Best 15 Gluten Free Pie Crust Recipes

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Pie, a culinary delight enjoyed across cultures, is a versatile dish that can be both sweet and savory. With its flaky crust and delectable fillings, it's a perfect treat for any occasion. Indulge in the art of pie-making with our collection of gluten-free pie crust recipes that cater to various dietary preferences and ensure everyone can relish this timeless classic. From the classic all-butter crust to the healthier almond flour crust and the vegan-friendly coconut oil crust, these recipes offer a range of options to suit your needs. Explore the diverse fillings, from the traditional apple pie filling to the unique savory fillings like chicken pot pie and vegetable quiche. Discover the secrets to creating the perfect pie crust, ensuring it's golden brown and flaky, and learn the art of blind baking to prevent a soggy bottom. With our detailed instructions and helpful tips, you'll be a pie-making pro in no time. So, gather your ingredients, preheat your oven, and let's embark on a delicious journey of gluten-free pie-making!

Let's cook with our recipes!

GLUTEN-FREE PIE CRUST



Gluten-Free Pie Crust image

I have tried a lot of recipes trying to find one that compared with the traditional wheat crust that I have been missing. After throwing away many batches, I finally came up with this one and my family loves it. They said they couldn't tell the difference (I am not sure I believe that) but it sure did satisfy my cravings. Hope you like it too.

Provided by Sandra LeRose

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 1h20m

Yield 16

Number Of Ingredients 8

¾ cup arrowroot starch
⅔ cup white rice flour
⅔ cup brown rice flour
1 tablespoon white sugar
14 tablespoons cold butter, cut into chunks
2 large cold eggs
1 tablespoon white vinegar
1 tablespoon cold water, or more as needed

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.

Nutrition Facts : Calories 167.4 calories, Carbohydrate 15.8 g, Cholesterol 50 mg, Fat 11 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 6.6 g, Sodium 80.5 mg, Sugar 0.9 g

NEVER-FAIL GLUTEN-FREE PIE CRUST



Never-Fail Gluten-Free Pie Crust image

A gluten-free pie crust using common ingredients. I've adjusted the method over time and have found this final recipe to work every time. It is perfect for both sweet and savory dishes. The trick is leaving large chunks of butter, whole, so they create a flaky crust. The baked crust holds its shape quite well and delivers a nice slice of filled pie beautifully without falling apart.

Provided by Buckwheat Queen

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 1h10m

Yield 16

Number Of Ingredients 6

2 ½ cups gluten-free flour blend
2 tablespoons brown rice flour
1 cup cold butter, cut into 1/2-inch cubes
¼ cup ice cold water
2 cold eggs
½ teaspoon apple cider vinegar

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.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 16.5 g, Cholesterol 53.8 mg, Fat 12.9 g, Fiber 2.2 g, Protein 3.1 g, SaturatedFat 7.5 g, Sodium 90.6 mg, Sugar 0.8 g

GLUTEN FREE PIE CRUST



Gluten Free Pie Crust image

A wonderful gluten-free pie crust I made! I suspect you could use Rice Krispies® as well! Also it works without the cocoa!

Provided by JohnnyCakes

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Time 10m

Yield 1

Number Of Ingredients 4

1 ½ cups crushed crispy rice cereal squares (such as Rice Chex®)
6 tablespoons butter, melted
1 tablespoon cocoa powder, or more to taste
1 teaspoon white sugar

Steps:

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

Nutrition Facts : Calories 645.2 calories, Carbohydrate 8.4 g, Cholesterol 183.2 mg, Fat 69.9 g, Fiber 1.8 g, Protein 1.9 g, SaturatedFat 44.2 g, Sodium 505 mg, Sugar 4.4 g

GLUTEN-FREE BLUEBERRY PIE WITH CORNMEAL CRUST



Gluten-Free Blueberry Pie with Cornmeal Crust image

Blueberries mixture sandwiched between cornmeal crusts for a delicious pie - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 8

Number Of Ingredients 22

1 cup white rice flour
1/2 cup tapioca flour
1/4 cup potato starch flour
1/2 cup cornmeal
2 tablespoons sugar
1 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon pumpkin pie spice
1/2 cup very cold butter, cut into 1/2-inch pieces
1/4 cup very cold shortening, cut into 1/2-inch pieces
1/4 cup ice water
5 cups fresh blueberries (about 1 1/2 lb)
1/2 cup sugar
1/3 cup cornstarch
1 jar (12 oz) gluten-free blueberry preserves
1/4 cup butter, cut into small pieces
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1 egg, separated
1 tablespoon milk
1 tablespoon sugar

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.

