Gluten Free Pie Crust is comprised of simply 5 components, together with salt and water. Use this flaky, flavorful, all-butter crust as the bottom in your favourite fruit, custard, quiche, or no-bake pie recipe. It freezes superbly, too!
Welcome to the final word information on the way to make a Gluten Free Pie Crust!
I’ve made a dozen+ gluten free pie crusts over the previous a number of months so that you don’t must, and logged each tip and perception I’ve realized alongside the way in which.
Use the gluten free pie crust recipe to make vacation classics like Pumpkin Pie or Apple Pie, or fill with the no-bake pie filling of your alternative. You’ll by no means miss out on a pie once more!
All you want are 5 on a regular basis components, slightly endurance, plus the useful suggestions and photographs I’ve included on this put up to make the method…as straightforward as pie.
Needed to. 😉
5 Substances Wanted
I can virtually assure you could have all 5 components wanted to make a gluten free pie crust readily available at this very second (spoiler alert: two of them are salt and water)!
- Gluten Free Flour Mix: I examined this recipe utilizing Cup4Cup Multipurpose Flour and Bob’s Pink Mill Gluten Free 1-to-1 Baking Flour and don’t discover a large distinction between the 2. That mentioned, the gluten free flour mix you sometimes get good outcomes from will seemingly work on this recipe. Ensure the mix features a binder akin to xanthan gum.
- Butter: that is an all-butter pie crust recipe which makes for a stunning and flaky golden brown crust with numerous taste (not me consuming plain baked pie crust like flat croissant numerous occasions over the previous a number of months…)
- Granulated Sugar: promotes browning and provides taste to the crust. This isn’t a sweet-tasting pie crust, although should you’re utilizing the crust to make a quiche, for instance, I’d lower the quantity in half.
- Salt: balances the flavour of the crust.
- Ice Water: brings the pie crust components collectively.
Pies in numerous types have been round for hundreds of years so don’t overthink the method. That mentioned, listed here are the instruments I take advantage of to make modern-day pie making a bit simpler.
- Meals processor: My 14 cup Cuisinart Meals Processor makes fast work of blending the gluten free pie crust components collectively, however a big glass mixing bowl and pastry cutter work too.
- Bench scraper: A bench scraper is a useful and cheap instrument to have readily available within the kitchen. On this recipe it’s used to assist laminate the dough (ie create layers of butter for a flaky crust), and make sure the dough doesn’t keep on with the countertop whereas rolling it out. If you happen to don’t have a bench scraper, a big steel spatula can even work.
- Pie Pan: The amount of dough on this recipe will fill a 9″ glass pie pan or ceramic pie pan.
- Rolling Pin: I choose a metal rolling pin vs a picket rolling pin as a result of you possibly can freeze it to maintain it chilly when rolling out the dough. If you happen to solely have a picket rolling pin BE MINDFUL of what it’s beforehand been used to roll out. Wood rolling pins, reducing boards, and so on can maintain onto gluten.
- Pie weights: Are wanted should you plan on par-baking or totally blind-baking your pie crust to make use of for wetter pie fillings, or a no-bake pie. You’ll want a minimum of 2lbs pie weights, although you may as well use dried rice, beans, lentils, and even granulated sugar as a substitute.
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When to Partially Bake or Blind Bake the Crust
This recipe for Gluten Free Pie Crust can be utilized for any pie recipe – pumpkin, apple, berry, peach, French silk, banana cream, pecan, and so on – although if the pie filling is on the moist aspect, or is no-bake, you’ll have to partially bake or totally bake the pie crust earlier than utilizing so it doesn’t come out uncooked or soggy within the closing pie recipe.
Listed below are the main points:
- Partially baked or “par-baked”: is required for pie recipes with wetter fillings akin to pumpkin pie, juicier berries/fruits like blueberry or peach, pecan pie, or quiche. Fill the pie crust with pie weights then bake till it’s partially baked by way of. Take away the weights then bake for a pair further minutes.
- Totally blind-baked: is required for no-bake pie recipes like French Silk Pie or Banana Cream Pie. Comply with the instructions for par-baking the crust then take away the pie weights and proceed baking till the crust is golden brown and totally cooked by way of. Extra particulars on each choices under.
