Every great tasting pie starts with a flaky, melt-in-your-mouth pie crust. You will won’t believe how easy it is to make this gluten-free pie crust!
The first few times I made a gluten-free pie crust from scratch, I used recipes calling for egg. The crust tasted okay but I really wanted a pie pastry with the same texture and taste of Grandmas! Really, was that expecting too much?
I decided to use my favorite gluten-free almond flour blend. I love how it measures cup-for-cup to regular flour. This flour makes converting traditional recipes to gluten-free a breeze.
After adding the flour, I mixed in the fat and water. It was pretty simple. As with traditional pie crust, the secret to a great gluten–free pie crust is keeping the ingredients cold. The cold helps keep the fat solid for as long as possible and it prevents a tough crust. I like to keep a bottled water in my refrigerator at all times.
You can combine the dough by using a pastry blender, two knives or a food processor. My favorite pie making tool is my Kitchen Aid Stand Mixer. I use the paddle to mix the dough. It is super easy and the dough comes out perfect ever time! Regardless of what kitchen tool you use, cut in the shortening or butter until the crumbs are the size of peas. After mixing the dough, separate it into round disks. Wrap each disk in plastic wrap and toss in the fridge for ten minutes or so. You will want to place the second disk of dough in the fridge while you are working with the first one.
Gluten–free pie dough is fragile but it is also very forgiving, much more so than traditional flour crusts. If this easy gluten-free pie crust breaks as you are putting it in the pie plate, simply press it back together using your fingers.Print
A delicious flaky gluten-free pie crust. You won’t believe how easy it is to make.
ONE-CRUST PIE DOUGH FOR 8- OR 9-INCH PIE
- 1 cup gluten-free almond flour blend
- 1/3 cup unsalted butter, cold
- 1 Tablespoon lard
- 1/2 teaspoon sea salt
- 2 to 3 Tablespoons cold water
TWO-CRUST PIE DOUGH FOR 8- OR 9-INCH PIE
- 2 cups gluten-free almond flour blend
- 2/3 cup unsalted butter, cold
- 2 Tablespoons lard
- 1 teaspoon sea salt
- 4 to 5 Tablespoons cold water
- Cut butter into 1-inch pieces.
- In a large bowl, cut shortening, butter and salt into flour until particles are pea size.
- Sprinkle in water, 1 Tablespoon at a time. Mix until all flour is moistened and the dough almost cleans the side of the bowl. (If additional water is needed, add 1 teaspoon of water at a time. Be careful not to make the dough too moist.)
- Gather pastry in a ball and shape into flattened round. (For Two-Crust Pie, divide pastry into halves and shape into 2 rounds.) Wrap in plastic wrap and refrigerate at least 30 minutes.
- Roll out one flattened round between two sheets of parchment paper that have been lightly coated with cooking spray. If the dough is too warm, refrigerate 10 minutes before placing in pie plate.
- Gently peel the top layer of parchment paper off the dough and ease the dough gently into pie plate, pressing firmly against bottom and side.
For One-Crust Pie: roll out dough and gently place in pie plate. Trim overhanging dough edge of pastry 1-inch past the rim of pie plate. Fold and roll the pastry dough under, even with plate. Using a fork, flatten the edge evenly on the rim of pie plate. Fill and bake as directed in pie recipe.
For Baked Pie Shell: heat oven to 475°. Prick bottom and side thoroughly with a fork. Bake until light brown, 8 to 12 minutes; cool. Add filling.
For Two-Crust Pie: divide dough evenly in two balls. Roll out one ball in a circle and gently place in pie plate. Trim overhanging edge of pastry ½-inch from rim of plate. Place desired filling into pastry-line pie plate. Roll out other round of pastry and gently place over filling. Trim overhanging edge of pastry 1-inch from rim of plate. Fold and roll top edge under lower edge. Pressing on rim to seal. Bake as directed in pie recipe.
Work with the dough quickly. If the dough starts to get soft, pop it in the fridge for 10 minutes.
If filling is added to bottom crust, do not prick the crust before adding the filling.
To prevent crust from over browning, cover the edges of the crust with foil and remove during the last 15 minutes of baking.
Behind every great pie is a delicious, flaky pie crust!
Don’t you agree making this gluten-free pie crust recipe is as easy as pie?! I would love to hear what you favorite pie is. Leave me a comment below.
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From my kitchen to yours,