Flaky and delicious gluten-free pie crust recipe
Are you tired of gluten free pie crusts that fall apart or lack flavor? Look no further than this perfect gluten free pie crust recipe. Made with a blend of nutritious and delicious flours, this crust is sure to impress. As a nutritionist and food blogger, I know how important it is to use high-quality, organic ingredients in your cooking. This pie crust uses only the best gluten free flours like bob’s red mill and king Arthur flour for a flaky, tender crust that rivals any conventional pie.
What sets this recipe apart from other gluten free pie crusts is the addition of xanthan gum to help with the formation of gluten-free dough. Xanthan gum also gives the dough structure so it doesn’t fall apart during baking. For those who prefer dairy-free options, you can easily substitute butter for a plant-based option like Earth Balance or coconut oil.
Whether you’re making a pumpkin pie for Thanksgiving or an apple pie for any occasion, this gluten free pie crust will be sure to impress your guests while providing a nutritious and delicious option for all dietary needs. So roll up your sleeves, grab your apron, and let’s make an ultra-flaky crust together!
Why You’ll Love This Recipe
This gluten-free pie crust recipe is a game changer! You’ll love it because it’s easy to make and the end result is extra flaky, just like a regular pie crust. Whether you’re looking for a gluten-free option or simply want to try something new, this recipe is perfect for both beginner and experienced bakers.
With only a few simple ingredients that can be easily found in your local grocery store, you can make a delicious and healthy gluten-free pie crust that is perfect for any filling or occasion. No more falling apart, formation-gone-wrong crusts! This recipe guarantees that your pie crust will hold together, maintaining its texture and retaining all the flavors.
This recipe also gives you the option to use dairy-free or vegan substitutes, making it accessible to everyone – even those with dietary restrictions. The potato starch and tapioca flour create a nice texture and flavor, while the xanthan gum helps with the structure of the dough, ensuring that your crust won’t crumble apart after baking.
Not only is this recipe gluten-free, but it also uses natural flours without any harmful additives. Using almond flour and ground flax seeds adds an extra nutritional boost to your pastry that’s naturally gluten-free.
You’ll love how versatile this pie crust recipe is. Whether you’re planning on making a savory quiche or sweet apple pie, this crust adapts well to different pie fillings. Plus, it pairs well with vegan-friendly whipped cream or sour cream.
In summary, this gluten-free pie crust recipe is ultra-flaky, easy-to-make, and adaptable for those with dietary restrictions. Give it a try and you’ll never go back to store-bought pie crusts again!
Ingredient List
Making a gluten-free pie crust can be challenging but with the right ingredients, it’s easy to make a flaky, delicious crust. Here are the ingredients you will need for this recipe:
- 1 ½ cups gluten-free flour blend (I recommend King Arthur Flour Gluten-Free Measure-for-Measure Flour or Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour)
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 teaspoon xanthan gum (this is essential for formation of gluten in the dough)
- 4 ounces unsalted butter, cut into small pieces and chilled in the fridge
- 1 large egg, beaten
- 1 tablespoon lemon juice
- 3-4 tablespoons ice-cold water
For the flour blend, you’ll need a combination of tapioca flour/starch, potato starch, and rice flour. Almond flour may also be used for extra flaky crust. You can also make your own gluten-free flour blend by combining equal parts of these three flours.
Make sure all ingredients are at room temperature before starting recipe, except butter which should be chilled in the refrigerator prior to use.
The Recipe How-To
Step 1: Make the Gluten-Free Flour Blend
To begin, make your gluten-free flour blend. In a medium-sized bowl, whisk together 2 cups tapioca flour, 3 cups rice flour, and 1 cup potato starch until thoroughly blended. You can use any brands you like, but I prefer Bob’s Red Mill for their quality gluten-free products.
Step 2: Chill the Ingredients
Next, make sure all ingredients are cold. Measure out 1 and 1/2 cups of your gluten-free flour blend and put it in the fridge to keep it cool while you work on the other ingredients. Also, cube 1 cup of unsalted butter into small pieces and put them in the fridge to chill. Lastly, crack one large egg and get it ready in a small bowl.
