I find there are two types of people in the world: those who love to make a pie crust, and those who find it terrifying. I must confess, I fall in the latter category. Have I purchased a store-bought crust like this in the past? Absolutely!
In my defense, there is a science to making the perfect pie crust. You have to get the moisture level of the dough just right. The dough has to chill for the right amount of time. You need to be able to actually form a shape that resembles a circle when you roll it out—and not get frustrated when the dough tears as you transfer it to the pie plate. These are all problems I’ve faced head-on. (Not always with the most patience and grace.)
However, it turns out that taking gluten out of the equation actually makes things easier. Without gluten—which can result in a tough crust if overworked—the dough is a bit more forgiving. And, the best news of all, a tender crust can be yours when you follow this gluten-free pie crust recipe.
How to Make a Gluten-Free Pie Crust
This recipe from Harriet Stichter of Indiana makes one 9″ crust. You’ll want to double the recipe if making a double-crust pie.
- 1 cup gluten-free all-purpose baking flour (Here’s how to make your own.)
- 1/3 cup ground almonds
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon xanthan gum (You can omit this if your gluten-free baking flour includes xanthan gum.)
- 6 tablespoons cold unsalted butter, cubed
- 2 tablespoons beaten egg (Use 1 whole egg if making a double crust.)
- 1 to 2 tablespoons ice water (You may need more or less depending on the humidity!)
Editor’s Tip: You can make your own ground almonds in a food processor from 1/4 cup blanched whole almonds.
Step 1: Combine the ingredients
Stir together the dry ingredients until well combined. Use a pastry blender like this ($10) or two forks to cut the butter into the flour mixture until pea-sized crumbles form. Stir in the beaten egg. Then, gradually stir in the ice water until the dough comes together. It should stick together when pressed between your fingers; if the dough is too crumbly, stir in additional ice water, one teaspoon at a time.
Editor’s Tip: No need to sift. Use a whisk to stir the dry ingredients together; this helps to ensure they are distributed evenly. Here are more tricks for the perfect pie crust.
Step 2: Just chill out
Form the dough into a small disk and wrap tightly with plastic wrap. Chill in the refrigerator for at least one hour.
Step 3: Roll with it
Susan Bronson for Taste of Home
Roll out the pastry to fit a 9-inch pie plate. It should be about 1/8″ to 1/4″ thick. Carefully transfer the dough to the pie plate. Use a paring knife or kitchen shears to trim excess dough hanging more than 1/2″ over the side of the pie plate.
Gently fold over any remaining excess dough and flute the edges using your thumb and forefingers. Feeling fancy? Use one of these other crust decorating techniques.
Editor’s Tip: Roll out the dough between two pieces of parchment paper or wax paper to prevent the dough from sticking to your work surface.
Step 4: Get your bake on
Depending on your pie recipe, either parbake the crust or fill it and then bake the pie. Not sure what kind of pie to make? Here are all the very best pie recipes that we’ve ever published.
Editor’s Tip: Place the prepared pie crust in the freezer for 15 minutes to allow it to harden slightly before parbaking.
Your guests will be none the wiser. It’s time to add this crust to your list of gluten-free dessert recipes!
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