How do you bake a wholly gluten free pie shell?

Baking a tasty pie crust without any gluten can seem daunting, but with the right ingredients and techniques, it’s easy to make a flaky, golden crust that’s just as good as traditional wheat pie dough. Here’s a step-by-step guide to baking the perfect gluten-free pie shell.

Table of Contents

Why go gluten free?

There are a few key reasons why you may want or need to bake gluten-free pie crust:

You have celiac disease or gluten intolerance. For those with celiac or gluten sensitivity, eating gluten triggers an autoimmune response that damages the small intestine. The only treatment is a strict lifelong gluten-free diet.

You’re looking for a healthy alternative. Gluten-free eating has risen in popularity even among those not clinically gluten intolerant. Some prefer gluten-free baking for the potential health benefits or because they feel better without gluten.
You want options for guests. Baking a gluten-free pie crust makes your pie accessible to family and friends who require a gluten-free diet due to celiac, gluten intolerance or preference.

Choosing the right gluten-free flour

Gluten-free flours lack the gluten that gives wheat flour the elasticity to stretch and hold its shape in crusts. But with the right blend of flours and binding agents, you can mimic the flavors and textures of regular pie pastry.

Here are some top options for gluten-free pie crusts:

Brown rice flour – This flour has a mild, nutty flavor. It provides structure to the crust but can taste gritty if used alone.
Sweet rice flour – Made from finely ground gluten-free sweet rice, this very starchy flour helps bind the crust together. It can give crusts a gummy texture.

Tapioca flour – Tapioca flour provides chewiness and structure. Use it along with other flours.
Sorghum flour – Sorghum flour has a light texture. It gives crusts a subtly sweet, mild flavor.
Potato starch – This flour alternative doesn’t taste like potatoes. It lends moisture and pliability to gluten-free dough.

Xanthan gum – While not a flour, a little xanthan gum acts as a binder to give the crust elasticity and prevent crumbling.

The best results come from blending two or more gluten-free flours, along with xanthan gum and/or other binders. Here is an all-purpose gluten-free flour blend recipe:

Ingredient	Amount
Brown rice flour	2 cups
Sweet rice flour	1 cup
Tapioca flour	1⁄2 cup
Potato starch	1⁄4 cup
Xanthan gum	1 teaspoon

Measure out the flours and xanthan gum into an airtight container. Whisk ingredients together. Store at room temperature up to 6 months. Use this gluten-free flour blend instead of regular wheat flour in your favorite pie recipes.

Picking the right fats

Pie dough requires solid fats to create those iconic flaky layers. Here are some smart gluten-free choices:

Butter – Always choose real butter, not margarine. Butter lends unbeatable flavor.
Coconut oil – Refined coconut oil works well in pie crust. The coconut taste is very subtle.

Shortening – Look for non-hydrogenated vegetable shortening without trans fats.
Lard – For flakiness, you can’t beat lard. Opt for a high-quality product from pastured pigs.

A gluten-free pie crust made with only butter can be quite brittle. For best results, use a 50/50 mix of butter and coconut oil, shortening or lard.

Other important ingredients

In addition to gluten-free flours and fats, your pie dough will need:

Ice cold liquid – This could be ice water, iced coffee, or other chilled liquids. Liquids have to be ice cold to keep fat solid.
Sugar – Just a tablespoon or two of sugar enhances browning and adds tender sweetness.

Salt – A pinch of salt is necessary to balance flavors.
Vinegar or lemon juice – Acid ingredients help relax gluten strands in wheat doughs. They add tangy flavor in gluten-free crusts.

Equipment

Having the right kitchen tools helps maximize the flakiness of your gluten-free pie crust:

A food processor makes it easy to cut fats into the flour blend evenly and quickly.
Good results also come from using a pastry blender or two butter knives to cut in fats.
Measuring cups and spoons ensure your ingredient ratios are accurate.

Opt for glass or ceramic pie dishes. Metal can cause over-browning of delicate gluten-free crusts.
A rolling pin lets you roll dough to an even thickness.

Parchment paper is useful for transferring rolled dough into pie dishes easily.

Master formula for gluten-free pie dough

Here is a ratio of ingredients that makes enough pastry for a standard 9-inch single crust pie. This formula uses the all-purpose blend from the ingredients section above:

Ingredient	Amount
Gluten-free flour blend	1 1⁄4 cups
Salt	1⁄4 teaspoon
Sugar	1 tablespoon
Butter, room temperature	1⁄4 cup (4 tablespoons)
Coconut oil, chilled	1⁄4 cup (4 tablespoons)
Ice water	4 to 6 tablespoons

For double crust pies, simply double the ingredient amounts. This formula can be used for both sweet and savory gluten-free pies.

