Mastering the Flaky & Buttery Gluten-Free Pie Crust: Your Ultimate Guide

Discover the secret to a perfectly flaky, irresistibly buttery gluten-free pie crust this holiday season and beyond. This comprehensive guide ensures you can make pies that delight everyone, leaving no loved one out, regardless of dietary needs. With simple steps utilizing a food processor and expert tips, you’re set for pie-making success.

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The Great Fat Debate: Butter or Shortening for the Best Gluten-Free Pie Crust?

The choice between butter and shortening in pie crusts is a culinary debate often fueled by passionate opinions. After extensive testing and research, it’s clear that both fats offer unique benefits that contribute to the ideal pie crust. Butter is undeniably the champion when it comes to flavor. Its rich, dairy notes infuse the crust with a depth that shortening simply cannot match, while also promoting the creation of beautiful, flaky layers as the water within it turns to steam during baking.

However, shortening, with its higher melting point, brings unparalleled workability to pie dough. It helps create a tender, less crumbly texture, especially crucial for gluten-free dough which naturally lacks the elasticity of traditional wheat flour. To achieve the absolute best of both worlds – superior flavor AND excellent workability – a 50/50 blend of butter and shortening is the ultimate solution. This balanced approach ensures your gluten-free pie crust is not only delicious but also easy to handle and beautifully tender.

Choosing the Right Shortening for a Buttery Flavor

Since traditional shortening can be somewhat bland, I highly recommend using Crisco Buttery Sticks. These sticks provide that beloved buttery flavor, even without actual butter, enhancing the overall taste of your crust. They are also incredibly convenient for accurate measuring, making your prep seamless. Plus, if you find yourself with any leftovers, this type of fat is perfect for my DoubleTree Chocolate Chip Cookies, ensuring nothing goes to waste!

Selecting the Best Gluten-Free Flour Blend for Your Pie Crust

Navigating the world of gluten-free flours can be daunting, but for pie crust, an all-purpose gluten-free blend is your best friend. There’s no need to stock up on a multitude of single-grain flours when a good blend does all the heavy lifting. For this recipe, I’ve found tremendous success with Walmart’s brand: Great Value All Purpose Gluten-free Flour. What makes this blend stand out is its thoughtful composition, primarily consisting of rice, potato, and tapioca flours, and crucially, it already includes xanthan gum.

While I haven’t personally experimented with other blends for this specific recipe, a high-quality all-purpose gluten-free flour, such as King Arthur’s, would likely yield excellent results. The key is to look for a blend that has a balanced ratio of starches and flours, mimicking the texture of wheat flour as closely as possible. Avoid blends that are too heavy on one type of flour, as this can lead to a gummy or overly crumbly crust. The right blend is foundational to achieving a gluten-free pie crust that is both tender and sturdy.

Do I Need to Add Additional Xanthan Gum to My Gluten-Free Pie Crust?

In gluten-free baking, xanthan gum plays a crucial role as a binder and elasticity enhancer, essentially stepping in for the gluten that is naturally absent. While many all-purpose gluten-free flour blends already contain xanthan gum, I’ve found that adding an extra 3/4 teaspoon significantly improves the dough’s workability and structure. This additional amount helps to create a more pliable dough that holds together better, making it easier to roll out and shape without crumbling.

Think of it as an insurance policy for a more resilient crust. While it is possible to make this pie crust without the additional xanthan gum (I have done it), for the best results and a truly manageable dough, I highly recommend including it. It makes a noticeable difference in preventing a crumbly texture and promoting a smoother, more successful pie-making experience.

The Secret Ingredient: Why an Egg in This Gluten-Free Pie Crust Recipe?

You might be surprised to find an egg in this pie crust recipe, especially if you’re accustomed to traditional pie crusts that typically don’t include it. However, for gluten-free versions, an egg is a game-changer! My past attempts at egg-free gluten-free pie crusts were frustratingly crumbly. The dough was so fragile that rolling it out was impossible; it had to be pressed directly into the pie plate, often leading to melted fat and a compromised texture.

Incorporating an egg into the recipe dramatically improves several aspects of the crust: it enhances flavor, provides a superior, more tender texture, contributes to a beautiful golden color, and most importantly, vastly increases the dough’s workability and elasticity. It helps bind the gluten-free flours, preventing that dreaded crumbling and allowing you to roll and shape the dough with much greater ease. If you’ve been disappointed by crumbly gluten-free crusts in the past, prepare to be amazed by the difference an egg makes!