Nutrition Facts : Calories 640, Carbohydrate 100 g, Cholesterol 70 mg, Fat 5, Fiber 4 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 48 g, TransFat 2 g

PASTRY RECIPE FOR PIE CRUST - GLUTEN FREE



Pastry Recipe for Pie Crust - Gluten Free image

Posted on behalf of Yahoo Group SillyYaks. This is the BEST pie crust I have ever made, even pre-gf! It is gluten free, and dairy free and can be made soy free as well.It is not crumbly, but it rolls out best between sheets of parchment paper. It has a wonderful taste and holds it shape well. I've used it to make whole pies and even turn-over style individual pies. --Mariann [my version of a recipe from the AiA Gluten & Dairy Free Cookbook.]

Provided by DoveChocolatierinKY

Categories     Dessert

Time 22m

Yield 1 pie crust, 4-6 serving(s)

Number Of Ingredients 9

1 cup rice flour
1/2 cup tapioca flour
1/4 cup potato starch
1/4 teaspoon salt
2 teaspoons xanthan gum
4 ounces margarine (see below***)
1 large egg, beaten (or use 1/4 cup extra ice water if allergic to eggs)
1 teaspoon apple cider vinegar (or water if you can't use vinegar)
3 tablespoons ice cold water

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.

Nutrition Facts : Calories 402.2, Fat 24.6, SaturatedFat 5.3, Cholesterol 46.5, Sodium 436.3, Carbohydrate 40.3, Fiber 1.5, Sugar 0.5, Protein 4.9

GLUTEN-FREE WHOLE GRAIN MEDITERRANEAN PIE CRUST



Gluten-Free Whole Grain Mediterranean Pie Crust image

For the flour here I use the same 70 percent whole grain flour to 30 percent starch (like potato starch, arrowroot or cornstarch) that I used in my whole grain gluten-free muffins a few weeks ago. It is based on a formula created by Shauna James Ahern, a gluten-free food blogger. Because there is no gluten involved you don't have to worry about overworking the dough, but the dough can break apart if you try to roll it out. I just press it into the pan, which is easy to do. I love the strong, nutty-flavored combination of buckwheat flour and millet flour. If you want a crust with a milder flavor, try a combination of cornmeal and millet flours or teff and millet flours.

Provided by Martha Rose Shulman

Categories     project

Time 1h30m

Yield Two 9- or 10-inch tarts

Number Of Ingredients 7

120 grams (approximately 1 cup) millet flour (I make this by grinding millet in my spice mill)
100 grams (about 4/5 cup) another whole grain gluten-free flour, like buckwheat, cornmeal, or teff
95 grams (approximately 7 tablespoons) potato starch, cornstarch, arrowroot or a combination
5 grams (3/4 teaspoon) salt
50 grams (1/4 cup) extra virgin olive oil
150 to 165 grams (2/3 to 3/4 cup) water
10 grams (2 teaspoons) red wine vinegar or strained lemon juice (optional; the reason for the acid is that it relaxes the gluten in flour, but you don't have to worry about gluten)

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.

Nutrition Facts : @context http, Calories 654, UnsaturatedFat 24 grams, Carbohydrate 87 grams, Fat 29 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 619 milligrams, Sugar 1 gram, TransFat 0 grams

PERFECT GLUTEN FREE PIE CRUST



Perfect Gluten Free Pie Crust image

Annalise Roberts' "Traditional Pie Crust" recipe. Perfect every time. I tried to approximate her recommended flour blend. If you use your own flour blend please measure 1 cup plus 2 TB your flour blend, PLUS 2 TB sweet rice flour. Don't skip the sweet rice flour :)

Provided by jude503

Categories     Dessert

Time 45m

Yield 1 pie crust, 8 serving(s)

Number Of Ingredients 10

2/3 cup brown rice flour (extra fine ground)
1/3 cup potato starch (not potato flour)
2 tablespoons tapioca flour
2 tablespoons sweet rice flour
2 tablespoons granulated sugar (omit if making savory pie)
1/2 teaspoon ground flax seeds or 1/2 teaspoon psyllium, husk
1/4 teaspoon salt
6 tablespoons cold unsalted butter (if using salted butter omit salt in recipe)
1 large egg
2 teaspoons orange juice or 2 teaspoons lemon juice

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.

