Do you love pie? But you need a gluten free crust? This Sweet Gluten Free Pie Crust is the best. The flavor is great; it’s a bit sweet and nice and flaky.
Gluten is the stuff that makes bread and pastry dough stick together. When Lois discovered she was allergic to gluten, her taste for pie didn’t diminish. So we set off to find a Gluten Free Pie Crust recipe that worked as well as the traditional one. This recipe uses Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. It has the combination of gluten free flours that allows the mixture to become sticky enough to hold together when mixing and making a pie shell.
Do It By Hand
The original Gluten Free Pie Crust recipe is based on one Lois found on A Little Insanity. Of course, having made hundreds of pies in my short life, I modified it—not the proportion of the ingredients but the method. Erika at A Little Insanity makes the crust using a stand mixer. The attachments for our mixer don’t reach far enough into the bowl for this small quantity.
Besides, I like the feel of the dough and the pleasure of seeing it all come together perfectly.
Which Pies Are Best With This Sweet Gluten Free Pie Crust Recipe?
This recipe is for sweet pies like pumpkin, apple, blueberry, lemon meringue or peach. It has sugar added to the crust. For savory pies, I would leave out the sugar and add a bit more salt and perhaps herbs and spices depending on the type of savory pie. However, Lois used it for her Tomato Basil Pie and we loved it.
What’s the Secret to a Good Pie Crust?
Like any pie crust recipe, the secret is in cutting in the butter and adding just the right amount of water. I use a pastry cutter to blend the butter into the dry mixture. Use very cold (but not frozen) butter cut into tablespoon size or smaller chunks and then keep pushing the pastry cutter through the dough. Scrape the butter chunks off the pastry cutter and continue doing it over and over again until the mixture looks like coarse cornmeal with some small pieces the size of dried peas. Add the water slowly a couple of tablespoons to start, then one by one, until the dough almost holds together when mixing with the spoon.
This whole mixing process takes about 20 minutes. Gluten free dough is difficult to roll out. It cracks. And rolling out the dough eliminates the flakiness. So instead, pat the pie crust into the pie.
Do You Have a Favorite Pie Plate?
Make Your Own Gluten Free Baking Mix
If you are tired of spending so much on Gluten Free Flours, check out this inexpensive recipe for making your own: Erika’s Gluten Free Baking Mix.
Sweet Gluten Free Pie Crust Recipe
Sweet Gluten Free Pie Crust
A sweet, flaky, buttery gluten free pie crust.
- 1 ½ Cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour (or another gluten free flour)
- 2 tablespoons sugar
- ½ teaspoon salt
- 7 tablespoons cold butter (for vegan, use Crisco)
- 8-10 tablespoons cold water (put an ice cube in the water while preparing the ingredients)
- 1 teaspoon apple cider vinegar
- Pam nonstick cooking spray
By hand, whisk together flour, sugar and salt.
Add in the cold butter or Crisco in small pieces.
- Using a pastry cutter, mix until well combined. It will be dry and crumbly.
- Add the apple cider vinegar and a couple of tablespoons of cold water.
- Blend until the dough comes together, adding more water—1 tablespoon at a time—as needed.
- The dough should not be sticky and should hold together when pressed.
Do not roll out the dough. Instead, press the dough into the pie plate, working it slowly up the sides of the plate.
Place the pie plate in the refrigerator until ready to use. If you are not using it within an hour, cover it with plastic wrap to hold in the moisture.
- Follow the instructions on your pie recipe for baking temperatures and time.
For Pies That Are Unbaked (i.e., Cream pies)
If you need to prebake the crust for chilled pies (think Lemon Meringue Pie), prick bottom of crust with a fork and place pie crust in the refrigerator until you are ready to use it. When baking an empty pie crust, fill it with pie weights or dry beans to prevent shrinkage and bake the pie crust at 375°F degrees for approximately 15 minutes or until crust is lightly browned.
Note: The amount of needed water may vary depending upon what gluten free flour you use. For Bob's Red Mill, you will need about 10 tablespoons of water.
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Sweet Gluten Free Pie Crust Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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