Best Gluten Free Pie Crust Recipes

GLUTEN-FREE PIE CRUST

Steps:

• Combine arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.
• Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
• Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with arrowroot starch and roll over dough until even thickness and about 9 inches in diameter. Repeat with remaining dough.

NEVER-FAIL GLUTEN-FREE PIE CRUST

Steps:

• Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
• Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
• Pour gluten-free flour into a large bowl. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water one tablespoon at a time until dough is no longer sticky and forms a ball.
• Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
• Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.

GLUTEN FREE PIE CRUST

Steps:

• Stir crispy rice cereal, butter, cocoa powder, and sugar together in a bowl; press into bottom of a pie pan.

GLUTEN-FREE BLUEBERRY PIE WITH CORNMEAL CRUST

Steps:

• In food processor, place flours, cornmeal, 2 tablespoons sugar, the xanthan gum, 1/2 teaspoon salt and the pumpkin pie spice. Cover; pulse, using quick on-and-off motions, until blended. Add 1/2 cup butter and the shortening. Cover; pulse until coarse crumbs form, about 5 seconds. Add water; pulse just until dough comes together. Divide dough in half; flatten each into a disk. Wrap in plastic wrap; refrigerate until firm.
• In large bowl, toss blueberries, 1/2 cup sugar, the cornstarch, preserves, 1/4 cup butter, lemon peel, lemon juice and 1/8 teaspoon salt; set aside.
• Line cookie sheet with foil; place on lower oven rack to catch any drips. Heat oven to 375°F. Unwrap 1 dough disk (keep remaining dough refrigerated until ready to use). Between 2 sheets of cooking parchment paper generously sprinkled with rice flour, roll dough into 12-inch round about 1/4 inch thick. Carefully peel off top piece of parchment paper; replace paper and turn round over. Peel off parchment paper from second side of dough and discard.
• Place upside-down 9-inch glass pie plate on dough round. Turn plate with dough over; remove parchment paper and discard. Pat dough into plate, pressing together any cracks or tears. In small bowl, beat egg white. Brush over dough. Spoon filling into crust-lined plate.
• Unwrap second dough disk. Between 2 sheets of cooking parchment paper generously sprinkled with rice flour, roll dough into 12-inch round about 1/4 inch thick. Carefully peel off top piece of parchment paper; invert dough onto filling. Peel off parchment paper from second side of dough and discard. Using sharp knife, trim crusts even with edge of plate; crimp edge with fork to seal. Cut vents in top crust. In small bowl, beat egg yolk and milk. Brush over dough. Sprinkle with 1 tablespoon sugar.
• Bake 1 hour to 1 hour 10 minutes or until crust is golden and filling is bubbly. Cool completely on cooling rack, about 2 hours.

PASTRY RECIPE FOR PIE CRUST - GLUTEN FREE

Steps:

• *Mix flours, salt, and xanthan gum in a bowl. Rub in the margarine,but not too much. The mixture should resemble baked beans rather than breadcrumbs.
• *In a separate bowl, whisk together the egg, vinegar and ice water.
• Slowly stir the egg mix into the flour mix, until a ball is formed.
• *Knead the pastry (with a little gf flour if needed) for 2-3 minutes.
• Wrap the pastry and place in the fridge for at least an hour. **It can be frozen at this stage.
• *If the pastry is a little hard when removed from the fridge, knead again a little bit.
• *Roll out on a floured surface. Place in pie pan and follow baking instructions for your pie recipe.
• *If cooked pastry is needed for your recipe the pastry can be cooked at 425 degrees for 10-12 minutes.
• ***substitute Spectrum Naturals Organic Shortening to make it soy free. This is a non-hydrogenated, trans fat free vegetable shortening made from palm oil.

GLUTEN-FREE WHOLE GRAIN MEDITERRANEAN PIE CRUST

Steps:

• Sift together the grain flour and starch. In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, add the salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the grain flour and starch, combine the water and vinegar or lemon juice and add it with the machine running. The dough should come together in a ball. In most cases you won't need as much water as is required for wheat flour dough, because the grain flours don't absorb as much, but each combination behaves a little differently. Divide into 2 equal pieces, shape into a flat circle and wrap tightly with plastic. The dough may be sticky, so flour your hands and work surface. Let rest for 1 hour.
• To line tart pans place the dough in the center of the pan and, pressing from the heel of your hand, press the dough out to the edges of the pan, then up the sides. It should be soft and easy to manipulate. Pinch an attractive lip around the edge of the pan and refrigerate uncovered until ready to use.

