Classic Gluten-Free Pie Crust Recipes
Gluten-Free Pie Crusts (made with OR without eggs and dairy!) that will become your go-to for all kinds of gluten-free pastries, tarts and pies.
Does the thought of creating a gluten-free pie from scratch intimidate you? It shouldn't. Making an allergy-friendly pie isn't difficult. Yes, you use a different set of ingredients but the methodology is pretty much the same and the results are just as tasty and well worth the effort. Below are pie-crust recipes appropriate for any food allergy, preference, or intolerance. If you're gluten-free, vegan, egg-free, or dairy-free, we've got you covered.
Because gluten-free dough can dry out, making it more difficult to work with, we've included some steps to ensure your crust is as flaky and delicious as possible. Be sure to read these first!
Next is our favorite gluten-free pie crust. This is best for those who can have eggs or dairy. If dairy and eggs aren't for you, scroll down for an amazing recipe for a flaky dairy-free, egg-free, gluten-free pie crust.
Tips for a Successful Gluten-Free Pie Crust
A delicious pie starts with a delicious crust. Follow these tips for a tender, tasty pie crust.
Mixing the Dough
Don’t over-mix ingredients. The less the dough is worked, the more tender the crust.
Rolling the Dough
To roll out the dough, dust your work surface thoroughly with gluten-free flour and use a well-floured rolling pin to prevent the dough from sticking. Another option: Roll the dough between two generous pieces of wax paper. This simplifies clean up.
Plating the Dough
If you roll the dough out on a floured surface, transfer the dough onto the pie pan by rolling it onto the rolling pin first. Then place the rolling pin on the edge of your pie pan and unravel the dough. Press the dough gently into place and trim the edges to fit.
If you roll the dough between wax paper, remove one piece of wax paper and carefully place that side of the dough into the pie pan. Press the dough gently into place. Remove the top piece of wax paper and trim dough edges to fit.
Work Fast - Gluten-Free Dough Dries Out!
This is important. This dough recipe will dry out if you let it sit too long—so work quickly. Roll the dough out immediately after you make it. No need to chill dough before rolling.
Glossing the Dough
Brush the top of your pie with maple syrup. This adds a touch of sweetness and gives the pie a beautiful shine.
Chilling the Dough
Refrigerate the pie for about 30 minutes before you bake it. This helps the dough keep its shape and prevents the crust from shrinking in the oven.
Cover It Up
If the crust browns too quickly while the pie bakes, tent it loosely with a piece of aluminum foil.
Classic, Flaky Gluten-Free Pie Crust Recipe
Here is a simple gluten-free pie crust recipe with spectacular results. The vodka helps tenderize the dough; the alcohol bakes off, leaving no flavor.
This gluten-free pie crust recipe holds up to summer fruits like gluten-free peach pie, gluten-free blueberry pie, and gluten-free strawberry rhubarb pie. See those recipes here. It's also a delicious gluten-free pie crust recipe for the fall and winter holidays, pairing wonderfully with gluten-free apple pie, gluten-free pumpkin pie, or gluten-free pecan pie.
1 cup Jules’ Homemade All-Purpose Flour Blend, more for dusting
½ teaspoon sea salt
3 tablespoons butter or dairy-free alternative
2 tablespoons vegetable shortening or palm shortening (not coconut oil)
2 tablespoons vodka + 1-2 tablespoons cold water (or 3-4 tablespoons cold water)
-Egg wash (1 egg + 1 tablespoon water) or milk of choice
1. In a large bowl, whisk together flour blend and salt.
2. Cut in butter and shortening.
3. Gradually add vodka and enough water so that dough forms a ball. Err on the side of dough being wetter rather than crumbly. Don’t over-work the dough or it may become tough when baked.
4. Form dough into a disk. Wrap it in plastic wrap and set it aside to rest 30 minutes while you make your filling.
5. Dust your work surface with gluten-free flour and roll dough out evenly into a circle at least 1 inch larger than your pie pan. Gently transfer dough to pan and pat it into the pan. Trim the edges of the crust to an even length of approximately 1 inch larger than the diameter of your pie plate. Gently fold the edges under and press with a fork or pinch into a fluted design with your fingers. Cover with plastic wrap and freeze 30 minutes to chill.
6. Brush edges of crust with egg wash or milk of choice before baking.
Each serving of crust contains 147 calories, 8g total fat, 5g saturated fat, 0g trans fat, 38mg cholesterol, 156mg sodium, 15g carbohydrate, 0g fiber, 0g sugars, 1g protein, 11Est GL.
Making a Delicious, Flaky Gluten-Free, DAIRY-Free Pie Crust
Unless rolled too thin, this dough is not prone to tearing. If it does, pull it back into place and pat it down.