*For those who cannot consume eggs, this recipe can still be adapted. I’ve successfully made it without an egg, but be aware that the dough will be considerably harder to handle. Instead of attempting to roll it, I recommend pressing the dough directly into your pie pan and molding it with your hands. For decorative edges, crimping will be more effective than fluting, as the dough’s fragility makes intricate shaping difficult. The final baked crust will still be wonderfully crisp, but the handling requires extra patience. This method works well for recipes like my No Nut Pecan Pie.

Can I Prepare This Gluten-Free Pie Crust Ahead of Time?

Absolutely! Preparing pie crust in advance is a brilliant strategy for busy times of the year, especially around holidays like Thanksgiving, birthdays, or any special occasion centered around delicious pies. This gluten-free pie crust recipe is perfectly suited for make-ahead convenience, allowing you to significantly reduce stress on the day of your event.

You can prepare the dough up to the point where it’s rolled into a disc and wrapped tightly in plastic wrap. Once prepared, it will keep beautifully in the refrigerator for up to 3 days. For longer storage, the dough discs can be frozen for up to three months. If freezing, remember to transfer the frozen dough to your refrigerator about 8 hours before you plan to use it (ideally, the night before) to allow for proper thawing. You might also need to let it sit on the counter for a few minutes just before rolling to ensure it reaches a pliable consistency.

How Many Pies Does This Recipe Yield?

This versatile gluten-free pie crust recipe is designed to yield enough dough for two standard 9-inch pie crusts. This means you can either make two single-crust pies (perfect for custard or cream pies), or one double-crust pie, such as a classic apple pie with a top and bottom crust, a savory chicken pot pie, or an intricately latticed fruit pie. It offers great flexibility for all your baking needs.

How to Halve This Gluten-Free Pie Crust Recipe

If your baking plans only call for a single pie crust, and you’d prefer not to make the full recipe to freeze half for later (though it freezes wonderfully for up to three months!), here are the adjusted measurements for halving this gluten-free pie crust recipe:

1.5 cups gluten-free all purpose flour
1/2 tsp salt
1/2 tsp xanthan gum
6 Tablespoons cold butter, cut into chunks
6 Tablespoons cold butter flavored Crisco sticks, cut into chunks
1/2 large egg (see unique instructions below)
2 Tablespoons (or slightly more) of ice water

*Halving an egg requires a bit of precision, and I highly recommend using a kitchen scale for accuracy. To do this, crack a large egg into a small bowl and whisk it thoroughly. Place the bowl on your digital kitchen scale and note the total weight of the whisked egg. Then, simply pour out half of the mixture. For example, if your whisked egg weighs 52 grams, use precisely 26 grams for your halved recipe. This ensures consistency in your dough.

Can I Create Decorative Designs with This Gluten-Free Pie Crust?

This gluten-free pie crust is quite versatile for various decorative touches, allowing you to elevate the presentation of your homemade pies. You can confidently crimp the edges with your fingers or a fork for a classic look, or flute them for a more elegant finish. It also works beautifully for creating cute cut-outs using cookie cutters, perfect for adding a charming top layer to a pie or decorating the crust edge.

However, when it comes to more intricate designs like braids, gluten-free dough can present a bit more of a challenge due to its inherent lack of gluten elasticity. While I personally haven’t had much luck with elaborate braids (I’ve never been adept at braiding hair, either!), don’t let that deter you. If you have a natural knack for dough manipulation, feel free to give it a try – you might just surprise yourself and achieve beautiful braided edges!

Can I Make Galettes with This Gluten-Free Pie Crust?

Yes, absolutely! This gluten-free pie crust is wonderfully suited for making rustic and delicious galettes. Galettes are a fantastic, less intimidating alternative to traditional pies, as they embrace a free-form, imperfect aesthetic. For a single galette, you’ll only need half of this recipe (unless you’re planning on making two or freezing one dough disc for future use).

Here’s how to do it: Roll out your dough on a piece of parchment paper. This is key for easy transfer. Once rolled to your desired thickness, carefully slide the parchment paper with the dough onto a baking sheet. Arrange your chosen fruit or savory filling in the center of the dough, leaving a generous 2-3 inch border. Then, gently lift the edges of the parchment paper, folding the dough border inwards over the filling, creating a beautiful, rustic circle with the center exposed. If you notice any small cracks, simply dip your fingers in ice water and gently pinch the dough to seal them. For a golden finish, brush the exposed crust edges with an egg wash (one beaten egg whisked with one tablespoon of milk) and, if desired, sprinkle with coarse sugar. A drizzle of my homemade 2-ingredient caramel sauce on top will make it look (and taste) even more exquisite!

Making It Dairy-Free: Can This Gluten-Free Pie Crust Also Be Dairy-Free?