Step-by-step instructions

Follow these simple steps for flawless gluten-free pie crust every time:

Whisk together the flour blend, salt and sugar in a medium bowl. Cut in the cubed butter and coconut oil with a food processor, pastry blender or two knives until mixture resembles coarse crumbs with some pea-sized pieces remaining.
Drizzle 4 tablespoons of ice water over the flour mixture. Gently mix with a fork just until the dough comes together. Add up to 2 tablespoons more water if needed. The dough should hold together when squeezed but not be wet or sticky.
Turn dough out onto a sheet of parchment paper. Divide into 2 portions for double crust pies. Form each portion into a thick disk shape.

Wrap disks in parchment paper and refrigerate at least 1 hour. Chilling relaxes the dough and makes rolling easier.
On a floured surface with a floured rolling pin, roll one chilled disk into a round about 1⁄8-inch thick, occasionally lifting and turning dough so it doesn’t stick. Add tiny amounts of water to the dough and flour to the work surface as needed if it gets too sticky.
Carefully transfer rolled dough round into a pie dish, pressing into the edges and sides. Add desired fillings. Roll out the second dough round for a top crust.

Crimp dough edges together. Cut slits or shapes in the top crust. Chill 30 minutes or freeze 15 minutes before baking as directed in pie recipes.

Baking tips

Gluten-free pie dough bakes up best when you follow these tips:

Keep things as cold as possible. Work quickly to prevent the butter from melting into the dough.

Handle the dough gently and don’t overwork it. Gluten-free doughs can get dense and tough if manhandled.
Brush egg wash or cream onto crusts before baking for golden color and shine. Plain milk or dairy-free milk also works.
Shield crust edges with foil or a pie shield if browning too quickly while the filling cooks through.

Watch closely near the end as gluten-free crusts brown faster than wheat doughs.

The lower protein and starch content of gluten-free flours makes them more delicate than wheat doughs. With the right care and ingredients, though, you can bake gluten-free pie shells that are just as flaky and flavorful.

Troubleshooting problems

Here are some common issues and how to avoid them with your gluten-free pie crusts:

Problem	Solution
Dough won’t hold together	Add a little more ice water to moisten dry dough Incorporate more xanthan gum for binding
Dough cracks when rolling	Let dough chill longer to relax gluten Roll between two sheets of parchment paper Add a tiny bit more liquid
Pie crust sticks to counter	Use more flour on work surface Move dough more often while rolling
Crusts falls apart when baked	Chill dough thoroughly before baking Use combo of flours and xanthan gum for structure Don’t over-handle or reroll dough
Crusts are dense or hard	Avoid over-mixing dough Roll dough thinner Use dough immediately after making, without rerolling later
Crusts brown too quickly	Use foil shield to cover edges Watch closely and tent pie with foil if needed

It may take some trial and error to get your gluten-free pie technique perfected. Stick with it – the results are so worth it for fluffy, golden pies you can enjoy gluten-free.

Filling suggestions

Gluten-free pie dough works wonderfully for both sweet and savory fillings. Here are flavor ideas to try:

Sweet gluten-free pie fillings

Fruit pies – Apple, peach, berry, pumpkin, lemon meringue

Custard pies – Coconut cream, chocolate cream, key lime
Nut pies – Pecan, walnut, peanut butter
Candy bar pies – Snickers, Almond Joy, Twix

Savory gluten-free pie fillings

Quiches – Bacon and cheddar, broccoli and gruyere, spinach and feta
Pot pies – Chicken, turkey, beef and vegetable
Taco pie – Seasoned ground beef or turkey with beans, cheese, lettuce, tomato, avocado

Pizza pie – Pizza sauce, pepperoni and cheese

Let your imagination run wild with flavor combinations that your family will love, all in a gluten-free pie shell.

Storing and freezing tips

Here are some storage tips for keeping your gluten-free pie crusts fresh:

Refrigerate unbaked pie dough – Wrap disks tightly in plastic wrap and refrigerate up to 3 days.
Freeze unbaked dough – Double wrap in plastic plus foil and freeze up to 3 months. Thaw overnight in fridge before using.
Store baked pies – Once cooled completely, store at room temperature loosely covered with foil up to 2 days.

Freeze baked pies – Tightly cover whole pies in plastic wrap then foil. Freeze up to 3 months. Thaw overnight in fridge.

Avoid freezing pie crust with fillings, as this can make the crust soggy. Freeze unfilled crusts, then fill and bake as needed.

Conclusion

Whipping up tasty gluten-free pie crust from scratch is easy and fun with the right blend of flours, fats and technique. You can now treat your family, friends and yourself to sweet and savory gluten-free pies for any occasion. Experiment with flavors and take your gluten-free baking skills to the next level.