1½ cups + 2 tablespoons High-Protein Flour Blend
1 tablespoon potato flour (not potato starch)
1 teaspoon xanthan gum
¼ teaspoon salt
2-3 teaspoons sugar
½ teaspoon baking powder
½ teaspoon ground cinnamon (omit for Squash Pineapple Pie)
4 tablespoons dairy-free buttery sticks
4 tablespoons organic shortening
1 large egg or 2 tablespoons additional unsweetened applesauce
1 teaspoon cider vinegar
2 tablespoons unsweetened applesauce
1. In the bowl of a food processor fitted with the knife blade, combine dry ingredients. Cut buttery stick and shortening into pieces. Sprinkle over dry ingredients. Pulse several times until pieces are the size of large peas.
2. In a separate bowl, combine egg, vinegar and applesauce. Add to flour mixture and blend just to combine. Carefully gather dough into a ball. (Watch your fingers as steel knife is very sharp.) Wrap in plastic wrap and chill at least 1 hour.
3. Place the dough between 2 layers of plastic wrap and press it down with heel of hand. Then gently roll it into a 9-inch circle. Start from the middle and roll out uniformly in all directions to form the circle. Rotate the dough in ¼ turns to help even-out crust to about ¼-inch thickness throughout.
4. Carefully peel off the top layer of plastic wrap. Turn the crust into the pan, slowly peeling off the backing.
Each serving contains 190 calories, 13g total fat, 6g saturated fat, 0g trans fat, 26mg cholesterol, 175mg sodium, 17g carbohydrate, 1g fiber, 2g protein.
Note: For Low-Fat Pie Crust, replace 3 tablespoons buttery sticks or shortening with an equal amount unsweetened applesauce.
Making a Gluten-Free Pie Crust that's EGG-Free (and Dairy-Free, Too!)
If you are gluten-free, dairy-free, AND egg-free, then this is the pie crust recipe you've been waiting for. If you are gluten-free but dairy and eggs are OK for you, feel free to try this simple gluten-free crust recipe instead! But trust us, you'll miss neither the eggs nor milk in the recipe below.
This gluten-free dough is easier to work when it’s rolled out immediately so if you’re making a double-crust pie, prepare the filling first before making the gluten-free pie crust. For a one-crust pie, halve the recipe.
2 cups gluten-free High-Protein Flour Blend
or gluten-free flour blend of choice
2 teaspoons xanthan gum
- Pinch salt
2 tablespoons maple crystals or date sugar
or granulated sugar
8 tablespoons coconut oil
½ cup cold water
4 teaspoons cider vinegar
1. Pre-heat oven to 350 degrees. Lightly oil a 10-inch pie pan.
2. In a medium bowl, combine gluten-free flour, xanthan gum, salt and maple crystals. Set aside.
3. Melt coconut oil until liquid but not hot. Add liquid coconut oil to water and cider vinegar, stirring to combine.
4. Pour oil mixture into dry ingredients and mix with your hands until just combined. Do not over-mix or the gluten-free dough will become tough. Dough will be a little wet.
5. Divide dough in half, keeping half covered. Turn the uncovered half of dough onto a work surface dusted with gluten-free flour and form it into a flat disk. Roll out dough with a floured rolling pin to ¼-inch thickness. Work fast as dough dries out rather quickly.
6. Carefully place dough in prepared pie pan. Crimp edges and add pie filling. If desired, top pie with second crust and crimp edges together. Slit top crust in several places for steam to vent. Chill pie for 30 minutes in the freezer before baking.
7. To precook the gluten-free pie crust without filling, chill crust in the freezer for about 30 minutes. Preheat oven to 350 degrees. Remove the gluten-free crust from freezer and prick bottom a few times with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in preheated oven for 20 minutes or until parchment paper pulls away from crust without sticking. Remove paper, along with weights or beans, and bake an additional 15 to 20 minutes or until bottom is golden.
Each serving of crust contains 279 calories, 14g total fat, 12g saturated fat, 0g trans fat, 0mg cholesterol, 36g carbohydrate, 7mg sodium, 2g fiber, 3g protein.
MAKES 4 CUPS
1 cup cornstarch, tapioca starch or arrowroot powder
1. Whisk ingredients together in a large bowl until well combined.
2. Refrigerate in a large zip-top bag or a sealed container until used.
Each cup contains 522 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 6mg sodium, 123g carbohydrate, 4g fiber, 0g sugars, 4g protein, 74 Est GL.
TIP To make very fine rice flour, pulverize regular rice flour in a food processor, blender or clean coffee grinder until very fine.
Recipe excerpted with permission from Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy by Jules E. Dowler Shepard. Available from Da Capo Press, a member of The Perseus Books Group ©2010. Jules’ readymade flour blend is available at gfJules.com.