Healthy & Special Diets > Gluten-Free Recipes > Gluten-Free Baking > Gluten-Free Pie Crust Recipes

Perfect Gluten-Free Pie Crust

A flaky, delicious gluten-free pie crust recipe that's easy to make and perfect for any filling. This recipe uses a blend of gluten-free flours and a touch of xanthan gum for optimal texture and binding. Whether you're making a sweet or savory pie, this crust will not disappoint.

Prep Time
20 minutes
Cook Time
20-25 minutes (depending on the filling and oven)
Servings
8 slices
Ingredients
  • 1 1/2 cups Gluten-Free All-Purpose Flour Blend
  • 1/2 cup Almond Flour
  • 1/2 teaspoon Xanthan Gum
  • 1/2 teaspoon Salt
  • 10 tablespoons (cut into small cubes) Cold Unsalted Butter
  • 2 tablespoons (cut into small cubes) Cold Vegetable Shortening
  • 5-7 tablespoons Ice Water

Preparing the Dry Ingredients

In a large bowl, whisk together the gluten-free all-purpose flour blend, almond flour, xanthan gum, and salt until well combined. This ensures that the xanthan gum is evenly distributed, which is crucial for binding the ingredients together in the absence of gluten.

Cutting in the Fat

Add the cold, cubed butter and shortening to the flour mixture. Use a pastry blender or your fingertips to cut the fat into the flour until the mixture resembles coarse crumbs. It's important to keep the butter and shortening cold to prevent the crust from becoming tough.

Adding the 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, as this can develop the gluten-free flours too much and result in a tough crust.

Forming the Dough

Form the dough 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 fat to chill, resulting in a more tender and flaky crust.

Rolling Out the Crust

On a lightly floured surface (use gluten-free flour), roll out the dough into a circle about 12 inches in diameter. If the dough is sticking, lightly dust it with more gluten-free flour. Gently transfer the crust to a 9-inch pie plate.

Shaping and Crimping

Trim any excess dough and crimp the edges of the crust using your fingers or a fork. This will create a decorative edge and help to seal the filling inside.

Blind Baking (Optional)

If you're making a pie with a pre-baked crust (like a chocolate cream pie), preheat your oven to 375°F (190°C). Prick the bottom of the crust with a fork and line it with parchment paper. Fill the parchment paper with pie weights or dried beans to prevent the crust from puffing up. Bake for 15-20 minutes, then remove the pie 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 making a pie that needs to be baked with the filling (like an apple pie), fill the crust with your desired filling and bake according to the recipe instructions for your filling. Usually around 350-375 F.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 350-400 kcal
Fat: 25-30g
Carbohydrates: 30-35g
Protein: 3-5g
Note: These values are estimations and can vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

This gluten-free pie crust recipe is suitable for individuals with gluten sensitivities or celiac disease. Using almond flour adds healthy fats and some protein, but it also increases the calorie content. Be mindful of the fillings you use, as they can significantly impact the overall nutritional profile of your pie. Consider using natural sweeteners and fruit fillings to keep the pie healthier.

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FAQ

  • Can I use only butter in this recipe?

    Yes, you can use all butter instead of a combination of butter and shortening. However, shortening helps to create a more tender and flaky crust. If using all butter, make sure it's very cold.
  • Can I make this pie crust ahead of time?

    Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days or in the freezer for up to 2 months. Thaw the dough in the refrigerator overnight before rolling it out.
  • My pie crust is cracking when I roll it out. What am I doing wrong?

    The dough may be too dry. Try adding a little more ice water, one tablespoon at a time, until the dough comes together more easily. Also, make sure you're rolling the dough out on a lightly floured surface.