VEGAN GLUTEN-FREE ALMOND PIE CRUST



Vegan Gluten-Free Almond Pie Crust image

This pie crust stands up to the regular kind - crisp, flaky and full of flavor. Pairs beautifully with blueberries.

Provided by Alysia C.

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 35m

Yield 8

Number Of Ingredients 13

⅓ cup tapioca flour
⅓ cup brown rice flour
⅓ cup sorghum flour
½ cup shortening, chilled and diced
¼ cup almond meal
1 tablespoon cornstarch
2 teaspoons white sugar
1 ½ teaspoons xanthan gum
½ teaspoon baking powder
½ teaspoon salt
2 tablespoons water
1 ½ teaspoons dry egg replacer (such as Ener-G®)
1 teaspoon apple cider vinegar

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.

Nutrition Facts : Calories 202.2 calories, Carbohydrate 18 g, Fat 13.6 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 3.3 g, Sodium 199 mg, Sugar 1.1 g

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



Featherlight Vinegar Pastry (gluten-free pie crust) Recipe - (4.7/5) image

Provided by jtomlin622

Number Of Ingredients 9

2 1/4 cups Featherlight Mix (in Description)
1 rounded teaspoon xanthan gum
1/2 teaspoon salt
1 Tablespoon sugar (or to taste)
3/4 cup shortening
1 Tablespoon vinegar (white)
1 egg
4 Tablespoons ice water
Sweet rice flour for rolling (I used regular rice flour)

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.

GLUTEN-FREE PIE CRUST



Gluten-Free Pie Crust image

Provided by Liza Jernow

Categories     Dessert     Bake     Wheat/Gluten-Free     Pastry     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly

Yield Makes two 9-inch pie crusts

Number Of Ingredients 10

6 ounces bar cream cheese
3/4 cup (1 1/2 sticks) unsalted butter
3/4 teaspoon psyllium husk powder
2 1/4 teaspoons whole flax seeds
1 1/2 teaspoons whole chia seeds
3/4 teaspoon fine sea salt
1/2 teaspoon baking powder
2 1/4 cups rice-based gluten-free all-purpose flour*
1 1/2 teaspoons cider vinegar
3 to 5 tablespoons ice water

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.

GLUTEN FREE NUTTY PIE CRUST!



Gluten Free Nutty Pie Crust! image

I have been using this recipe for a few years now! It is both tasty and a bit unusual, its a better than tradional pie crust. Enjoy! :)

Provided by Gail Eischeid

Categories     Pies

Time 20m

Number Of Ingredients 6

2 Tbsp olive oil, light
2 Tbsp honey or maple syrup
1/4 c arrowroot starch
1/4 c amaranth flour
1/2 tsp cinnamon
3/4 c ground nuts or seeds

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.

BLUE RIBBON GLUTEN FREE PIE CRUST



BLUE RIBBON GLUTEN FREE PIE CRUST image

Categories     Bread     Breakfast     Dessert     Bake     Kid-Friendly     Wheat/Gluten-Free     Fall     Spring     Summer     Winter

Yield 2 pies or 1 double

Number Of Ingredients 5

• 2 1/2 cups gluten-free flour mix (see GlutenFreeLove recipe)
• 2 tablespoon sugar
• 3/4 teaspoon salt
• 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 5 tablespoons (or more) ice water

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.

AMARANTH PIE CRUST - GLUTEN FREE



Amaranth Pie Crust - Gluten Free image

A wonderful crust for those sensitive to gluten from Bob's Red Mill. You can have your pie and eat it too! Crust holds up very well after baking. Specialty ingredients can be found at www.bobsredmill.com.

Provided by Molly53

Categories     Dessert

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 cup arrowroot
1/4 cup almond meal flour
3/4 cup amaranth flour
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
3 tablespoons vegetable oil
3 -4 tablespoons water

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.

