Who doesn’t love pie? Everyone needs a good pie crust recipe….especially those that have gluten allergies. Can you imagine not being able to eat pie because you’re allergic to it? Me either. Thankfully, this gluten free pie crust recipe couldn’t get any easier to make! There is really not much difference between a regular pie crust and a gluten free pie crust. All you really need to do is use a gluten free flour blend instead of wheat flour.
How to make a gluten-free pie crust.
Before you get started, remember that your baking stick needs to be as cold as possible, so put it in the refrigerator to chill for a few hours. Once you’re ready to make pie, combine the flour and salt in a large mixing bowl and then cut in the shortening with a pastry blender or a fork. Suggestion…if you don’t have a pastry blender, get one. It makes this process a whole lot easier!
Once it starts to look like large crumbles, add the ice water a tablespoon at a time until the dough is evenly moistened. You don’t want to put too much water so be careful with this step.
Once the dough has come together, cut it in half and wrap in plastic wrap. Place in the fridge to chill for at least 30 minutes before using.
This recipe makes two 9″ pie crusts. This crust is very delicious and tastes very similar to the real thing. It doesn’t have the flakiness factor like a traditional pie crust but I believe it makes up for it in flavor. I would describe it as more of a “rustic” pie crust…if that makes any sense. I made an apple pie and you can see how golden the crust turns out.
The crust is my favorite part of pie. Well….I should say my favorite part is the crust mixed with the sweet sauce that all the fruit and sugar create together. Yummy!
I hope you have a wonderful, pie filled day, because pie makes people happy!
Gluten Free Pie Crust
- 2 cups gluten free flour
- 1/4 tsp salt
- 3/4 cup Crisco baking sticks, butter flavored, well chilled (can use vegetable shortening)
- 6 T water, cold (may need more or less)
- Preheat oven to 400°
- Combine the flour and salt in a large mixing bowl
- Cut in the shortening using a fork or pastry blender
- Sprinkle in the water an little at a time and toss gently after each addition
- When the mixture is evenly moist, quickly form the dough into a ball
- Cut it into two portions, shape each into a disk shape and wrap with plastic wrap
- Place the disks into the refrigerator to chill for at least 30 minutes
- When you are ready to make your pie, place a disk of dough between two pieces of wax paper and roll it into a circle about 1 inch larger than the pie dish
- Remove the top wax paper and flip the crust onto the pie dish, pressing down evenly
- Remove the second piece of wax paper and then press the crust around the edges
- Trim edges if needed
- Prick the sides and bottom of the crust with the tines of a fork
- Bake for 15 minutes and then let cool before filling.