For people with celiac disease or gluten sensitivity, making pie crust from scratch with gluten-free flour is a must. Using a store-bought crust is risky due to potential cross-contamination with gluten. Thankfully, it’s easy to make a tasty, flaky gluten-free pie crust at home with just a few simple ingredients.
What makes gluten-free pie crust different?
Gluten is a protein found in wheat, barley and rye. It provides structure and elasticity to baked goods made with regular, gluten-containing flour. Since gluten-free flours lack gluten, they can’t form the same kinds of stretchy doughs. Gluten-free pie crust is more delicate and crumbly by nature. The crust also won’t get as brown or crisp as a regular pie crust.
However, with the right techniques and ingredients, you can make a gluten-free crust that is tender and flakes nicely when cut. It provides the perfect base for sweet and savory gluten-free pie fillings.
Questions answered in this article:
- What ingredients do you need for gluten-free pie crust?
- What are the best gluten-free flours to use?
- How do you keep gluten-free crust from getting crumbly?
- What is the best way to roll out gluten-free dough?
- How do you pre-bake a gluten-free crust?
- What are some tips for preventing cracking and holes?
- How long does it take to pre-bake crusts?
- What temperature should you bake at?
- How do you make a flaky gluten-free crust?
- What can you do to improve flavor?
Ingredients Needed
Gluten-free pie crust requires just a few simple ingredients:
Gluten-Free Flour
This provides the main structure and bulk of the crust. Good options include:
– Brown rice flour – Nutty flavor
– Sweet rice flour – Very sticky to help bind
– Sorghum flour – Neutral flavor
– Teff flour – Nutty and sweet
– Arrowroot – Helps crisp up crust
– Tapioca starch/flour – Light texture
– Potato starch – Helps mimic wheat flour
Combining 2-3 different gluten-free flours creates the best texture.
Xanthan Gum
About 1/2 teaspoon per cup of flour helps replicate the stretchy texture of gluten and prevents crumbling.
Fat
Butter or shortening gives flakiness and richness. Use about 6 tablespoons for a standard 9-inch pie crust.
Binding agent
Such as egg yolk or vinegar. This helps keep the crust together.
Salt
1/4 to 1/2 teaspoon enhances flavor.
Ice water
About 1/4 cup or less helps bind the dough.
The Best Gluten-Free Flour Blends
Making your own flour blend gives you control over flavor and texture. Here are some easy mixes to try:
All-Purpose Blend
- 2 parts brown rice flour
- 2 parts sweet rice flour
- 1 part potato starch
- 1 part tapioca flour
This basic blend mimics regular all-purpose flour. The potato starch lends structure while the tapioca keeps the crust tender.
Crisp and Flaky Blend
- 2 parts brown rice flour
- 1 part sorghum flour
- 1 part corn starch
- 1 part potato starch
- 1 part tapioca flour
The sorghum and corn starch give this blend a light texture and extra crispness.
Nutty Flavor Blend
- 2 parts brown rice flour
- 1 part teff flour
- 1 part arrowroot starch
- 1 part tapioca flour
The teff flour adds a lovely nuttiness while arrowroot helps create crispy flakes.
Foolproof All-Purpose
Use a premixed all-purpose blend from brands like Bob’s Red Mill, Cup4Cup or King Arthur. These blends take the guesswork out of choosing flours.
Preventing a Crumbly Crust
Gluten-free dough is naturally more delicate and prone to crumbling apart, especially when rolled out. Here are some fixes:
Don’t overwork the dough
Mix just until it comes together to avoid activating the glutens too much.
Add a vinegar or egg binder
An acidic ingredient like vinegar tightens the dough, while egg yolk adds richness and fat to keep it together.
Rest the dough thoroughly
Let it chill for at least 1-2 hours so the flours fully hydrate and bind together.
Work quickly and gently when rolling
Don’t re-roll scraps, which become extra delicate.
Use plastic wrap when rolling
Rolling between two sheets of plastic wrap prevents sticking and tearing.
Keep the dough cool
Return it to the fridge between steps. The cold makes it less sticky.
Bake in a pie plate or pan
This helps support the delicate dough so it doesn’t fall apart.
Patch holes
Use extra pastry pieces or flour and water paste to fill any cracks.
Rolling Out the Dough
Gluten-free dough is sticky and delicate. Follow these tips for easier rolling:
Add extra tapioca flour
Sprinkle this powdery flour as needed to prevent sticking.
Use parchment paper or plastic wrap
Roll between two sheets to stop it sticking to your work surface.
Move the dough, not the roller
Flip and rotate the dough itself to roll it out evenly.
Work gently and quickly
Don’t roll over edges repeatedly, which can activate the glutens.
Flip and turn often
Roll a few times, spin a quarter turn, roll out again. Repeat to keep it round.
Let it rest if getting too warm
Returning dough to the fridge lets it firm back up.
Repair any tears
Use extra dough scraps or a moistened flour paste to patch holes or gaps.
Add height for a top crust
Roll top crust thicker so it doesn’t split while baking.
Pre-Baking the Crust
Pre-baking helps set the shape and texture before filling. Here’s how:
Line crust with parchment paper or foil
This prevents slipping and blocking the pan edges.
Dock crust with a fork
Poke holes to allow steam to escape and prevent puffing up.
Chill again before baking
Return the crust to the fridge or freezer to firm it back up.
Use pie weights or dry beans
These help weigh down the center and prevent shrinking.
Bake at 375°F for 15-20 minutes
This gives a nice golden color without over-browning the edges.