Yes, absolutely! Adapting this gluten-free pie crust to be dairy-free is incredibly simple. You just need to swap out the regular butter for an equal amount of a high-quality dairy-free butter alternative. I’ve had excellent results using Country Crock’s Plant Butter, which has a similar fat content and behaves very much like traditional butter in baking. Many other plant-based butter sticks are also available on the market and would work well. Ensure your chosen dairy-free butter is cold and firm, just like regular butter, to achieve the desired flaky texture. This simple substitution opens up the world of delicious pies to even more dietary needs.

Do I Need Vodka or Vinegar in This Gluten-Free Pie Crust Recipe?

You might have heard the popular tip of adding a splash of vodka or vinegar to traditional pie crust recipes. This technique is typically employed to inhibit gluten development, preventing the dough from becoming tough and ensuring a tender, flaky crust. The alcohol in vodka evaporates quickly, carrying away moisture without activating gluten, while vinegar’s acidity helps to break down gluten strands.

However, here’s where gluten-free baking actually offers an advantage! Since this recipe uses gluten-free flour, there is no gluten to develop in the first place. This means you don’t have to worry about “overworking” the dough and inadvertently making it tough, nor do you need any countermeasures like vodka or vinegar to prevent gluten formation. You can save those ingredients (and the stress of getting the balance right!) for other recipes. This simplification makes gluten-free pie crust surprisingly straightforward in this regard.

How to Blind Bake This Gluten-Free Pie Crust for No-Bake Fillings

Blind baking refers to the process of fully baking a pie crust by itself before adding any filling. This technique is essential for pies with no-bake fillings, such as creamy custards, refreshing fruit purees, or delicate chocolate ganaches, where the filling doesn’t require further baking. For instance, the delectable chocolate pie filling showcased in the accompanying pictures did not need to be baked, so the crust was fully cooked, allowed to cool completely, and then filled.

Here are the detailed steps for perfectly blind baking your gluten-free pie crust:

Once you have shaped your pie crust in the pie plate to your liking, place it in the refrigerator while your oven preheats to 425°F (220°C). Chilling the dough ensures the fats remain cold and firm, which is crucial for a flaky crust that holds its shape.
After the oven has preheated, remove the chilled pie crust and bake it for five minutes. This initial bake helps the crust to set slightly before adding weights.
Carefully take the pie crust out of the oven. Gently place a piece of parchment paper directly onto the crust, ensuring it covers the bottom and sides. Weigh the parchment paper down with dry rice, dried beans, or specialized pie weights. These weights prevent the crust from puffing up or shrinking during baking.
Return the crust to the oven and bake for another 10 minutes.
Remove the pie from the oven and carefully lift off the parchment paper and weights. Be gentle to avoid damaging the par-baked crust.
Prepare an egg wash (one beaten egg whisked with one tablespoon of milk) and brush it evenly over the entire crust using a pastry brush. The milk in the egg wash helps the gluten-free flour brown more uniformly and achieve a beautiful golden hue. (You might notice some splotchiness in my photos where I used a silicone brush; a traditional pastry brush spreads more evenly.)
Bake for an additional 5 minutes, or until the edges are nicely browned and the bottom of the crust is fully cooked through and golden.
Finally, remove the crust from the oven and allow it to cool completely on a wire rack before adding your desired no-bake filling. This prevents condensation and ensures a crisp bottom.

How to Cook a Double Gluten-Free Pie Crust: No More Soggy Bottoms

When preparing a double-crust pie, especially with heavy or wet fillings, some bakers suggest “par-baking” (partially baking) the bottom crust beforehand to prevent it from becoming soggy. However, with this specific gluten-free pie crust recipe, I’ve found that par-baking the bottom crust isn’t necessary to achieve a perfectly crisp result. The unique properties of this gluten-free dough, combined with the fats and egg, help it stand up beautifully to fillings without becoming saturated.

To cook a double pie crust, simply roll out your bottom crust as directed, carefully place it in your pie dish, and add your desired filling. Then, roll out the second disc of dough for the top crust, gently lay it over the filling, trim any excess, and crimp the edges to seal the top and bottom crusts together. Don’t forget to cut a few vents into the top crust to allow steam to escape during baking. Then, bake your pie according to your specific recipe’s instructions. You’ll be delighted by a wonderfully crisp bottom crust every time!

