A good pie crust is hard to find!
Can I tell you a little secret? I have never really liked pie crust. As a child I used to just eat all the yummy stuff inside the crust and I would sneak away to throw the crust in the trash. The only time I remember eating pie crust was when my paternal grandmother would come visit. She was famous for her pie crusts! When she was visiting she would always make pie. She would even make extra pie crust dough and freeze it so my mom could use it. When I started baking for myself she was no longer around to tell me all her secrets.
Since I never mastered great crust baking with gluten, I was terrified of making gluten free pie crust. I searched through recipe after recipe. I made many variations of gluten free crust. Other people liked them fine but I was not satisfied. When I started my little home bakery, Kat’s Cupcakes, people asked for pie. So I went into the kitchen again with my mad scientist hat on and created an amazing crust.
This crust reminds me a little of thin shortbread. Lots of butter gives it an amazing taste. For dairy free Earth Balance works perfectly. With a few tips and tricks for working with gluten free dough you will be baking the perfect pie in no time at all! You can use this crust for sweet or savory dishes!
Gluten Free Pie Crust with dairy free options
- 1 and 1/2 Cups sweet rice flour
- 3/4 Cup sorghum flour
- 1/4 Cup potato starch plus a little more for dusting
- 2 Tablespoons sugar
- 1 Teaspoon salt
- 1/2 Teaspoon xanthan gum
- 14 Tablespoons butter, Earth Balance, or Spectrum Shortening at room temperature
- 2 eggs
- 1/4 Cup cold water
- scroll down to see optional ingredients
Sift all the dry ingredients in a medium sized bowl.
Add in the butter and using your hands or a pastry cutter or fork combine until butter is in peas sized pieces.
Make a well in the center and add in eggs and cold water.
Mix with you hands until a ball forms. You will know when it is ready when it stops sticking to your hands.
Take half of the dough and shape into a disk. Roll out between two pieces of parchment paper. Dust the bottom piece with a little potato starch to stop it from sticking.
Roll out dough into the size you need for your pie pan. Remove the top layer of parchment paper and place dough in pan. The easiest way to do this is to take the pie pan you will be baking in and lay it over the dough. Then take another pie pan, turn it upside down and put it under the parchment paper.
Put one hand under the bottom pan and one hand on top of the top pan and flip. Your crust will now be down in the pan you are using to bake in.
Remove the pan that is now on top and carefully pull back the parchment paper.
You will now have the dough in the pan perfectly! Cut off excess dough and crimp in what ever fancy way you want!
Some pie recipes need you to pre-bake the pie crust and some do not. If you need to pre-bake put the pie crust in a 350 degree oven for 20- 25 minutes or until lightly golden.
This makes enough for two pies or one pie with a top and bottom.
Add in 1/2 teaspoon of cinnamon to the dry ingredients for a wonderful apple or pumpkin pie.
Add in 1 teaspoon dried basil or thyme for a savory quiche.
If you have leftover dough roll it out, brush with melted butter, drizzle on some honey, sprinkle on cinnamon, roll it up and bake in oven till browned for a tasty treat!
When ever you are rolling out gluten free dough use parchment paper on top and bottom to prevent it from sticking to the counter or rolling pin.
Use a starch flour like tapioca or potato starch for dusting the parchment paper. Rice flours tend to be gritty and will make your item have a gritty texture.
This pie dough can be used right away. If you chill it you will need to warm it back up a little in order for it to roll out easily.