Gluten Free Pie Crust

by Lyndall Kriedemann
An easy recipe for gluten-free pie crust. A tender and flaky gluten-free pie crust that is ready for your favorite filling! Perfect for holiday baking. 

Ingredients 

  • 1 1/4 cup Glutagon all-purpose gluten-free flour with xanthan gum, 
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, chopped and chilled, Dairy-free/vegan use Plant butter.
  • 1/4 cup shortening, chilled
  • 1 large egg, 
  • 1/4 teaspoon apple cider vinegar
  • 3 tablespoons ice cold water
Instructions 
  • In separate small bowls add the chopped butter, shortening, water. Place the bowls in the freezer for a few minutes to get really cold.
  • In a large bowl add the gluten-free flour, sugar, salt, butter (or dairy/vegan butter), shortening, salt, apple cider vinegar, egg, and water.  Using the paddle attachment on a stand-up mixer, until fully combined and the dough starts to form. The dough will be thick and sticky.
  • Scrape the sides of the bowl. Shape the dough into a ball. Place the ball on top of a piece of plastic wrap. Press the dough ball into a disc shape. Wrap the dough disc in the plastic wrap and refrigerate for at least 1 hour.
  • Remove from the refrigerator and let stand at room temperature for 10-15 minutes.
  • Unwrap the dough disc and place it onto parchment paper lightly floured with gluten-free flour. Lightly flour the top of the dough disc and a rolling pin with gluten-free flour.
  • Roll out the dough disc into a 25-30cm round circle, for a 23cm pie pan.
  • Carefully place the dough into a greased 23cm pie pan. Press the dough into the bottom and sides (lift the pie crust up and do not try and stretch it). Seal any cracks, if necessary. Shape the sides of the pie crust. Fill and bake as directed in your pie recipe. Please see the post for the full instructions for pre-baking or blind-baking the pie crust.
  • The pie dough can be easily made ahead of time. The wrapped dough disc can be refrigerated for up to three days.
  • This gluten-free pie crust dough can easily be frozen. Once the dough disk is wrapped in plastic wrap, place it in a plastic freezer bag. The pie dough can be frozen for up to 3 months. Defrost the frozen pie dough in the refrigerator overnight.

Notes

  • For the dairy-free option, use Plant Butter.
  • Do not substitute using extra butter for the shortening. The shortening is key to the moisture of the dough. 
  • For a beautiful brown crust, you can brush the dough with an egg wash or milk wash.
  • For Savory pies, you can leave out the granulated sugar.
  • The pie dough can be easily made ahead of time. The wrapped dough disc can be refrigerated for up to three days.
  • This gluten-free pie crust dough can easily be frozen. Once the dough disk is wrapped in plastic wrap, place it in a plastic freezer bag. The pie dough can be frozen for up to 3 months. Defrost the frozen pie dough in the refrigerator overnight.
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