converting to a gluten free diet I made crust-less pies and was perfectly happy. After all a crust-less pie you can safely eat is better than a pie with crust you cant! But as time went by, I started to resent my crust-less life and started using nuts and gluten-free cookies as a base for my pies. Nothing wrong with that and in fact in some cases, such as my chocolate peanut butter pie, a nut crust is the ideal choice. But what was missing for me was the OTHER choice a white, flaky, traditional pie crust just like Grandma used to make but without the gluten. So I embarked on a mission to make the perfect gluten free pie crust. The first thing I learned is you cant let pie crusts intimidate you. It is not only possible to make a great gluten-free pie crust, it is completely do-able and many of those who have tried mine, say they prefer my gluten-free crust to regular wheat crusts they have had.

    Gluten Free Pie Crust Faqs

    GLUTEN FREE BAKING MIX PIE CRUST | No Roll Gluten Free Pie Crust

    Whats the Best Way of Transferring the Dough to the Pan?

    I like to roll it up onto my rolling pin, place it over the pie pan, and then unroll it. Another trick is to fold it in half and then again in half, place the point of the fold in the middle of the pan, and then unfold it.

    How Many Pie Crusts Will This Recipe Make?

    You can get two normal-thickness pie crusts from one recipe, or you can roll them thin and get 3.

    What Can I Do With Leftover Pie Scraps?

    Dont throw away the scraps of dough! When youre trimming your crusts, theres bound to be some scraps. There are a lot of things you could do with those scraps, but my favorite is to put them on a baking sheet and sprinkle cinnamon sugar all over them. Place them in the oven with the pie and bake for a few minutes, just until puffed and golden. Soooo good, a little sweet flaky treat!!

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    Can I Make The Dough Ahead Of Time

    Yes! This is such an easy gluten-free pie crust recipe that you can make the dough up to 4 days ahead stored in the fridge, or freezer the unbaked dough up to 3 months. Make the pie dough as directed, then wrap each dough disc in plastic wrap or place in a zip-top baggie and keep in the fridge until youre ready to finish making your pie. Alternatively, roll the pie crust out, place in your pie plate, cover with plastic wrap , and keep the dough-filled pie plate in your fridge until youre ready to fill and bake a pie.

    Option #1 Raw & Unrolled

    The step where you form the dough into a slightly flattened disk? Instead of putting it in the fridge, wrap it again with some foil and stick it in a freezer bag. You can fit several crusts in a gallon bag, so this way saves a lot of space. Lasts a couple months in the freezer. TO USE: Let it thaw for several hours the last couple of hours can be room temperature. It should be somewhat chilled when you roll it out.

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    How To Make A Gluten Free Pie Crust From Scratch

    This gluten-free pie crust is very similar to regular pie crust recipes. Youll basically be combining the cold butter and shortening with the dry ingredients, then adding the cold water to form a dough. Easy!

    Combine Dry Ingredients, Butter & Shortening: In a large mixing bowl, whisk together the flour, salt and sugar. Add the butter and vegetable shortening, cutting them into the mixture using a fork, pastry cutter or two knives. You should cut the ingredients together until the butter and shortening are almost blended into the flour with lots of pea-sized crumbs and bits as well.

    Add Water: Slowly drizzle in the water, one tablespoon at a time. You might not need to use the entire half cup. After each tablespoon, mix gently. When the dough comes together, stop adding water.

    Chill Dough: Lightly dust a work surface with gluten-free flour and turn the dough out onto it. Press and shape the dough into a ball and cut it in half. Flatten the two pieces into discs, and cover each one with plastic wrap. Refrigerate for at least one hour.

    Form Crust: Once the dough has chilled, roll it out on a floured surface into a 12-inch circle. Transfer to a 9-inch pie dish and gently press in. Trim any excess dough, and shape the edges as you prefer.

    Easy Gluten Free Pastry Crust

    Pie 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.

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    How To Make Gluten Free Pie Crust

    Start with a few basic ingredients. This recipe might call for a few things you dont normally see in a pie crust recipe , and thats what makes it work!

    I love this recipe because you dont have to mix the ingredients with a pastry blender or by hand you can use your stand mixer!

    Feel free to use a hand mixer if you dont have one.

    Briefly cream the fats together youll want to have pieces of cold butter throughout so dont over mix.

    Next, add salt, instant dry milk, sugar, baking powder, and part of the flour. Use the lowest setting of your stand mixer to stir it together.

    Add remaining flour and ice cold water , and stir together just until combined. You can see from the picture that the dough will be a little chunky and not a smooth, uniform dough like cookie dough.

    The dough should be wet though, not dry as youre handling it.

    Divide dough into two discs, wrap in plastic wrap, and refrigerate for 30-60 minutes.

    Preheat your oven, and roll out the pie crust I love using a pie crust bag for this step and link to my favorite in the recipe below. They are inexpensive and make pie making so much easier!

    You can now bake just one crust, or make a double-crust pie.

    Brushing the pie crust with an egg wash before baking is optional, but it will give your pie a beautiful, golden-brown finish and perfectly crisp texture so I strongly recommend it!

    If you cant have eggs, you can use cream instead.

    MAKING THIS RECIPE??? We would love to see what you create with pie crust!

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