With the holidays here, the quest to turn grandma’s pie crust gluten free was on. It came together beautifully, rolled out well and baked up great! The taste is amazing and none of my guests are going to know that gluten free hit them. So, grandma’s old fashioned pie crust went gluten free and here is my homemade, Easy Gluten Free Pie Crust Recipe!
Homemade Gluten Free Pie Crust
When I first moved out on my own and began making pie to bring to family dinners I learned how to make my grandmother’s homemade pie crust. I remember my then mother-in-law telling me not to waste my time on making homemade pie crust, that the stuff in the box would be just fine. My grandma’s recipe was so good though and it wasn’t that hard to make. Now that we are a gluten free family, a homemade pie crust is even more important to me. Gluten free pies or just the pie crust are nearly impossible to find in the store and if you do find them, what they taste like is another story.
Gluten Free Pie Crust Ingredients:
Yields 1 double crust pie or 2 single crust pies
- 2 1/2 cups Gluten Free Flour – I used 2 cups Pamela’s All-Purpose Artisan and 1/2 cup Pamela’s Baking Mix
- 1 cup Real Butter, chilled
- one teaspoon salt
- 1 large egg (cold)
- 1/4 cup very cold water
- 1 tbsp apple cider vinegar
Instructions For Easy Gluten Free Pie Crust Recipe
In a medium bowl blend the two flours together with the salt.
Cut the cold butter into small pieces and stir into your flour.
Using a pastry cutter or a fork, cut the butter into the flour mixture. Do NOT over mix the butter into the flour. It should be crumbly with small chunks of butter here and there.
Whisk the egg and add the egg, cold water, and vinegar to the flour and butter mixture. Stir well until a nice dough forms. Use your hands to blend the dough the rest of the way.
Separate in two. Form two discs and wrap in plastic wrap. Chill for 30 minutes or so.
For the final steps of this Easy Gluten Free Pie Crust Recipe, remove the discs one at a time from the refrigerator when ready to roll dough out. Place disk on a piece of parchment paper and place another sheet of parchment on top. Rolling between two sheets of parchment paper will limit how much the dough sticks.
Lift the top sheet of paper off and flip the bottom sheet over your pie place with the dough in place. Carefully pull the parchment paper off and press the dough into the pie plate.
You may have to use your fingers to press small tears back together but the crust stays together very well.
Trim extra crust away and form an edge around your pie plate using your fingers.
If you’re using a single crust recipe, bake as instructed now. I made an apple pie with a double crust so at this point I filled it with my apple filling.
Then topped it with my top crust and cut vents in the top crust.
With the little bit of dough I had left I made a few cut outs and added them to the top of my pie.
Bake your double crust pie according to instructions for your pie (usually about 45 minutes in an oven preheated to 400 degrees Fahrenheit).
Or if you want to pre-bake a single crust for a no bake pie recipe, preheat oven to 400 degrees F. Then line the pie pan with one pie crust and cover with foil. Fill the foil with dried beans or rice to keep pie crust from bubbling up. Bake for 25 minutes or until the crust is just turning golden.
Printable Recipe Card
Easy Gluten Free Pie Crust Recipe
Notes
Yields 1 double pie crust or 2 single pie crusts.
Ingredients
- 2 1/2 cups Gluten Free Flour
- 1 cup butter, (cold)
- 1teaspoon salt
- 1 large egg (cold)
- 1/4 cup very cold water
- 1 tbsp apple cider vinegar
Instructions
- In a medium bowl blend the flour together with the salt.
- Cut the cold butter into small pieces (pea sized) and stir into your flour.
- Using a pastry cutter or a fork, cut the butter into the flour mixture. Do NOT over mix the butter into the flour. It should be crumbly with small chunks of butter here and there.
- Whisk the egg and add the egg, cold water, and vinegar to the flour and butter mixture. Stir well until a nice dough forms. Use your hands to blend the dough the rest of the way.
- Separate in two. Form two discs and wrap in plastic wrap. Chill for 30 minutes or so.
- For the final steps of this Easy Gluten Free Pie Crust Recipe, remove the discs one at a time from the refrigerator when ready to roll dough out. Place disk on a piece of parchment paper and place another sheet of parchment on top. Rolling between two sheets of parchment paper will limit how much the dough sticks.
- Lift the top sheet of paper off and flip the bottom sheet over your pie place with the dough in place. Carefully pull the parchment paper off and press the dough into the pie plate.
- You may have to use your fingers to press small tears back together but the crust stays together very well.
- Trim extra crust away and form an edge around your pie plate using your fingers to shape the crust edges.
- You pie crust is now ready to use in a recipe.
- If you are making a double crust recipe, you will add the filling and then top with the second rolled out crust. Smush crust edges together to seal the pie and then cut vent air holes. Bake according to pie recipe (typically 45 minutes at 400 F).
- If you want to pre-bake a single crust for a no bake pie recipe, preheat oven to 400 degrees F. Then line the pie pan with one pie crust and cover with foil. Fill the foil with dried beans or rice to keep pie crust from bubbling up. Bake for 25 minutes or until the crust is just turning golden.
Nutrition Facts
Easy Gluten Free Pie Crust Recipe
Serves: 8
|
Amount Per Serving: 1 slice
|
||
|---|---|---|
| Calories | 349.2 kcal | |
| % Daily Value* | ||
| Total Fat 24.97 g | 36.9% | |
| Saturated Fat 14.77 g | 70% | |
| Trans Fat 0.93 g | ||
| Cholesterol 84.26 mg | 28% | |
| Sodium 200.91 mg | 8.3% | |
| Total Carbohydrate 30.04 g | 10% | |
| Dietary Fiber 4.08 g | 16% | |
| Sugars 1.41 g | ||
| Protein 5.11 g | ||
| Vitamin A 204.09 µg | Vitamin C 0.0 mg | |
| Calcium 38.02 mg | Iron 1.75 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
Please keep in mind, as with all of our gluten free recipes, all gluten free flours are not the same and you may need to experiment if you are using a different brand. I hope you enjoy this Easy Gluten Free Pie Crust Recipe. Have you ever made a homemade pie crust before?
Happy baking!
Related Posts:
Gluten Free Cheesecake Recipe with Cherry and Chocolate Topping
karen says
Easy and made a great crust. Thanks for sharing.
Tina Jui | The Worktop says
I definitely agree — gluten free baked goods are always better homemade than store bought! Thanks for sharing this recipe for a gluten-free pie crust.
Emily says
I’m so impressed with how flaky you got your gluten free pie crust!
Ali says
This looks like a great crust! I had the same thing from my mother – she firmly believes that it’s not worth the time to make a crust – store bought is just fine. I also learned how to make pie crust from my grandma and always thought that homemade tasted better. My husband has been experiencing some problems with digesting gluten, so I think I may try this out.
Amanda | Chew Town says
I try and stay away from wheat as much as possible (which is hard for an Italian) but I find it just makes me feel so much better day to day! I’ve yet to find a great gluten free pie crust – but yours looks like I’m going to have to give it a try as it looks like it rolls out beautifully (which is always a challenge with gluten free)
Sarah @ Champagne Tastes says
I need to try making my own crust.. I’m a store-bought pie crust junkie. This looks perfect! I’m so impressed that it’s gluten free too!