As a result of gluten free flour baking blends comprise starches and flours that don’t sometimes act like wheat flour, I virtually at all times par-bake my gluten free pie crust it doesn’t matter what sort of pie I’m making.
Prime 3 Suggestions for Success
Making gluten free pie crust is inherently easy, however maintain these high three suggestions for fulfillment in thoughts when making this recipe. Additionally remember to try the remainder of the put up for useful suggestions and notes.
- The dough is totally different. As gluten free people we all know that gluten free dough is simply totally different then dough made with wheat flour. Consider GF dough extra like playdough that you have to PUSH and PRESS into form, vs common dough which will be pulled and stretched.
- Maintain chilly. With a purpose to obtain a flaky pie crust, vs a dense and oily crust, it’s essential to maintain the butter as chilly as potential throughout the course of of creating the pie dough and rolling it out. That mentioned, work shortly (although not manically) when making and rolling out the dough, and remember to comply with timing pointers when it comes to how lengthy to refrigerate the dough and pie crust.
- Don’t rush. With the above mentioned, I like to present myself two days to make gluten free pie crust. On day one I’ll make the dough then refrigerate it in a single day. On day two I’ll roll it out, refrigerate the crust for an hour, then bake. This ensures that the butter stays very chilly, and the gluten free flour mix has loads of time to hydrate.
Gluten Free Pie Crust Overview
- Make the dough.
- Mix the components in a meals processor.
- Press the dough collectively along with your palms.
- Laminate the dough.
- Refrigerate the dough for two hours – 3 days.
- Roll out the crust.
- Roll the dough right into a 12″ circle.
- Line a 9″ pie pan with the crust.
- Trim the perimeters then crimp or flute.
- Refrigerate the crust for 1 hour or as much as 3 days then use.
- Totally or partially bake the pie crust. Non-obligatory, for a moist or no-bake pie filling.
Easy methods to Make Gluten Free Pie Dough
Step 1: Pulse the components collectively in a meals processor.
To a big meals processor add gluten free flour, sugar, and salt then pulse a couple of occasions to mix.
Minimize unsalted butter into 1/2″ cubes then freeze on a plate for 20-Half-hour. Add the cubes to the dry components then pulse till the butter breaks down into the dimensions of small peas.
Use a pastry cutter as a substitute.
If you happen to don’t have a meals processor, add the components to a big glass mixing bowl then use a pastry cutter to chop the butter into the dimensions of small peas. Use a fork to stir within the ice water within the subsequent step.
Step 2: Add ice water to carry the dough collectively.
You’ll need precise ice water with a purpose to maintain the butter chilly. Fill a glass measuring cup with ice then fill it with water and let it sit on the counter or within the fridge for a minimum of 5 minutes.
Drizzle 4 Tablespoons ice water over the dough then pulse to mix. Add 4 extra Tablespoons ice water then pulse once more to mix.
Seize a small quantity of dough along with your fingers then pinch it collectively – if it crumbles and falls aside, pulse in a further 1 Tablespoon water at a time. If it sticks along with slightly little bit of falling flour, it’s prepared.
How a lot water ought to I take advantage of?
The entire quantity of water you’ll want depends upon the gluten free flour mix used, and the way “thirsty” it’s. Typically, gluten free flour blends are extra thirsty then all-purpose flour, so that you’ll want to make use of extra water in comparison with a standard pie crust.
Step 3: Press the dough collectively.
Pour the dough onto a clear, dry, flat work floor then press it collectively right into a ball along with your palms. It’d take a pair minutes, however it’ll get there. Simply maintain urgent.
That mentioned, if the dough simply received’t come collectively, drizzle a teaspoon of ice water at a time on high then work it in. If it’s too moist, add dashes of gluten free flour.
Step 4: Laminate the dough.
Laminating the dough, which implies to create numerous layers of butter, will create an ultra-flaky pie crust. Right here’s how:
- Stack half: press the dough ball right into a disc then use a bench scraper or knife to slice the disc in half. Stack the 2 halves on high of one another then press down from the highest and use your palms to form the dough right into a disc.