PERFECT GLUTEN FREE PIE CRUST

Steps:

• Spray 9 inch pie pan with cooking spray. Generously dust with flour.
• Mix flours, sugar, xanthan gum, and salt in large bowl of an electric mixer. Cut butter into 6 piece and add to mix until crumbly and resembling coarse meal.
• Add egg and orange juice. Mix on low speed until dough holds together; it should not be sticky. Form dough into ball, using your hands, and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to 1 inch thickness. (Dough can be frozen at this point for up to one month, wrap in plastic wrap and then foil).
• Roll out dough between the 2 sheets of wax paper. If the dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top sheet of wax paper and invert dough into pie pan. Remove remaining sheet of wax paper , and crimp edges for single crust pie. (Dough can also be frozen at this point for up to one month; kine pie shell with wax paper, wrap in plastic wrap, then foil.
• To Prebake a bottom crust: Preheat oven to 375°F Gently prick pastry in 3 or 4 places with a fork. Bake for about 25 minutes or until golden and cool completely on wire rack.
• To partially bake a bottom crust: Preheat oven to 375°F Bake pastry for 10 minutes, remove from oven. Fill and bake as per recipe.

GLUTEN-FREE CREAM CHEESE PIE CRUST

Steps:

• Combine dry ingredients in a medium bowl.
• Cut butter and cream cheese into flour mixture until you have pea-sized pieces or smaller. (Dough can't really be overworked since there is no gluten).
• Sprinkle with 2 tbsp ice water and stir together with a fork until dough starts to form a ball. Use more water if needed to get dough to form. Don't let it get too wet though.
• When ball starts to form, bring dough together with hands and knead slightly to get a uniform texture. Pat into a disk.
• If you want to roll the crust, let the disk chill in the refrigerator at least one hour, or up to 24 hours. Roll between sheets of parchment paper to desired size. Because of the high butter content keep dough and rolling pin cold for best results.
• You can use the dough without chilling if you want to simply press into shape. If you press it too thin or make a whole, simply patch it by pressing it back together or adding a bit more dough and pressing it inches This is what I usually do to form a bottom crust for a pie. I don't often make a top crust because I hate rolling them out and crimping them to the bottom.
• Fill pie as desired and bake according to the directions for the type of pie you are making. You can blind bake the crust by baking at 350°F for 30-35 minutes, or until lightly browned. Let cool and fill.

FEATHERLIGHT VINEGAR PASTRY (GLUTEN-FREE PIE CRUST) RECIPE - (4.7/5)

Steps:

• In a medium bowl, blend the flour mix, xanthan gum, salt and sugar. Cut into the shortening until coarse crumbs form. In a small bowl, beat the vinegar and egg together with a fork. Add the ice water. Stir the wet ingredients into the dry ingredients with a fork and keep adding liquid until the dough forms a ball. Work a little with your hands to obtain a smooth texture. Cover and refrigerate for 30 minutes or more before rolling out. Divide the dough in half and roll out on sweet rice flour - covered waxed paper or plastic wrap. Use as much of the sweet rice flour as needed to work easily. Place in a pie tin. If using plastic wrap for easier handling, move it to the pie tin and invert the dough into the pan. Bake as directed for the filling used. For a baked crust, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450-degree oven for 10-12 minutes or until slightly browned. Cool before filling.

VEGAN GLUTEN-FREE ALMOND PIE CRUST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix tapioca flour, brown rice flour, sorghum flour, almond meal, cornstarch, sugar, xanthan gum, baking powder, and salt together in a bowl. Cut in diced shortening using a pastry blender or two knives until pebble-size pieces form.
• Whisk water, egg replacer, and vinegar in a small bowl; stir into flour mixture until a loose dough forms.
• Roll out dough to even thickness on a piece of parchment paper and transfer to a 9-inch pie plate, or press dough evenly into the pie plate.
• Bake in the preheated oven until golden, about 15 minutes.

GLUTEN FREE MACADAMIA PIE CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the macadamia nuts into the container of a food processor, and blend until they reach a peanut butter like consistency. Scrape out into a bowl, and stir in the eggs and soy flour until well blended.
• Place the dough between two pieces of waxed paper, and roll out into about a 12 inch circle. Remove the top piece of waxed paper, and invert the dough into a 9 inch pie plate. Press into the bottom and up the sides. Remove any overhanging dough.
• Bake for 5 minutes in the preheated oven, or until light golden brown. Use in any recipe calling for a prebaked pie crust.

