Easy Gluten-Free Pie Crust
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- Author: Robin Brookshire
- Yield: 1 pie crust 1x
- Category: Desserts
- Diet: Gluten Free
Description
This gluten-free pie crust recipe is easy to make and roll out. It turns out so tasty and flaky. This makes the perfect crust for dessert pies and savory pies
Ingredients
Scale
- ½ cup dairy-free butter, chopped and frozen for 30 minutes
- 1 ¼ cup gluten-free flour mix
- ½ teaspoon salt
- 2 tablespoons of ice water
Instructions
Making the pie dough
Take the dairy-free butter and spread it out in small chunks on a freezer-safe plate. Then, place it in the freezer for 30 minutes.
In afood processor, put in the gluten-free flour, frozen dairy-free butter chunks, and salt and pulse until crumbly. Mix in one tablespoon of ice water (water only) and pulse. Add one more tablespoon of ice water and pulse until it forms into a ball.
If you don’t have a food processor, use two forks or a pastry cutter to cut in the dairy-free butter into the flour and salt. Cut in until crumbly. Mix in one tablespoon of ice water and mix. Add a second tablespoon of ice water and mix until it forms a ball.
Rolling it out
Take the ball of pie dough and any stray pieces of dough and place them on a piece of parchment paper that is on top of a pastry mat. Pat out into a round patty.
Place another piece of parchment paper over the pie dough and use a rolling pin to roll out to the pie crust to the size you need. Roll away from the center in different directions to evenly spread it out into a circle. Grab the parchment paper on the corners and turn the whole pie dough and both parchment papers over several times while rolling out.
Tip for using a pastry mat:
Using a pastry mat is really helpful in that it shows the measurements of the pie pan so that you know how big to roll it. If you don’t have something like that, turn your pie pan over on top to see how big you need it to be. You’ll want it a little larger than your pie pan.
And even though I use a pastry mat, I still put parchment paper down. Gluten-free pie dough is a bit stickier and more fragile than regular pie dough. Another great thing about the pastry mat is that it keeps the parchment paper from slipping, so it makes it easier to roll the dough out.
Putting the dough into the pie pan
Carefully pull off the top parchment paper, and then, holding the bottom layer of parchment paper, turn your pie crust over onto your pie pan and then slowly let it form to the inside of your pie pan.
Remove the parchment paper slowly. You may need to tear it in strips to get it off. Repair any tears that might happen by pushing the dough together with your fingers and then gently smooth out.
Trim the dough around the top edge of the pie pan to about a 1/2″ past the rim. Save any pieces that you trim off in case you need to repair any areas. Use your fingers to press a decorative design around the edge of the crust, or use a fork to press a design along the edge.
Now that you have it in the pie pan and the edge has been decorated, put it in the refrigerator for 30 minutes to chill. After it’s chilled, take it out, fill it with your pie filling, and bake it according to directions. I find that it bakes best on the lowest oven rack.
Make The Top Crust
Make the second pie crust.Roll out the second pie crust the same as before.
Place on top of the pie and cut off excess about an inch away from the edge, then fold over the edge of the bottom crust’s edge and seal, then crimp. Cut a few slits in the top crust to allow the steam to escape.
Making a Lattice Design
If you want to do a lattice design, use a pizza cutter or decorative pastry cutter to cut the dough into strips.
Place the strips across the pie like a basket weave. If the strips tear, the dough is very easy to pinch back together. Seal the edges of the pie crust and decorate the edge using your fingers or use a fork along the top edge.
Bake according to your pie recipe.
Notes
Gluten-Free Flour:My favorite gluten-free & dairy-free flour blends to use areBetter BatterandPamela’s Artisan Blend. I’ve been using them both with great results.They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If it doesn’t have it, add 1/2 teaspoon of xanthan gum per cup of gluten-free flour.
Dairy-Free Butter:Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