- Stack quarters: subsequent, slice the disc into quarters then stack them on high of one another. Use your palms to press down on the stack of dough then form it right into a disc.
If doubling the crust recipe, slice the dough ball in half then laminate every half as you’d for a single pie crust recipe (stack halves, then stack quarters).
Step 5: Refrigerate the pie crust.
Cowl the dough in plastic wrap then refrigerate for a minimum of 2 hours and as much as 3 days. I prefer to let my pie crust dough sit within the fridge in a single day.
Easy methods to Roll Out the Pie Crust
Step 1: Place the dough ball on a floured floor.
Unwrap the chilled dough, place it on a gluten free-floured work floor, then sprinkle the highest with extra gluten free flour.
Step 2: Roll the dough right into a 12″ circle.
Listed below are my greatest suggestions for rolling out the gluten free pie dough:
- Cracking crust. In case your crust cracks whereas rolling, however it’s not too dry, it’s seemingly only a bit too chilly. Let the dough heat up for a minute then strive once more. That mentioned, some cracking as you roll the dough out is regular and it’ll come collectively by pinching or rolling it collectively. Keep in mind, deal with the dough like playdough.
- Maintain it transferring. Use a bench scraper to often scrape beneath the crust and rotate the dough so it doesn’t keep on with the counter. Add dashes of GF flour beneath the dough whereas rotating as wanted.
- Cup to form the dough. I like to often cup my hand and use it to form the dough right into a circle form.
- Add water: if the dough retains cracking, regardless of letting it heat up a bit, moist your fingers with ice water then pinch it collectively the place wanted.
Step 3: Switch the crust to a pie pan.
Use the bench scraper to assist switch the pie crust right into a 9″ pie pan. Use your fingers to assist information the crust into the underside and sides of the pan.
Trim away extra dough from the perimeters (you received’t have a lot) leaving ~1/4″ overhang, then tuck the overhang beneath so the dough is flush with the highest of the pie pan. Flute the perimeters along with your knuckle and fingers, or crimp with the tines of a fork.
Easy methods to thicken up skinny spots within the crust.
If in case you have spots on the sting of the crust which might be slightly skinny, use scraps from trimming to thicken them up. Moist the scrap with slightly ice water in your finger then press it into place. You too can use scraps to patch up any skinny spots on the underside or sides of the crust.
Refrigerate the dough for 1 hour, or cowl with saran wrap and refrigerate for as much as 3 days. After chilling, the pie crust is prepared for use in any pie recipe that requires an unbaked pie crust.
Easy methods to Partially Bake or Totally Blind Bake the Pie Crust
Choice 1: Par-bake the crust.
If you happen to’re making a pie that has a moist filling, akin to a pumpkin pie, blueberry or peach pie, pecan pie, or a quiche, it’s essential to partially bake or “par-bake” the pie crust earlier than including the filling so it doesn’t come out uncooked or soggy.
Begin by putting the pie pan on a foil-lined, rimmed half sheet pan then use a fork to make shallow pricks all around the backside of the pie crust. Not too deep in any other case the filling can seep by way of the pricks.
Subsequent, crumple a bit of parchment paper then unfold it again out and place it into the underside of the pie crust, urgent it gently up the edges and over the rim of the crust to guard it from over-browning.
Fill the pie crust all the way in which to the highest with pie weights, taking care to softly press all of them the way in which in opposition to the edges. This may make sure the pie crust retains its form and doesn’t sink.
What to make use of as a substitute of pie weights.
If you happen to don’t have pie weights, you should utilize dry rice, beans, lentils, and even granulated sugar. Use sufficient to fill the crust all the way in which to the highest of the pan.
Bake the crust on a rack positioned within the decrease third of a 400 diploma oven till the perimeters are mild golden brown, 15 minutes. Fastidiously take away the pie weights and pour them right into a bowl to chill then proceed baking till the underside of the pie crust is pale and dry-looking, 3-4 extra minutes.
Let the pie crust cool barely earlier than including the filling of your alternative and totally baking.
Choice 2: Totally blind bake the crust.
