Gluten Free Butter Pie Crust

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This Easy to Make Flaky Gluten Free Butter Pie Crustis a perfect match for All your favourite pie recipes. Whether your favourite Pie isSweet Pumpkin or a Savoury Quiche,this is the only gluten free pie crust recipe you need.It’s even pliable enough to make a fancy weaved top.If you’re looking for a delicious Gluten Free Pie Recipe for this flaky Gluten Free Butter Pie Crust, I’ve got you covered. These are two of my absolute favorite pies. The first is the classic Gluten Free Pumpkin Pieand the second is a tasty Gluten Free Cookie Crumble Apple Pie.

How Do You Make Gluten Free Pie Crust?

To make the Gluten Free Butter Pie crust recipe:

Step 1: Start by cutting the cold butter into the flour, starch and sugar. Mix it until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms) The add the egg yolk, milk and vinegar. Then mix until a firm dough forms. I like to press it into the bottom of the bowl and sort ofknead it like bread dough. It will take a few minutes and seems too dry at first but just keep mixing it.

Step 2: Place the dough in a disc shape, wrapped in plastic wrap in the fridge for 1/2 –1 hour.

Step 3: On a lightly rice floured piece of parchment paper on your counter, roll out the dough until it’s big enough to cover your pie pan. If the dough breaks or cracks just press it back together with your fingers.

Step 4: Flip the rolled out crust into the pie pan thentrim the edges. Usea fork and poke some holesinto the bottom of the crust. Place in the fridge for 10 minutes, then fill with the gluten free pie filling.

What’s the secret to Extra Flaky Gluten Free Pie Crust?

The secret to an extra flaky gluten free pie crust is using cold butter. That helps create some extra tenderness without compromising any of the flakiness.

The Best Gluten Free Pie Crust Recipe

Since going Gluten Free I hadn’t been making Pie. My old Gluten Free Pie Crust was delicious but was just too crumbly. Then I figured out this delicious Gluten FreeCrust made with Butter. It that actually holds up and tastes amazing. It had been years since I’d had pie and this Gluten Free Butter Pie Crust didn’t disappoint. The Light and Flaky Butter Crust is seriously addictive.

If you’re looking for another delicious Gluten Free Recipe for the Holidays, try these deliciousGluten Free Blueberry Cheesecake Tarts.They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

Need a Gluten Free Pie Filling Recipe?

If you need a gluten free pie recipe, I’ve got you covered. Here’s my two of my absolute favourite Gluten Free Pie Recipes. The first is the classic Gluten Free Pumpkin Pieand the second is a tasty Gluten Free Cookie Crumble Apple Pie.

Recipe Notesfor making the Best Gluten Free Pie Crust:

– ThisGluten Free Butter Pie Crust can made and rolled out ahead of time. I roll it out really thin on the parchment paper, then cover it with plastic wrap. Then I roll it up and put it in the fridge until needed. This makes making pie on the big day so much easier. Just unroll, place in a pie pan, fill with filling and bake.

– Pie crust can be a little challenging to make but if you take your time and keep mixing it, a lovely dough ball will form. When I’m rolling the dough out, I press the sides back inas I go. I will do a few rolls with the rolling pin, then press it all tightly back together again. Then a few more rolls, and so on.

– A trick that I found very helpful to get the crust really thin, is to use a piece of parchment paper or a thin plastic mat to roll it out on. It makes it much easier to get the crust really thin and helps when you flip the crust into the pan .

– Another key trick to getting a perfect Gluten Free Butter Pie Crust every time, is to cover the edges with tinfoil while baking. This keeps the crust from getting to dry. One more important factor in making great Pie Crust is keeping the dough cold. Placing the dough in the fridge for an hour before rolling it out and again for 10 minutes before the filling goes into it, helps keep the crust nice and flaky but not too dry.

– I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

– This Recipe Makes1 Gluten Free Butter Pie Crust.

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Extra flaky, Gluten Free Pie Crust Recipe. This is the only gf pie crust recipe you need.

4.92 from 12 votes

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Course: Dessert, Pie

Cuisine: American

Keyword: christmas, Dessert, gluten free, Holiday, pastry

Prep Time: 1 hour hour

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 1 pie crust

Author: Lyndsay Baker

Ingredients

2 Cups Rice Flour
1 Cup Potato Starch Tapioca or Corn Starch
3/4 Cup Butter
1 Tbsp Sugar
2 Egg Yolks
1/4 Cup Milk
1 Tsp White Vinegar

Instructions

Cut the butter into the flour, starch and sugar, mix until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms)
Add the egg yolk, milk and vinegar. Then mix until a firm dough forms. (It will seem to dry at first but just keep mixing it. I like to press it into the bottom of the bowl and sort ofknead it like bread dough. A smooth dough will form.) Place the dough wrapped in plastic wrap in the fridge for 1/2 –1 hour.
On a lightly rice floured piece of parchment paper on your counter, roll out the dough until it’s big enough to cover your pie pan. If the dough breaks or cracks just press it back together with your fingers.
Flip the rolled out crust into the pie pan thentrim the edges. Usea fork and poke some holes into the bottom of the crust, Place in the fridge for 10 minutes, then fill with the gluten free pie filling.
Bake as the pie recipe directs.
This Recipe Makes1 Gluten Free Butter Pie Crust.