GLUTEN-FREE PIE CRUST

Steps:

• Cut the cream cheese and butter into 1/2-inch pieces, place in a bowl, and freeze for 15 minutes. Use a coffee or spice grinder or mortar and pestle to grind the psyllium, flax and chia seeds to a fine powder. Transfer to the bowl of a food processor along with the salt, baking powder, and flour. Pulse a few times to combine.
• Add the butter and cream cheese and pulse until the texture of the crumbs resembles sand, about 20 seconds. While pulsing the food processor, add vinegar and then 3 tablespoons ice water. Squeeze a small amount of dough between your fingers; if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
• Turn the dough out onto a piece of plastic wrap, and gather into a ball with your hands. Knead the dough a few times to create a uniform texture. Divide the dough in half and form each piece into a flat disk about 1 inch thick. Wrap each half tightly in plastic and refrigerate until dough is chilled and stiff, at least 30 minutes (or up to overnight). Roll, fill, and bake as desired.
• DO AHEAD: Dough can be frozen for up to 3 months; thaw in refrigerator before using.

AMARANTH PIE CRUST - GLUTEN FREE

Steps:

• Preheat oven to 400F and lightly oil a 9-inch pie pan; set aside.
• Combine dry ingredients and blend well.
• Combine oil and 3 tablespoons water and blend with fork; add all at once to flour.
• Stir only until a ball forms.
• If ball appears dry and crumbly, add a little more water, one teaspoon at a time, until ball hangs together. (Moisture content of flour varies.).
• Pat or roll crust to fit into pie pan.
• Dough tears easily, but mends easily using extra bits to patch.
• Prick with fork.
• Bake 3 minutes at 400F, fill pie and finish baking the time required for filling or bake about 15 minutes until brown and crisp.
• Cool and fill.

EASY AS PIE CRUST (GLUTEN FREE)

Steps:

• 1. Combine flour and salt, then cut in the margarine using a pastry blender until you are left with a course meal. (I used my Kitchen Aid stand mixer).
• 2. Sprinkle the milk, one tablespoon at a time while blending, until all ingredients are moist. At this point I prepared my pie ingredients and I put the pie dough in the fridge in a plastic bag to firm up.
• 3. Using wax paper, place dough onto one sheet and flatten with the palm of your hand, then place another sheet on top and roll to desired size.
• 4. Remove the top sheet and invert onto the pie pan. If you make two pie crusts, use the same method to roll out the top crust. Just place it over the filling. I went a step further and beat an egg and brushed the crust with egg and then sprinkled it with some xylitol for a crunchy crust. Of course if you're making a savory pie, don't sprinkle the top crust with sugar.
• 5. To Bake one pie crust:- Bake at 400'F for 15-20 minutes. For a two crust pie with filling:-Bake at 400'F for 10 minutes, then lower the heat to 350'F for an additional 40 minutes.
• 6. This make one pie crust that will fit an 8 to 10 inch pie pan. Serves 10-12.
• 7. Enjoy!

BLUE RIBBON GLUTEN FREE PIE CRUST

Steps:

• Whisk gluten-free flour, sugar, and salt in large mixing bowl to blend. Add butter and mix gently on low speed or rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disks and wrap in plastic. Refrigerate 30 minutes or more. Roll out dough disk on lightly floured parchment paper to 12-13-inch round. Transfer to 10-inch stoneware pie dish. Trim dough overhang to 1/2 inch. For a double crust: Roll out second dough disk on lightly floured parchment paper to 12-13-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer pie filling to dough-lined dish. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Cover pie crust with (silicone) pie shield. Place pie on rimmed baking sheet. Note: The dough may be made up to 2 days ahead before rolling and kept in plastic in the refrigerator. Let dough soften slightly before rolling out.

GLUTEN FREE NUTTY PIE CRUST!

Steps:

• 1. Preheat oven to 350 F.
• 2. Mix oil, honey, then add arrowroot powder, flour and cinnamon. Mix in in ground nuts and seeds.
• 3. Press the crust onto bottom and sides of lightly oiled pie pan, but not on upper flat rim of pan.
• 4. For baked Pies, bake crust 3 to 5 minutes, then allow it to cool 5 to 10 minutes.
• 5. Scoop Filling into crust and baked according to recipe.
• 6. For No-Bake Pies, bake the crust 9 to 14 minutes or until firm. Cool.
• 7. Scoop pie filling and chill. Sprinkle extra ground nuts on top of filling for a decorative effect for added flavor.
• 8. Baker's Note: Amaranth Flour can be replaced with "buckwheat flour, millet, or rice flour". This will slightly change the flavor and color of the crust.
• 9. Baker's Note 2: Arrowroot powder can be replaced with Cornstarch.
• 10. Baker's Note 3: ground nuts and seeds, such as Almonds, walnuts, pecans, sunflower seeds, pumpkin, flaxseeds or any combination.

