Gluten Free Perfect Pie Crust Recipe

by Carol Kicinski on November 8, 2013

Gluten Free Recipes Perfect Gluten Free Pie Crust Bakers, start your ovens!  Fall is what I consider to be the beginning of pie season.  The temperatures start to drop, crisp apples and pears fill the produce shelves and a freshly baked pie seems to be the perfect way to cozy-up a chilly evening.   And before you know it we launch into Thanksgiving and the beginning of Holiday Season.  I ask you – what is Thanksgiving without pumpkin pie?

For many years after converting to a gluten free diet I made crust-less pies and was perfectly happy.  After all a crust-less pie you can safely eat is better than a pie with crust you can’t!   But as time went by, I started to resent my crust-less life and started using nuts and gluten-free cookies as a base for my pies.  Nothing wrong with that and in fact in some cases, such as my chocolate peanut butter pie, a nut crust is the ideal choice.  But what was missing for me was the OTHER choice – a white, flaky, traditional pie crust just like Grandma used to make but without the gluten.  So I  embarked on a mission to make the perfect gluten free pie crust.  The first thing I learned is you can’t let pie crusts intimidate you. It is not only possible to make a great gluten-free pie crust, it is completely do-able and many of those who have tried mine, say they prefer my gluten-free crust to regular wheat crusts they have had.

Here are my tips for making the perfect gluten free pie crust:

1. Cold, cold, cold! Get your ingredients cold before using them. Cut up your butter or shortening into small pieces and pop it in the freezer for 15 to 30 minutes before starting your pastry. Put ice cubes in your water for a good 10 minutes before using it to really chill it down.

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2. Use a food processor. The speed with which the food processor can combine the ingredients and cut in your butter or shortening is so much faster than if you do it by hand and results in a flakier crust. Of course if you don’t have a food processor, just cut the shortening or butter in by hand but work quickly and don’t over do it. Bigger pieces of butter or shortening are not only OK, but preferred.

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3. Be skimpy on the water. The biggest mistake most people make in preparing pie crusts (whether it be gluten-free or not) is adding too much water. Add just enough so that the ingredients hold together when squeezed in your hand. Too much water will result in a tough crust.

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4. Give it a rest! Let your pie crust dough rest for at least an hour before rolling. Many people think this is to let the gluten rest, which would make no sense in a gluten-free recipe, but in truth what you are doing is letting the moisture distribute evenly. Never skip the resting period. Here’s an easy tip – pour your crumbly mixture into a large food storage bag and shape the dough into a disk using the bag to help you – it is less messy this way. Then just pop the bag into the fridge for the crust’s resting period.

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5. Extrude – don’t roll. Gluten-free pie crust is more fragile than regular pie crust as it lacks the sticking power of the gluten. It is much easier to employ the “extrusion method”. Simply place your dough on a piece of wax paper that is dusted lightly with gluten-free flour, then sprinkle a little more flour on the dough and top with another piece of wax paper and roll it out. This will help keep your crust in one piece. Using the wax paper also helps in transferring the dough to the pie plate. If a piece falls off or breaks, just pinch it back together, don’t be afraid to show your pie crust who’s boss.

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6. Use great ingredients. The sum of the parts will only be as good as what you put in it. Start with a good, pastry quality all purpose gluten-free flour blend that is not grainy or cardboard tasting.   For a perfect-just-like-Grandma-used-to-make pie crust you need a flour blend that has a high starch content and some xanthan gum.  You need the crust to be flaky but still stick together.  If you don’t have a brand you like then make your own using either super fine or Asian flours, they are milled much more finely than most. Also use the best quality butter  you can buy and always use either kosher or fine sea salt.  If you can not have dairy then substitute the butter with all vegetable solid shortening.  In my opinion, the butter flavored shortenings do not produce as good a flavor as the regular, non-flavored.  I prefer to use Organic All Vegetable Non-hydrogenated shortening from Spectrum. And yes, I add a bit of  regular sugar to my pie crusts, it helps with browning and after all – it’s dessert!

7. To “blind bake” (pre-bake the crust for use when the filling will not be baked such as cream and pudding pies) your crust place a piece of parchment or foil on top of the crust and fill with either pie weights or dried beans. I use dried beans, far less expensive and they can be used over and over again.

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This recipe is for sweet pies, if using for a savory dish such as quiche, cut the sugar down to 1 teaspoon.  At the end of the recipe is a variation for a Chocolate Pie Crust which is a unique twist for pudding-type or berry pies.

Gluten Free Recipes Gluten Free Dairy Free Pumpkin Pie

Gluten Free Perfect Pie Crust Recipe

Ingredients

½ cup unsalted butter or solid, all vegetable non-dairy shortening
2 to 4 tablespoons cold water
*1¼ cups All Purpose Gluten Free Flour Blend plus more for rolling
1 teaspoon kosher or fine sea salt
2 tablespoons sugar

* You can make your own homemade version of a flour blend by combining 3/4 cup super fine white rice flour with 1/4 cup potato starch (not potato flour), 1/4 cup sweet rice flour, 1/4 cup tapioca starch and 1 teaspoon xanthan gum.  Whisk until fully combined.  This will give you enough for the recipe plus rolling. For best results use Asian or Superfine rice and sweet rice flours. I also use Asian tapioca starch as it does not have that “off” flavor of many tapioca starches. Do not use Asian potato starch as it is made from sweet potatoes.

Directions

Cut butter into ½ inch pieces and place in the freezer for 15 – 30 minutes.

Add some ice cubes to the water and let it get ice cold while preparing the dry ingredients.
Combine the flour blend, salt and sugar in the bowl of a food processor. Pulse 5 -6 times to combine. Add the butter and pulse 6 -8 times or until the mixture resembles coarse meal with some pea size pieces of butter.

With processor running, add ice water 1 tablespoon at a time until the mixture just barely starts to clump together. If you pinch some of the crumbly dough together and it holds then you have enough water, if not add more a little at a time. You do not want to add any more water than is absolutely necessary.

