gluten free pie crust recipe

I have been gluten free since 2006 and never thought I would ever enjoy dessert ever again. Let alone dessert that could pass as a “real” dessert. I am blessed with a super husband who enjoys the technicalities and challenges that gluten free baking offers. Because of this, he is the master baker in our home. I am so lucky!

He is sharing his amazing gluten-free pie crust. It’s the, “I can’t believe it’s gluten-free” pie crust. This crust does not fall apart and holds up beautifully whether it is a fruit or custard pie. So let’s get to it!

I Can’t Believe It’s Gluten Free Pie Crust

Makes: 2 pie crusts
Prep Time: 15 minutes

Ingredients

6 to 8 tablespoons of ice water
3 tablespoons of sour cream or yogurt
1 tablespoon of rice vinegar
370 grams (13 ounces) of Gluten Free Pastry Flour
1/4 cup of powdered sugar
1 tablespoon of sugar
1 teaspoon of xanthan gum
1 teaspoon of salt
1/2 teaspoon of baking powder
16 tablespoons of unsalted butter, grated with cheese shredder or cut into 1/4-inch pieces and frozen for 10 to 15 minutes

Mmmmm…butter.

Directions

1. For pre-baked crust, preheat the oven to 375 degrees F.

2. Combine the ice water, sour cream (or yogurt), and vinegar together in a bowl.

3. Whisk together Gluten Free Pastry Flour, sugars, salt, baking powder, and xanthan gum in a large bowl. Scatter butter over the top and cut it in with a pastry knife until worked into the flour but pea-size chunks still remain.

4. Pour the sour cream (or yogurt) mixture over the flour mixture and toss it with fork until mixture comes together. Add more water, one tablespoon at a time, if needed until the mixture comes together.

One for the top of the pie and one for the bottom. Or even better, two pies!

5. Turn the dough onto a sheet of plastic wrap and flatten into a 5-inch disk. (You can skip the next part and immediately roll it out if you are pressed for time.)

6. Wrap it tightly in plastic and refrigerate for at least one hour or up to two days. Before rolling out dough, let it sit on the counter to soften slightly for about 30 minutes. (Dough cannot be frozen.)

7. Roll the dough into a 12-inch circle between two large sheets of plastic wrap. Remove the top layer of plastic, gently invert the dough over 9-inch pie pan, and ease the dough into the pie pan.

8. Remove the remaining plastic and trim the dough 1/2 inch beyond the lip of the pie pan. Tuck the overhanging dough under itself to be flush with the edge of the pie pan.

9. Crimp the dough evenly around the edge using your fingers. If pre-baking the crust, prick the bottom of the crust all over with fork to prevent bubbling. If you are not pre-baking the crust, simply prick the bottom only with a fork. Cover it loosely with plastic wrap or a dish towel and refrigerate until chilled for about 15 minutes.

10. FOR PRE-BAKED CRUST adjust the oven rack to the lower-middle position and heat the oven to 375 degrees F. Bake the crust until crisp and golden, 25 to 35 minutes (fully baked) or 15 to 20 minutes (partially-baked). Rotate the pie pan halfway through the baking process. Remove the pie pan from the oven and let it cool slightly. The crust can be held at room temperature for up to 1 day before filling.

11. FOR NON PRE-BAKED CRUST, you will need to follow the baking instructions from your pie recipe.

Notes

Like conventional recipes, this pie dough can be prepared in advance and refrigerated for two days; however, it is not sturdy enough to withstand freezing. Do not omit the xanthan gum; it is crucial to the structure of the pie dough.

Gluten Free Cherry Pie with Lattice
Gluten free cherry pie with lattice. Yes! The crust is strong enough for this.

Please let us know what pie you used to make with this crust and how it turned out!

Yield: 2 crusts

GLUTEN FREE PIE CRUST

gluten free pie crust recipe

Ingredients

  • 6-8 tbsp ice water
  • 3 tbsp sour cream or yogurt
  • 1 tbsp rice vinegar
  • 13 ounces Gluten Free Pastry flour OR use 9.5 ounces of Jason's Gluten Free All Purpose Flour plus 2 ounces of almond flour (not almond meal) plus 2 ounces of cornstarch
  • 1/4 cup powdered sugar
  • 1 tbsp sugar
  • 1 tsp xanthan gum
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 16 tbsp unsalted butter grated with cheese shredder or cut into 1/4-inch pieces and frozen for 10 to 15 minutes

Instructions

  1. For pre-baked crust, preheat oven to 375° Fahrenheit.
  2. Combine ice water, sour cream (or yogurt), and vinegar together in bowl.
  3. Whisk together flour blend, sugars, salt, baking powder, and xanthan gum together in large bowl. Scatter butter over top and cut it in with pastry knife until worked into flour but pea-size chunks still remain.
  4. Pour sour cream (or yogurt) mixture over flour mixture and toss with fork until mixture comes together. Add more water, 1 tablespoon at a time if needed until mixture comes together.
  5. Turn dough onto sheet of plastic wrap and flatten into 5-inch disk. (You can skip the next part and immediately roll out if pressed for time.)
  6. Wrap tightly in plastic and refrigerate for at least 1 hour or up to 2 days. Before rolling out dough, let it sit on counter to soften slightly, about 30 minutes. (Dough cannot be frozen.)
  7. Roll dough into 12-inch circle between 2 large sheets of plastic wrap. Remove top plastic, gently invert dough over 9-inch pie pan, and ease dough into pie pan.
  8. Remove remaining plastic and trim dough 1/2 inch beyond lip of pie pan. Tuck overhanging dough under itself to be flush with edge of pie pan.
  9. Crimp dough evenly around edge using your fingers. If prebaking crust, prick the bottom and sides with a fork to prevent bubbling. If not prebaking, then only prick the bottom of the crust with a fork. Cover loosely with plastic or a dish towel and refrigerate until chilled, about 15 minutes.
  10. FOR PRE-BAKED CRUST, adjust oven rack to lower-middle position and heat oven to 375° F. Bake crust until crisp and golden, 25 to 35 minutes (fully baked) or 15-20 minutes (partially baked). Rotate pie pan halfway through baking. Remove pie pan from oven and let cool slightly. Crust can be held at room temperature for up to 1 day before filling.
  11. For NON PRE-BAKED CRUST, you will need to follow the baking instructions from your pie recipe

Notes

Like conventional recipes, this pie dough can be prepared in advance and refrigerated for 2 days; however, it is not sturdy enough to withstand freezing. Do not omit the xanthan gum; it is crucial to the structure of the pie dough. 

1 Comment

  1. Thank you for your recipes. I give you five (5) ⭐️⭐️⭐️⭐️⭐️ Stars

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