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.
This gluten-free pie crust recipe is also dairy-free and egg-free. 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.
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.
If you are gluten-free but dairy and eggs are OK for you, feel free to try this simple gluten-free crust recipeinstead! But trust us, you’ll miss neither the eggs nor milk in the recipe below.
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.
High-Protein Gluten-Free Flour Blend
This nutritious blend works best in baked goods that require elasticity, such as gluten-free wraps and gluten-free pie crusts.
1¼ cups bean flour (your choice), chickpea flour or soy flour
1 cup arrowroot starch, cornstarch or potato starch
1 cup tapioca starch/flour
1 cup white or brown rice flour
Each cup contains 588 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 128g carbohydrate, 24mg sodium, 6g fiber, 11g protein.
Yields 1 pie crust