Remove the dough from the machine and form into a disk. Wrap the disk in plastic wrap and refrigerate for at least one hour or for as long as 2 -3 days.  Since the dough is so crumbly and does not hold together at this point, I find it easier (and far less messy) to pour the mixture into a large food storage bag and form it into a disk using the bag to help. Then just close up the bag and put it in the fridge. Remove dough from fridge 5 minutes before rolling.

To roll the dough, lay a piece of waxed paper on a work surface and sprinkle with some flour blend. Lay the chilled disk on the floured paper, sprinkle with some more flour and lay on another piece of waxed paper. Roll the dough into a circle approximately 12 inches wide. Remove the top sheet of waxed paper and carefully transfer into a 9 inch pie plate and remove the waxed paper. Push the dough very gently down so it lines the bottom and sides of the pie plate. If the dough splits or breaks apart just push it back together. Trim the edge of the pie crust to about ½ – ¾ inch over hang. Tuck the overhang under and pinch the dough into a decorative finish.

To Pre-bake (or Blind Bake) a pie crust:

Sometimes a recipe will call for a pre-baked or blind baked pie crust, here’s how to do that.

Freeze the pie crust in the pie plate for at least 30 minutes.

Preheat oven to 350 degrees.

Place a piece of  parchment paper (or foil) in the bottom and up the sides of the pie crust. Fill with dried beans, rice or pie weights. (I prefer dried black beans as they help distribute the heat better and are much less expensive than pie weights. I use the same beans over and over.) Bake the crust for 20 minutes. Remove the weights and waxed paper, poke a few holes in the bottom of the crust using a fork and return to the oven for 10 minutes or until golden brown.

Let pie crust cool completely before filling.

A gluten free recipe that makes 1 – 9 inch pie crust.

Variation – Chocolate Pie Crust

Add 1 1/2 tablespoons cocoa powder to the dry ingredients and proceed as above.  The dough may require just a tad more water.  Make sure to brush off all the excess flour blend after rolling to keep the dark color.

Servings

This Makes 1 Gluten Free Pie Crust

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{ 161 comments… read them below or add one }

InTolerantChef October 16, 2011 at 4:14 am

Well it sure sounds good, It’s so hard to get a decent pastry gluten free. I find that a lot of butter substitutes have a higher water content than regular butter, and of course they’re not as tasty :) I’ll try this recipe out this week, if I can just decide which one of my favortite fillings to use!

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Carol Kicinski October 17, 2011 at 5:42 pm

That’s the fun part and of course if dairy is not an issue then butter is always better! :)

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Rosemarie October 20, 2012 at 10:23 am

Carol, I tried this but it was awful, I think my flour mix was not a good one – store bought. What do I specifically need to get in regards to a flour mix??

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Carol Kicinski October 21, 2012 at 1:03 pm

Hi Rosemary – yes I have to agree with you that most gluten free flour blends are awful! That’s why I created my own which you can see here – http://gluten-free-flour.com/

However you can make your own at home. The trick is to use either superfine white and sweet rice flours (you can buy on line) or (a much less expensive option) buy Asian white and sweet rice flour – I like Erawan Brand. Here’s the recipe:

4 1/2 cups white rice flour
1 1/2 cups sweet (glutinous) rice flour
2 cups potato starch (not potato flour)
1 cup tapioca starch
4 teaspoons xantan gum (or guar gum)

Whisk the ingrediet together well. Store in an airtight container, preferably in the freezer. Makes about 9 cups of flour.

Good luck!

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megan November 21, 2012 at 1:06 pm

Thank you! I forgot to flour the top of the dough before putting it between the paper to roll out and it was a sticky mess the first try but the second try was success!

Sarah Scott November 21, 2012 at 6:11 pm

Rosemarie,
I’d like to also suggest a gluten-free flour mix I use. It’s very cheap, very simple, and most importantly, it tastes good. Also, one of the most important factors in a good GF flour is that it be light and airy. Most GF flour mixes are dense and heavy because of the various flours used in the mix. This one is extremely light because it incorporates cornstarch and very light non-wheat flours. I got it from a book called “Irresistibly Gluten Free” by Christina Davis (a book that has recipes that people actually eat on a regular basis, normal everyday food). She calls it “UNflour”. I use it all the time. Here’s the recipe:

3 cups rice flour (brown or white)
2 1/2 cups cornstarch
1 1/2 cups tapioca flour

I get my cornstarch for $1 a box at Walmart (can’t beat that). I get my rice flour and tapioca flour in bulk at the health food store (way cheaper than packaged specialty flours). I put all the ingredients into a sealable container, put the lid on and then just shake to combine it. No flour dust in the air, no spills on the counter, very easy. Voila! There you have it. I’m sure there are a thousand different GF flour mixes out there, but this one sure has worked for me. Hope that helps. :-)

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Sarah Scott November 21, 2012 at 6:13 pm

This can be doubled or tripled, depending on how much GF flour you go through regularly. I just use it in place of regular wheat flour in recipes or anywhere that a GF recipe calls for a GF all-purpose flour mixture.

Carol Kicinski November 22, 2012 at 10:40 am

Thanks for chimming in Sarah!

Ricki October 16, 2011 at 9:37 am

Carol, this is the post I’ve been looking for all my life! (Okay, maybe just since the time I made my first–dismally awful–pie crust). ;) Thanks for all the great tips. I can’t wait to show my crust who’s boss! :D

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Carol Kicinski October 17, 2011 at 5:43 pm

That’s right Ricki – don’t ever let it see you sweat! :) Good luck!

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Katrina (gluten free gidget) October 16, 2011 at 9:48 am

Ooohhh!!!! Extruding is what I’ve been missing! Thank you!!!

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Carol Kicinski October 17, 2011 at 5:44 pm

Yep – after dozens of ruined pie crusts I finally figured that one out!

