How To Make The Best Gluten Free Pie Crust
It’s challenging to make homemade pie crust in general, but sometimes making gluten free pie crust can be even trickier. I’m guessing that if you’ve been gluten-free for a while you’ve had your fair share of tough, crumbly and otherwise unappetizing pie crusts. Gluten helps dough hold together, and without it…well it can fall apart. My recipe for gluten free pie crust is easy to work with and is flaky and delicious. In my humble opinion, it’s nearly impossible to tell if it’s gluten free.
Equipment
Ingredients
- ¾ plus 2 tablespoons cup tapioca flour plus more for dusting
- ¾ cup cornstarch
- ¼ plus 2 tablespoons cup brown rice flour superfine if you can find it
- ¼ cup sorghum flour
- 2 teaspoons granulated sugar
- ¼ teaspoon sea salt
- 1½ teaspoons xanthan gum
- 1 cup cold salted butter diced (2 sticks or 16 tablespoons)
- 3 large eggs
Instructions
- Add the tapioca, cornstarch, brown rice flour, sorghum flour, sugar, salt and xanthan gum to the bowl of a food processor fitted with the steel blade attachment and pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs.
- Add three of the eggs, one at a time, and pulse just until the mixture comes together.
- Turn out onto a work surface, dusted with rice flour and knead just until it comes together. Divide in half, pat each half into a disk, and wrap well with plastic. Refrigerate for 2 hours or up to 2 days.
- Roll one-half of the pie dough into a 14-inch round. Carefully roll dough back over the rolling pin and use it to carefully lift dough into a 9-inch pie plate. Lift edges of the crust and let the dough slump into the plate – don’t stretch it. Trim the edges so there is about a 1-inch overhang. Fold the edges under and crimp as desired.
Notes
Tips for making your life easier:
- Make sure your butter is very cold before mixing it into the flours.
- Don’t overmix the dough – I like to use a food processor, but a pastry cutter, or even your fingers can work well. You want to still be able to see pea-sized chunks of butter throughout the dough.
- Chill the dough before you roll it out and be sure to lightly flour your surface with tapioca starch.
- An offset spatula is a lifesaver. I like to run the offset under the dough each time I run the rolling pin over the dough.
- Freeze the rolled pie dough in the pan before filling to help prevent shrinkage.
Nutrition
Serving: 1portionCalories: 177kcalCarbohydrates: 18gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 61mgSodium: 131mgPotassium: 42mgFiber: 1gSugar: 3gVitamin A: 92IUVitamin C: 0.01mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!