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Last Updated January 10, 2021. Published November 9, 2020 Danielle Fahrenkrug | This post may contain affiliate links which won’t change your price but will share some commission.

Gluten-Free Pie Crust Recipe

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Use this gluten-free pie crust for all your gluten-free pie needs, both sweet and savory. It is a buttery soft and flaky pie crust that's wonderful and can also be used for quiches and bars.

gluten free pie crust in a pie dish with crimped edges

This elegant recipe is about to be your new favorite go-to gluten-free pie crust recipe that is super simple to make and handy to have around. It is a divine staple crust recipe to use for simple pies, tarts, and quiches, and adds a beautiful addition to any table. I hope you celebrate every holiday, pumpkin pie, fruit pie, and crumble with this gluten-free pie crust!

WHY THIS GLUTEN-FREE PASTRY RECIPE WORKS

  • Gluten-free, buttery, soft, and flaky! – One thing about gluten-free pie crusts are you do not want to end up with a rubbery crust that is hard to the touch or is crumbly and dry. There are a few tricks up my sleeve to teach you how to successfully make the best gluten-free pie crust! This recipe has been tested over and over again to assure it turns out soft.
  • Dairy-free optional– if dairy is problem, this is a super tasty pie crust that works fantastic using vegan butter.
  • This makes a lot of crust for thick edges – This pastry makes a 9-inch pie crust with an extra thick edge. Or use any leftover dough to create cut-out designs on the top of a pie. Make two if you are making an apple pie or lattice pie. It is really handy to have on-hand a second pie crust to whip together a chicken pot pie one night and a quiche recipe on another busy night!

WHAT GOES INTO THIS RECIPE

Here is what you need to get started: egg, apple cider vinegar (this activates gluten-free dough and makes them more fluffy), chilled water, gluten-free flour blend of choice ( I suggest Bob's Red Mill- without dairy, or Cup-4-Cup -which does contain dairy), sugar, xanthan gum, baking powder, salt and butter. Vegan butter or ghee can be used if you have a dairy-allergy.

HOW TO MAKE GLUTEN-FREE PIE CRUST FROM SCRATCH

STEP 1: In a small bowl whisk together the egg, water and vinegar.

STEP 2: In another bowl combine the gluten-free flour, sugar, xanthan gum, salt, baking soda and mix to combine. Add in the chilled butter cubes.

STEP 3: Using a pastry cutter or two knives, cut the butter into the flour until it forms a fine crumb about the size of a pea.

STEP 4: Pour in the egg mixture and using a fork mix together quickly to form a dough. Use your hands quickly if needed, but you do not want to dough to get warm. If the dough seems dry, add 1 tablespoon at a time of chilled water.

STEP 5: Form the dough into disk and wrap in plastic wrap. Set in the refrigerator for 30 minutes to 1 hour, or overnight before using. This chills the dough and sets the flavors.

STEP 6: To use the gluten-free pie crust, roll it out on lightly floured parchment paper into a 13-inch round. The circle won't be perfect, that is ok. If you get tears in the dough, patch it up with extra dough from the sides.

STEP 7: Either transfer the dough from the floured surface to the center of a 9-inch pie dish, or leave it on the paper and gently flip it upside-down over the dish. If it is sticky, set the dough in the refrigerator for 15 minutes before separating from the parchment.

STEP 8: Using your hands, roll the edges under and crimp in 1-inch increments. Use as directed in the individual recipe. If there is extra dough, use it for designs on top of a pie.

EXPERT TIPS

Cold crust is key. Keep the butter, water and eggs as cold as possible. Chill the butter in the freezer for 10 minutes prior to cooking if using vegan butter as that tends to be softer. Add the butter direct from the fridge and use water that is chilled with ice if necessary. When the chilled butter and water hit the oven it creates steam which helps make the crust extra flaky. Having a chilled pie crust also helps it not to shrink during baking.

The secret to a fluffier flakier gluten-free pie crust is the addition of egg, baking powder, and apple cider vinegar to help leaven the dough so that it is not hard and rubbery when cooked. If your gluten-free flour mix has baking powder you do not necessarily need it, but I found it makes the dough softer- like melt-in-your-mouth good!

FAQS

Do I need to rest gluten-free pastry?

Resting the disk of pastry dough in the refrigerator for 30 minutes to 1 hour allows the ingredients to settle and provides a nice flakey crust. If you see clumps of butter in the dough, that is good, you want that! Those clumps melt into a the soft crust when cooked.

