Making a gluten-free pie crust is actually not all that difficult, as long as you have a good gluten-free flour on hand. Here's how. Use this recipe for your gluten-free vegetarian Thanksgiving dinner.
This easy and homemade gluten-free pie crust is made using just three simple ingredients, including shortening or butter, gluten-free flour, and cold water. When it comes to gluten-free baking, I've had good luck with Bob's Red Mill brand gluten-free all-purpose baking flour, and I also like to use almond flour.
A quick note about this recipe: You'll see that it doesn't actually call for any sugar, so this is a good gluten-free pie crust recipe to use with either sweet or savory pies. If you need this recipe to be vegan as well as gluten-free, just be sure to use shortening instead of butter. Butter will make your gluten-free pie crust a bit flakier and add flavor, but as long as your pie filling is absolutely delicious, it won't matter too much either way, right?
- 1/2 cup shortening (or butter, cold)
- 1 1/2 cups white rice flour (or other gluten-free flour)
- 4 tbsp. cold water
- First, pre-heat the oven to 400 F.
- Cut the shortening or butter into the rice flour or other gluten-free flour until crumbly. Add the cold water and then use your hands to work the dough until soft. Mixture will be crumbly at first, but will slowly come together as a dough. Do not over mix.
- Once your dough comes together, form it into a single ball.
- Next, place the dough in an 8 inch pie pan and press it into the bottom and sides. You can use the back of a spoon, a fork, or even your (clean!) fingers for this.
- Once your pie crust is comfortably in the pie pan, take a fork and prick the bottom of the crust a few times. This allows steam to escape as needed and helps to ensure that your pie will bake evenly and smoothly.
- Place your prepared pie crust in the pre-heated oven and bake for about 12 to 15 minutes, or until the edges of your pie crust are golden brown.