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
- 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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- 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!