Gluten Free Butter Pie Crust

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This Easy to Make Flaky Gluten Free Butter Pie Crustis a perfect match for All your favourite pie recipes. Whether your favourite Pie isSweet Pumpkin or a Savoury Quiche,this is the only gluten free pie crust recipe you need.It’s even pliable enough to make a fancy weaved top.If you’re looking for a delicious Gluten Free Pie Recipe for this flaky Gluten Free Butter Pie Crust, I’ve got you covered. These are two of my absolute favorite pies. The first is the classic Gluten Free Pumpkin Pieand the second is a tasty Gluten Free Cookie Crumble Apple Pie.

How Do You Make Gluten Free Pie Crust?

To make the Gluten Free Butter Pie crust recipe:

Step 1: Start by cutting the cold butter into the flour, starch and sugar. Mix it until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms) The add the egg yolk, milk and vinegar. Then mix until a firm dough forms. I like to press it into the bottom of the bowl and sort ofknead it like bread dough. It will take a few minutes and seems too dry at first but just keep mixing it.

Step 2: Place the dough in a disc shape, wrapped in plastic wrap in the fridge for 1/2 –1 hour.

Step 3: On a lightly rice floured piece of parchment paper on your counter, roll out the dough until it’s big enough to cover your pie pan. If the dough breaks or cracks just press it back together with your fingers.

Step 4: Flip the rolled out crust into the pie pan thentrim the edges. Usea fork and poke some holesinto the bottom of the crust. Place in the fridge for 10 minutes, then fill with the gluten free pie filling.

What’s the secret to Extra Flaky Gluten Free Pie Crust?

The secret to an extra flaky gluten free pie crust is using cold butter. That helps create some extra tenderness without compromising any of the flakiness.

The Best Gluten Free Pie Crust Recipe

Since going Gluten Free I hadn’t been making Pie. My old Gluten Free Pie Crust was delicious but was just too crumbly. Then I figured out this delicious Gluten FreeCrust made with Butter. It that actually holds up and tastes amazing. It had been years since I’d had pie and this Gluten Free Butter Pie Crust didn’t disappoint. The Light and Flaky Butter Crust is seriously addictive.

If you’re looking for another delicious Gluten Free Recipe for the Holidays, try these deliciousGluten Free Blueberry Cheesecake Tarts.They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

Need a Gluten Free Pie Filling Recipe?

If you need a gluten free pie recipe, I’ve got you covered. Here’s my two of my absolute favourite Gluten Free Pie Recipes. The first is the classic Gluten Free Pumpkin Pieand the second is a tasty Gluten Free Cookie Crumble Apple Pie.

Recipe Notesfor making the Best Gluten Free Pie Crust:

– ThisGluten Free Butter Pie Crust can made and rolled out ahead of time. I roll it out really thin on the parchment paper, then cover it with plastic wrap. Then I roll it up and put it in the fridge until needed. This makes making pie on the big day so much easier. Just unroll, place in a pie pan, fill with filling and bake.

– Pie crust can be a little challenging to make but if you take your time and keep mixing it, a lovely dough ball will form. When I’m rolling the dough out, I press the sides back inas I go. I will do a few rolls with the rolling pin, then press it all tightly back together again. Then a few more rolls, and so on.

– A trick that I found very helpful to get the crust really thin, is to use a piece of parchment paper or a thin plastic mat to roll it out on. It makes it much easier to get the crust really thin and helps when you flip the crust into the pan .

– Another key trick to getting a perfect Gluten Free Butter Pie Crust every time, is to cover the edges with tinfoil while baking. This keeps the crust from getting to dry. One more important factor in making great Pie Crust is keeping the dough cold. Placing the dough in the fridge for an hour before rolling it out and again for 10 minutes before the filling goes into it, helps keep the crust nice and flaky but not too dry.

– I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

– This Recipe Makes1 Gluten Free Butter Pie Crust.

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Extra flaky, Gluten Free Pie Crust Recipe. This is the only gf pie crust recipe you need.