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Nancy@http://glutenfreetravels.blogspot.com October 16, 2011 at 11:42 am

Anxious to try this one. I’ve literally experimented with over a dozen gluten free pie crust recipes without success. Just in time for the Holidays. Thanks, Nancy

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Carol Kicinski October 17, 2011 at 5:44 pm

Good luck Nancy! Show that pie crust who’s boss!

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Iris October 16, 2011 at 7:43 pm

Great tips! I’ve only made a few pie crusts, but after reading your tips, I’m seeing many places where I went wrong. Oops…

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Carol Kicinski October 17, 2011 at 5:49 pm

Good luck Iris – I have ruined dozens of pie crust in my life. Gluten free baking is lots of trial and error with the emphasis on error :)

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Shirley @ gfe October 17, 2011 at 10:04 am

Carol, I truly don’t think I’ll ever stop loving my crustless pies (it’s been over 8 years now!), but sometimes a crust is desired. Plus lots of my support group members and readers would like a perfect gluten-free crust. I’ll give your tips a try soon and share them with many others! :-)

xo,
Shirley

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Carol Kicinski October 17, 2011 at 5:48 pm

I know – I loved my crustless pies for the first 8 – 10 years too and in fact I still do. But every once in a while…

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Gaile October 17, 2011 at 4:33 pm

I can’t eat potato starch what should I use to replace it? Thanks, Gaile

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Carol Kicinski October 17, 2011 at 4:52 pm

Hi Gaile,

You can replace it with corn starch or just double the amount of tapioca starch. Personally I would double the tapioca. Happy Baking!

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Nancy @SensitivePantry October 19, 2011 at 9:16 pm

This crust is so beautiful, Carol! Perfect timing, too. I roasted a pumpkin this morning. It’s time for pie!

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Carol Kicinski October 20, 2011 at 6:30 pm

Wow – pumpkin pie with roasted pumpkin, delish!

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Kim (Cook It Allergy Free) October 21, 2011 at 12:14 pm

oh my goodness!! What great great tips! I will be applying all of this! And what beautiful pies!!

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Lynne H October 22, 2011 at 1:11 am

Carol – I have truely missed my apple pies so much!!!!! This pie crust sounds great. Can I make a double batch and use the second one for topping the apple pie and cook the crusts and pie filling at the same time???

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Barb October 23, 2011 at 9:03 am

Carol, thanks this looks like a fabulous recipe. I’ve been searching for a good GF pie crust for months. I do have a question for you. What is your thought on using packaged “Gluten Free Baking Flours” like Bob’s Red Mill? They say you can use it 1:1 like regular all purpose flour.

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Carol Kicinski October 23, 2011 at 7:14 pm

Ok, first of all I have to say that I don’t personally care for Bob’s Red Mill all purpose gluten free flour blend because of the bean taste – having said that, if you like it, it should be totally fine. Just use cup for cup.

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Carisa November 14, 2011 at 3:36 pm

I’m curious if you have ever prebaked and frozen this crust? Or made ahead and frozen, then thawed to assemble pies? I’m in charge of pies for Thanksgiving, so lots riding on this one :)

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Carol Kicinski November 14, 2011 at 4:02 pm

I have never frozen it but I do make it ahead of time – up to a week. I wrap it well, put in the fridge and take it out to let the chill come off before rolling. I have also rolled it out, put in the pie pan and refrigerated it that way, covered in plastic wrap – several days ahead. I see no reason why you could not roll it, line the pie plate , wrap and freeze. Just let it thaw at room temp before filling.

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Carisa November 15, 2011 at 8:17 pm

Thanks! I love how you always respond to questions! You’re the best!

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Carisa November 23, 2011 at 11:32 am

I made this crust (times four) for an early Thanksgiving. I am making it again for tomorrow. It will continue to by my go to recipe. Thank you so much for posting amazing recipes. My family raved about the pies.

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foodwanderings November 20, 2011 at 10:45 am

I like this no fuss crust. Saw so many super complicated with many GF free flours. Many with nuts as sub flour with we also cannot have. I am forced into GF long Thanksgiving weekend, A guest of ours has insensitivities we got tree nuts allergies so I like how you categorize your recipes. It was exciting to explore GF and rework th emenu but soon became ovewhelming and frustrating so I very much appreciate the simplicity with this crust and it looks amazing!

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Carol Kicinski November 20, 2011 at 11:55 am

Thank you and have a fabulous Thanksgiving!

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Evelyn Hunt November 21, 2011 at 4:44 pm

Hi Carol,

I’m trying to make a gluten free no wheat flour pie crust for my husband / to make Blueberry pie he’s allergic to wheat flour. Do you have any really good recipes for Blueberry Pie low carb and gluten free.

thank you

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Carol Kicinski November 23, 2011 at 7:40 am

Hi Evelyn,

Well this recipe is totally wheat and gluten free for the pie crust, you now just need a filling that fits. I don’t have one up my sleeve at the moment but I am sure you could google low carb blueberry pie and find a suitable filling.

Happy Thanksgiving!
Carol

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Pattie February 19, 2013 at 8:32 pm

I do alot of low carb/sugar free recipes. The best thing I have found in baking is the use of splenda. For blueberry pie filling, I use a standard blueberry pie filling recipe and substitute splenda for the sugar … almost cup for cup, but… I cut back the amount by 1/2 – 1/4 cup, then I either use clear jel or tapioca to thicken it. I find tweaking the spices will allow you to cut back on the sweetness.

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Carol Kicinski February 21, 2013 at 7:57 am

Thanks Pattie. I love that tip about tweaking the spices allowing you to cut back on sugar!

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Cary November 26, 2011 at 10:21 am

I followed all the steps and granted, I’m no baker, but the crust… turned out wonderful! I never thought I’d bake a pie in my life, but didn’t want my fiancee to miss out on dessert for Thanksgiving. I’m not allergic to gluten, and had more failures at baking gluten-free than successes, but I won’t mind gluten-free if it’ll be like this. You’ve won me over, and renewed by optimism.

