Flaky Gluten Free Pie Crust

This gluten free pie crust is a great base for all your favorite sweet and savory pies. Pies are a big favorite in our family, so I'm always baking them for birthdays or holidays. Once you get a good pie crust recipe down, the rest of pie making is easy!

When making most pastry dough, such as pie crust, it is important to use cold butter. This helps achieve the flaky texture. Because the butter is cold, it will need to be cut small in order to be incorporated into the dough. There are several different ways to accomplish this. One method is to dice the butter into small cubes. Another method is to chop the butter into larger chunks and lightly pulse it directly with the flour in a food processor. My preferred method is to use a box cheese grater and grate the butter as you would cheese. You can even grate the butter directly from frozen for an easier time of it.

When making gluten free anything, you're always going to fight the texture a little more than you will with the gluten-full versions. This is because gluten is a major building block in developing the structure of many pastries, breads, doughs, etc. It doesn't mean you can't achieve good texture with gluten free options, you just sometimes need to work a little harder. With pie crust, I notice that gluten free versions tend to be more crumbly when you roll them out. This can make it hard to get a nice clean pie crust. Here are a few tips I've learned along the way.

Tip #1: Roll the pie crust out on a piece of parchment paper.

Picking the crust up off the counter to place on the pie pan is usually the most vulnerable step when the crust is prone to ripping. If you roll it on parchment paper, however, it gives the crust some support when you transport it to the pan.

Tip #2: Flip the pie pan over and place it upside down on the rolled out crust.

This helps with two things. The first is that it makes it easy to center the pie crust on the pan, so you get equal overhang on all sides. The second is that it you can then flip the pan and crust over together. Once the crust is safely in the pan, peel off the parchment paper and voila, you have a pie crust.

Tip #3: Use a fork to crimp the edges.

You most definitely do not have to use a fork to crimp the edges if you prefer a different look. However, if you're looking for an easy way to make the crust even all the way around, a fork makes a great tool. It gives the finished pie a nice rustic look too.

Tip #4: Use a fork to poke the bottom and sides of the crust before baking.

This tip is not exclusive to gluten-free baking, but it is an important step, so I thought I'd mention it anyways. Before you put the crust in the oven, poke it all over. This helps the air escape when baking. Otherwise, the crust may bubble up so high that there's no room to add the filling afterwards.

Tip #5: Remember that no one will actually see the bottom of the pie crust up close!

I like to say I'm a recovering perfectionist, so this is a tip I have to remind myself of often. If you end up with holes in the bottom of the crust when you are setting it in the pan, not to worry! Just pinch a section of crust from a spot that has a little extra and press it into place wherever you have holes. Once the filling is in, no one will ever know.

Flaky Gluten Free Pie Crust

Yield: 2 single crust, or 1 double crust (fits 9.5 in diameter pan)

Ingredients:

2 1/2 c Bob's Red Mill 1 to 1 Gluten Free Baking Flour (or similar)

1/2 Tbsp salt

3/4 c cold unsalted butter

1-2 c ice water

Instructions:

1. If making a single crust pie (such as open face pies or quiche), pre-heat oven to 425F. If making a double crust pie (covered apple pie, etc.), pre-heat the oven per the baking instructions for the pie.

2. Add flour to a large mixing bowl.

3. Add salt and mix well.

4. Finely dice, grate, or chop the butter (see description above) and fold into the flour mixture.

5. Add the water, about 1 Tbsp at a time, and mix to combine with the flour. Continue adding water until a dough starts to form.

6. Once the dough starts to form, transfer it to a lightly floured surface.

7. Knead the dough very briefly, only until the ingredients are fully combined and the dough is smooth. (Note: since this dough is gluten-free, it will still be somewhat crumbly at this stage. Over-kneading the dough will cause it to become tough and lose its flakiness.)

8. Split the dough into two.

9. Set a piece of parchment paper on a clean surface.

10. Roll out one half of the dough at a time on the parchment until it is mostly round, and about 1/4 in thick.

11. Place the pie pan upside down on top of the crust and flip. Remove the parchment paper.

12. Gently press the crust into the pie pan. Patch any holes. Using a fork or your fingers, crimp the edges of the crust around the full rim of the pan.

13. Using a fork or toothpick, poke the bottom and sides of the crust all over.

14. If making a single crust pie, pre-bake the crust by placing it in oven on a middle rack and bake at 425F for 10-20 minutes, until fully baked. (Note: gluten-free flour doesn't tend to brown as much as regular flour, so you'll want to take it out of the oven at the lightest level of golden brown, otherwise it will over bake).

15. Remove from oven and the crust is ready to add filling.

16. If making a double crust pie, the filling will be added before baking. Follow the baking instructions from the pie recipe.

17. Pie crust should be refrigerated or frozen if it will not be baked immediately since it is important to bake it when it is cold. If saving for later, wrap each half of the dough separately in plastic wrap and store in an air tight container. Dough will keep for a few days in the fridge, or several months in the freezer.