Gluten Free Pie Crust is constituted of simply 5 elements, together with salt and water. Use this flaky, flavorful, all-butter crust as the bottom on your favourite fruit, custard, quiche, or no-bake pie recipe. It freezes fantastically, too!
Welcome to the last word information on 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 need to, and logged each tip and perception I’ve discovered alongside the best way.
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 elements, a little bit persistence, plus the useful suggestions and photographs I’ve included on this submit to make the method…as simple as pie.
Needed to. 😉
5 Elements Wanted
I can nearly assure you’ve gotten all 5 elements wanted to make a gluten free pie crust 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 Purple Mill Gluten Free 1-to-1 Baking Flour and don’t discover a enormous distinction between the 2. That mentioned, the gluten free flour mix you usually get good outcomes from will probably work on this recipe. Make certain the mix features a binder comparable to xanthan gum.
- Butter: that is an all-butter pie crust recipe which makes for a beautiful and flaky golden brown crust with plenty of 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 for those who’re utilizing the crust to make a quiche, for instance, I’d reduce the quantity in half.
- Salt: balances the flavour of the crust.
- Ice Water: brings the pie crust elements collectively.
Pies in varied varieties 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 elements collectively, however a big glass mixing bowl and pastry cutter work too.
- Bench scraper: A bench scraper is a useful and cheap device to have 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 stick with the countertop whereas rolling it out. If you happen to don’t have a bench scraper, a big steel spatula also can work.
- Pie Pan: The amount of dough on this recipe will fill a 9″ glass pie pan or ceramic pie pan.
- Rolling Pin: I desire a metal rolling pin vs a picket rolling pin as a result of you may 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. Picket rolling pins, slicing boards, and so on can maintain onto gluten.
- Pie weights: Are wanted for those who 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 no less than 2lbs pie weights, although it’s also possible to use dried rice, beans, lentils, and even granulated sugar as a substitute.
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Prime 3 Suggestions for Success
Making gluten free pie crust is inherently easy, however hold these high three suggestions for achievement in thoughts when making this recipe. Additionally make sure you take a look at the remainder of the submit for useful suggestions and notes.
- The dough is completely different. As gluten free of us we all know that gluten free dough is simply completely different then dough made with wheat flour. Consider GF dough extra like playdough that that you must PUSH and PRESS into form, vs common dough which will be pulled and stretched.
- Maintain chilly. As a way to obtain a flaky pie crust, vs a dense and oily crust, it’s essential to maintain the butter as chilly as attainable 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 make sure you comply with timing pointers by way of 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.
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 facet, 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 ultimate pie recipe.
Listed here are the small print:
- Partially baked or “par-baked”: is required for pie recipes with wetter fillings comparable 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. 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. Extra particulars on each choices beneath.
As a result of gluten free flour baking blends comprise starches and flours that don’t usually act like wheat flour, I nearly at all times par-bake my gluten free pie crust it doesn’t matter what sort of pie I’m making.
Gluten Free Pie Crust Overview
- Make the dough.
- Mix the elements in a meals processor.
- Press the dough collectively together with your fingers.
- 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. Optionally available, for a moist or no-bake pie filling.
How you can Make Gluten Free Pie Dough
Step 1: Pulse the elements 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 elements 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 elements 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 so as to hold 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 no less than 5 minutes.
Drizzle 4 Tablespoons ice water over the dough then pulse to mix. Add 4 further Tablespoons ice water then pulse once more to mix.
Seize a small quantity of dough together with your fingers then pinch it collectively – if it crumbles and falls aside, pulse in an extra 1 Tablespoon water at a time. If it sticks along with a little bit little bit of falling flour, it’s prepared.
How a lot water ought to I take advantage of?
The overall quantity of water you’ll want is determined by 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 together with your fingers. It would take a pair minutes, however it’ll get there. Simply hold urgent.
That mentioned, if the dough simply gained’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 suggests to create plenty of 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 fingers 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 fingers 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’ll 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 no less than 2 hours and as much as 3 days. I prefer to let my pie crust dough sit within the fridge in a single day.
How you can 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 here are my finest 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 probably 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. Bear in mind, deal with the dough like playdough.
- Maintain it transferring. Use a bench scraper to sometimes scrape beneath the crust and rotate the dough so it doesn’t stick with the counter. Add dashes of GF flour beneath the dough whereas rotating as wanted.
- Cup to form the dough. I like to sometimes 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 gained’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 together with your knuckle and fingers, or crimp with the tines of a fork.
How you can thicken up skinny spots within the crust.
You probably have spots on the sting of the crust which are a little bit skinny, use scraps from trimming to thicken them up. Moist the scrap with a little bit ice water in your finger then press it into place. You can too 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.
How you can 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, comparable 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 the pricks.
Subsequent, crumple a chunk of parchment paper then unfold it again out and place it into the underside of the pie crust, urgent it gently up the perimeters and over the rim of the crust to guard it from over-browning.
Fill the pie crust all the best way to the highest with pie weights, taking care to softly press all of them the best way in opposition to the perimeters. This can 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 need to use dry rice, beans, lentils, and even granulated sugar. Use sufficient to fill the crust all the best way 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 gentle golden brown, 15 minutes. Rigorously 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, comparable 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 hold baking till the whole crust is golden brown, 10-12 minutes whole after eradicating the weights.
Let the pie crust cool utterly earlier than including the no-bake pie filling of your alternative.
How you can 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 no less than 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 chances are you’ll have to tack on an additional jiffy of baking time.
No go forth, and bake the gluten free pie of your desires – take pleasure in!
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 while 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 whole quantity of water you’ll want is determined by 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 together with your fingers 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 no less than 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 coolness 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 typically to make sure it is not sticking. I additionally prefer to pause a couple of ties and use my fingers to cup and form the perimeters right into a circle. See submit 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 attainable to make sure the butter stays chilly and doesn’t start to soften.
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Use a pastry brush or your fingers 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 perimeters and backside of the pie pan. Use kitchen shears to trim the perimeters of the dough to hold 1/4″ over the perimeters 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 together with your fingers and a knuckle, or crimp with the tines of a fork, then refrigerate for no less than 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 (elective):
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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). Crumple a chunk 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 perimeters, 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 gentle golden brown, quarter-hour.
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Take away the sheet pan from the oven then rigorously choose 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. Enable the crust to chill barely earlier than including your pie filling and baking in line with recipe directions.
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To completely 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, 10-12 minutes. Let the crust cool utterly 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 tools (pie pan, rolling pin) as chilly as attainable 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. Change to a fork when including ice water to stir the combination collectively.
- Par-baked or totally blind-baked pie crust are finest 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 Purple Mill Gluten Free 1-to-1 Flour. Completely different gluten free flour blends have differing types and ratios of starches and flours, and may have barely completely different liquid wants. Make sure to evaluate the photographs on this submit 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 no less than 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 chances are you’ll 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 diet data disclaimer.
Photographs by Ashley McLaughlin
