Gluten Free Pie Crust Recipes

NEVER-FAIL GLUTEN-FREE PIE CRUST

Never-Fail Gluten-Free Pie Crust image

A gluten-free pie crust using common ingredients. I've adjusted the method over time and have found this final recipe to work every time. It is perfect for both sweet and savory dishes. The trick is leaving large chunks of butter, whole, so they create a flaky crust. The baked crust holds its shape quite well and delivers a nice slice of filled pie beautifully without falling apart.

Provided by Buckwheat Queen

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Time 1h10m

Yield 16

Number Of Ingredients 6

Ingredients

2 ½ cups gluten-free flour blend
2 tablespoons brown rice flour
1 cup cold butter, cut into 1/2-inch cubes
¼ cup ice cold water
2 cold eggs
½ teaspoon apple cider vinegar

Steps:

Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
Pour gluten-free flour into a large bowl. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water one tablespoon at a time until dough is no longer sticky and forms a ball.
Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 16.5 g, Cholesterol 53.8 mg, Fat 12.9 g, Fiber 2.2 g, Protein 3.1 g, SaturatedFat 7.5 g, Sodium 90.6 mg, Sugar 0.8 g

GLUTEN-FREE PIE CRUST

Gluten-Free Pie Crust image

Make a homemade gluten-free pie crust using just three simple ingredients-gluten-free flour, shortening or butter, and cold water.

Provided by Jolinda Hackett

Categories Dessert Pie Ingredient

Time 30m

Number Of Ingredients 3

Ingredients

1/2 cup vegetable shortening or cold butter
1 1/2 cups white rice flour (or other gluten-free flour)
1/4 cup water (cold)

Steps:

Gather the ingredients.
Heat the oven to 400 F. Have an 8-inch pie pan at the ready.
In a medium bowl, cut the shortening or butter into the gluten-free flour until crumbly.
Add the cold water and use your hands to work the dough until soft. The mixture will be crumbly at first but will slowly come together. Do not overmix.
Form the dough into a single ball.
Place the dough in an 8-inch pie pan and press it into the bottom and sides. You can use the back of a spoon, a fork, or even your fingers. Alternatively, you can roll out the dough , line the pan with the rolled-out dough and crimp the edges.
Use a fork to prick the bottom of the crust a few times. This allows steam to escape as needed and helps to ensure that your pie will bake evenly and smoothly.
Place your prepared pie crust in the heated oven and bake for 12 to 15 minutes, or until the edges of the pie crust are golden brown. Cool completely on a wire rack before adding pie filling.

Nutrition Facts : Calories 224 kcal, Carbohydrate 24 g, Cholesterol 7 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 0 mg, Sugar 0 g, Fat 13 g, ServingSize 1 crust (4 servings), UnsaturatedFat 0 g

GLUTEN-FREE PIE CRUST

Gluten-Free Pie Crust image

I have tried a lot of recipes trying to find one that compared with the traditional wheat crust that I have been missing. After throwing away many batches, I finally came up with this one and my family loves it. They said they couldn't tell the difference (I am not sure I believe that) but it sure did satisfy my cravings. Hope you like it too.

Provided by Sandra LeRose

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Time 1h20m

Yield 16

Number Of Ingredients 8

Ingredients

¾ cup arrowroot starch
⅔ cup white rice flour
⅔ cup brown rice flour
1 tablespoon white sugar
14 tablespoons cold butter, cut into chunks
2 large cold eggs
1 tablespoon white vinegar
1 tablespoon cold water, or more as needed

Steps:

Combine arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.
Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with arrowroot starch and roll over dough until even thickness and about 9 inches in diameter. Repeat with remaining dough.

Nutrition Facts : Calories 167.4 calories, Carbohydrate 15.8 g, Cholesterol 50 mg, Fat 11 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 6.6 g, Sodium 80.5 mg, Sugar 0.9 g

GLUTEN-FREE PIE DOUGH

Gluten-Free Pie Dough image

Add this dough recipe to your gluten-free baking arsenal -- it can be used for sweet and savory pies alike.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Number Of Ingredients 5

Ingredients

1 cup gluten-free all-purpose flour
1/2 teaspoon coarse salt
1 stick cold unsalted butter, cut into small pieces
1 large egg
2 to 4 tablespoons ice water

Steps:

In a food processor, pulse flour and salt until combined. Add butter and pulse until mixture resembles fine meal, with no large pieces of butter remaining. Add egg and 2 tablespoons ice water, then pulse until well combined and dough holds together when squeezed, 1 minute. If necessary, add up to 2 tablespoons more ice water, 1 tablespoon at a time.

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4.6/5 (136)
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Lightly grease a 9" pie pan., Whisk together the flour or flour blend, sugar, Instant ClearJel, xanthan gum, and salt., Cut the cold butter into pats, then work the pats into the flour mixture until it's crumbly, with some larger, pea-sized chunks of butter remaining., Whisk the egg and vinegar or lemon juice together until very foamy.
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Invert the crust into the prepared pie pan., Fill and bake as your pie recipe directs; note the yolk makes this crust brown quickly in the oven.
Shield the edges of the crust with aluminum foil or a pie shield, to protect them from burning while baking.

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