Essential Tips for Gluten-Free Pie Crust Success: Achieving Flaky Perfection

Making gluten-free pie crust doesn’t have to be intimidating. With these expert tips, you’ll achieve a flaky, tender, and delicious crust every time:

**Cut Fat in Large Slices:** When preparing your butter and shortening, cut them into larger slices rather than tiny cubes. This is because gluten-free dough often requires more pulsing in the food processor due to the addition of an egg. Starting with larger pieces ensures that you still have visible small chunks of fat remaining by the time you’re ready to roll, which are crucial for flaky layers.
**Keep Ingredients Cold:** After you’ve pulsed your dry ingredients in the food processor, transfer the flour mixture to the fridge or freezer for a few minutes. The colder all your ingredients are – especially the butter – the better. Cold fat melts slower in the oven, creating steam pockets that lead to those coveted flaky layers.
**Achieve the Right Dough Consistency:** When adding ice water, aim for a dough that feels slightly tacky to the touch. Unlike traditional gluten-containing doughs, which you want to avoid getting too wet, gluten-free flour is much “thirstier” and benefits from extra moisture. Don’t be afraid to add an extra tablespoon or two of ice water beyond the initial amount, especially if you live in a dry climate. The dough will absorb a lot of this moisture as it chills in the fridge. If it’s still too sticky to roll out after chilling, liberally dust both the dough and your rolling pin with more gluten-free flour.
**Rolling Dough on Parchment Paper:** To simplify the transfer process, I highly recommend rolling your dough directly on a piece of parchment paper. This way, you can easily flip the rolled dough into your pie pan and then gently peel off the parchment. While you can roll it on a floured counter and then re-roll it onto your rolling pin, gluten-free dough can be delicate and prone to breaking during transfer.
**Thicker Edges for Fluting:** If you plan to flute the edges of your pie crust for a decorative finish, start with tall, thick sides. After shaping the crust in the pie plate, if you have any leftover dough scraps, pinch them onto the top edges to build up the thickness. A thicker edge will hold its fluted shape much better. If you’re simply crimping the edge with a fork, a thinner edge is perfectly acceptable.
**Chill Shaped Crust Before Baking:** Once your crust is shaped in the pie plate, return it to the fridge while your oven preheats. This crucial chilling step allows the fats to firm up again, which helps the crust maintain its shape and prevents it from shrinking excessively when it hits the hot oven.
**Use a Glass Pie Dish:** A glass pie dish is often preferred because it conducts heat evenly and allows you to visually check if the bottom crust is browning properly, preventing a pale or undercooked base.
**Chill Your Rolling Pin:** Go the extra mile by chilling your rolling pin in the freezer for a few minutes. Every effort to keep the butter and shortening from melting during the rolling process contributes to a flakier crust.
**Apply Egg Wash at the Right Time:** If using an egg wash for browning, apply it during the last five minutes of baking (for blind-baked or full pies) to avoid over-browning. This ensures a beautiful golden finish without burning.

Tools You’ll Need for Your Gluten-Free Pie Crust

Having the right tools can make all the difference in the ease and success of your gluten-free pie crust preparation. Here’s a list of essential kitchen items:

Food processor: The key tool for quickly combining ingredients and cutting in fats without overworking the dough.
Measuring cups and spoons: For accurate ingredient measurements.
Glass pie plate: Ideal for even baking and monitoring crust browning.
Parchment paper: Essential for rolling out gluten-free dough and easy transfer to the pie plate.
Digital food scale: Highly recommended for precise ingredient measurements, especially when halving an egg.
Rolling pin: Chilling it can help keep your fats cold during rolling.
Pastry brush: For evenly applying egg wash.
Ice cubes: To make the crucial ice water for your dough.

Key Ingredients for Your Flaky Gluten-Free Pie Crust

Gather these high-quality ingredients to create your perfect gluten-free pie crust:

All-purpose gluten-free flour blend: Ensure you have enough for the recipe itself, plus extra for generously dusting your work surface and rolling pin.
Salt: Enhances the overall flavor of the crust.
Xanthan gum: Provides essential binding and elasticity in the absence of gluten.
Cold butter: For rich flavor and flakiness.
Cold butter-flavored Crisco sticks: Contributes to workability and additional buttery taste.
Large cold egg: A secret ingredient for improved texture and handling.
Ice water: Crucial for bringing the dough together without melting the fats.

Watch the Video: Gluten-Free Pie Crust Made Easy!

For visual learners or anyone new to making pie crust, seeing the process unfold can be incredibly helpful. I’ve created a detailed video demonstrating each step of this gluten-free pie crust recipe. It’s especially useful for those unfamiliar with adding an egg to pie dough or for visualizing the correct dough consistency. My goal is to equip you with all the knowledge and confidence for the best possible results! You can find the video at the bottom of the recipe card below, or directly on my YouTube Channel.

Still Struggling with Pie Crust? Delicious Alternatives Await!

