The most amazing Gluten Free Pie Crust! It's so tender and flaky you won't miss the gluten. I also include a dairy free option for those needing a Gluten Free Dairy Free Pie Crust.
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It is the perfect pie crust recipe to enjoy with dietary restrictions, you'll never be able to tell it's gluten free. It is amazing!
But best of all you can't over work the dough like traditional pie crust, or add too much water since it lacks gluten which traditionally makes the dough tough.
My sweet friend Rachelle over at Gluten Free Baking By Rachelle has been telling me since before the beginning of summer I had to make this Gluten Free Dairy Free Pie Crust From Emeril Lagasse.
With a few modifications and the use of my food processor to simplify the making of the dough, I am excited to tell you this is the prefect tender flaky Gluten Free Pie Crust Recipe, so easy to make and your gluten eating family won't miss a thing!
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To make a Flaky Gluten Free Pie Crust in a food processor or large bowl combine:
- 1 cup White Rice Flour
- 3/4 cup Tapioca Flour
- 3/4 cup Potato Starch
- 1 1/4 teaspoon Xantham Gum
- 1 teaspoon Salt
- 2 tablespoons Powdered Sugar
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Add:
- 1/4 cup Cold Butter or Earths Balance Butter or Additional Shortening for Dairy Free
- 1/2 cup Shortening
(If making a dairy free crust use Earth's Balance Butter or use GF DF Shortening.)
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Combine:
- 1 whole Large Egg
- 1 tablespoon White Vinegar
- 1/4 cup Cold Water
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Drizzle egg mixture through the feed tube into flour mixture while pulsing or stirring to combine.
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Continue to pulse dough until dough comes to together and is smooth about 5-10 times.
Divide dough in 2 and wrap in plastic wrap and refrigerate for 20 minutes.
The original recipe called for 30 minutes but it seemed to make the dough a little bit too firm when it came to shaping.
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Use 2 pieces of plastic wrap to make a large X. Cover with a piece of plastic wrap and roll each half of dough.
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Pie dough should be about 1 1/2" larger then the pie pan all the way around.
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Place in pie pan, trim around edge to create an even edge. Use a little water to adhere pie dough in any areas needing to be patched. Roll edge under.
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Shape edge as desired.
For a prebaked pie crust bake in a 400 degree oven for 20 minutes. Remove foil and bake another 8-10 minutes or until edges are lightly brown and crust is set. Fill as desired.
A few of our favorite ways to use this Gluten Free Pie Crust Recipe are:
- Pumpkin Pie with Coconut Whipped Cream
- Very Berry Pie (I sub out the Flour for a GF thickener like Tapioca or Cornstarch
- Fresh Strawberry Pie
Yield: 10
Gluten Free Pie Crust Recipe
Flaky Gluten Free Pie Crust Recipe with a dairy free option from Serena Bakes Simply From Scratch.
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Ingredients
- 1 cup White Rice Flour
- 3/4 cup Tapioca Flour
- 3/4 cup Potato Starch
- 1 1/4 teaspoon Xantham Gum
- 1 teaspoon Salt
- 1/2 cup Shortening (Earth's Balance Or Confirm GF DF)
- 1/4 cup Cold Butter (For Dairy Free Use Earths Balance Butter.)
- 1 whole Large Egg
- 1 tablespoon White Vinegar
- 4 tablespoons Cold Water
Instructions
- In a food processor combine white rice flour, tapioca, potato starch, xantham gum, salt and powdered sugar. Pulse until combined.
- Cut shortening and butter into tablespoon size pieces, and add to food processor. Pulse 3-5 times until butter is in pea sized pieces.
- In a small bowl add eggs and beat, until well combined. Add vinegar, and water. Mix until combined.
- Slowly drizzle in egg mixture through feed tube while pulsing. Continue to pulse until dough comes together and forms a smooth ball.
- Divide ball in 2 and wrap in plastic wrap. Refrigerate for 20 minutes.
- To roll dough make a large X using plastic wrap, cover dough with another piece of plastic wrap, and roll dough to about 1 1/2" larger then pie pan. Remove top sheet of plastic wrap, and place pie crust into pie pan. Remove bottom layer of plastic wrap, and trim around edge to create an even edge. Use a little water to adhere pie dough in any area's needing to be patched. Roll edge under.
- Crimp edge as desired. Use according to pie recipe.
- For a baked single crust pie: Poke holes in bottom of pie crust. Line with aluminum foil pressing foil tightly against bottom, and sides of pie.
- Bake in a 400 degree oven for 20 minutes. Remove foil, and bake another 8-10 minutes, or until edges are lightly brown, and crust is set.
Nutrition Facts
Calories
246.65Fat
15.43 gSat. Fat
7.23 gCarbs
25.01 gFiber
1.01 gNet carbs
24.00 gSugar
1.23 gProtein
2.11 gSodium
263.52 mgCholesterol
36.54 mgCalories are estimated.
© 2013 Serena Bakes Simply From Scratch
16 comments
Can this recipe be used for a two-crust pie?
Hi, yes it makes 2 crusts so you can use it as a top and a bottom or two single crust pies.
What can I sub for eggs for vegans?
I would probably use a tablespoon of ground flax seed with 3 tablespoons water if a nutty taste would work well with your filling if not I would look for a vegan egg substitute in the whole foods section of your grocery store.
Can you use parchment paper instead of plastic wrap?
Hi! You can use parchment paper instead of plastic wrap. I would probably sprinkle a little extra rice flour over the dough before rolling because parchment paper has a tendency to wrinkle a little and sticks a bit more to dough. I've done it both ways and just find using plastic wrap the easiest to prevent the dough from sticking. Let me know if you have anymore questions! Thanks, Serena
Can I use an all purpose gf flour?
You could try it! I personally haven't tried it. You'll want to make sure to use xantham gum since it works as a binder if it's not in your flour. Thanks, Serena
Have you tried it with Earth Balance before? I have tried a different pie crust recipe using Earth Balance and it didn't turn out. I'm hoping you've had success.
Hi Brooke, I have but my friend Rachelle over at Gluten Free by Rachelle has and said it worked well. Otherwise you could do additional shortening.Let me know how it turns out!-Serena
Have used your recipe several times and am sharing with a gluten free group i follow on facebook. I am a life long baker and this is the best gf crust i have found . thank you.
Oh my goodness. This recipe is amazing! I just made a pumpkin pie with this and it is delicious. I have never tried making a gluten free pie crust because my gluten-full pie crusts were always such failures. This recipe is easier and tastier than any other crust I've made. Thank you!!
Thanks for this recipe. The dough was beautiful and easy to handle. I made butter tarts with it and they turned out great. There's no yukky aftertaste that a lot of gluten free desserts have. This is now my go-to recipe for GF pie crust.
Can I use all butter instead of butter and shortening?
Yes, you could use all butter. Thanks, Serena
I made this pastry yesterday, missed out the powdered sugar as I was making Quiche, the best pastry case I’ve ever made. Thanks . Brilliant recipe.
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