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!
Elevate Your Pie Presentation In Seconds
Choose from four fun-shaped pie crust cutters to easily add a decorative flair to pie crusts. Press down the spring-action handle to emboss the designs and quickly release the crust shapes. Great for creating mini cookies and pastries, too.
- Set of 4 designs – Apple, Cherry, Leaf and Heart
- About 2″ in size
Best Gluten Free Pie Crust
April 18, 2014 by Kirsten
The best gluten free pie crust is so buttery and flaky, its hard to believe that its gluten free. But it is!
When someone I love wants a gluten free pie, Im not afraid of the challenge. Its On like Donkey Kong, because I believe everyone should be able to enjoy a buttery, flaky crust under their favorite pie filling.
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The Proportions Of Gluten Free Pastry Crust Are Simple
Keep in mind that this incredibly simple recipe is all about the proportions. The approximate ratio of each of the ingredients is:
1 cup all purpose gluten free flour
Scant 1/4 teaspoon baking powder
Scant 1/4 teaspoon kosher salt
4 tablespoons cold unsalted butter, diced and chilled
1/4 to 1/3 cup cold water, iced
Multiply all the ingredients by 2, and youll make 1 single pie crust. Multiply by 4 , and youll make 2 pie crusts for a double-crust pie.
You can scale up or scale down to your hearts content. Simply follow these step-by-step instructions for the perfect light and flaky gluten free pie crust, and you cant go wrong!
Best Practices For Making Flaky Gluten Free Pie Crust
Always begin with cold ingredients. Dice chilled unsalted butter, and then place it back in the refrigerator to chill again. Begin with cold water, and then add ice to the water. Ice water is colder than cold water, and even colder than ice.
Do not chop up the butter into super small pieces or process them until theyre the size of small peas. That may be a common instruction in pie crust-making, but I am anti-small-peas in all pastry-making for one reason.
Very small pieces of butter not only melt too easily when they meet with the heat of your hands , but they melt right into the dough, so even rechilling the dough wont help once the butter in the raw dough has melted. Using butter in larger chunks, and then flattening them between your thumb and forefinger, solves all of those problems.
Handle the dough as little as possible when making the dough, but dont drive yourself crazy. Since we are working with larger pieces of butter than small peas, we can always re-chill the dough if it becomes too soft or difficult to handle.
If you are making a dairy-free gluten free pie crust by replacing the butter with Spectrum nonhydrogenated vegetable shortening, dont chill the chopped shortening for too long, or it will freeze and be difficult to flatten and roll out properly.
If you dont have to be dairy free and youre looking for extra layers, try our recipe for extra flaky gluten free pie crust. The added sour cream and rebalanced liquids bring it to the next level.
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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.
Everyone Gets A Piece Of The Pie
Now, I ask you-
Does this slice of pecan pie look any different than most pecan pies you’ve baked and enjoyed in the past?
Aside from the fact it’s made with chopped rather than whole pecan halves , I’ll bet you can truthfully answer no it doesn’t look any different than a typical slice of pecan pie.
And does it taste any different?
Well, I’d guess it tastes better than the plastic-wrapped, palm-sized mini pies you get at the gas station. And I’d wager it tastes better than the pecan pie you’ve had at your local diner. It might even taste better than your mom’s special, once-a-year-at-Thanksgiving pecan pie.
Which makes me really happy, because this pecan pie is gluten-free.
That’s right from its flaky, tender, buttery crust to its rich, nutty, vanilla-scented filling, there’s no gluten present anywhere.
Baking Thanksgiving dessert? Need to make it gluten-free? The following pie crust can be filled with any of your favorite fillings. I just happened to choose pecan, but really, the crust is the star of this recipe.
Let’s make it.
Your first key ingredient: King Arthur gluten-free multi-purpose flour, the ideal blend for all your gluten-free baking.
Don’t have it? You’re missing out on a wonderful ingredient.
But you can still make this pie crust, using your own homemade blend of tapioca, potato, and brown rice flours:
Let’s start with the crust. Blend the following:
Whisk together 1 large egg and 2 teaspoons lemon juice or vinegar.
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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!
Ill Figure Out How To Make The Best Gluten Free Pie Crust
Ha. That is easier said than done. Pie crust made without wheat gluten binding it together can be a challenge, to say the least. Most of the gluten free pie crust recipes out there are a little lacking. While some of the recipes were palatable, none of them are what I would consider to be a good pie crust.