If, despite all the tips and tricks, making pie crust from scratch still feels too frustrating (and believe me, I’ve been there!), remember that there are many equally delicious and much simpler alternatives. Pies made with cookie crumb or graham cracker crumbs are fantastic, requiring less time, less technique, and still delivering divine results. These crusts pair beautifully with a wide array of fillings, offering a fantastic shortcut to homemade dessert glory. Explore some of my favorite no-bake or crumb-crust friendly pie fillings:

Triple Chocolate Pie
Pumpkin Crumble Pie
Frozen Raspberry Pie
Strawberry Chocolate Galette
Strawberry Jello Pie
Peach Pie
Lemon Cream Pie Bars
Lemon Cream Pie
Pumpkin Mousse Pie
Chocolate Cheesecake
Peppermint Pie

Gluten Free Pie Crust with Video

Yield: 2 pie crusts

Prep Time: 1 hour 10 minutes

Cook Time: 20 minutes

Additional Time: 1 hour

Total Time: 2 hours 30 minutes

Ingredients

3 cups all purpose gluten-free flour
1 tsp salt
3/4 tsp xanthan gum (additional to what’s in the mix)
3/4 cup butter
3/4 cup butter flavored Crisco sticks
1 large egg, cold
1/4-1/3 cup ice water

Instructions

Measure out butter and shortening, cut into large chunks and place in freezer.
In a food processor, pulse the flour, salt and xanthan to combine.
Place pulsed flour in freezer. (I just put the whole top portion of the food processor in there.).
Set timer for 15 minutes.
After 15 minutes, place the flour back on the food processor and add the chilled butter and shortening.
Pulse several times, until the butter is about the size of large peas.
Crack and whisk the egg in a small cup. Stream in the egg while the food processor is on low.
Measure out 1/4 cup of ice water (reserving some extra). Stream the ice water (not letting the ice cubes in) while having the food processor on low. Watch it closely. When it seems like it’s starting to come together, stop. Depending on your location (how humid/dry) you may need to add 1-3 more Tablespoons of water.
The dough will be wetter than traditional dough and a little sticky. It will be balled up and keep its shape when you pinch it.
Divide the dough and flatten it into two discs and wrap plastic wrap. (This will make rolling it easier).
Refrigerate for 20 minutes. At this time, also stick your rolling pin in the freezer.
While it refrigerates, clean a surface and dust it generously with some gluten free flour.
After timer is over, take out one disc at a time, and your rolling pin. Dust your rolling pan.
Only do 2-3 passes with the rolling pin before rotating the dough or flipping it over. Otherwise, it will stick. Or, if you’d rather not do that, roll the dough onto parchment paper.
Once you have it about 1/8 inch thick, or about 12 inches wide, gently roll it back on the rolling pin and place it into the pie pan. Or, if you’re using parchment paper, flip it over into the pie plate and peel off the parchment.
Make sure to let the crust fall into the edges of the pie crust. Trim the crust.
If you are going to flute your pie crust, I take any leftover scraps and pinch it onto the top edges. I find the thicker they are, the easier they are to shape. Or, you can then use your fork to crimp it.
Then, follow your pie’s directions for baking.
If the directions call for blind baking (AKA a fully cooked pie shell), then: Dock the pie (aka poke holes with a fork). Chill in fridge for 30 minutes (we really want that butter solid when it hits the oven) While it’s chilling, preheat oven to 425. When time is up in the fridge place the pie in the oven for five minutes. Make an egg wash (1 egg whisked with 1 Tablespoon milk–I do milk instead of water because it helps the gluten free flour brown) and set aside. Remove pie and place parchment paper or aluminum foil onto the pie crust. Weigh it down with beans, rice or pie weights on top of it. Bake 12-15 minutes. Carefully remove the barrier paper (parchment or aluminum) and the weights and gently brush it with the egg wash. Bake for another 5 or so minutes, or until browned and cooked through. Remove from oven and cool completely before adding your filling.
If making a two crust pie (top and bottom)… Roll out the bottom as stated above. Place filling on top. Roll out the other disc and carefully lay it on top. Cut off excess and crimp as desired. Bake according to the recipe.

Notes

All of the frequently asked questions, tips and substitution questions are spelled out in detail above. For best results, read the entire post. Be sure to watch the video.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family.

Adapted from: Let Them Eat Gluten Free Cake

Nutrition Information:

Yield: 8 servings

Serving Size: 1

Amount Per Serving:

Calories: 315
Total Fat: 35g
Saturated Fat: 22g
Trans Fat: 1g
Unsaturated Fat: 11g
Cholesterol: 115mg
Sodium: 574mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 1g

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