Step 3: Mix the Dough Ingredients
In a large mixing bowl, whisk together the chilled gluten-free flour blend with 1/4 cup of granulated sugar (or granulated monk fruit if you prefer a sugar-free pie crust), 1/2 teaspoon of salt, and 1 teaspoon of xanthan gum to help with formation of gluten.
Step 4: Add Cold Cubed Butter and Egg
Add the cubed and chilled unsalted butter into the flour mixture, then use a pastry cutter or a fork to cut in butter until it resembles small peas. Create a well in the center of the mixing bowl, then add one large egg and 1 tablespoon of lemon juice. Using your hands or a spatula, mix and bring everything together until combined.
Step 5: Forming Flaky Gluten-Free Pie Dough
Divide the dough into two equal portions (about 3 cups each) on a lightly floured surface. Dust more flour over it so that it won’t stick to your hands or rolling pin. Utilize the heel of your hand to compress and flatten one dough ball until disc-like shape, before rolling with the rolling pin from the center outwards.
Add more flour in between rolls, which will make extra flaky gluten-free crust recipe. Roll the dough out until it’s approximately 1/4 inch thick then fold in half to transfer to the pie pan. Repeat with other dough ball.
Step 6: Bake Your Pie Crust
Preheat the oven to 350°F (180°C). Press edges and trim excess dough, then prick with a fork to ensure that the crust doesn’t puff up during baking. Bake for 8-10 minutes then remove from oven and let cool before adding gluten-free filling option such as dairy-free pumpkin or apple pie.
Substitutions and Variations
Now, let’s talk about how you can switch things up with this gluten-free pie crust recipe. There are many substitutions and variations that you can make to customize the recipe to your liking. Here are a few ideas to get you started:
– Flour blend: While I recommend using a specific gluten-free flour blend for this recipe, you can try different flour blends if you want. For example, you can mix rice flour with almond flour or use King Arthur Flour’s Gluten-Free All-Purpose Flour instead of Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. Just be aware that different types of flours may alter the taste and texture of the crust slightly.
– Vegan: If you’re looking for a vegan gluten-free pie crust recipe, you can substitute the unsalted butter with coconut oil or vegan butter. Instead of using an egg, you can make a flax egg by mixing 1 tablespoon of ground flax seeds with 3 tablespoons of water and letting it sit for 5 minutes until it becomes thick and gooey.
– Dairy-free: To make this recipe dairy-free, use vegan substitutes mentioned above along with coconut milk or sour cream instead of regular dairy products in your pie filling!
– Pumpkin Pie: For an easy gluten-free and dairy-free pumpkin pie, combine pumpkin puree with sugar, salt, cinnamon, ginger, clove and some cornstarch or tapioca flour as it cooks over medium heat until it thickens into pudding-like texture. Pour into prepared gluten free pie crust and bake until the filling is set.
– Apple Pie: For apple pie, thinly slice 8 cups of peeled and cored apples and toss them in lemon juice, granulated sugar, cinnamon and nutmeg mixture. Fill crust evenly and cover the filling ith remaining crust disk!
– Extra Flaky: If you prefer an extra flaky gluten-free pie crust, reduce the amount of xanthan gum from 1 teaspoon to 1/2 teaspoon and replace some of the gluten-free flour with almond flour or potato starch. This will create a more delicate and flaky crust that’s perfect for fruit pies.
Remember to experiment with different substitutions and variations until you find the perfect combination for your needs!
Serving and Pairing
Once you have made this delectable and perfect gluten-free pie crust, the possibilities of creating mouth-watering pies are endless. You can either go traditional with a classic apple or pumpkin pie, or experiment with flavors by going for a banana cream or blueberry pie. This crust is also great for savory pies such as quiches or shepherd’s pies.
You can make your dessert even more special by serving it with a dollop of whipped cream, a scoop of ice cream, or some powdered sugar on top. If you’re opting for a vegan or dairy-free option, try coconut whipped cream, coconut ice cream, or vegan sour cream.
