Use this fail proof gluten free pie crust to make any pie!
Ok! So Thanksgiving week, right?!
It is truly one of my favorite holidays…I mean the turkey, the sides, *all. the. butter.*, family time…and the pie! Oh the pie!
I grew up with pie from a box. Sigh.
When my first born started reaching out for food at the family Thanksgiving table I knew I needed to start working on making our traditional dinner in a more real food way, and I really wanted her to enjoy a piece of pumpkin pie once a year!
It was more than just the desire to have her eating less processed food. I truly wanted her to see the process of making super delicious food, and enjoy it! I want her to grow up with memories of watching her momma roll out a real pie crust and make something from scratch that she will remember into her adulthood.
So this is my kind of pie crust! To be honest baking is really not my deal. I don’t do a lot of it so I don’t always feel that I am “good” at it – but I do have a really simple and quick pie crust that you can use for just about anything. From fruit pies to savory pot pies – this will work for all.
It is pretty much everything into the food processor to pulse and then add the water and blend until it forms into a ball – it takes maybe 5 minutes!
I remember being so nervous the first time I made a pie from scratch, put I promise you will be so proud of yourself once you do – and this pie crust is very forgiving. I like having a lot of dough so I don’t have to stretch stuff out and worry about it breaking off – this stuff feels like playdoh – you can mold it however you want and re-do parts that you want!
Simple & Quick Gluten Free Crust For Any Pie
Ingredients
- ½ lb cold butter 1 cup, cubed
- 1 cup tapioca flour
- 1 cup brown rice flour
- ½ cup white rice flour
- 1 tsp xanthan gum
- 1 TB organic pure cane sugar or coconut sugar could leave this out for savory pies
- about ¼ cup water
Instructions
- Put the cold butter, flours, xanthan gum, and sugar in the food processor and pulse to combine.
- Add the water and blend to combine until the dough gathers and forms a ball.
- Gather the ball of dough together, wrap it up, and set it in the refrigerator to chill for at least 30 minutes.
- Before rolling the dough out, bring it out to warm up on the counter for about 5-10 minutes then warm it up with your hands while you knead it a little.
- Form the dough into a disk and roll it out on a floured surface.
- Roll the dough up onto your rolling pin and gently lift it up into the pie plate.
- Fold under the edges and smooth them out. Then crimp off the edges how you wish.
- From here, you can pour in your pie filling and bake according to your recipe, or you can poke a fork in the bottom and bake it off according to your pie recipe instructions if that is how your recipe goes.
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Tips:
- This recipe makes one pie crust. If you are making a pie that needs a full top or lattice top, or say a savory pot pie you will want to double the recipe.
- Here is where I get tapioca flour
, brown rice flour, white rice flour, and xanthan gum. - I have about 3 or 4 pie plates 🙂 I don’t do a lot of baking but I do adore a pretty pie plate! I found this one, this one, and this one in case you need to add to your collection!
- If you are wanting to do some pumpkin pie this week you can follow your traditional pumpkin pie recipe and just swap sour cream for the condensed milk – taste the batter for sweetness since the condensed milk is sweeter and add more to your taste – done! Real food pumpkin pie!
- Pies are perfect make ahead dishes to pass. They have to cook and cool completely before cutting anyway so might as well make it up a day or so in advance and cross that off your list!
- I didn’t get a chance to photograph my pumpkin pie this year, but if you follow me on Instagram, I did snap a sneak peak of our pumpkin pie yesterday!
- Don’t forget the whipped cream for your pie! It is too easy!
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in case you need to add to your collection!This post was shared at Real Food Wednesday and Allergy Free Wednesday!
LOVE this!!! Thanks so much for sharing this awesome recipe. Pinned it.
Thank you Emily!
Homemade or crust is SO mm itch better than grocery store c crust. This is such an easy recipe too! Thank you for sharing. It is nice to have a gluten free version.
Pinning for my GF friends! Thanks so much for sharing!
Alison
Nancherrow
You’re welcome Alison!
This dough comes together beautifully. Great recipe and photos!! 🙂
Thank you Megan!
Love. Pinned. Shared. Emailed.