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Carol Kicinski November 26, 2011 at 8:20 pm

Thank you Cary! You have made my day!!!!
xo,
carol

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Stacy December 5, 2011 at 6:29 pm

Thank you for this recipe! The possibilities are endless when you understand how to create this, and implement it with many types of filling.

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Carol Kicinski December 6, 2011 at 7:40 am

Thank you Stacy, enjoy!

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Lissette December 7, 2011 at 1:14 am

Can this be used to cover the pie too?

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Carol Kicinski December 8, 2011 at 3:55 pm

It can but I find that two crusted pies are a bit more difficult – what I do is roll out the dough for the top crust, cut it into shapes with cookie cutters or a glass and then layer the cut out dough pieces onto the pie – it is so pretty and soooo much easier!

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Victoria September 15, 2012 at 2:46 am

That’s the best idea ever… it’s always been impossible for me to do a covered gluten free pie… cutting out pieces of the dough to top it with is genius! I’m trying out your recipe tomorrow. Thanks : )

Victoria
Forever Fashionably Late

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Carol Kicinski September 16, 2012 at 8:16 pm

You are very welcome! Enjoy.

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Julene December 28, 2011 at 1:49 pm

Carol… thank you, thank you, thank you!! This is THE BEST gluten free thing I have made in 5 years of trying to be GF!! It turned out BEAUTIFULLY. I consider myself to be a reasonably good baker and have adapted to the GF baking life pretty well, but homemade GF pie crust I had yet to conquer. Admittedly, even wheat pie crust is not my thing… crust is intimidating!! However, after just one use, I must say that I love, love, love this pie crust recipe!! My son is 10 and has many allergies including milk (I used margarine in this recipe, which I don’t love, but it STILL turned out great!) and wheat. I made this for a lemon meringue pie and it turned out BETTER than the wheat crust I used for the other pie for the non-GF-guests at our party (admitted, it was store-bought, see note above!)!! AMAZING!! Thank you so much… and my son thanks you as well. We will be having a lot more things with crust from now on! Hurrah! :)

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Carol Kicinski December 28, 2011 at 3:49 pm

Yay! So happy that you loved it! My gluten-eating family members actually prefer this crust to wheat based :) Thanks for letting me know!

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Susan U January 3, 2012 at 2:54 pm

Hi – love the recipe but am wondering why the crust is just falling apart? It’s still cooling so maybe it will firm up a bit after? I’m just wondering if it will hold it’s shape once the quiche ingredients go in and bake. Would an egg have helped? There’s usually an egg in the traditional pate brisee recipes but it’s omitted in most gf recipes. I did add xanthum (sp?) gum since my gf mix did not have it. Thanks for any insight!

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Carol Kicinski January 3, 2012 at 7:54 pm

What kind of flour are you using? If it doesn’t have a high starch content, that would be the reason. I never put egg in mine, but if there is not enough starch in your flour blend you could try, it would certainly help hold it together.

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Katherine January 12, 2012 at 11:06 pm

I’ve been experimenting with boiling water pastry, which is tough enough to cook meat pies in, but not tender enough for a good dessert. My usual all-purpose flour mix is 4 parts white rice flour + 1 part sweet rice flour.

I’m putting this on my list.

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Carol Kicinski January 13, 2012 at 7:58 am

Sounds intriquing!

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Emma January 29, 2012 at 11:04 pm

Carol,
I love this recipe!! My kids literally licked their plates….. Gluten free, dairy free never tasted so good!! I used shortening instead of butter. I made a strawberry rhubarb pie with it, I will be using this for many things maybe a shepards pie…. Thank You Thank You Thank You!!!

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Carol Kicinski January 30, 2012 at 1:03 pm

Oh Emma, that makes me so happy!!! Thanks for checking back in. But next time can you save me a piece of that strawberry rhubard pie? It is my fav :)

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Sue Seward February 12, 2012 at 8:16 pm

Carol, I’ve been looking for a great gluten free pie crust for years! Have been 100% GFREE since 2008 and that’s the one thing I really miss is a good Pie Crust! For years during the holidays, my mom has homemade pies, apple dumplings, and Bumble BEES from the left over pie crust with cinnamon and sugar and I ate them for years. I have modified a Pecan Bar recipe from Food Network that is awesome but it’s not exactly a pie crust that is rolled out. Thank you! I’m going to try this one and post it on GlutenFreeLady.com

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Carol Kicinski February 12, 2012 at 8:55 pm

I hope you enjoy it Sue!!!

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demi March 16, 2012 at 10:52 pm

hi carol!i love your receipes but i want to ask you a question.since i had a big problem with candida,i dont eat much sugar or yeast.i eat a bit of honey so i dont mind.but when your receipe calls for yeast lets say 1teaspoon,can i substitute yeast with baking powder or soda or sth?and how much should i use?i dont want to eat alot of yeast and i so want to eat breads and rolls and all that cakes daily.i changed a gf bread receipe with yeast,by adding baking soda/powder but its just by my eye…i dont knwo how much!!!hahahaha…but it turns out good.not too rised but good.better than nothing.if u could tell me about th eyeast problem in your receipes so i can eat good rolls and breads… i would be greatful!!!!!!thank you so much!

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Bonnie April 6, 2012 at 2:18 am

Hey Carol – I made this dough today, replacing the regular white rice flour with brown rice flour, and cutting back on the sugar. I made it into a pear-blueberry galette, and it came out great! I hope to add it to my blog soon, with a link back to you, of course. Thanks much!

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Carol Kicinski April 6, 2012 at 9:35 am

Hi Bonnie – thanks for letting me know! So happy you enjoyed it and your galette sounds amazing!

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heather April 6, 2012 at 6:35 pm

I’m going to give this a GO. I have another pie crust recipe but it has a “nutty flavor” which is great for some things but not so much for others.
I little tip I picked up from America’s Test Kitchen is to use Vodka instead of water! It evaporates and leaves a flakey crust even if you happen to get too much water. Now I use half the water and then half the Vodka when I make pie crusts with the other recipe and I’ll try this here too. Very excited about this one! I have a few pies I want to try with this crust that the nutty one just didn’t do justice for.