What do I do if my pie crust is dry?

If the pie crust seems dry, add 1 tablespoon at a time of chilled water until the consistency works with the gluten-free flour used.

Can I mix gluten-free pie crust dough with my hands?

It is ok to work quickly using your hands to break the butter down if you need but work super fast so the ingredients stay chilled. Some bakers say no, because it melts the butter and makes the dough less flakey when it cooks, but if you work fast this method is great.

Why is my gluten-free pastry hard?

That is a result that the pastry dough needs more liquid and water to help it fluff up.

RELATED PIE RECIPE

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Gluten-Free Pumpkin Pie

If you make this gluten-free pie crust recipe from Delightful Mom Food I would love to see your creations! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER  for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below! 

gluten free pie crust in a pie dish with crimped edges

Gluten-Free Pie Crust Recipe

Use this gluten-free pie crust for all your gluten-free pie needs, both sweet and savory. It is a buttery soft and flaky pie crust that's wonderful and can also be used for quiches and bars.
5 from 2 votes
Print Pin Rate
Course: Breakfast, Brunch, Dessert, Main Course
Cuisine: American
Diet: Gluten Free, Low Lactose, Low Salt
Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Servings: 1 9-inch pie crust
Calories: 1514kcal
Author: Danielle Fahrenkrug

Ingredients

  • 1/4 cup cold water plus 1 tablespoon at a time of the dough is dry
  • 1 large egg
  • 1 teaspoon apple cider vinegar
  • 1 1/2 cups gluten-free flour mix
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon baking powder
  • 1/2 cup cold unsalted butter cut into cubes, or use vegan butter

Instructions

  • In a small bowl whisk together the egg, water and vinegar.
  • In a large bowl combine the gluten-free flour, sugar, xanthan gum, salt, baking soda and mix to combine. Add in the chilled butter cubes.
  • Using a pastry cutter or two knives, cut in the dough until it forms a crumb about the size of peas.
  • Pour in the egg mixture and using a fork mix together quickly to form a dough. Use your hands quickly if needed, but you do not want to dough to get warm. If the dough seems dry, add 1 tablespoon at a time of chilled water.
  • Form the dough into disk and wrap in plastic wrap. Set in the refrigerator for 30 minutes to 1 hour or overnight before using. This chills the dough and sets the flavors.
  • To use the gluten-free pie crust, roll it out on lightly floured parchment paper into a 13-inch round. The circle won't be perfect, that is ok. If you get tears in the dough, patch it up with extra dough from the sides.
  • Either transfer the dough from the floured surface to the center of a 9-inch pie dish, or leave it on the paper and gently flip it upside-down over the dish. If it is sticky, set the dough in the refrigerator for 15 minutes before separating from the parchment.
  • Using your hands, roll the edges under and crimp in 1-inch increments. Use as directed in the individual recipe.

Notes

Notes 1: Make sure the ingredients are very chilled. It will provide steam during baking and a flakier crust.
Notes 2: If the dough seems dry, add one tablespoon at a time of water. Also use your hands quickly if needed to to mix into a dough. 
Notes 3: Chill for 30 minutes or overnight. It settles all the flavors and texture. 
Notes 4: If after rolling out and placing over the pie dish, it is hard to remove the parchment paper due to warmth, set it in the fridge for 15 minutes before removing the parchment. 

Nutrition

Calories: 1514kcal | Carbohydrates: 141g | Protein: 25g | Fat: 102g | Saturated Fat: 60g | Cholesterol: 408mg | Sodium: 1282mg | Potassium: 162mg | Fiber: 20g | Sugar: 14g | Vitamin A: 3074IU | Calcium: 215mg | Iron: 7mg
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About Danielle Fahrenkrug

Danielle Fahrenkrug is the writer and photographer behind Delightful Mom Food. She is also a homeschooling mama who loves food, family, friends, and Jesus with a passion for wine, coffee, and cauliflower bbq pizza. Danielle is also the author for Dairy-Free Gluten-Free Baking Cookbook and Gluten-Free Dairy-Free Cookbook and founder of Delightful Mom Health, a line of high quality health supplements.

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Danielle Fahrenkrug | Recipe Developer
Hi, and welcome to Delightful Mom Food! I'm Danielle, the creator of these simple, healthy, gluten-free recipes that are family friendly. Because eating healthy should be delicious and mean you can still enjoy your favorite foods! I am also the founder of Delightful Mom Health, a line of high quality natural health supplements, 3x cookbook author, and certified health and nutrition life coach.
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