Gluten Free Pie Crust Recipe

Wednesday, November 13, 2013
Flaky Gluten Free Pie Crust Recipe is super easy to make and great for Thanksgiving. You won't miss the gluten in this gluten free pie crust with a diary free option from Serena Bakes Simply From Scratch.

Today I'm here to tell you if you have gluten intolerant family member, you are gluten intolerant, or just looking for a gluten free option you need to make this Gluten Free Pie Crust Recipe with a Dairy Free option.

It is the perfect pie crust recipe to enjoy with dietary restrictions, you'll never be able to tell it's gluten free. It is amazing! 

But best of all you can't over work the dough like traditional pie crust, or add too much water since it lacks gluten which  traditionally makes the dough tough.

My sweet friend Rachelle over at Gluten Free Baking By Rachelle has been telling me since before the beginning of summer I had to make this Gluten Free Dairy Free Pie Crust From Emeril Lagasse.

With a few modifications and the use of my food processor to simplify the making of the dough, I am excited to tell you this is the prefect tender flaky Gluten Free Pie Crust Recipe, so easy to make and your gluten eating family won't miss a thing! 
Food Processor with White Rice Flour, Tapioca Flour, Potato Starch, Xantham Gum, Salt, Powdered Sugar.

To make a Flaky Gluten Free Pie Crust in a food processor or large bowl combine:
  • 1 cup White Rice Flour
  • 3/4 cup Tapioca Flour
  • 3/4 cup Potato Starch
  • 1 1/4 teaspoon Xantham Gum
  • 1 teaspoon Salt
  • 2 tablespoons Powdered Sugar
Pulse until combined.

Butter with Gluten Free Flour in food processor to make Gluten Free Pie Crust Recipe.

Add:
  • 1/4 cup Cold Butter or Earths Balance Butter or Additional Shortening for Dairy Free
  • 1/2 cup Shortening
Pulse about 3-5 times until butter is about the size of small peas or cut in using a pastry cutter.

(If making a dairy free crust use Earth's Balance Butter or use GF DF Shortening.)

Whisk together egg, white vinegar and water in bowl.

Combine:
  • 1 whole Large Egg
  • 1 tablespoon White Vinegar
  • 1/4 cup Cold Water
Stir until well combined.

Drizzle Egg mixture into Gluten Free Flour to make Gluten Free Pie Crust Recipe.

Drizzle egg mixture through the feed tube into flour mixture while pulsing or stirring to combine. 

Gluten Free Pie Crust Dough photo.

Continue to pulse dough until dough comes to together and is smooth about 5-10 times.

Divide dough in 2 and wrap in plastic wrap and refrigerate for 20 minutes.

The original recipe called for 30 minutes but it seemed to make the dough a little bit too firm when it came to shaping.

Gluten Free Pie Crust Recipe Dough Disk.

Use 2 pieces of plastic wrap to make a large X. Cover with a piece of plastic wrap and roll each half of dough.

Gluten Free Pie Crust Dough rolled out with a pie plate on top.

Pie dough should be about 1 1/2" larger then the pie pan all the way around.

Shaped Gluten Free Pie Crust Shell from Serena Bakes Simply From Scratch.

Place in pie pan, trim around edge to create an even edge. Use a little water to adhere pie dough in any areas needing to be patched. Roll edge under.

Gluten Free Pie Crust Recipe makes a tender flaky crust that is absolutely delicious and perfect for Thanksgiving from Serena Bakes Simply From Scratch.

Shape edge as desired.

For a prebaked pie crust bake in a 400 degree oven for 20 minutes. Remove foil and bake another 8-10 minutes or until edges are lightly brown and crust is set.  Fill as desired.

A few of our favorite ways to use this Gluten Free Pie Crust Recipe are:
My other favorite Pie Crust Recipes are:



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American
Yield: 10
Author:

Gluten Free Pie Crust Recipe

Flaky Gluten Free Pie Crust Recipe with a dairy free option from Serena Bakes Simply From Scratch.
5 out of 5 based on 7 user ratings
prep time: 15 Mcook time: 30 Mtotal time: 45 M

ingredients:

  • 1 cup White Rice Flour
  • 3/4 cup Tapioca Flour
  • 3/4 cup Potato Starch
  • 1 1/4 teaspoon Xantham Gum
  • 1 teaspoon Salt
  • 1/2 cup Shortening (Earth's Balance Or Confirm GF DF)
  • 1/4 cup Cold Butter (For Dairy Free Use Earths Balance Butter.)
  • 1 whole Large Egg
  • 1 tablespoon White Vinegar
  • 4 tablespoons Cold Water

instructions:

