Gluten-Free Goodness in a Surprisingly Simple Pie Crust
Buttery, tender pie crusts are an essential pastry that every baker should know how to make — even gluten-free bakers. This recipe for gluten-free pie crust is an easy one that’s sure to become a staple in your kitchen because it’s quick, tasty and versatile.
This recipe can be gathered up and rolled out into a disc, just like a traditional pie crust. But you can skip that step and simply press it into place. Traditional pie crusts need to rest before rolling to allow the gluten to relax, so that the crust doesn’t shrink back from the pie plate in the oven. Gluten-free pie crusts don’t have this problem, so you can go directly from the mixing bowl to the pie plate. I love that you can simply press the crust into place with no waiting time, as it makes using this recipe very quick and easy.
Specifically, I’ve used King Arthur and Trader Joe’s brands, both of which I like. Since different flour blends have different components, they sometimes absorb different quantities of liquid.
Because the crust can be pressed into place, I try not to bring it together all the way before transferring it to my pie plate, as that makes it easier to push into place. That said, I’m familiar with how my flour blends work in the recipe and it may take working with this recipe two or three times before you start to have the same feel for how your favorite flour blends will work.
The first time you make it, you’ll want to keep mixing the dough until it comes together in the bowl to ensure that there’s enough liquid (if the dough is dry, add an extra tablespoon or so of water) or flour (add an extra tablespoon or so of flour) to get the crust just right. The dough should be supple and easy to handle.
The recipe makes one 9″ crust, which is suitable for recipes like pumpkin pie, key lime pie (pictured here!) , chocolate cream pie and crumble-topped fruit pies.
If You want to Make a Double-Crust Pie, You can Double the Recipe
For the top half of the pie, you’ll need to roll out and lay the crust on top of the pie once the bottom crust and filling are in place. Luckily, you don’t have to worry about overworking the dough as you roll it out: Since there’s no gluten here, the crust will remain tender no matter how much you work with it.
I’ve included instructions for baking the crust below, if you want to bake an empty pie shell. If you plan to fill this crust, simply press it into your pan and follow the baking instructions associated with the filling recipe that you’re using.
All-Purpose Gluten-Free Pie Crust Recipe
Makes one 9″ pie crust
- 1½ cups all-purpose gluten-free flour blend
- 2 tablespoons sugar
- ¼ teaspoon salt
- ½ cup butter, melted and cooled
- ¼ cup water
In a large bowl, whisk together flour, sugar and salt. Make a well in the center and pour in the melted butter and water. Stir with a spatula until dough comes together. The dough should come together into a loose ball and you should be able to handle it easily, but it should not be sticky. If the dough is overly wet or sticky, stir in an additional tablespoon or two of flour.
Turn dough out into a 9″ pie plate and press into an even layer over the bottom and sides of the pan. Use the crust as directed by your filling recipe.
Step 3 (Optional):
If you want to bake the crust by itself, preheat the oven to 375 F. Bake the crust for about 25 minutes, until firm. Allow to cool before filling.