When indulging in gluten-free crusts, go for fruits and nut-filled pies as they pair well with the nutty flavor the almond flour adds to the dough. A peach pie or pecan pie goes particularly well with this crust. Additionally, this one goes great with any filling that has lemon juice added to it for a refreshing aftertaste.
As always, don’t forget about sides and beverages to complement your pie. Consider serving your delectable creation alongside a scoop of vanilla ice cream, hot cocoa or coffee latte , and some seasonal fruits on one side.
With this recipe, every bite will take you on a journey to the countryside where fields are vast and fresh ingredients are plentiful. Enjoy!
Make-Ahead, Storing and Reheating
The beauty of this Perfect Gluten Free Pie Crust Recipe is that you can prepare it ahead of time and keep it for later use. After you have made the dough, wrap it in a plastic film and store it in the refrigerator for up to three days or in the freezer for up to three months. When you need to use it, take it out from the refrigerator or freezer and let it sit at room temperature for 10-15 minutes before rolling it out.
If you want to bake a pie ahead of time, you can also make and assemble the pie but leave it unbaked. Just cover it with plastic film and place it in the refrigerator for up to two days before baking. When you are ready to bake, take it out from the refrigerator and let it sit at room temperature for 30 minutes before baking as per your recipe instructions.
When reheating leftover pie, place it on a baking sheet and put it in the oven preheated at 350°F for 10-15 minutes or until heated through. Microwaving pie is not recommended as it can make the crust soggy.
To store leftover pie, wrap tightly with plastic film and keep in the refrigerator for up to three days. For longer storage, keep in the freezer for up to three months. Just thaw and reheat according to instructions above when ready to enjoy again.
Remember, storing gluten-free pies may require extra care since they may be more fragile than traditional wheat pies due to the lack of gluten formation. But with this recipe’s special blend of flour including tapioca flour, potato starch, rice flour, ground flax seeds, and xanthan gum, the crust won’t fall apart easily during storage or reheating.
Tips for Perfect Results
Achieving the perfect gluten-free pie crust may be daunting, but fear not, for I have some tips that will help make your pie baking process a breeze. To ensure that your crust turns out flaky and delicious, follow these tips:
1. Keep Your Ingredients Cold
When making pastry dough, it is essential to keep your ingredients as cold as possible. Chilling the butter, flour blend, and even the mixing bowl and utensils before starting helps prevent the formation of gluten and keeps the dough from becoming too sticky or falling apart.
2. Use Xanthan Gum
Xanthan gum is a must-have ingredient when it comes to gluten-free baking, acting as a binder and giving structure to dough. While some recipes call for tapioca starch or cornstarch as a replacement for it, I recommend using xanthan gum to yield superior results.
3. Measure Accurately
Measuring your ingredients accurately ensures that you maintain the right proportion of dry and wet ingredients for the desired texture of your pie crust. A kitchen scale is an excellent tool for measuring ingredients by weight rather than volume since gluten-free flours vary in density.
4. Don’t Overwork The Dough
Overworking the dough leads to an undesirable tough crust rather than a flaky one. When adding water to bind the dough together, aim for just enough moisture to hold it together without making it too wet.
5. Use A High-Quality Gluten-Free Flour
It is essential to choose a high-quality gluten-free flour blend that closely mimics all-purpose wheat flour in terms of texture and flavor. Top brands like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour or King Arthur Flour Gluten-Free All-Purpose Flour provide excellent results suitable for pie crusts.
By following these tips, you can achieve an ultra-flaky and savory gluten-free pie crust that’s perfect on its own or as a base for your favorite pie filling. So, what are you waiting for? Get baking!
FAQ
As people start making their gluten-free pie crust recipe, they might inevitably come across some doubts or questions that they would need answers to. In this section of the article, I will address some of the most frequently asked questions (FAQ) about making and using gluten-free pie crusts. You’ll find quick and easy solutions to your questions regarding ingredients, storing tips, substitutions, and more.
