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.
Sweet Gluten Free Pie Crust
Don here, talking about gluten. 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 Baking Mix. It has the combination of gluten free flours that allows the mixture to become sticky enough to hold together when mixing and rolling.
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 in one perfect ball. I like mixing the dough by hand in the bowl attached to the stand mixer. The bowl is held very securely and the steep narrow sides make it easy to combine all the ingredients.
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. Then you have to refrigerate the dough before you roll it out. And the final rolling out takes about another 10 minutes, all told, this pie crust recipe takes about 1 1/2 hours before actually filling and baking your pie. Then you bake the pie for as long as the type of pie takes to bake.
So back to the pie crust-making instructions… At this point, reach into the bowl, gather the dough into a ball and wrap in plastic wrap. Place it in the refrigerator for an hour or so before rolling out.
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.
Check out the recipe with step-by-step pictures…
Sweet Gluten Free Pie Crust Recipe
Sweet Gluten Free Pie Crust
A sweet, flaky, buttery gluten free pie crust.
- 1 1/2 Cups Bob's Red Mill Baking Mix or make your own using Erika's Gluten Free Flour Blend recipe.
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 7 tablespoons cold butter (for vegan, use Crisco)
- 4-6 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 in your stand mixer bowl, 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.
- Form the dough into a ball with your hands.
- Wrap the ball of dough in plastic wrap and chill in the refrigerator for about an hour.
- Lightly dust a sheet of wax paper or parchment paper with a little extra flour or tapioca starch.
- Remove the dough from the refrigerator and form it into a round, flat disk with your hands
- Sprinkle the top with a little flour or tapioca starch.
- Place a second piece of parchment over the top and roll the dough out until it matches your pie plate size.
- Lightly butter (or spray your pie dish with Pam non-stick spray).
- Remove the top layer of wax paper & turn your pie pan upside down on the top of the crust. Carefully slide your hand under the wax paper and gently flip over the crust into the pie pan. Remove the parchment paper carefully as you press the dough into the bottom of the pan.
- Don't worry if it cracks, just continue to gently press it together with your fingers.
- Crimp or Scallop the edges.
- 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 375F degrees for approximately 15 minutes or until crust is lightly browned.
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Sweet Gluten Free Pie Crust Recipe Nutrition Information
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