If you happen to’re making a pie with a no-bake filling, akin to a Banana Cream Pie or Chocolate Silk Pie, you’ll need to totally blind-bake the crust. Comply with the steps for par-baking the pie crust above, however tack on a number of further minutes after eradicating the pie weights and maintain baking till your complete crust is golden brown, 10-12 minutes complete after eradicating the weights.
Let the pie crust cool fully earlier than including the no-bake pie filling of your alternative.
Easy methods to Freeze Gluten Free Pie Crust
- To freeze the dough: place the plastic-wrapped-dough disc inside a Ziplock freezer bag then freeze for as much as 3 months. Thaw within the fridge for a minimum of 24 hours earlier than rolling.
- To freeze the pie crust: wrap the pie pan with the crust inside (both unbaked, par-baked, or totally blind-baked) in plastic wrap adopted by foil. Freeze for as much as 3 months. It’s possible you’ll fill and bake the uncooked pie crust from frozen, although you might have to tack on an additional jiffy of baking time.
No go forth, and bake the gluten free pie of your goals – get pleasure from!
Extra Gluten Free Dessert Recipes To Love
- 9 Tablespoons unsalted butter
- 1-1/2 cups gluten free baking flour mix WITH binder, see notes
- 1 Tablespoon granulated sugar
- barely heaping 1/2 teaspoon salt
- 1/2 – 3/4 cup ice water, relying on flour mix used, see notes
Make the dough:
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Cube the butter into 1/2″ cubes then freeze the cubes on a plate for 20-Half-hour.
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Add the gluten free flour mix, sugar, and salt to the bowl of a giant meals processor then pulse a number of occasions to mix. Add the butter cubes then pulse till the butter is the dimensions of small peas.
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Drizzle 4 Tablespoons ice water over the dough then pulse to mix. Add 4 extra Tablespoons ice water then pulse to mix. Examine the dough consistency — if it stays collectively if you pinch a small handful of dough, it’s prepared. If it crumbles aside after pinching, pulse in 1 – 2 Tablespoons of ice water at a time till the dough comes collectively. It shouldn’t be extraordinarily moist and sticky, however it shouldn’t be extraordinarily dry both. Observe: the overall quantity of water you’ll want depends upon the gluten free flour mix used and the way “thirsty” it’s. Typically, gluten free flour blends are thirstier than all-purpose flour, and would require extra ice water in comparison with conventional pie crusts.
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Pour the dough combination onto a clear, dry, flat floor then press along with your palms till it comes collectively in a ball. Press the ball right into a flat disc.
Laminate the dough:
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Use a bench scraper or knife to slice the disc in half. Stack the 2 halves on high of one another then press down from the highest and form the dough right into a flat disc once more. Use the bench scraper to slice the dough into quarters then stack the quarters on high of one another, press down from the highest, and form the dough as soon as once more right into a flat disc. Wrap the disc tightly in plastic wrap then refrigerate for a minimum of 2 hours, or as much as 3 days. I prefer to refrigerate in a single day.
Roll out the crust:
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Place a 9” glass or ceramic pie pan and your rolling pin within the freezer to relax for 10 minutes. Set the dough out on the counter to take away the nippiness for 2-3 minutes.
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Generously mud a clear, dry, flat floor with gluten free flour then unwrap the dough disc and sprinkle the highest with gluten free flour.
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Roll the disc right into a 12” circle with a rolling pin, including extra gluten free flour as wanted to forestall sticking and utilizing a bench scraper to scrape beneath the dough usually to make sure it is not sticking. I additionally prefer to pause a couple of ties and use my palms to cup and form the perimeters right into a circle. See put up copy for extra suggestions.
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Troubleshooting: in case your dough is simply too arduous to roll out, let it sit and soften for a couple of minutes then strive once more. In case your dough is simply too dry and splits or cracks, moist your fingers with ice water then pinch it again collectively. In case your dough is simply too moist and sticky, sprinkle on extra flour. Work as shortly as potential to make sure the butter stays chilly and doesn’t start to soften.
