Gluten free pie crust that lets you update your favorite pie recipe.
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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
1 large Land O Lakes® Egg
3 tablespoons cold water
1/4 teaspoon apple cider vinegar
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.
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.
Explore reviews fromour online community
Wonderful! It came out perfect. Tastiest pie crust I've ever had, and very flaky!!
I used all butter, and a GF flour mix containing brown and white rice flour, etc. and also it had guar gum, so I left out the xanthan gum.
This is a delicious crust. I found I needed to adjust the recipe a bit to suit my recipe. I used coconut oil in place of the shortening which was a personal preference. I did not add the water because the dough felt loose. I used yhe crust for a pumpkin pecan pie. Because the filling is so dense, i baked the crust for about 15 minutes prior to filling the crust. The crust and the pie were great. Land o Lakes always gets me off to a great start. Delicious gluten free pie!
Coconut oil for shortening. Add water only as needed. I formed the crust directly into the glass plate after a 20 minute chill