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Carol Kicinski April 9, 2012 at 9:34 am

Hi Heather – funny you should mention the vodka. I was speaking with a Polish woman recently who told me one of her family’s tips for flaky pastry is to use vodka in the dough. I am going to give it a try as well. Enjoy!

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Ka Bren June 14, 2013 at 5:44 pm

Thank you so very much. I have purchased every alternative flour except almond and need to use them before I purchase yours. Now I have combinations that will make me more confident. Your flour is very reasonable and I am confident that it will be the flour for me and my GF family. This site has been a gift from God. Thank you for being willing to share. I will be back soon.

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Carol Kicinski June 15, 2013 at 1:25 pm

Oh! You just made my day. Thank you so much for your lovely words. I am honored to be of any help whatsoever!

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Pam April 9, 2012 at 3:20 am

Made this amazing crust for my son’s favorite lemon meringue pie today. As I didn’t have sweet rice flour I substituted 1/4 c of Bob’s Red Mill all purpose flour blend. I also used Crisco, as that is what I have always used in traditional crusts. The taste was marvelous! Thanks for a super recipe with great directions.

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Carol Kicinski April 9, 2012 at 9:35 am

Hi Pam, I am happy you enjoyed the recipe. Thank YOU for your feed back.

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Gene June 20, 2012 at 2:29 pm

I assume that if you want a double crust pie, you’d simply double the ingredients, or almost double them.

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Carol Kicinski June 23, 2012 at 10:35 am

That’s correct!

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Terra September 17, 2012 at 8:19 am

so glad to have found this – new to the gluten free way of living. The only issue is that I am also allergic to corn and xantham gum seems to be in all gluten free recipes. Any suggestions?

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Carol Kicinski September 17, 2012 at 8:33 am

Hi Terra – just substitute 1 1/2 teaspoons of guar gum for every teaspoon of xanthan gum. Guar gum has no corn. Good luck with your new lifestyle!

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Beth September 18, 2012 at 3:57 pm

What do you suggest for using this crust for apple pie? Should I bake the crust, add the apples and bake again? Any dough over the apples?

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Carol Kicinski September 19, 2012 at 8:58 pm

Hi Beth. For apple pie I make 2 recipes of the crust, roll out one and fill the pie pan (leave un-baked), fill with the apple mixture, roll out the second recipe and cut out shapes with a cookie cutter which I place on top of the apple pie filling, leaving some spaces. Then I brush the cut outs with some beatedn eggs and sprinkle with a bit of sugar and bake. Enjoy!

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angela garlington October 13, 2012 at 2:29 pm

How about solid coconut oil in place of butter or crisco?

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Carol Kicinski October 14, 2012 at 8:39 am

I haven’t tried it but it would probably work. Sometimes coconut oil tends to seperate out when it is baked in something but it is certainly worth a try!

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Nikki Lee October 19, 2012 at 5:15 pm

I.AM.ECSTATIC. about this recipe!!! I have a friend headed over to my place now to make a gluten-free apple pie. Neither of us have made a pie before so this should be fun…and interesting! Wish us luck! :-)

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Carol Kicinski October 19, 2012 at 7:26 pm

This should be fun! Enjoy.

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Alexi October 26, 2012 at 1:23 am

So… I found this recipe to be fine, until I actually par-baked it (blind baked). The rim crumbled completely off and I followed your recipe exactly (using veg shortening). I even pulled out my food processor per your suggestion. It all seemed right until, well, it wasn’t. Too bad. It also doesn’t taste super great. But really, why does it crumble away into nothing? I am very disappointed.

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Carol Kicinski October 26, 2012 at 9:49 am

What type flour did you use? If you don’t start with a good flour, your results won’t be good.

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Alyssa November 9, 2012 at 8:30 pm

I just wanted to thank you for this recipe. My father-in-law cannot have gluten and so the holidays are particularly difficult. I wanted to bake an apple pie for this Thanksgiving that we all can enjoy and now I absolutely will be able too. I decided to teste the recipe out this afternoon, but not wanting to make a full pie I made what my Grandma calls cinnamon sticks (left over pie dough rolled out smeared with butter, sugar, cinnamon, fold in half, top with more butter and bake). I halfed your recipe and followed the instructions to T and I must say I was pleasantly surprised with how it turned out. Tasted nearly the same, actually alittle better as the dough had an almost Shortbread like flavor. My father-in-law is in for a real treat, so thank you again!

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Carol Kicinski November 10, 2012 at 11:19 am

Oh it is my pleasure. Enjoy your holidays and you are such a sweet daughter in law to be so caring!

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Brooke November 17, 2012 at 1:19 pm

Try using chilled coconut oil for your shortening. It’s a healthy and yummy alternative to butter!

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Carol Kicinski November 18, 2012 at 9:00 am

Thanks Brooke, sound great!

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Sue November 18, 2012 at 10:59 pm

I’m just starting to experiment with gf, and I LOVED this crust! I made your flour mix, followed your directions to a T, and it turned out perfect. Made with butter, it was savory and delicious.

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Carol Kicinski November 19, 2012 at 9:12 am

Thaanks Sue, so happy you enjoyed it!!!

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Lisa November 19, 2012 at 1:39 pm

Can I still do this recipe without a food processor? What is the best way?

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Carol Kicinski November 19, 2012 at 4:14 pm

Yes, use a pastry cutter or two forks to work the butter into the flour and work quickly. The old fashioned way :)

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Donald Personette November 19, 2012 at 5:43 pm

I followed this recipe exactly as directed and used it to make a Pumpkin pie and a sweet potato pie, and it is great. The crust turned out perfect, flaky and delicious. It will be my gluten free pie crust from now on, ending years of experimenting with other recipes.

Don

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Carol Kicinski November 19, 2012 at 6:00 pm

Yay, so happy you like it!

