I’ve said it before, but gluten free pie crust isn’t that hard to make. Like anything else, a little practice is all that’s needed.
Rolling the dough between layers of plastic wrap is one way to form a crust. But if you don’t feel like using a rolling pin, just press the dough into a pie pan with your hands. No gluten means no worries about overworking the crust. Very forgiving stuff.
You know that pastry dough loves to stay cold, right? One way to ensure everything’s cool: grate frozen butter on the large holes of a box grater into the dry ingredients. But cutting chilled butter into flour works well, too.
A delicious, flaky gluten free pie crust! This recipe makes 2 crusts. One for now, one for later. Because it's always time for pie.
- 2 cups gluten free flour
- 2 tablespoons sugar
- 2 teaspoons guar or xanthan gum
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 10 tablespoons organic palm shortening (or half shortening, half chilled butter)
- 2 eggs, lightly beaten
- 2 teaspoons apple cider vinegar
- 1 teaspoon pure vanilla extract (for a sweet filling)
In a medium bowl. combine: gf flour, sugar, guar or xanthan, baking powder, and salt.
Cut in chilled butter or shortening.
In a separate cup, combine: eggs and apple cider vinegar. Add to flour mixture and stir to blend. You may need to add a tablespoon or two of water to dough.
Gather dough into a ball, wrap, and refrigerate until slightly chilled.
The easiest way to roll out dough is between layers of plastic wrap or parchment paper. After rolling dough to desired size, peel top layer of plastic wrap away from dough. Place pie pan upside down over dough. Lift the dough from the bottom (the side that’s still on plastic wrap) and flip into pan. Peel remaining plastic wrap from dough. Use promptly or store frozen for later use.
If dough is too cold, it can be difficult to work with. If it's too warm, it'll stick to plastic wrap.The fridge is your friend.
Roll extra pie dough out and place in pan before freezing for later use.This is much easier than working with a blob of frozen pie dough.
Xanthan vs. guar - Using xanthan will make it very easy to roll out dough.Taste testers preferred guar gum crusts and noted the flakiness. Pie crust in photo at top was made with xanthan. Gluten free pot pie pictured below was made with guar gum.
A combination of flours usually gives the best result for baked goods. Both sorghum and rice flour blends work well.
Still hungry? Check out some of my favorite gluten free recipes here.