This easy to work with gluten free pie crust recipe is perfect for sweet and savory pies. This recipe makes two 9-inch pie crusts so you can make one double crust pie or two single crust pies.
This gluten free pie crust recipe has been a long time in the making. Honestly, I have always sucked at pie crusts. It was just such a challenge for me.
I didn’t start making my first gluten free pie crust until I was well into my 20’s. My mom always made the best ever pie crust so I never really had to make my own. She was the pie lady.
Making a pie crust is really an art. It’s not something that just happens perfectly the first time you make it. You have to really get a feel for what the dough is supposed to look like, how thin you can roll it without it falling apart when you try to transfer it, etc. Too wet? Too dry? You’ll learn as you go. Making a perfect pie crust results from many, many, many times making it. It’s truly a practice makes perfect kind of thing.
I’m not going to say my recipe for gluten free pie crust is perfect. I still have quite a bit of work to do in order to get it to look pretty. I’m far from a Martha Stewart type so those gorgeous, show stopping too-pretty-to-eat pie crusts are not something that comes easy to me and I may never, ever get them to look stunning. Although I must say, after several gluten free pie crusts that I’ve practiced on, they have gotten a liiiittle bit prettier.
This gluten free pie crust makes 2 crusts (for two bottoms or one double-crust pie) and would be a great base for my Coconut Cream Pie, Fudge Pecan Pie, Bacon and Swiss Quiche or my Ham and Cheese Quiche. You could even use it to make my pie fries!
If savory pie is more your thing, this crust is absolutely perfect for a double crust gluten free chicken pot pie. This crust is great for savory pies because this gluten free pie crust recipe only calls for 1 tablespoon of sugar, which can easily be omitted for a savory pie.
Some tips on working with your pie crust:
1. Use COLD ingredients! COLD shortening, COLD water, you can even put your flours in the fridge for a bit if your house is on the warm side.
2. Don’t over work your dough. Try to handle it as little as possible to avoid melting the shortening, you want decent sized chunks of it in the dough when you roll it out. You can see in the pictures that there are some larger specs of shortening.
3. If you don’t want or need a dairy free pie crust, feel free to swap out the shortening for an equal amount of butter.
4. If you want that butter flavor but need dairy free, go for the butter flavored shortening 😉
5. If it doesn’t work out perfectly for you, don’t fret. Working with pie crust is tricky and the more you work with it, the better feel for it you’ll get and you’ll understand how to work with the dough more. If the dough breaks apart when you try to transfer it, you can always use your fingers to press it in. This dough is pretty easy to work with so you should be able to transfer it to the pie plate without it breaking, depending on your skill level.
6. Don’t skip on the chilling time!
7. Use a space big enough to roll out the dough large enough. My kitchen counter is too narrow so I have to roll out my pie crusts on the dining room table.
8. Do not let that pie crust intimidate you. You are the boss of that dough!
Although it’s taken me an embarrassingly long time to get this gluten free pie crust recipe right, I’m so happy with the result and this just might be the best gluten free pie crust recipe ever. It’s a dream to work with (as long as you don’t roll it out too thin!) and it’s also perfect for any type of sweet or savory pie you want to make. Enjoy!
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Gluten Free Pie Crust Recipe
- 1 cup white rice flour
- 1 cup brown rice flour
- 2/3 cup tapioca flour/starch
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon fine sea salt
- 1 cup butter or vegetable shortening, cubed and very cold
- 10-12 Tablespoons ice water
- 1 Tablespoon granulated sugar, optional (omit for savory pies)
- In a large bowl, whisk together the white rice flour, brown rice flour, tapioca flour, xanthan gum, and salt. Use a pastry cutter to cut in the butter/shortening until the pieces are about the size of peas. Add in 8 tablespoons of the water and mix with a spoon. If the dough is too dry, mix more water 1 tablespoon at a time until the dough forms a ball and all the flour is incorporated.
- Split the dough in half and gently form each half of the dough into a ball and flatten into a disk. Wrap each dough disk in plastic wrap and chill for at least 30 minutes or up to 3 days.
- When the dough is ready to roll out, line your work space with 2 pieces of plastic wrap arranged in a square. You need a big enough surface area to roll the dough out into at least a 12 inch diameter. Sprinkle the plastic wrap with gluten free all-purpose flour so the dough won't stick.
- Place one disk of the dough in the center of your prepared space. Top with two additional pieces of plastic wrap and roll the dough out into a 12 inch diameter to fit a 9 inch pie plate. Gently remove the top layer of plastic wrap and carefully flip some of the dough over the rolling pin. Very carefully, lift and pull the dough into the pie plate and press to fit. Crimp, fill, and bake as desired.
- If you're making a double crust pie, add the filling to the bottom crust. Then roll the top crust just as you rolled the bottom and transfer to the pie. Crimp the crust and bake accordingly.
- Prep time does not include chilling time. You can keep the dough in the refrigerator up to 3 days or you can freeze it up to 3 months.
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