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Erin November 20, 2012 at 4:27 am

Thank you Carol! I can’t wait to try out your tips this Thanksgiving! This is my very FIRST holiday season being gluten free! So I’m nervous and excited at the same time. Since I’m new to this, my problem is that I have an all purpose baking flour from Bob’s Red Mill that doesn’t have xanthan gum in it. It contains garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, and fava bean flour….but no xanthan gum! Will your recipe still work for me? I do have xanthan gum separately. Should I add some to it, and if so, how much? Thanks in advance for your help. I will have to really read through your blog :)

Happy Thanksgiving!

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Carol Kicinski November 20, 2012 at 5:37 pm

Hi Erin, since I am not sure about how much starch is in Bob’s I would add xanthan gum – I would add 2 scant teaspoons.

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Sara November 20, 2012 at 10:28 am

Do you know if you can make this without any gums?

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Carol Kicinski November 20, 2012 at 5:34 pm

I have never tried it but I think (that being the operative word) that the starch content is high enough you can get away without it. If you do try it, can you report back? I would love to know. Happy Thanksgiving!

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Jan Kolosseus November 20, 2012 at 1:08 pm

Should I prebake the piecrust for Pecan Pie?

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Carol Kicinski November 20, 2012 at 5:32 pm

I never do! I just pour my filling in, top with pecans and bake! Happy Thanksgiving!

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terry offredi November 20, 2012 at 1:44 pm

Carol:
This is two days before Thanksgiving and I’ve looked everywhere for Asian Tapioca Starch. There is none any where? What should I do? Any Substitutes?

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Carol Kicinski November 20, 2012 at 5:30 pm

You can use corn starch or potato starch – my first choice would be corn if you can tolerate it. Happy Thanksgiving!

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helen January 12, 2013 at 5:30 pm

tapioca starch… look in the baking section…. or go to your asian food section/ asian grocery stores where it is even cheaper than the health food store. Rice flours are cheaper there as well. just make sure you are getting the right kind… glutinous/ sweet rice flour is sticky and the other kind is dry like wheat flour. or can you do potato starch?

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Gina November 20, 2012 at 3:47 pm

Hi, can I use bob’s all purpose flour instead of your blend? I don’t mind the after taste so much!!!
Thanks :)

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Carol Kicinski November 20, 2012 at 5:29 pm

Hi Gina, I have been told by others that they have and it is fine. I think the crust just won’t be as fine in texture but it should taste good especially if you already like the taste of products baked with it. Good luck and Happy Thanksgiving!

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Sheila Kimball November 20, 2012 at 4:28 pm

Carol:
My mother e-mailed you today wanting to know if there was a substitute for Tapioca Starch – the Asian Variety – since it is not available in our area. Will pototoe starch doubled be ok or what about corn starch? This is for Thanksgiving so your getting back to us right away would be greatly appreciated. Thank you!

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Carol Kicinski November 20, 2012 at 5:27 pm

You can use either corn starch or poato starch. If corn is not an issue for you then that would be my first choice. Just sub the same amout of corn starch as it calls for of tapioca starch. Happy Thanksgiving!

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Lauren November 21, 2012 at 12:09 am

Hey there! I love your recipe!!! I do have a question tho – when you bake your crust do you prebake it before adding the filling or bake all at once?
Happy thanksgiving!

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Carol Kicinski November 21, 2012 at 11:57 am

Hi Laiureen – I prebake the crust for filling that doe snot need to cook, like a cream pie. If the filling cooks, I just fill and bake. Happy Thanksgiving!

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BassetMomJacqie November 21, 2012 at 2:50 pm

I’m flying by the seat of my pants here today. Too far to make another trip into town. Want to make GF crust for Thanksgiving pies and have white rice flour and corn starch on hand. No xanthan gum. I do have sea salt and crisco. Going to give this a shot. Any suggestions for ingredients I don’t have? Thanks.

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Carol Kicinski November 22, 2012 at 10:40 am

My best guesss would be half rice half corn starch – you want high starch content. Good luck and Happy Thanksgiving!

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Peter November 21, 2012 at 4:09 pm

Thanks for the recipe… Everyone(even those gluten eaters!) says its the best ever! I use Gluten Free Mama’s Almond Blend flour, which is amazingly delicious. I also grate the frozen butter in which works perfectly and avoids using a food processor or pastry cutter! BUT! I find there is no reason to torture oneself trying roll this out with the little amount of water in the recipe. I use 4-6 Tbl ice cold water, until it forms and holds into a ball (just like I would w non-GF pie dough), refrigerate, then roll between wax paper. Same for top crust for apple pie. Sooooo much easier! Happy Thanksgiving!

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Carol Kicinski November 22, 2012 at 10:38 am

Sounds great Peter! Happy Thanksgiving!

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Elizabeth Ahrens November 22, 2012 at 12:11 pm

Trying the butter so far so good. My first pie is in the oven. Pie crusts taste better with a sweet flour blend: 1 c. of brown rice flour, 1/4 cup of sorghum flour, 1/4 cup tapioca flour, & 1 tsp. xanthum gum, and the rest of the recipe above. The pie crust was soft and flexible; didn’t break apart. The 4 tbsp. of cold water was perfect. The extra 1/4 cup of flour blend I use to roll the crust out. Happy Thanksgiving and Happy Gluten-free baking!!

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Carol Kicinski November 24, 2012 at 2:00 pm

I love your variation, hope you had a lovely holiday!

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Sarah November 22, 2012 at 3:12 pm

I just put mine in the fridge. I hope it comes out well! Thank you for the great recipe.

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Carol Kicinski November 24, 2012 at 2:00 pm

My pleasure, hope it works out for you!!!

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Angeline Dahlke November 22, 2012 at 11:49 pm

I’ll admit, I was intimidated by gfree crust but this recipe made it easy and everyone at thanksgiving dinner tonight raved. Even those who are not gfree thought the crust was amazing. Truly I felt like a gdre gfree pie baking goddess!! Thank you for such an amazing recipe!!

