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Gluten Free Pie Crust
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Gluten-Free Pie Crust Recipe

This is one of the best recipes for a gluten-free pie crust. It's difficult to make a good crust from flour that doesn't contain wheat but this recipe produces a nice flaky crust if properly prepared.
Prep Time 30 minutes
Refrigeration Time 2 hours
Total Time 2 hours 30 minutes
Difficulty Level Advanced
Servings 2 crusts
Calories 1283kcal
Cost $7.75

Utensils & Equipment

  • 1 large mixing bowl
  • 1 pastry cutter or 2 forks
  • 1 Rolling Pin
  • plastic wrap
  • 1 9-inch deep dish pie plate
  • 1 measuring cup
  • 1 set of measuring spoons
  • 1 silicone rolling mat (optional)
  • 1 silicone crust shield (optional)

Ingredients List

  • 2 1/2 cups Gluten-free all purpose flour
  • 4 Tbsp lemon juice
  • 2 Tbsp granulated sugar (optional)
  • 4 tsp Instant Clear Jel
  • 1 tsp salt preferably fine grain
  • 1 Tsp Xanthan gum
  • 12 Tbsp Butter 1 1/2 sticks
  • 2 Large eggs

Instructions

Most Important Step

  • Freeze the butter and refrigerate the other ingredients for a minimum of 15 minutes. This is the most important step. All ingredients except the butter need to be as cold as possible.

Prepare The Butter

  • The easiest method to prepare the butter is to cut it into cubes. Once done, be sure to freeze the butter for at least 10 minutes.
  • Most stick butter has the measurements marked on the side of the package. Each stick is 8 tablespoons. I would cut 12 slices of one tablespoon each then cut each slice into four pieces.

Mix The Dry Ingredients

  • As mentioned above, the dry ingredients should be refrigerated before you start to make the dough.
  • In a large bowl whisk together the flour, salt, sugar, xanthan gum, and Clear Jel.

Mixing The Dough

  • Add the butter to the dry ingredients. Blend together with a pastry cutter or fork. Do not use your hands or the heat from your hands will soften the butter.
  • In a small bowl whisk together the eggs and lemon juice.
  • Add the egg/lemon juice mixture to the dry ingredients one tablespoon at a time. Continue blending until you can see pea-sized chunks of the butter. DO NOT OVER BLEND,
  • Stop mixing when the dough starts to hold together.
  • If you believe the dough is too dry, add one tablespoon of cold water at a time until the mixture holds together.

Refrigerate The Dough

  • Divide the dough into two flat disks and wrap in plastic.
  • Refrigerate for at least 1 hour. This hardens the butter and allows the dough to rest.

Roll The Dough

  • On a floured surface, roll the dough into circles roughly 12" round.
  • A silicone rolling mat is particularly useful. A good mat has the dimensions of various crust sizes marked on the mat.

Refrigerate The Crusts

  • Many bakers skip this step. After rolling the dough into circles, wrap separately in plastic wrap and refrigerate for at least an hour. If you're short on time, you can skip this step. Your crust will still be 100% better than the premade ones.

Ready, Set, Go!

  • You should have two perfectly prepared pie crusts to being building your flaky showcase pie.

Nutrition

Nutrition Facts
Gluten-Free Pie Crust Recipe
Amount Per Serving (1 crusts)
Calories 1283 Calories from Fat 702
% Daily Value*
Fat 78g120%
Saturated Fat 45g281%
Trans Fat 3g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Cholesterol 344mg115%
Sodium 1839mg80%
Potassium 117mg3%
Carbohydrates 140g47%
Fiber 17g71%
Sugar 18g20%
Protein 22g44%
Vitamin A 2339IU47%
Vitamin C 12mg15%
Calcium 147mg15%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.