Check at 10 minutes then continue baking
Peek and prick any new bubbles that may have formed.
Cool completely before filling
This prevents sogginess from hot, moist pie fillings.
Preventing Cracks and Holes
Gluten-free crusts are prone to cracking or developing holes while pre-baking. Troubleshoot with these tips:
Patch holes with dough scraps
Use leftover pieces of dough to patch any holes that appear.
Make a paste with water and tapioca flour
Use this to fill and cover any cracks that open up.
Brush egg white wash over cracks
Egg white will dry and help seal cracked seams.
Dock thoroughly with a fork before baking
This allows steam to escape rather than puffing up dough.
Make sure dough is well chilled
Dough needs to firm up in the fridge before baking so it holds its shape better.
Work carefully when transferring dough
Have pie plate ready then gently drape in dough to avoid tearing it.
Keep an eye on it as it bakes
Check periodically and prick any bubbles that start to form.
Use a glass or ceramic pie plate
These allow you to see bottom and catch any holes starting early.
Baking Times and Temperatures
Gluten-free pie dough bakes up more delicately than regular wheat crusts. Follow these guidelines:
Pre-bake crust at 375°F
This gives a nice golden color without over-browning the edges.
Check crust at 10 minutes
Peek in the oven and prick any bubbles that may have formed.
Bake pre-baked crust 15-20 minutes total
The crust should look set and lightly browned when done.
Cover crust edges with foil or a ring
This prevents the edges from getting too dark as they bake.
Bake whole pie at 400°F for 15 minutes
This initial high heat helps set the bottom crust in place.
Reduce temperature to 375°F
Finish baking at this temp so the filling sets without burning.
Check pie after 30 minutes total baking
Quickly check if bottom crust is browning too fast at this point.
Total baking time usually 45-60 minutes
This allows time for fillings to thicken and pie to set.
Making Flaky Gluten-Free Crust
It can be tricky getting that tender, flaky texture in gluten-free pie crust. Here are some help tips:
Use coconut oil or shortening
These fats make the flakiest crusts. Butter adds flavor but less flake.
Keep ingredients and dough cold
Chilling firms up the fat so it separates into flaky layers.
Don’t over-mix the dough
Gently combine without developing the gluten too much.
Keep the dough intact when rolling
Avoid re-rolling scraps which disrupts flakiness.
Layer fat and dough
Dot dough with fat before folding if making a top crust.
Brush crust with milk or egg wash
This gives a crackly, flaky surface texture.
Use vinegar or lemon juice
The acidity helps mimic gluten for better structure.
Refrigerate before baking
One last chill before baking helps lock in flakes.
Keep dough from getting too warm
If it starts getting sticky, return to fridge to re-chill.
Improving Gluten-Free Crust Flavor
Without the familiar wheaty flavor, gluten-free crusts can seem bland. Boost flavor with these ideas:
Add a couple teaspoons of sugar
This enhances the sweetness and promotes browning.
Use brown rice flour
This flour has a nuttier flavor than plain rice flour.
Mix in a tiny bit of malt powder or extract
These mimic the malty flavor of wheat breads.
Add a couple pinches of cinnamon
Cinnamon gives warmth and complexity.
Use coconut or nut flours
For a touch of coconut or nutty flavor.
Brush crust with melted butter before baking
Butter provides a nice richness.
Sprinkle coarse sugar over crust before baking
Sparkling sugar topping adds crunch and sweetness.
Infuse crust with citrus zest
Orange, lemon or lime zest is a bright flavor addition.
Use extra egg yolks
This adds richer flavor and golden color.
Blind bake a little longer
Deepens the color and toastiness of crust.
Putting it All Together
Follow these steps for the full gluten-free pie crust making process:
Step 1: Mix together dry ingredients
Whisk together chosen gluten-free flours, xanthan gum, salt and sugar.
Step 2: Cut in cold butter
Use a pastry cutter or fork to cut butter into the flour until pea-sized pieces form.
Step 3: Add egg and vinegar
Whisk together egg and vinegar, then stir into flour mixture.
Step 4: Add ice water
One tablespoon at a time, add just enough cold water for dough to form.
Step 5: Shape into discs
Divide dough in half and shape into discs. Wrap in plastic and refrigerate.
Step 6: Roll out dough
Working quickly, roll each disc between two sheets of plastic wrap.
Step 7: Form crust(s)
Gently fit into pie dish. Repair any cracks. Make top crust if needed.
Step 8: Chill crust(s)
Let dough firm up again in the fridge before pre-baking.
Step 9: Pre-bake bottom crust
Dock, fill and bake at 375°F for 15-20 minutes until set. Cool completely before filling.
Step 10 (for whole pie): Add fillings and top crust
Fill pre-baked bottom crust then top with second rolled out crust. Seal and vent.
Step 11 (for whole pie): Bake at 400°F then 375°F
Bake at 400°F for 15 minutes, then reduce heat to 375°F and bake 30-45 more minutes until bubbling and golden.
Step 12: Cool before serving
Allow pie to fully cool so fillings can set. Enjoy your homemade gluten-free pie!
Conclusion
Gluten-free pie crust does require some special handling compared to wheat crusts. However, with the right blend of flours, chilling techniques and gentle handling, you can make a tender, flaky gluten-free crust for any pie. Use pie weights for pre-baking, repair cracks with dough scraps or paste, and keep dough cool while rolling. Baking around 375°F gives the best results. With practice, your gluten-free pies will come out beautifully.