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Carol Kicinski November 24, 2012 at 1:57 pm

I am so happy you and your guests were pleased! You go GFDF Baking Goddess!!!

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Angeline Dahlke November 22, 2012 at 11:51 pm

Ok, there’s an extra few letters in that post. Please ignore… ;-)

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Carol Kicinski November 24, 2012 at 2:00 pm

I have no problem with extra letters :)

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Sarah M November 24, 2012 at 10:05 pm

WOW!!!! I love baking, and am new to the gluten free lifestyle. I have never made pie crust before (having always bought pre baked from the store). I love this recipe. We made pumpkin pie today. This was the best ever! I will totally be using this recipe again!

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Carol Kicinski November 26, 2012 at 2:12 pm

Thanks Sarah, so happy you liked it!!!

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Sharon November 25, 2012 at 5:54 pm

I made this pie crust for a pecan pie for Thanksgiving. It was crispy, flaky and delicious. I’ll never go back to flour crusts. This recipe deserves five stars.

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Carol Kicinski November 26, 2012 at 2:11 pm

Thank you so much Sharon, glad you liked it!!!

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Sophia November 26, 2012 at 9:12 am

Thanks so much, this helped a ton!

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Carol Kicinski November 26, 2012 at 2:09 pm

My pleasure!

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Ellen December 7, 2012 at 10:23 pm

Hi Carol, I want to make empanadas for my niece who needs gluten free. Have you tried this recipe for something like that? I thought I could use wonton but found out they weren’t gluten free. By the way, made your dinner rolls for her for Thanksgiving and she loved them.

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Carol Kicinski December 10, 2012 at 1:28 pm

Hi Ellen, I made some pumpkin empanadas. I used Chebe Cinnamon Roll Mix but for a savory empanada I would use their bread mix. It is basically tapioca starch, easy to work with and works really well in empanadas. Here’s the recipe I used – http://simplygluten-free.com/blog/2012/10/easy-gluten-free-pumpkin-empanadas-recipe.html

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Ellen December 14, 2012 at 5:58 am

Thanks Carol! Just might have to try those pumpkin ones too! You are so kind to share. Happy Holidays!

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Carol Kicinski December 17, 2012 at 10:23 am

Thank you Ellen and Happy Holidays to you too!

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Diana Gardner December 8, 2012 at 6:46 pm

Is it possible to make a 2 crust pie with your recipe ie. a top and bottom crust for a meat pie. Thanks for the answer. I haven’t made a gf pie crust yet but am anxious to try it. We like meat pies and so am hoping that I can make them.

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Carol Kicinski December 10, 2012 at 1:25 pm

Yes, it is just a little difficult working with the top crust – what I do is make 2 batches and for the top crust I cut it out with cookie cutters and layer on top of the pie – it looks pretty and so much easier. For a meat pie you could do the same with plain round cookie cutters if you like. For fruit pies I sprinkle with a little sugar. For a meat pie you could brush with a little egg wash if you like, it helps to brown better.

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Shannon December 18, 2012 at 5:30 pm

Can this pie crust be made in advance and frozen? If so, how long is it okay to freeze for?

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Shannon E December 18, 2012 at 5:58 pm

Can you mix this in advance and freeze it? If so, how long can you freeze it for?

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Carol Kicinski December 21, 2012 at 8:16 am

Hi Shannon – YES! I do that all the time. I have kept frozen dough disks for up to 6 months. I thaw in the fridge or on the counter until soft enough to roll. I will usually make several batches and pop them oin the freezer for later. Enjoy!

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Lucy December 19, 2012 at 5:08 pm

What about the Xantham gum you said was needed? Is that already included in the All Purpose Gluten Free Flour Blend that you listed in the recipe? Thanks.

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Wendy January 9, 2013 at 2:02 pm

THANK YOU for helping me overcome my FPA (Food Processor Anxiety). I will never make another GF pie crust without it. God bless ;)

http://www.candyheartsblog.com/2013/01/dear-food-processor.html

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Carol Kicinski January 9, 2013 at 9:03 pm

Haha! Gotta love the food processor!!! Glad I could help :)

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arshad January 13, 2013 at 11:10 am

I am new to gluten free and just love all your recipes. Thank you for your website.

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Carol Kicinski January 14, 2013 at 5:30 pm

Thank YOU so much! Good luck with your journey.

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Chris February 16, 2013 at 9:23 pm

I’m so so sad…I needed this crust to work. Blind-baked for a banana cream birthday pie. Very hard. Wondered if the sugar had anything to do with how not flaky it was. Also, was afraid to freeze the glass pie plate and then put it directly into the oven…so waited several minutes to let it warm slightly. Did you use metal? I NEED THIS TO WORK! Please help!

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Carol Kicinski February 19, 2013 at 4:53 pm

I usually use ceramic pie pans. I need to know a little more about what you did. The main reason for it not being flaky will be either overworked dough or too much water (usually people add too much water – it should just hold together when squeezed.) ALso tell me about the flours you used. The more you tell me the more I can help.

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Valerie February 28, 2013 at 4:24 pm

Hi Carol, Thank you sooooo much for this recipe. It is the best pie crust EVER! Better than my moms and she even agrees! I used a pastry cutter, something I was never comfortable using, and made sure the butter was frozen. The pie disappeared in no time and everyone loved the crust, even the skeptics in the family. This is a keeper for sure!

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Carol Kicinski March 1, 2013 at 6:09 am

So happy you liked it Valerie! YAY!

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Rebecca March 31, 2013 at 8:28 pm

Crust worked out perfect! Just made it for a lemon meringue pie today for Easter. We made it butter flavored shortening and followed the rest of the directions and it turned out crispy and light. Very nice!

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Carol Kicinski April 3, 2013 at 7:35 pm

Thansk Rebecca, so happy you enjoyed it!

