Looking for a simple, yet delicious gluten free pie crust? This crust is flakey and soft while being strong enough to hold up to your favorite pie fillings. Using gluten-free specific baking techniques means it’s so much easier than a traditional pie crust!
Sometimes I create recipes because I want them. And this was one of those recipes. There are plenty of gluten free pie crust recipes out there… but none that worked well for me. I wanted a simple, reliable pie crust that my kids could make on their own.
The fact that my kids needed to be able to make it, was key to the recipe… because they make a lot more pies than I do!
So why is this recipe different?
- It uses egg and xanthan gum to ensure that the crust is strong enough to support the weight of the pie.
- Butter and vinegar give it that light and flakey texture that we love in a pie crust.
- This recipe can be made with your favorite gluten-free flour. I usually use whole-grain flour because I like the flavor. However, this crust will work with any all-purpose gluten-free baking mix.
Sweet or Savory Crust
This basic crust is perfect for sweet or savory serving options. If you’re making a sweet apple pie, then add the sugar. Skip it if you’re making quiche!
Here are a few serving suggestions:
- 1 1/2 cup of gluten-free flour (whole grain or baking mix
- 1 tsp xanthan (if flour doesn't already contain it)
- 1 Tbsp sugar (optional, for a sweet crust)
- 1/2 cup salted butter, softened
- 1 large egg
- 1/4 tsp apple cider vinegar
- 1-3 tsp cold water, as needed
- 1 Tbsp starch, for rolling
- Mix the flour and xanthan gum in a large bowl. If you're making a sweet pie crust, feel free to add up to 1 Tbsp of granulated sugar. Otherwise, skip it for a savory pie.
- Rub the butter into the flour. This is easiest to do with your fingers but feel free to use a pastry knife. Unlike a typical pie crust, with a gluten-free pie crust, you don't have to be concerned about the build-up of gluten from over-mixing. So keep rubbing the butter into the flour until it's evenly mixed, without any clumps of butter.
- Crack the egg into the bowl and add the vinegar. Mix the egg into the flour with a spoon, then use your hand to knead it into a ball. It should be firm and dry, but not crumbly. If the dough seems like it needs a bit more liquid, add a few teaspoons of cold water. The exact amount will depend on the size of the egg and the type of flour.
- Allow the dough to rest at room temperature for at least 30 minutes so the flour can fully hydrate. If you want to leave the dough for longer, store it in the fridge or freeze it in a zip-top bag. However, allow the dough to warm slightly before rolling it out or it will be too crumbly.
- I recommend rolling out the dough on a pastry mat or parchment paper because it makes it easier to transfer to your pie plate. Sprinkle 1/2 tablespoon of starch (tapioca, corn, or potato) on the work surface. Flatten your dough slightly, then sprinkle with the second 1/2 tablespoon of starch. Roll out the pie crust and use it as directed in your pie recipe. This crust can be blind-baked in advance or filled and baked immediately.
- This recipe breaks a lot of traditional pie crust rules. However, because it is gluten-free, most of those rules don't apply! You can't over-mix this pie crust. You don't need lumps of butter to keep it soft and flaky. And it's much easier to roll out when it's at room temperature.
- If you want the flakiest pie crust, then line your pie plate, and pop it in the fridge before baking. However, we usually bake right away and the results are delicious!
- The dough can be placed in an air-tight bag and refrigerated for up to 3 days or frozen for up to 6 months. If you have a stack of tin pie plates, you can also pre-line your pie plates and freeze them that way as well. Lined pie tins don't need to be thawed before baking. They'll warm up quickly enough in a hot oven.
Nutrition Information:Yield: 8 Serving Size: 1 slice of pie (not including filling)
Amount Per Serving: Calories: 242Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 54mgSodium: 305mgCarbohydrates: 24gFiber: 1gSugar: 4gProtein: 4g