4.92 from 12 votes

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Course: Dessert, Pie

Cuisine: American

Keyword: christmas, Dessert, gluten free, Holiday, pastry

Prep Time: 1 hour hour

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 1 pie crust

Author: Lyndsay Baker

Ingredients

2 Cups Rice Flour
1 Cup Potato Starch Tapioca or Corn Starch
3/4 Cup Butter
1 Tbsp Sugar
2 Egg Yolks
1/4 Cup Milk
1 Tsp White Vinegar

Instructions

Cut the butter into the flour, starch and sugar, mix until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms)
Add the egg yolk, milk and vinegar. Then mix until a firm dough forms. (It will seem to dry at first but just keep mixing it. I like to press it into the bottom of the bowl and sort ofknead it like bread dough. A smooth dough will form.) Place the dough wrapped in plastic wrap in the fridge for 1/2 –1 hour.
On a lightly rice floured piece of parchment paper on your counter, roll out the dough until it’s big enough to cover your pie pan. If the dough breaks or cracks just press it back together with your fingers.
Flip the rolled out crust into the pie pan thentrim the edges. Usea fork and poke some holes into the bottom of the crust, Place in the fridge for 10 minutes, then fill with the gluten free pie filling.
Bake as the pie recipe directs.
This Recipe Makes1 Gluten Free Butter Pie Crust.

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More Easy Gluten Free Recipes:

If you Love this Gluten Free Butter Pie Crust Recipe, check out some of my other Gluten Free Dessert Recipes Here:

Christmas Cookie Cutter Tortilla Chips
Easy Gluten Free Pumpkin Pie
Raspberry Mousse Cake
Low Carb Pumpkin Cinnamon Rolls

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Gluten Free Butter Pie Crust

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FAQs

Why is my gluten free pie crust hard? ›

Too much water makes pie crusts tough, ESPECIALLY gluten-free crusts. An extra tablespoon or two can make your crust rock hard. Try to use the least amount of water listed.

How do you keep gluten free pastry from crumbling? ›

Add xanthan gum to gluten-free flour. It enhances elastic qualities that gluten-free flours lack, making it easier to work with and less likely to crumble. Add plenty of water to the gluten-free flour to prevent the pastry from becoming too dry when rolling out.

Read The Full Story ›

What reduces gluten formation in pie crust? ›

Any good pie crust recipe is about controlling that gluten development. “The fat coats the proteins and prevents gluten formation,” Sharma says of Parks's technique of using a higher ratio of butter and squashing it into large pieces (instead of pea-size ones).

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Do gluten-free pie crusts taste different? ›

The best gluten free pie crust shouldn't taste gluten free. It should be flaky, delicate, and buttery, like a normal, gluten-full pie crust!

Get More Info ›

Does gluten-free crust take longer to bake? ›

Bake gluten free pizza for longer than you would bake a regular pizza of the same size. For the pizza in the video above, the bake time is about 13 minutes on a hot baking stone. (A dough with gluten would be about 8 minutes.)

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How to keep gluten free dough from falling apart? ›

To successfully make a gluten-free pie crust that won't fall apart, add one egg to your dry ingredients before adding any water. Fully combine the egg and then add only the amount of water you need to form the dough.

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What is the trick to baking with gluten free flour? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Is xanthan gum necessary for gluten-free baking? ›

Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods. Without xanthan gum, your gluten-free baked goods would be dry, crumbly and flat. Because xanthan gum is gluten-free and vegan, it's the preferred thickener for those home bakers with food allergies.

Why put vodka in pie crust? ›

Unlike water, alcohol does not contribute to the formation of gluten, the network of proteins that can cause a crust to turn leathery. Because the alcohol burns off quickly in the oven, drying out the crust, we could add enough vodka to keep the dough wet and extremely supple.

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What does adding an egg to pie crust do? ›

Sugar: Not all pie crusts have sugar, but those that do will be more tender since sugar interferes with gluten development. In our experience, sugar can also make the pie dough so tender that it's hard to roll out and transfer to your pan without breaking. Egg: This makes the dough more pliable and easy to roll out.

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Why did my pie crust turn out hard? ›

Tough pie crusts are typically the result of working the dough too much (again, gluten). You don't need to make sure it's a perfectly uniform ball. “As long as the dough is mostly holding together, you don't need to spend a lot of time kneading it,” Susan Reid wrote for King Arthur Baking.

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Why is gluten free baking so hard? ›

Tips For Gluten-Free Baking. Gluten-free baking is a lot harder than traditional baking because gluten protein is what gives baked goods their structure. Bread without gluten or any gluten substitute will be thick and crumbly when it comes out of the oven.

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Why is my gluten-free bread hard? ›

While it's possible to include too little liquid in your gluten free bread recipe and end up with dry bread, you'll experience the opposite if you add too much liquid, don't let the dough rise enough before baking, or don't bake the loaf for long enough until it's baked all the way to the bottom.

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