Gluten Free Pie Crust assures that you can have your pie and eat it too. Without the problematic protein known as gluten.
Gluten free pie crust can save dessert with a perfectly flavored, buttery, flaky base for your favorite dessert.
Gluten free pie crust 101
Prepare yourself for pie perfection.
- Can gluten free pie crust be made ahead of time? Three days max. The fresher the better, but you can make your pie crust up to 3 days ahead of time. Keep the dough refrigerated and covered tightly with foil or plastic wrap.
- Can pie crust be frozen? Yes it can! Your unbaked pie crust can be frozen and stored for up to 3 months. This is a great way to cut down on the prep time around the holidays or get togethers. To properly freeze, take your prepared crust/dough and wrap tightly with plastic wrap, then place in a freezer bag. You also can roll out your dough and place in a pie tin, wrap the tin tightly with plastic and place in a freezer bag.
- How do I thaw frozen pie crust? If you have portioned your dough and wrapped to freeze, thaw in the refrigerator for a few hours and then roll out. If you’ve placed your dough in a pie tin before freezing, you don’t have to thaw. Just add about 3 minutes to your baking time.
- Can pie be frozen after it’s made? This depends on the type of pie. Fruit pies will hold up well. Custard or meringue pies will not. To freeze a fruit pie, allow the pie to fully cool, then place uncovered in the freezer. Once frozen, you can wrap your pie and/or place in a freezer bag. The rule of thumb is that your pie will last up to 4 months like this.
Options for your pie filling
- Blueberry
- Raspberry
- Blackberry
- Apple (or mock apple pie)
- Rhubarb
- Pumpkin (Gluten free pumpkin pie)
If you’re looking to make a swap for your egg, check out How to Make a Flax Egg from Veggie Balance.
All about the butter, baby.
It’s true. Pie perfection starts with a deliciously perfect flaky crust, and the secret is most definitely the butter.
Most importantly, keeping the butter COLD. Your pie needs cold butter in the crust to make the magic happen, because texture and consistency are everything.
This is also the why behind the cold water and making sure your crust stays cold. Prior to baking, of course. Trust us, mis-formed and un-flaky crust is just sadness. And pies aren’t about sadness, they’re about celebration.
Some other top tips for a perfect pie
- Thicken your fruit fillings to avoid a soggy pie. (A little cornstarch or rice flour are fantastic gluten-free thickener alternatives)
- Use a pizza stone under your pie when baking for extra heat and evenly baked perfection.
- Brush your pie to modify its final appearance. To make it appear matte, brush the crust with heavy cream or whole milk. To make it appear glossy, brush with yolks. You can even make your pie shimmer with a brushing of eggs white and sprinkled sugar.
- Protect the edge to keep your pie crust from burning or overcooking at the edge. You can do this by creating a metal ring around the edge with tin foil.
Some other recipes you might enjoy:
Gluten Free Pie Crust
Gluten Free Pie Crust assures that you can have your pie and eat it too. Without the problematic protein known as gluten.
Servings: 8
Calories: 304kcal
Ingredients
- 2 cups gluten-free flour + extra for rolling out
- 1/2 teaspoon sea salt
- 1 cup cold butter, cubed
- 1/4 cup cold water (or up to 2/3 cup for it to come together, add slowly)
- 1 whole egg
Instructions
- In a large bowl together flour and salt.
- Cut cold butter into flour mixture with a pastry cutter. You want the mixture to look like a rough meal. Stir in egg.
- Slowly add cold water into mixture until it forms a ball of dough. You may need more than ½ cup water to form dough. You don't want the dough too wet or or dry.
- Flour counter, dough and rolling pin. Dump dough onto floured counter.
- Form the dough into a round ball, gently roll the dough into a rectangle. Fold dough into quarters and cut into half. Wrap dough in saran wrap and refrigerator for 30 minutes.
- Take one half of the dough, roll out dough pie crust inch to the size of pie dish. Crimp and flute edges of pie crust (see above image for example).
- Depending on the filling you using it will require you to pre-bake your pie crust. See below. Or add the filling and bake according to pie filling instructions.
Pre-bake Pie Crust
- Preheat oven to 375 degrees F. Pierce the bottom of the pie crust with a fork. Add a sheet of parchment paper on top of crust and cover the bottom of the crust with pie weights or dried beans.
- Place in oven and bake until the crust is lightly golden brown on the edges, about 10 minutes. Remove the pie weights and parchment and allow the crust to cool before proceeding your filling instructions and bake time.
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