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More Easy Gluten Free Recipes:

If you Love this Gluten Free Butter Pie Crust Recipe, check out some of my other Gluten Free Dessert Recipes Here:

Christmas Cookie Cutter Tortilla Chips
Easy Gluten Free Pumpkin Pie
Raspberry Mousse Cake
Low Carb Pumpkin Cinnamon Rolls

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Gluten Free Butter Pie Crust

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Gluten Free Butter Pie Crust | Best Gluten Free Pie Crust Recipe (2024)

FAQs

How do you use the wholly gluten free pie crust? ›

Certified Gluten Free 9" Pie Shells

Preheat oven to 375°F. Remove protective sheet from shells before preparing, prick pie shell sides and bottom with a fork. Bake unfilled for 8-10 minutes. For Filled Pie Crust: Bake as instructed in your recipe.

Learn More Now ›

How do you keep a gluten free pie crust from falling apart? ›

To successfully make a gluten-free pie crust that won't fall apart, add one egg to your dry ingredients before adding any water. Fully combine the egg and then add only the amount of water you need to form the dough.

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Why is my gluten free pie crust so hard? ›

Too much water makes pie crusts tough, ESPECIALLY gluten-free crusts. An extra tablespoon or two can make your crust rock hard. Try to use the least amount of water listed.

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Do you thaw gluten free pie crust before baking? ›

When you are ready to bake your pie, remove the pie plate from the freezer and remove foil and plastic wrap. Allow the crust to thaw for 15 minutes while preheating your oven to 375° F. Prick the bottom of the crust with a fork to help prevent air bubbles from forming.

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Why is my gluten free pie crust crumbly? ›

Common reasons why gluten-free pie crust fall apart include choice of flour and hydration levels. Using suitable GF flours and following the proper techniques listed above will help create a more stable crust.

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Does gluten free pie crust taste different? ›

The best gluten free pie crust shouldn't taste gluten free. It should be flaky, delicate, and buttery, like a normal, gluten-full pie crust!

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Does adding vinegar to pie crust stop gluten? ›

Vinegar, buttermilk, lemon juice, and vodka all change the interaction of the liquid and gluten in the dough. But the difference between a dough with acid in it and one without (when made with the same technique) is infinitesimal. In other words, no ingredient can cure poor execution.

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What makes my pie crust fall apart? ›

The pie dough is too dry!

There are two very important things to point out in those few words– “cold” water and “just until flour is moistened.” It's critical to use cold water to keep the butter cold. The butter should stay firm so it doesn't soften and combine with the flour.

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Why is gluten free baking so difficult? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

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Does gluten-free crust take longer to bake? ›

Bake gluten free pizza for longer than you would bake a regular pizza of the same size. For the pizza in the video above, the bake time is about 13 minutes on a hot baking stone. (A dough with gluten would be about 8 minutes.)

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Why is gluten free baking so hard? ›

Tips For Gluten-Free Baking. Gluten-free baking is a lot harder than traditional baking because gluten protein is what gives baked goods their structure. Bread without gluten or any gluten substitute will be thick and crumbly when it comes out of the oven.

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What happens if you don't chill pie crust before baking? ›

The pie dough isn't given enough time to relax and chill

The pie crust could have a firm or tough texture if you bake your pie before resting your dough. Giving your dough time to rest will allow all the ingredients to chill, help the moisture distribute more evenly throughout the dough, and make it easier to roll out.

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Are gluten free pie crusts good? ›

It tastes just as good as the stuff I make from scratch, but uses far fewer ingredients. Pies already feel like two recipes in one—the crust and the filling—so the ease of using a pie crust mix is especially appealing.

What will an excess of gluten do to your pie? ›

“You need gluten formation in pies, but you don't need that much,” says molecular biologist and recipe developer Nik Sharma, whose latest cookbook is The Flavor Equation. The gluten structure helps the crust hang together, but excess gluten can make the crust's internal structure too strong and tough.

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How do you use unbaked pie crust? ›

Tips for Blind Baking Success

You can blind bake like a pro by keeping a few tips in mind. Line the unbaked pie crust with parchment paper or aluminum foil. Use pie weights, dried beans, or clean coins to weigh down the lined crust so the bottom doesn't puff and the sides don't slouch while it bakes.

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How do you use ready made pie crust? ›

Place crust in ungreased 9-inch pie plate (glass recommended). Press crust firmly against side and bottom. Heat oven to 450ºF. Fold excess crust under and press together to form thick crust edge; flute.

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How do you use pre made crust? ›

From the fridge, let it sit at room temp for 15 to 20 minutes before unrolling so that you limit cracking. Bake hot and fast, around 425 to 450 degrees F is a good temperature for desserts made with pie crust, and most will be done in between 8 to 18 minutes.

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How do you use a pie crust cover? ›

Simply place the pie shield over the top of the pie either at the beginning of the cooking process and then remove it in the last 10 to 15 minutes of baking, or place the shield over the pie in the last 10 minutes of baking (or sooner if you notice the crust browning even faster).

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