Gluten-Free Pie Crust Recipe

Pie Crust (Gluten-Free Recipe)

Gluten free pie crust that let's you update your favorite pie recipe. After all, fall is a great time for pies.

20 min.prep time 1:35total time
1 pie crust
20 Ratings

Ingredients

1 1/4 cups Gluten-Free Flour Blend (see below)
1 tablespoon sugar
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/4 cup cold Land O Lakes® Butter, cut into chunks
1/4 cup cold shortening
3 tablespoons cold water
1/4 teaspoon apple cider vinegar

Directions

Combine flour blend, sugar, xanthan gum and salt in bowl. Cut in butter and shortening with pastry blender or fork until mixture resembles coarse crumbs.

Combine egg, cold water and apple cider vinegar in another bowl; beat with fork until mixed. Add egg mixture to flour blend mixture; stir just until moistened. Shape pastry into a ball; flatten slightly. Wrap in plastic food wrap; refrigerate at least 1 hour or until chilled.

Remove from refrigerator; let stand 15 minutes at room temperature. Unwrap pastry; place onto parchment paper lightly floured with gluten-free flour blend. Lightly flour pastry with gluten-free flour blend; top with another sheet of parchment paper. Roll out pastry into 12-inch circle. Transfer pastry to ungreased 9-inch pie pan, pressing firmly against bottom and sides and sealing any cracks as necessary. Crimp or flute edge.  Fill and bake as directed in pie recipe.

Recipe Tip

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 serving)

Calories: 210

Fat: 13g

Cholesterol: 40mg

Sodium: 135mg

Carbohydrates: 22g

Dietary Fiber: 1g

Protein: 2g

Recipe #14977©2010Land O'Lakes, Inc.

Recipe Comments & Reviews

I made this for my fresh raspberries, It rolled out beautifully, I put the raspberry, sugar, corn starch mixture in the center, folded the edges toward the middle and baked 35 minutes at 400. Absolutely wonderful, my family didn't even notice it was gluten free! Saving this one.
I have been cooking gluten free for more than thirty years. This is the best pastry recipe I have ever worked, hands down!!. It rolled out nicely on a silicone cookie sheet and I was even able to transfer the entire pie shell bottom on my rolling pin to the pie plate without it falling into pieces--no patchwork required. Once baked, the pastry was light and flakey, not crumbly like so many other recipes I have used over the years. The taste was great, as well. Definitely a keeper.
This recipe didn't even work. I have no idea where to buy xanthan gum. Is that like Trident?
author_photo
Test Kitchen Comment
From:

Cindy

You do need the xanthan gum as an ingredient in this recipe. It helps to hold the dough together. You purchase xanthan gum either at a supermarket in the natural foods area or baking section or from a health foods store. You need to freeze it to store. GF pie crust is fragile but does work just fine. We have done extensive testing of this recipe.
Posted January 24, 2014
I made this recipe twice-one for a top and one for a bottom pie crust for a Christmas pie this year. Excellent! I allowed them to sit in the fridge for a while per the recipe and then also allowed them to come to room temperature slightly before rolling them out. I rolled them out using additional rice flour and rolled onto parchment paper for easy transfer. I didn't have any problems with rolling out directly on the dough with my rolling pin, however, you could use a second sheet of parchment if it were to get sticky. I just used a bit more rice flour. The pie cooked up wonderfully and was delicious. I had a bit of extra dough that I sprinkled with cinnamon and sugar and baked for the kids. I wouldn't change a thing in this recipe. I'm back on LOL today to make another pie crust. Thank you LOL for a great Gluten Free pie crust recipe!
This pie crust tastes as good if not better than regular pie crust. I would definitely recommend it even though it takes more time and slightly more work!
Very good and easy to make. Rolled out easily. Just be careful when adding liquid, only add till dough forms a ball. If you add to much the dough will be sticky.
Super yummy. I use just rice flour and I rolled it out between two sheets of plastic wrap and had no problems with it being too sticky. 5 tasted just lke regular pie crust. I also recommend the corn bread recipe.
The best! Made for work and got compliments over and over! Perfect! Remember the parchment paper as it can be hard to handle! And have lots of extra flour to sprinkle over dough when rolling out.
I have tried many different GF pie crust recipes, this is one of the best. I used Namaste's Perfect Flour Blend and still added the xanthan gum (even though it is already in the flour mix). Also, I used all butter (out of shortening) and it still turned out amazing. I live at high altitude so I had to add about 1 Tbs more water.
I followed the directions for the gluten free crust, and there was a slight grit to it. I used all lard instead of butter and lard, and it was nice and light. I used the recipe on the Libby's can for the filling, but to make lactose free, I boiled Lactaid milk down from 24 oz. to 12 oz. to equal amount of condensed milk as per filling recipe. The crust stayed crisp on the bottom. Not bad product.
It tasted better than the wheat pie crust recipe I made before. The dough is sticky and the parchment paper has to have a lot more flour than I expected. I doubled the recipe and made a two crust apple pie. The crust tasted good the next day and it did not mush like wheat crusts. I definitely will make it again and pass it along to my new GF friends. Thank you Land O Lakes
easy, quick and would make this even if we were not gluten free. got 3 thumbs up from very picky teens(food critics). I flattened mine into 6" disks wrapped in plastic then rolled on parchment be able to teach boys this recipe w/out trouble.
If there were 6 stars I would have entered that. This was a great recipe even if not gluten free. If you are like me sometimes you have to rate on a gluten free rating, which is sometimes different than just a great food rating. This ROCKS both rating systems. I have made my own pie crusts for years, and am now eating gluten free. WHOA, this was better than my previous recipe. I also used the coco oil in place of shortening, delicious. Definitely use the plastic wrap, easy to deposit the crust into the pan. I did use a little less water, but it was very humid outside, you do have to take into account the weather. YEAH for LAND OF LAKES for so many marvelous recipes!
Excellent recipe!! Easy to make, ingredients available at all stores. I added more flour because of the stickiness, but it still baked perfectly. Smooth texture.

Also, as an experiment I used Arrowroot instead of Xanthan gum in a batch and Agar Agar in another batch, and found no differences in texture or taste. I did have to increase Arrowroot measurement by 15% but got the same results.
This is by far the best gf pastry crust I have ever worked with! I was even able to do a lattice top. This dough was very strong. Amazing recipe!
I had a rough time with the dough. It was very sticky when I put it into the fridge to chill, it seemed better once chilled, but after I rolled it in between the parchment paper, it was completely stuck to the paper. So, I put the whole thing in the freezer and kept checking it every few minutes until the paper pulled away from the dough. I will try this recipe again though until I can get it right. :)
This crust was very good! It was easier to handle than I had expected and was very flavorful and held together very well for serving. Thanks so much!
Crust was easy to work with and browned beautifully. I substituted cassava flour for the tapioca starch and it worked just fine. For the cold shortening I used coconut oil. I used plastic wrap instead of parchment to cover the dough when I rolled it out and this worked beautifully. I would suggest using a piece of foil under the wrack to catch spills. For some reason there was "spatter" my guess is from the fat content. This is a keeper!
Dough handles well. Good flavor and finished texture - not gritty.
Made this crust for apple pie for my daughter. We all thought this crust was absolutely delicious. My advice for rolling the dough is to make sure you use morn than a light dusting. The dough is a little sticker than other pie crust doughs but this is absolutely a keeper and will be my go to gluten free crust.
I needed to add more flour than called for because it was too sticky to roll out with the amount called for. I made it with pumpkin pie filling and it was just fine. It doesn't have that grainy quality a lot of wheat free baked goods have.

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