GLUTEN FREE PIE CRUST



Gluten Free Pie Crust image

Make and share this Gluten Free Pie Crust recipe from Food.com.

Provided by BigFatMomma

Categories     Dessert

Time 30m

Yield 1 9

Number Of Ingredients 6

3/4 cup rice flour
1 teaspoon honey
1/4 teaspoon sea salt
1/2 teaspoon xanthan gum
1/3 cup butter or 1/3 cup vegetable oil
2 tablespoons cold water

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.

GLUTEN FREE PIE CRUST



GLUTEN FREE PIE CRUST image

Number Of Ingredients 14

1 cup white rice flour
1/2 sorghum flour
1/2 cup potato starch
3 tablespoons sweet rice flour
3 teaspoons sugar
1/4 teaspoon salt
1 teaspoon strong cinnamon (I use Saigon cinnamon from World Spice Merchants)
8 tablespooons (or, one stick) cold butter
1 large egg
2 tablespoons apple cider vinegar
1/4 ice-cold water, or enough to make the dough stick together
Mix together all the dry ingredients, including the sugar and cinnamon. Cut the butter into little pieces, about 1/2-inch thick and drop the pieces into the dry ingredients. Using a pastry cutter or fork, meld the butter into the dry ingredients until the butter has crumbled into pea-sized pieces.
Make a well in the dry ingredients. Drop the egg and apple cider vinegar in, then stir them in, gently, with a fork, stirring from the center out. Once they are incorporated into the dry ingredients, slowly drizzle the ice-cold water into the mixture, a little at a time, then stirring to see if it has become dough yet. You do not want this dough to be too wet. Add water only it all coheres together.
At this point, drop the ball of dough onto a large piece of parchment paper. (Prepare this ahead, unless you want to wipe dough off the box of parchment paper later!) Place another piece of parchment paper, the same size, on top of the dough. Gently, smoosh the dough outward, equally in all directions, until it is a thick, round cake of dough, about the size of a pie plate.

Steps:

  • Refrigerate the ball of dough, for as long as you can stand. Ideally, you would prepare the dough in the evening and refrigerate overnight. Take the dough out of the refrigerator at least twenty minutes before you want to work with it. Leave the dough in the parchment-paper sandwich and roll it out. By rolling it, gently, between the pieces of parchment paper, you will not need to add more flour to the mix. Roll it out as thin as you can, then strip the top piece of parchment paper off the dough. Gently, lay your favorite pie plate on top of the dough, then flip the whole thing over. The dough should sag into the pie plate. You can crimp the edges at this point. If some of the dough falls off the sides, don't worry. Simply re-attach the pieces to the crust-to-be by pressing in with your fingers. You can pre-bake the pie crust, if you like. With this pumpkin pie, however, I just pour the pumpkin filling directly in and bake it immediately. It works well.

Tips:

  • Use a food processor: A food processor makes it easy to combine the ingredients for the pie crust and to achieve a uniform texture. If you don't have a food processor, you can use a pastry blender or two forks to combine the ingredients.
  • Work quickly: The key to a flaky pie crust is to work quickly so that the butter doesn't have a chance to melt. If the butter melts, the pie crust will be tough.
  • Chill the dough: Chilling the dough before rolling it out helps to make it easier to work with and prevents it from shrinking in the oven.
  • Roll the dough out evenly: Use a rolling pin to roll the dough out evenly to a thickness of about 1/8 inch. If the dough is too thick, it will be difficult to bake through. If the dough is too thin, it will be difficult to handle and may tear.
  • Don't overwork the dough: Overworking the dough will make it tough. Work the dough just enough to bring it together.
  • Use a pie plate with a removable bottom: This will make it easy to remove the pie from the pan after it's baked.
  • Bake the pie until the crust is golden brown: The baking time will vary depending on the type of pie you're making, but the crust should be golden brown when it's done.

Conclusion:

Making a gluten-free pie crust can be a bit challenging, but it's definitely worth it when you taste the delicious results. By following these tips, you can make a gluten-free pie crust that is flaky, tender, and delicious. So next time you're in the mood for a pie, don't let your gluten-free diet stop you. Give this recipe a try and enjoy a delicious, homemade pie.

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