We include this recipe for anyone who is gluten free or would like to try a highly tested and successful gluten free pie crust. The results are impressive and most people won’t even know it’s gluten free. If gluten free isn’t your notion of a delicious pie crust, go ahead and choose an all-purpose wheat flour crust of your liking for any recipe we offer that uses pie dough. Instructions are thorough and intended to assist all bakers. Once made you’ll realize the simplicity of these instructions, and it will become a reliable go-to recipe. This recipe makes one pie crust. Simply double the recipe for an upper crust.

Gluten Free Pie Crust

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Servings 6

Equipment

  • 1 9" diameter, 2" deep glass or ceramic pie pan
  • Rolling pin, plastic wrap

Ingredients
  

  • ⅓ cup sorghum flour
  • ⅓ cup millet flour
  • ⅓ cup arrowroot flour
  • ¼ cup brown rice flour
  • ¾ teaspoon xanthan gum
  • ½ teaspoon salt
  • ½ cup refrigerated butter, or coconut solids
  • 1½ teaspoon apple cider vinegar
  • 3 tablespoon water

Instructions
 

  • Measure dry ingredients by dipping method (no need to sift), then whisk thoroughly in a small mixing bowl.
  • Measure vinegar and water into a small container and set aside.
  • Using a cheese grater, grate cold butter over dry ingredients and lightly hand mix to coat the butter pieces. NOTE: For non-dairy diets, solid coconut oil can be used with good success, though the pastry will be more crisp.
  • Using a hand pastry blender, break butter into fine pieces, thoroughly incorporating butter and dry mixture. NOTE: A wheat flour recipe will generally require leaving small butter lumps. In this gluten free method, be sure there are no lumps. A food processor with a dough blade could be used if desired.
  • Sprinkle the vinegar water over the prepared pastry mix and stir quickly with a fork. This will distribute the liquid to a large degree, but not completely saturate all dry ingredients. Using your hand continue mixing lightly lifting the dough without squeezing until ingredients come together. It may seem more water is necessary, (1 teaspoon at a time) but that is only likely if you cannot form a ball after a couple minutes of mixing.
  • Lay a piece of plastic wrap, silpat or parchment paper on the counter long enough to extend beyond the edges of a pie plate. Place the prepared ball of dough in the middle and press down to form a smooth disk about 6 inches across. Cover the disk of dough with a second piece of plastic wrap, silpat or parchment. A little arrow root on the silpat or parchment will help prevent the dough from sticking.
  • With a rolling pin, and working from the middle out in all directions, roll the pastry to the desired size based on the pie pan. Make sure dough is all the same depth, and that you've taken into account not only the pan width but also its depth plus enough dough to flute edges. Rolled correctly, the dough will be a perfect size.
  • Remove the top layer of wrap. It should come off easily. If it does not come off cleanly, you’ve probably used too much water forming the dough, or your butter is too soft. Should that occur, place dough and wrap in the refrigerator a couple minutes until it hardens slightly and is easier to handle.
  • Next, place your hand under the bottom plastic wrap, lift the pastry off the counter, and in one sweeping motion, lay it into the pie pan. The dough should remain in one piece with the plastic wrap in place and you can easily adjust its position in the pan, pressing lightly into the bottom and rounded edges. Once positioned, pull the plastic wrap off. If the dough breaks, simply patch as needed. Gluten free dough is very forgiving.
  • Cut any excess dough from edges, leaving enough to flute, then flute the edges as desired and place covered in refrigerator until ready to fill and bake. Now is a good time to make your filling. NOTE: You can fill and bake right away, however a cooled pastry bakes the best.
  • DOUBLE CRUSTS: If making a double crust do not flute bottom pastry yet. Leave the edges loose and refrigerate while rolling out the top crust. Sweet pies in particular that traditionally use top crusts are often delicious eliminating the crust and instead using a crumble, or perhaps a lattice effect for less bulk. Pies that remain somewhat liquid like chicken pot pie may be better served with a full top crust with air holes for escaping steam.
  • LATTICE EFFECT: Remove top plastic wrap and slice top crust into long lattice strips trying not to cut bottom plastic wrap. Place flat in refrigerator while preparing filling. When ready to bake, fill bottom crust, then lift individual lattice strips with a frosting spatula and lay on top of the filling in cross-cross fashion. Gluten free lattice strips break easily, but careful placement can usually eliminate visual breaks in the crust. The bottom crust edges should now be soft enough to flute, pinching lattice as possible into the fluted edge.
  • PRE BAKED BOTTOM CRUST: Pies with a lot of liquid or those that are made with a prepared custard that does not get baked, require an empty baked crust. Prepare and roll bottom crust as instructed above. Insert in pie pan and prick the bottom and sides with a fork. Lay a piece of parchment paper and insert baking stones, dried beans or something that will keep the crust from bubbling or slumping. Bake as directed in recipe.