How do you keep a gluten free pie crust from falling apart?
When preparing a gluten-free pie dough, eggs are a crucial ingredient to ensure the dough holds together well during rolling. These little guys work their magic by providing an extra binding power that even surpasses xanthan gum. Without them, your pie dough runs the risk of crumbling under pressure.
What reduces gluten formation in pie crust?
Have you ever thought of using a sneaky hack to make your dough moist and tender? One trick I recommend is to swap out some of the water in your recipe with vodka, lemon juice or vinegar. The reason behind it is that acid has the power to slow down gluten formation, resulting in a softer texture while still maintaining moisture.
Why put vinegar in gluten free pie crust?
Want to level up your homemade pie dough? Try adding a subtle twist – apple cider vinegar. By simply adding a dash of this secret ingredient (around 1 teaspoon) to your ice water, you can prevent the formation of gluten that makes for a hard and chewy crust. Trust me, your taste buds will thank you!
Why is my gluten free pie crust tough?
When preparing pie crusts, it’s important to be mindful of the amount of water you add. This is especially crucial when making gluten-free crusts, as excess water can result in a tough and unpleasant texture. It’s best to use the smallest quantity of water suggested in the recipe to prevent the crust from becoming rock hard.
Bottom Line
In conclusion, making a perfect gluten-free pie crust is easy and incredibly rewarding. With this recipe, you will get a beautiful, flaky crust that is also dairy-free. Using the right flour blend, xanthan gum, and a few simple ingredients like ground flax seeds and lemon juice, you can create an ultra-flaky dough that comes together effortlessly.
By using gluten-free flour blends such as Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour or King Arthur Flour Gluten-Free Measure for Measure Flour, you can enjoy all your favorite pies without compromising on flavor or texture. Whether you want to make a classic apple pie or a dairy-free pumpkin pie for Thanksgiving, this recipe is the perfect guide.
So impress your friends and family with your delicious, homemade pies – they won’t believe that they’re gluten-free! Remember to experiment with different variations to find your favorite combination of flavors. Follow my tips and recommendations mentioned in this article to achieve the perfect crust every time.
I urge you to try out this recipe and share your creations with us. Trust me; once you make this perfect gluten-free pie crust recipe, there’s no going back to store-bought options!
Perfect Gluten Free Pie Crust Recipe
Ingredients
- 2/3 cup brown rice flour (extra fine ground)
- 1/3 cup potato starch (not potato flour)
- 2 tablespoons tapioca flour
- 2 tablespoons sweet rice flour
- 2 tablespoons granulated sugar (omit if making savory pie)
- 1/2 1/2 teaspoon ground flax seeds or 1/2 teaspoon psyllium, husk
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter (if using salted butter omit salt in recipe)
- 1 large egg
- 2 teaspoons orange juice or 2 teaspoons lemon juice
Instructions
- Spray 9 inch pie pan with cooking spray. Generously dust with flour.
- Mix flours, sugar, xanthan gum, and salt in large bowl of an electric mixer. Cut butter into 6 piece and add to mix until crumbly and resembling coarse meal.
- Add egg and orange juice. Mix on low speed until dough holds together; it should not be sticky. Form dough into ball, using your hands, and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to 1 inch thickness. (Dough can be frozen at this point for up to one month, wrap in plastic wrap and then foil).
- Roll out dough between the 2 sheets of wax paper. If the dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top sheet of wax paper and invert dough into pie pan. Remove remaining sheet of wax paper , and crimp edges for single crust pie. (Dough can also be frozen at this point for up to one month; kine pie shell with wax paper, wrap in plastic wrap, then foil.
- To Prebake a bottom crust: Preheat oven to 375°F Gently prick pastry in 3 or 4 places with a fork. Bake for about 25 minutes or until golden and cool completely on wire rack.
- To partially bake a bottom crust: Preheat oven to 375°F Bake pastry for 10 minutes, remove from oven. Fill and bake as per recipe.
Add Your Own Notes
Nutrition
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