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    You are in: Home / Recipes / Gluten-Free Pie Crust Recipe
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    Gluten-Free Pie Crust

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    What's Cooking?'s Note:

    A delicious, buttery gluten-free pie crust! This recipe is adapted from an interpretation of Rebecca Reilly's "Gluten-Free Baking" as posted on the SillyYaks celiac disease e-mail list. Works well with dessert and savory recipes alike. This recipe makes one crust (double if your recipe requires a top crust).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.

    Browse Our Top Crusts/Pastry Dough Recipes

    Ratings & Reviews:

    • on November 28, 2010

      45

      Thanks for sharing! This is one of the best GF alternatives I've tried so far--and I've tried several. What I like is that the dough is easy to work with even though sealing the partially rolled out dough in plastic was a bit challenging. Compared to most GF pie crusts, this one was easier to handle and didn't break up when putting it in the pan. Plus, the butter definitely gives it added flavor. I would have given it 5 stars if it was flakier or at least a bit more tender (so I could easily cut it with a fork or butter knife). I'll be making it again to see if I can improve on the tenderness.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 30, 2007

      55

      This is definitely one of the better pie crusts I've had since becoming GF. I had a hard time making an attractive top crust from it, but for a bottom crust it was perfect.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Gluten-Free Pie Crust

    Serving Size: 1 (65 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 220.8
     
    Calories from Fat 112
    50%
    Total Fat 12.4 g
    19%
    Saturated Fat 7.5 g
    37%
    Cholesterol 56.9 mg
    18%
    Sodium 169.2 mg
    7%
    Total Carbohydrate 24.5 g
    8%
    Dietary Fiber 1.3 g
    5%
    Sugars 0.4 g
    1%
    Protein 2.7 g
    5%

    The following items or measurements are not included:

    sorghum flour

    guar gum

    tapioca starch

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