GLUTEN-FREE PIE CRUST

Steps:

• Sift dry ingredients together in a large bowl. Cut the butter into small chunks (about 1/2" thick) and add to dry ingredients. Work it into the dry ingredients using a pastry cutter or your finger tips, mashing until the butter has crumbled into pea-size pieces.
• Make a well in the dry ingredients. Pour the egg and apple cider vinegar into the well, and use a fork to stir gently, outwards from the center. Once all the ingredients are incorporated, drizzle the ice-cold water into the mixture very slowly, just a little at a time. Only add water until the mixture has become a cohesive ball of dough that's just moist enough to handle without being wet.
• Place ball between two large pieces of parchment paper. Using hands or rolling pin, gently push the dough outward, equally in all directions, until it is a pie-sized thick, even disc of dough. Leave between parchment paper layers and seal well in plastic wrap or ziploc bag. Refrigerate for at least two hours. Remove the dough from the refrigerator and allow to sit at room temperature for 15-20 minutes.
• Leaving the dough in between two parchment paper layers, roll it out gently, as thin as you can. When the dough is between 1/4" and 1/3" thick, remove the top layer of parchment and even out the edges of the crust. Place a pie pan with the top side down over the dough (centered) and then carefully flip paper, dough and pan over so that the dough drapes into the pan. Carefully peel away parchment. Use your fingers to make sure the dough touches all the corners of the pan. If any holes have already formed at this point, mend them with a finger or pastry brush dampened in egg white or water, or with excess dough.
• Use in your favorite pie recipes, or roll out for use in a galette or other pastry. You can prebake this crust if you like, but it doesn't require prebaking.

GLUTEN-FREE PIE CRUST

Steps:

• 1. Thoroughly soak and scrub all your equipment and work surfaces to remove any trace of wheat flour. Be sure to clean underneath the blade mechanism in the food processor and in between the grooves of any tools to free any crusty debris.
• 2. Grind the flaxseeds in a coffee grinder or spice mill. Add the flax with all three flours, the sugar, and salt in the work bowl of a food processor and pulse to combine.
• 3. Remove the lid for the processor's work bowl and sprinkle the butter across the top. Pulse until the texture resembles coarse crumbs.
• 4. Pulse in the egg white, and then add the water, 1 tablespoon at a time, until the dough comes together.
• 5. Remove the dough from the work bowl (it will be crumbly at this point) and gently knead it on a work surface or parchment paper lightly dusted with millet flour.
• 6. Remove one third of the dough so that you have two pieces. Wrap both pieces of dough in plastic film and chill them in the refrigerator for 60 minutes or up to 3 days before using. If you are not making a double-crust pie, hold the smaller disk in the freezer for another use.
• 7. Preheat the oven to 350°F. Place the larger disk of dough between two sheets of parchment lightly dusted with millet flour and roll it into a round 12 inches in diameter and 1/8 inch thick.
• 8. Gently fit the rolled dough into a 9- to 10-inch pie pan, then crimp and shape the edges. Refrigerate the crust for 30 minutes. Meanwhile, if you are making a double-crust pie, roll out the other piece of dough between two sheets of parchment to a round approximately 10 inches across. Set it aside, keeping it between the parchment sheets to prevent it from drying out.
• 9. Dock the bottom crust and weight it with a circle of parchment paper cut to size and a disposable pie pan resting gently above the crust to prevent it from puffing up while toasting. If your filling will be baked, blind bake the crust for 5 to 7 minutes. If you'll be using the crust for a custard pie where baking isn't required, blind bake it for 12 to 15 minutes-checking often after 10 minutes.
• 10. Set the blind-baked crust aside to cool while you prepare the filling of your choice. Top and finish the pie as desired or as directed in your recipe

GLUTEN-FREE SAVORY PIE CRUST

Steps:

• In a bowl, whisk the oil, water, egg, salt and rosemary. Add the flour and mix with a wooden spoon. Gather into a ball, don't knead it. Chill in the refrigerator for 1 hour. Roll the dough and spread in a pie pan or cut into crackers. The dough bakes in about 30-45 minutes based on the thickness.

GLUTEN FREE PIE CRUST

Steps:

• Stir dry ingredients together, making sure xanthan gum is evenly distributed.
• Cut in butter or oil and add honey.
• Add cold water a little at a time until a ball is formed.
• Roll dough to 1/8" thickness between two sheets of aluminum foil.
• Peel top sheet of foil off, and invert dough onto a 9" pie pan.
• Peel off other foil sheet.
• Prick dough with fork, and bake at 350 for 15 minutes until brown.