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Ali's Gluten-Free Pie Pastry

 Ali's Gluten-Free Pie Pastry
Who needs gluten? This recipe produces a tender, nutty crust that’s as tasty as any traditional pastry. It’s the perfect base for all your pie favorites.—Harriet Stichter, Milford, Indiana
8 ServingsPrep: 15 min. + chilling


  • 1 cup gluten-free all-purpose baking flour
  • 1/3 cup ground almonds
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 6 tablespoons cold butter or margarine, cubed
  • 2 tablespoons beaten egg
  • 1 to 2 tablespoons ice water
  • 2 cups gluten-free all-purpose baking flour
  • 2/3 cup ground almonds
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 3/4 cup cold butter or margarine, cubed
  • 1 egg, beaten
  • 3 to 4 tablespoons ice water


  • In a large bowl, combine the flour, almonds, sugar, salt and xanthan
  • gum. Cut in the butter until crumbly. Stir in egg. Gradually add
  • water, tossing with a fork until dough holds together when pressed.
  • For single-crust pie: Form into a disk and wrap in plastic wrap;

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Ali's Gluten-Free Pie Pastry (continued)

Directions (continued)

  • refrigerate for 1 hour or until easy to handle.
  • Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie
  • plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  • Fill or bake shell according to recipe directions.
  • For double-crust pie: Divide dough in half so that one portion is
  • slightly larger than the other; wrap each in plastic wrap.
  • Refrigerate for 1 hour or until easy to handle.
  • Roll out larger portion of dough to fit a 9-in. pie plate. Transfer
  • pastry to pie plate. Trim pastry even with edge of plate. Add
  • filling. Roll out remaining pastry to fit top of pie; place over
  • filling. Trim, seal and flute edges. Cut slits in top.
  • Cover edges with foil. Bake pie according to recipe directions,
  • removing foil during the last 15-20 minutes of baking. Yield: pastry
  • for one 9-inch pie.
Nutritional Facts: 1 piece equals 172 calories, 11 g fat (6 g saturated fat), 39 mg cholesterol, 141 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.