Thank you Linda!
Is the xantham gum necessary? Where do you find that in the store?
Hi Kathy. In this recipe it really is. It gives the doughy texture to the dough so it doesn’t fall apart. Gluten free baking can be tricky because gluten in wheat is what makes gluten based doughs their doughy/stretchy texture. I do not use xanthan gum regularly but for pie crusts it just works the best I have found. It does help with the rise in gluten free baked goods as well which is why you see it a lot in GF recipes. Anyway! You should be able to find it in any health food store – it is a pretty popular item in the gluten free world. Hope that helps!
thank you, Renee! I am new to the gluten free world and I’m trying to find my way 🙂 I appreciate your quick reply! Have a wonderful Thanksgiving!
My pleasure completely Kathy – I have definitely been there! I only know from many tries and fails 🙂 You have a happy Thanksgiving as well!
This looks like a pie crust I can actually make AND it’s gluten free! yay!
Looks good. A must do for the holidays.
Looks good. A must do for the holidays. Thand you.
Love your recipes, Renee!
Re. Pumpkin Pie Filling:
Do you have a favorite dairy free/gluten free Pumpkin Pie Filling?
Hi Michele! I do a normal pumpkin pie recipe swapping the condensed milk for whole sour cream – I have never made a dairy free version – I’m sorry!
Ok! Planning to substitute whole fat coconut milk for the condensed milk. I’ll try skimming off the coconut cream in place of your sour cream
Ok! That helps. Planning to substitute refrigerated can of whole fat coconut milk for the condensed milk. I’ll skim off the coconut cream in place of the sour cream that you like to use. Do you use equal parts sour cream in place of the condensed milk? Or, do you change the measurement? My holiday company is gone now…So, no pressure on me to get it right!
Hi Michele! Yes I use equal sour cream for the condensed milk. Keep me posted how it turns out – sounds like it will be great!
Hi Renee! Do you have a good pumpkin pie recipe to go along with this crust?
Hi Amanda! I do and I haven’t posted it yet! I am planning to this week! It should be up by the weekend!
did you omit the salt for a reason. Tried this recipe and while I liked it i it was flat without the salt. Will add next time. The dough handled like a regular flour dough which was a real plus for it. Will try again. Thanks
Hi Tonie! I tend to use salted butter so I think it takes care of that for my taste – for sure add it if you feel it is needed!
Have you ever made the pie crust in a vita mix?
I haven’t Anessa!
I am in the process of making this crust now…The dough did not form a ball. It’s very fluffy and loose, similar to a biscuit dough. It is chilling in the fridge right now. I really hope it comes together and I can use it as a pie dough.
Hi Ashley! I apologize for the delay in commenting – how did it turn out?
You don’t prebake at all first? The bottom doesn’t get soggy?
You can blind bake the pie crust for a pie that doesn’t need baking, but for other pies like apple, pumpkin, etc, just pour the batter right in and it will be fine 🙂
I made this tonight for quiche, then discovered it was for 2 crusts. Ok no problem. But the crust just crumbled. Tasty but, other recipes use 1/2 the amount of butter or shortening. I weighed a stick of butter, 4 oz. So 2 sticks. Really?
Hi Diane! Yes 2 sticks, or 1 cup 🙂 It is a generous amount of crust – it can make 2 pie crusts if you are good at rolling them out!
Hi Renee, I totally owe you an apology. My last comments indicated the crust just crumbled, and it was most likely too much butter in the recipe. Well, I had enough for one crust left, and realized I may not have added enough water to the recipe. So, into the food processor it went, broke it up, then added 1, 2, 3 Tablespoons of water (and another pinch of salt) and used for pot pies. The crust turned out beautiful! And I was able to share a couple ramekins of pot pie with neighbors who’d endured a tragedy today, so all enjoyed.
I’m still curious about the amount of butter, however I thought the taste was really good, and my little fluted edges stood up to a fork very nicely! Thank you.
Hi Diane! I appreciate the extra details! Yes it is one cup/2 sticks of butter. Sometimes extra or less water is needed depending on the humidity in the air. I’m glad you were able to get it figured out!