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Use a pastry brush or your palms to brush off any extra flour from the highest of the dough and surrounding work space then use a bench scraper or a big steel spatula to scrape beneath the crust and assist switch it into the chilled pie pan. Use your fingers to softly information the dough in opposition to the edges and backside of the pie pan. Use kitchen shears to trim the perimeters of the dough to hold 1/4″ over the edges then tuck them beneath so they’re flush with the highest of the pie pan. Use the scraps to thicken up any skinny spots of dough on the highest, sides, or backside of the crust by wetting your finger with ice water and utilizing it like “glue” to stick the scraps to the crust.
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Flute the perimeters of the crust along with your fingers and a knuckle, or crimp with the tines of a fork, then refrigerate for a minimum of 1 hour, or cowl with saran wrap and refrigerate for as much as 3 days.
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After chilling, the gluten free pie crust is prepared for use in any recipe that doesn’t require par-baking or totally blind-baking the crust earlier than including the filling.
Blind-bake the crust (optionally available):
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To par-bake the crust: place an oven rack into the decrease third of your oven then preheat the oven to 400 levels. Line a rimmed half sheet pan with foil and place the pie pan on high.
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Use a fork to make shallow pricks all around the backside of the crust (not too deep or the pie filling can seep by way of). Crumple a bit of parchment paper right into a ball, easy it again out, then place it contained in the chilled pie crust, gently urgent it in opposition to the edges, backside, and over the rim of the pie crust to forestall over-browning. Fill the pie plate to the highest with pie weights, dried beans, rice, lentils, or granulated sugar then bake till the perimeters of the pie crust are mild golden brown, quarter-hour.
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Take away the sheet pan from the oven then fastidiously decide up the perimeters of the parchment paper and pour the weights right into a bowl to chill. Proceed baking the crust till the underside is pale and dry-looking, 3-4 extra minutes. Permit the crust to chill barely earlier than including your pie filling and baking based on recipe directions.
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To totally blind-bake the crust: comply with the above instructions however after eradicating the weights, bake till the crust is golden brown and totally cooked by way of, 10-12 minutes. Let the crust cool fully earlier than filling with the no-bake pie filling of your alternative.
- My #1 tip for making gluten free pie crust is to maintain the butter/dough, and your cooking gear (pie pan, rolling pin) as chilly as potential always so it’s simpler to work with, and the butter doesn’t soften too shortly within the oven leading to a much less flaky crust.
- In case your pie recipe requires a high and backside crust, double this pie crust recipe then divide the dough in half simply previous to the laminating step.
- If you happen to don’t have a meals processor, use a pastry cutter to chop the chilled butter cubes into the flour combination till they’re the dimensions of small peas. Swap to a fork when including ice water to stir the combination collectively.
- Par-baked or totally blind-baked pie crust are greatest used the identical day, in any other case the crust can turn into stale-tasting.
- I examined this recipe utilizing Cup for Cup Multipurpose Flour and Bob’s Pink Mill Gluten Free 1-to-1 Flour. Totally different gluten free flour blends have differing types and ratios of starches and flours, and can have barely totally different liquid wants. Be sure you evaluation the photographs on this put up for what the dough ought to seem like whereas mixing it up.
- Use precise ice water when creating the pie dough. I fill a 2 cup glass measuring cup midway with ice then add water and let it sit on the counter or within the fridge for five minutes.
- To freeze the dough: place the plastic-wrapped-dough disc inside a Ziplock freezer bag then freeze for as much as 3 months. Thaw within the fridge for a minimum of 24 hours earlier than rolling out and utilizing.
- To freeze the pie crust: wrap the pie pan with the crust inside (both uncooked, partially, or totally blind-baked) in plastic wrap adopted by foil. Freeze for as much as 3 months. It’s possible you’ll fill and bake the pie crust from frozen, although you might have to tack on an additional jiffy of baking time.
Energy: 137kcal, Carbohydrates: 12g, Protein: 2g, Fats: 10g, Saturated Fats: 6g, Polyunsaturated Fats: 0.4g, Monounsaturated Fats: 3g, Trans Fats: 0.4g, Ldl cholesterol: 25mg, Sodium: 98mg, Potassium: 3mg, Fiber: 2g, Sugar: 2g, Vitamin A: 292IU, Calcium: 13mg, Iron: 1mg
Dietary values are estimates solely. Please learn our full vitamin info disclaimer.
Pictures by Ashley McLaughlin
