Baking & Pastry > Gluten-Free Baking > Gluten-Free Baking Recipes > Gluten-Free Pie Crust Recipe

Flaky Gluten-Free Pie Crust

Discover the secret to a perfect, flaky gluten-free pie crust that rivals traditional recipes. This recipe uses a blend of gluten-free flours and a touch of xanthan gum for a tender, delicious crust every time. Impress your family and friends with homemade pies that everyone can enjoy!

Prep Time
20 minutes
Cook Time
20-25 minutes
Servings
8 slices
Ingredients
  • 1 1/4 cups Gluten-Free All-Purpose Flour Blend
  • 1/4 cup Almond Flour
  • 1/2 teaspoon Xanthan Gum
  • 1/2 teaspoon Salt
  • 1/2 cup Cold Unsalted Butter
  • 4-6 tablespoons Ice Water

Mixing the Dry Ingredients

Begin by combining the gluten-free all-purpose flour blend, almond flour, xanthan gum, and salt in a large mixing bowl. Whisk the ingredients together thoroughly to ensure even distribution. This helps create a consistent texture in the final pie crust.

Cutting in the Butter

Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. It's crucial to keep the butter cold to prevent it from melting, which would result in a tough crust.

Adding Ice Water

Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue mixing until the dough just comes together. Be careful not to overmix the dough, as this will develop the gluten (or in this case, the gluten-free alternative) and result in a less tender crust.

Forming the Dough

Turn the dough out onto a lightly floured surface (use gluten-free flour). Gently form it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten-free flours to hydrate and the butter to firm up, making the dough easier to roll out.

Rolling Out the Crust

On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.

Blind Baking (If Necessary)

If you're making a pie with a pre-baked crust, blind bake the crust. Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, then remove the weights and parchment paper and bake for another 5-10 minutes, or until the crust is lightly golden brown.

Baking with Filling

If you're baking the pie with a filling, follow the recipe instructions for your chosen pie filling. Adjust baking time and temperature as needed. Shield the edges of the crust with foil if they start to brown too quickly.

Cooling and Serving

Let the pie cool completely before slicing and serving. Enjoy your delicious gluten-free pie!

← Gluten-Free Almond Flour Chocolate Chip Cookies →

FAQ

  • Can I use a different gluten-free flour blend?

    Yes, you can substitute the gluten-free all-purpose flour blend with another blend of your choice. However, results may vary depending on the specific blend used. Ensure that the blend contains xanthan gum or add it separately.
  • Why is it important to keep the butter cold?

    Cold butter is essential for creating a flaky crust. As the pie bakes, the water in the butter evaporates, creating steam that separates the layers of dough. This results in a light, flaky texture.
  • Can I freeze the pie crust?

    Yes, you can freeze the pie crust. Wrap the unbaked dough tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before rolling out.