Best Gluten Free Pie Crust

by - October 20, 2017

Pie crust in general can be tricky. It can be hard to find a good recipe and then rolling it out and getting it to bake properly can be a feat in and of itself. Making a gluten free pie crust just means it's going to be even harder because the dough can be really sticky and extra fragile.  I have worked so many recipes and I have finally come up with such a great recipe.  This is definitely the best recipe because it is not only easy to make but easy to work with as well.  I have found a trick that if you use the plastic, flimsy cutting boards it makes it so much easier to transfer to the pie or pan pan.  I really recommend it and have been a life savor.   I also use Bobs Red Mill Flour, 1 To 1 Baking, 22 oz to make this pastry. I love this flour and pretty much use it in all of my cooking.

I love pie, like probably an unhealthy amount of love so you can trust that I know what I am talking about.  My family takes pie making so seriously and they can be some harsh critics but they all love this pie crust. They love it so much that I have fully taken over making pies on the holidays even though only my mom and I are gluten free.  I would really recommend that you watch the video down below in order to see how I make it and roll it out so that it can be really easy for you to make on your own.  Make sure to check out my YouTube channel for more great videos and product reviews. Also check out my berry and apple pie recipes to complete your amazing pies!

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Best Gluten Free Pie Crust
This pie crust is easy to use and so flaky and delicious. No one will guess that it is gluten free!
Ingredients
  • 3 cups gluten free flour (I use Bob's Red Mill 1 to 1 Baking Flour)
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, cubed and cold
  • 1 large egg
  • 2/3 cup buttermilk
Instructions
1. Place all the dry ingredients into a mixer and blend together.2. Add the cold, cubed unsalted butter to the flour mixture while the mixer is on low.3. Mix until the mixture resembles coarse meal.4. Whisk egg and buttermilk together in a small bowl.5. Turn mixer on low and slowly pour egg mixture into flour mixture.6. Mix dough on low until it forms a ball.7. Allow dough to rest in refrigerator for at least 30 minutes. *You can make the night before and let dough rest overnight.8. Cut the dough in half and using extra flour, roll out one portion on flat surface and drape to fit the contours of a pie dish.NOTE: Recipe yields 2 pie crusts. Use remaining portion for an additional pie or drape over a filled pie plate. Fill with your favorite pie filling, sweet or savory.9. Bake according to pie filling recipe.*For blind baking the crust: Pierce the bottom of the crust all over with a fork. Bake at 350 degrees for 10-20 minutes or until golden brown.
Details
Prep time: Cook time: Total time: Yield: 1 double-crust pie

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