Great Gluten Free Pie Crust Recipe (Quick & Easy!)

Last updated on July 6th, 2023 at 08:33 pm

I love pie as much as the next person but have always had trouble making a good pie crust (Like everyone has) That and I wanted to try making it gluten free as well, so I can enjoy it anytime. While it took some experimentation I was able to make a great recipe for gf pie crust.

This recipe makes enough for a normal pie crust with a bit extra depending on how thick you want the pie shell to be.

Can I use a food processor or stand mixer for this gluten free pie crust recipe?

You can use either of them as this one of the main ways you can make the recipe so fast. you don’t absolutely need it, you can still do it with a whisk and your hands, but it will take a little while longer.

Tips for making a gluten pie crust

One tip is to keep an good eye on how wet the dough is. if it is too dry it will fall apart at the slightest movement. If it is to wet your dough will slump as you put your filling into the crust, it is a delicate balance of liquid.

This is one of the reasons why I have the amount of cold water at 9 teaspoons. Your mileage may vary but I find that is about the perfect amount of water to be able to knead the dough while also keeping the chance of it crumbling down.

How do you crimp a GF crust?

You can crimp a GF crust with some care as the flour mixture is a bit more crumbly but still workable.

Can I use a glass pie pan for this gf pie crust recipe?

It would be best to use a glass pie pan. Since it would allow you to see if the bottom crust is cooked or not.

While a metal one will work just fine, you might have to cook the pie longer and use a crust protector to make sure to crust is perfectly browned.

Gluten-Free Pie Crust Ingredients

1 1/2 cups of rice flour

3/4 teaspoon of corn starch

1/4 teaspoon of baking powder

6 tablespoons of cold salted butter

9 teaspoons of Cold water

How to make the pie crust dough

1. Chop the cold butter into small pieces in a bowl and and return it to the fridge for the moment.

2. Put the flour, corn starch and baking powder in a food processor. If you don’t have a food processor use a large bowl and mix with a whisk or your clean hands until the mixture is thoroughly combined.

3. Pour the butter into the bowl or food processor and mix until the mixture looks crumbly with the butter now becoming small chunks. After this much mixing if the dough sticks together when you squish it between your fingers it it’s done.

4. Transfer the dough to a lightly floured surface, then shape into a ball. At this point we are going to form it into a ball and cover with some plastic wrap, then place it in the fridge to cool again.

5. At this point we can leave it in the fridge for up to two days. If it has been in the fridge for a number of hours or the two days the dough will be firm and very crumbly, so we need it to let it warm up to room temperature slightly so it is more malleable.

6. Now we place it back on our floured surface and start rolling it into a wide flat disk. If it cracks the dough is still to cold and need to let it warm up slightly more. The edges of the dough will likely crack anyways, so squish them back into the dough with your hands and don’t worry about it.

A single pie crust

1. Blind baking the crust preheat the oven to 400 Fahrenheit. Transfer the dough to a 9 inch pie plate. If the dough isn’t cooperating you will likely have to use your fingers and push it into the corners.

2. If you have overhang trim it with kitchen scissors and let it stay on the very top of the pie pan.

3. Now line the pie crust with a sheet of parchment paper and pour pie weights of dried beans onto the parchment paper. Now bake 15 minutes and remove the weights/beans and cook for another 5 minutes but keep and eye on it, we are just trying to cook it until it is golden brown.

4. Now you have a pie crust that you can use immediately with any pie filling you have around or you can store it for up to one day in the fridge.

Notes

If at any point the dough is getting soft throw it back into the fridge for a few minutes and continue on from there. I have mentioned it multiple times through the recipe, but I will mention it again so the pie crust doesn’t disintegrate on you at a terrible time.

If you don’t want to use or have any corn starch, you can use xanthan gum in its place in this recipe at a 1:1 ratio.

Some recipes you can use this one with

Now that you know how to make a gluten free pie crust, you should try my pumpkin pie recipe , I think it is the best pumpkin pie due to the spicing itself.