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Fran Shriver April 28, 2013 at 4:32 pm

Carol, I made the pie crust so that my daughter and her boyfriend could have apple pie. I SWEAR the crust is BETTER than my homemade flour crust! It was very hard to work with so I ended up cutting it after rolling it so that I could get it into my Emile Henry pie dishes without it breaking. Then I just sealed the cut edges together. Frankenpie, kinda, but it looked fine, really, and tasted AMAZING. I am not a huge fan of plain pie crust but this was almost as good as a cookie. BTW, I did use your GF flour recipe as well, as I already had most of the ingredients. My husband is Jeff Shriver, whom you and your husband know from years back, and says hi. He also enjoyed the sliver of pie he got (it was for my daughter’s birthday so we did not get much of it…sigh!) I am going to make cookies next! BTW this crust is a lot of work, but I figured out what the dough could and could not do and figured out how to work with it instead of against it. I will be running my daughter through it next time as she will need to be able to make this so her boyfriend can have pie. So to others reading this, it really is worth the work. As to the water, I am in SO CAL and it is pretty dry here. I just added the minimum amount of water that I could get away with, which was about the max Carol recommended, and the dough was crumbly but would stick together when pressed. If it crumbles and splits as you extrude it, just push it back together. The thing to keep in mind is that it is very forgiving unlike a flour crust – you can just keep re-forming it until it is what you need it to be. One warning, this recipe for one crust is a little scant for my large Emile Henry pie dishes, so I used trimmings to “patch” the bottom crust. Again, this dough is very forgiving so the patches hardly show. Top crust patching was harder, but I dampened my finger and stroked the edges until they sealed. Yes its a lot more work and my first time doing this was a workout, but it will be easier for the next one.

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Carol Kicinski May 3, 2013 at 8:40 pm

Hi Fran, thanks for all your tips to my readers and say “hi” to Jeff for me! xo, Carol

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Hope Curtsinger July 19, 2013 at 10:47 am

Made this crust for a vegetable pie yesterday! Delicious! Thank you! Sharing it on my blog today!

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CarolKicinski July 24, 2013 at 12:16 pm

SO happy it worked ou tfor you! Thanks for reporting back :)

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cinty September 4, 2013 at 7:03 pm

I made this and it was delicious. However, I made some changes:

As requested, here is the recipe with changes:

Gluten-Free Dairy Free Crust (Adjusted):

3/4 cups butter or solid vegetable non-dairy shortening or
solid coconut oil

2 to 4 tbsp cold water

1 tsp kosher or fine sea salt

2 tbsp white sugar

2 tbsp of Turbinado sugar to dust on top

1 1/4 cups of gluten free flour*

* 3/4 cups super fine white rice flour, 1/4 cup sorghum
flour, 1/4 cup sweet rice (glutinous) flour plus an extra 1/8 cup of sorghum
flour + 1/8 cup of sweet rice flour

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CarolKicinski September 10, 2013 at 2:20 pm

Thank you! Sounds great.

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Susan September 13, 2013 at 11:30 pm

Hi! Using this tomorrow to make a crust for quiche–aside from cutting the sugar in half, should I do anything else special? Should I bake it for a little while before adding the filling and then baking more?
Thanks! I have a good friend who is GF and I always love challenging myself for her!

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Meg September 14, 2013 at 6:18 pm

does this make a bottom and a top for lattice? Or would I need to double it? Thanks :) -Meg

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CarolKicinski September 20, 2013 at 4:01 pm

You would need to double it – it is a single crust recipe.

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CarolKicinski September 20, 2013 at 4:02 pm

You are a good friend! I always like to bake my crust for quiche first – just about 10 minutes.

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Robin October 3, 2013 at 2:20 pm

Hi Carol. will this make enough for a 11 inch tart pan?

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CarolKicinski October 5, 2013 at 11:52 am

Yes, it will be a little thinner but just show it who’s boss and pinch the dough back together if it wants to break apart when transferring into the tart pan. Enjoy!

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NanaimoJo October 12, 2013 at 3:38 pm

I made this for the first time and it crumbled as I was rolling it and wouldn’t stay together. Any tips would be appreciated.

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Marcella Macchirole-Turonis October 14, 2013 at 11:09 am

I added 1 TBSP xanthan gum and this was the best pie I have ever made (gluten or not). Now my family is driving me crazy! THANK YOU!

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candice October 15, 2013 at 4:17 pm

Just a helpful suggeation to the writer of thise…I think pictures of how things are suppose to look a long the way might be helpful for some people… I’m not new to baking by any means but gluten free baking yes… And it might help those trying GF baking for a first time on a crust would help to know how things look espically of they don’t have a processor and have to do it by hand.. Or even a video of this being made would help too…

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CarolKicinski October 23, 2013 at 8:49 pm

Great suggestion Candice! I am going to do it very soon!

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CarolKicinski October 23, 2013 at 8:52 pm

Ha ha! Thanks Marcella.

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CarolKicinski October 23, 2013 at 9:04 pm

Hi! You can always add a little more water that should help. Some days I have to add more and some less because of the humidity. Good Luck!

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Shawna November 8, 2013 at 11:06 am

Oh my goodness! This looks delicious, I can’t wait to make a nice pumpkin pie using this crust. Thank you so much for the recipe!

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CarolKicinski November 8, 2013 at 3:07 pm

Hi Shawna, my pleasure! I wish you a lovely Thanksgiving. Enjoy!

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Kate November 13, 2013 at 9:26 am

Would cutting the sugar down to 2 tsp. or entirely present a problem with the texture? We actually prefer crusts that aren’t sweet. Thank you! I have tried several gf pie crust recipes and packages, and they have yet to match my pre-gluten free pies. Hoping yours will do the trick! :)

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CarolKicinski November 16, 2013 at 1:24 pm

That would be fine. The only possibility is that the crust may not get quite as brown with less sugar but it would hardly be noticeable. Good luck!

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Carol Kicinski November 22, 2012 at 10:39 am

Yes, it needs some flour to keep it from stiking – glad it all worked out ok!

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