Creating the best gluten free pie crust was proving to be more difficult than I had expected.
I tried all sorts of replacement binders to take the place of the gluten, but proper texture of the finished product eluded me. Much of the dough was wet and sticky, yet completely fell apart when I tried to manipulate it. Others were so hard and stiff that I wouldve needed a steamroller to flatten them before even thinking of sliding them into pie plates.
When I thought I had mastered the best gluten free pie crust a few different times, it turned to mush after being filled and baked.
Just when I was ready to shelve this project out of frustration, the Aha! moment happened. It was a total game changer in my quest for a real gluten free pie crust. I knew that I needed to try yet another binder. This time I tried one that wasnt a commercially dehydrated and pulverized powdered thickener with chemical properties that I didnt fully understand. Id had enough failure at the hands of those pricey substitutes! This time I went for a binder with which I was well acquaintedthe egg!
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And The Perfect Apple Filling
The secret? Our Gluten-Free Measure for Measure Flour.
We specifically developed this flour to make gluten-free baking as easy as possible. Rather than working out a funny conversion process, or constantly worrying your recipe won’t turn out, you can use Measure for Measure as a 1:1 substitute for our All-Purpose Flour.
How great is that!?
Since we know how much you love your flaky pie crusts, we took special care during the development of our Measure for Measure flour to make sure it worked as the perfect double pie crust. It’s rollable, it’s pliable, it’s flaky and it’s downright delicious!
Today we’re showing you how to make a Gluten-Free Apple Pie but as with any pie, the sky’s the limit.
To start, well begin by whisking together 2 1/2 cups Measure for Measure Flour and 1 1/4 teaspoons salt in a large bowl.
Add 1/4 cup vegetable shortening and work it into the flour until the mixture is evenly crumbly.
Next, cut 10 tablespoons butter into small cubes.
Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don’t be too thorough the mixture should be very uneven, with big chunks of butter in among the smaller ones.
Add 6 tablespoons of water, and toss to combine.
Toss with enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather it up and squeeze it in your hand.
Prepare the apple filling
In a small bowl, whisk together:
Spoon the apple filling into the pan.
Gluten Free Pie Crust
The ultimate step by step guide to how to make the perfect light and flaky gluten free pie crust in just one bowl. With a dairy-free option, too!
It may seem like there are just way too many methods and techniques, and no real agreement about what you should and shouldnt do to make the perfect crust, thats never dense or tough, always light and flaky.
Well, Im not here to tell you that this is the only way to make a light and flaky gluten free pie crust. Im just here to tell you that this is a way to make a light and flaky crust every single time.
Making the dough itself, from just a few basic gluten free pantry ingredients, is of course where we begin.
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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.
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.
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Finally A Perfect Gluten
Pie crust can be a true challenge for gluten-free bakers, but our mix makes it easy to get reliable, consistent results. Our mix makes a pie crust that rolls out easily and bakes into a flaky, golden, buttery crust. Fill it with fruit for an apple pie or pastry cream for a custard pie. It’s the ideal base for quiches, tarts, and more. Our mixes are carefully crafted in our test kitchen through meticulous taste-testing and blending to replicate our favorite recipes. The result? Mixes that make the finest gluten-free baked goods around. Simple ingredients, reliable results, and deliciousness that everyone can enjoy!
- 14 oz. mix makes a 9″ double crust pie or two 9″ single crusts
- Certified Gluten-Free by the non-profit Gluten-Free Certification Organization , a program of the Gluten Intolerance Group
- Non-GMO Project Verified
Our Simple Mix Bakes Up A Flaky Buttery Pie Crust
Finally, pie crust success is in the bag! Our simple mix bakes up a flaky, buttery pie crust. Each box makes enough crust for a 9-inch double-crust pie, or two 9-inch single-crust pies.
Stock your pantry with this mix, and have bakery-worthy pie crust at your fingertips. Turns out perfectly every time.
Our mixes are carefully crafted in our test kitchen through meticulous taste-testing and blending to replicate our favorite recipes. The best part? We do the measuring and mixing for you. The result? Consistent deliciousness that everyone can enjoy made with simple ingredients that we bake with every day in our kitchens no artificial colors or flavors, no preservatives, and all non-GMO.
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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.