How to cook Gluten Free Pie Crust Recipe

  1. In a food processor combine white rice flour, tapioca, potato starch, xantham gum, salt and powdered sugar. Pulse until combined.
  2. Cut shortening and butter into tablespoon size pieces, and add to food processor. Pulse 3-5 times until butter is in pea sized pieces.
  3. In a small bowl add eggs and beat, until well combined. Add vinegar, and water. Mix until combined.
  4. Slowly drizzle in egg mixture through feed tube while pulsing. Continue to pulse until dough comes together and forms a smooth ball.
  5. Divide ball in 2 and wrap in plastic wrap. Refrigerate for 20 minutes.
  6. To roll dough make a large X using plastic wrap, cover dough with another piece of plastic wrap, and roll dough to about 1 1/2" larger then pie pan. Remove top sheet of plastic wrap, and place pie crust into pie pan. Remove bottom layer of plastic wrap, and trim around edge to create an even edge. Use a little water to adhere pie dough in any area's needing to be patched. Roll edge under.
  7. Crimp edge as desired. Use according to pie recipe.
  8. For a baked single crust pie: Poke holes in bottom of pie crust. Line with aluminum foil pressing foil tightly against bottom, and sides of pie.
  9. Bake in a 400 degree oven for 20 minutes. Remove foil, and bake another 8-10 minutes, or until edges are lightly brown, and crust is set.
Calories
246.65
Fat (grams)
15.43
Sat. Fat (grams)
7.23
Carbs (grams)
25.01
Fiber (grams)
1.01
Net carbs
24.00
Sugar (grams)
1.23
Protein (grams)
2.11
Sodium (milligrams)
263.52
Cholesterol (grams)
36.54
Calories are estimated.
Created using The Recipes Generator

Flaky Gluten Free Pie Crust Recipe with a dairy free option from Serena Bakes Simply From Scratch.

Flaky Gluten Free Pie Crust Recipe with a dairy free option from Serena Bakes Simply From Scratch. You won't miss the gluten 1 bit!

13 comments

  1. Can this recipe be used for a two-crust pie?

    ReplyDelete
    Replies
    1. Hi, yes it makes 2 crusts so you can use it as a top and a bottom or two single crust pies.

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  2. What can I sub for eggs for vegans?

    ReplyDelete
    Replies
    1. I would probably use a tablespoon of ground flax seed with 3 tablespoons water if a nutty taste would work well with your filling if not I would look for a vegan egg substitute in the whole foods section of your grocery store.

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  3. Can you use parchment paper instead of plastic wrap?

    ReplyDelete
    Replies
    1. Hi! You can use parchment paper instead of plastic wrap. I would probably sprinkle a little extra rice flour over the dough before rolling because parchment paper has a tendency to wrinkle a little and sticks a bit more to dough. I've done it both ways and just find using plastic wrap the easiest to prevent the dough from sticking. Let me know if you have anymore questions! Thanks, Serena

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  4. Can I use an all purpose gf flour?

    ReplyDelete
    Replies
    1. You could try it! I personally haven't tried it. You'll want to make sure to use xantham gum since it works as a binder if it's not in your flour. Thanks, Serena

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  5. Have you tried it with Earth Balance before? I have tried a different pie crust recipe using Earth Balance and it didn't turn out. I'm hoping you've had success.

    ReplyDelete
    Replies
    1. Hi Brooke, I have but my friend Rachelle over at Gluten Free by Rachelle has and said it worked well. Otherwise you could do additional shortening.Let me know how it turns out!-Serena

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  6. Have used your recipe several times and am sharing with a gluten free group i follow on facebook. I am a life long baker and this is the best gf crust i have found . thank you.

    ReplyDelete
  7. Oh my goodness. This recipe is amazing! I just made a pumpkin pie with this and it is delicious. I have never tried making a gluten free pie crust because my gluten-full pie crusts were always such failures. This recipe is easier and tastier than any other crust I've made. Thank you!!

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  8. Thanks for this recipe. The dough was beautiful and easy to handle. I made butter tarts with it and they turned out great. There's no yukky aftertaste that a lot of gluten free desserts have. This is now my go-to recipe for GF pie crust.

    ReplyDelete

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