Gluten Free Pie Crust Recipe and Tricks

Pie crust – not easy to make well at the best of times, and add in the challenges of gluten free cooking, and most wheat avoiders might think their pie baking days were over.

But it can be done! And in fact, it's not even all that hard…if you know the tricks.

Here's how you do it. It's been tried, tested and tested again, and it is good. Not exactly the same as a flakey gluten pie crust, but probably just as good in a different sort of way.

Gluten Free Pastry Crust (for 1 double crust pie) (For sweet fruit pies)

  • 1/1/2 cups of gluten free flour mix (my mix is 2 parts white rice flour, 2/3 of a part potato starch, 1/3 of a part tapioca flour)
  • ½ cup of sugar
  • ½ cup of cold butter cut into cubes
  • 1 tsp of xanthan gum
  • 1/3 cup of cornstarch
  • 1 tsp of vanilla
  • 1 large egg (beaten)
  • 2 large sheets of parchment paper

Mix all dry ingredients

Cut in the butter using a pastry cutter or two knives until the mixture has a course consistency, (pea sized lumps).

Add in the egg and vanilla, and then use your hands to mix it all into a dough (the warmth of your hands will help it all to adhere). Work it as minimally as possible. Once it forms a ball, stop playing around. (If it won't cohere into a dough, add a scant drizzle of water, and try again).

Wrap it in plastic and refrigerate until needed. If you want to use it right away, a 15 minute refrigeration will help.

Because the dough is more delicate than a normal pie dough, the parchment paper will help a lot.

Lightly flour a big sheet of parchment paper already laid out on the counter.

Take half of the dough and lay it between the 2 sheets of parchment paper, and roll on the outside of the top of the parchment paper. Check periodically as you roll, to ensure that the dough is not getting stuck to the paper. Add a bit more flour to keep things loose and moving if necessary.

Keep rolling until it's big enough for your pie pan.

Take off the top sheet of parchment paper, and holding it all under the bottom sheet, gently flip the crust into the pie pan. If you're lucky it will invert perfectly, but if you get a tear, don’t worry and piece it back together with your hands.

Egg wash the bottom, and add your fruit filling. Repeat the parchment rolling with the second half of the dough and plop it on top, crimping to seal.

Bake as you would for any normal pie.

That's it. The parchment paper rolling makes it pretty easy, and although this crust won’t be quite as flakey as the best conventional crust, it is very very good (kind of shortbread like), and well worth making.

Gluten free flour mixtures

Parchment paper is your friend in the kitchen!

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Comments 17 comments

fishskinfreak2008 profile image

fishskinfreak2008 8 years ago from Fremont CA

Nice recipe. Is the lady in the YouTube video your wife?


John D Lee profile image

John D Lee 8 years ago Author

Thanks a lot - I hope you enjoy it - but no, the woman in the video is not my wife.


Patience Virtue profile image

Patience Virtue 8 years ago from All Over

Wow, thanks! I've just gone gluten-free and it's hard to find good recipes that actually work!


Home 'n Biz Blend profile image

Home 'n Biz Blend 8 years ago from Yarrawonga Park

I'm always on the lookout for good gluten free recipes - especially a respectable pastry like this. Thanks.


John D Lee profile image

John D Lee 8 years ago Author

I had this again last night, and it is just a great recipe and an easy technique. I hope you guys enjoy it as much as I do!


Terry 7 years ago

i need cc on it i m deaf i need to read what u say


infonolan profile image

infonolan 6 years ago from Australia

great hub! I should make my own gluten free pizzas... I wouldn't even dare trust Domino's or Eagle Boys in Australia to do gluten free: http://hubpages.com/@infonolan


Colleen Clancy 6 years ago

This is actually really good. Definitely different than a wheat crust but still good:)


Erica 6 years ago

I'm allergic to corn. What would you recommend as a substitute for the corn starch and xanthan gum?


momof3 5 years ago

Erica, for a substitute for corn starch, try tapioca starch, for xanthan gum you can use guar gum, clear gel a, pectin, or unflavored geletin.


CassidyS profile image

CassidyS 5 years ago from OK

Looks very good!

Erica-Sometimes I use arrowroot starch in place of cornstarch, it's a 1:1 substitution.

cookingglutenfree.blogspot.com


John D Lee profile image

John D Lee 5 years ago Author

Thanks for all the tips on corn starch substitutes!


Dawn 5 years ago

Can you leave out or replace the sugar in this recipe?


Hanif 5 years ago

I have wheat intolerance and this recipe looks great,

I live in the UAE and we only get limited flours and ingredients.

When you suggest potato starch do you mean the stuff you get to make mashed potato ?

We don't get tapioca flour either, any suggestions on substitutes?

The only rice flour we get is yellow coarse maize meal.

I can have it ground into a finer flour, only if it's as good substitute.

Due to limited ingredients I can't use many recipes which I see online.

I hope you can help with some suggestions

Thanks


Camille 4 years ago

Hanif have you considered buying some ingredients online? Sometimes that is an option too.


Camille 4 years ago

Thank you for posting this! I am going to a SCA(Medieval) feast this Saturday and I need to make gluten free deserts that are period. And Wanted to make Crispels(Pie dough fried lightly in olive oil in the pan and then glazed with honey) and Almond Cream Custard Pie. Both would be milk free also as they used almond milk back then and Im slightly lactose intolerant XD. Cant wait to try these!


2patricias profile image

2patricias 4 years ago from Sussex by the Sea

This is very useful! I sometimes have a guest who needs a gluten free diet, and I like to try to give her nice food.

I am adding this to my Recipe Index for HubPages.

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