Gluten Free Pie Crust – Your new go-to gluten-free pie crust recipe is here! Save this one for later – perfect for pies, pot pies and tarts!

This post is sponsored by Bob’s Red Mill, but the opinions are my own. 

Gluten Free Pie Crust Recipe

I am incredibly excited to share this gluten free pie crust recipe with you all! I have tested and tested and tested – and this is the final product! I am such a fan of the Bob’s Red Mill 1-to-1 Gluten Free Baking Flour and it really worked like a charm here! Let’s get baking!

What you will need

• Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
• kosher salt
• baking powder
• Bob’s Red Mill Xantham Gum
• Califia Farms Plant Butter
• egg whites
• unsweetened almondmilk

How to Make Gluten-Free Pie Crust

Gather your ingredients.

: Add flour, salt, baking powder and xantham gum to medium mixing bowl. Stir to combine.

Add butter and cut into the flour mixture with a fork.

Add egg whites and almond milk to small bowl.  Whisk for 30 seconds.

Slowly pour egg white mixture into flour mixture, mixing as you go.

Fully mix together. Mixture will be sticky and wet, but use your hands to form it into a ball and it should calm down. If dough still seems extra wet, add additional flour 1 tablespoon at a time.

Place a ball in between two sheets of wax paper and roll out to desired size. For pie crust roll out until dough is approximately 1/4 inch thick.

Peel off the top layer of wax paper and then carefully flip over onto your pie plate making sure the pie plate is centered.  Peel of the remaining wax paper.

Gently help the dough fall down, pressing as needed, to mold the dough into the pie plate. Crimp the rim with your fingers so the edges are all even.

Baking (Option 1): Poke holes in the bottom with a fork and line with a piece of parchment. Place dried beans or pie weights in the center and bake at 400 degrees for 15 minutes. Remove parchment and bake for an additional 5 minutes.

Pie Recipe (Option 2): Use in your regular pie recipe.

What does adding egg to pie crust do

Here is a great article by The Kitchn called the Anatomy of a Pie Crust that will answer this and many other questions! (Quick answer – it makes the dough more pliable and easier to roll out).

Recipe FAQs

• Flour Substitution: I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour in testing (extensively) this recipe so I can’t speak to whether other gf flours would work or not.
• Measured Butter: I did not melt the dairy-free butter when measuring, I simply packed it down as best I could into the measuring cup.
• Butter Substitutions: I only tested this with Califia Farms Plant Butter (both the avocado and olive oil varieties) so while I would believe other vegan butters would work just as well, I haven’t tested any others (yet – will update if/when I do).
• Wet Dough: Yes, the dough is more on the wet side (on purpose) through testing it seems to crumble less and be more pliable when it was more moist. If you get a patch of wet dough after rolling out simply add a teaspoon of flour to the area and rub in.

Gluten-Free Strawberry Rhubarb Pie

Click here to check out this Gluten Free Strawberry Pie using this dough recipe!!!

OTHER RECIPES YOU MIGHT LIKE:

• Blackberry Ginger Vegan Cheesecake 
• Berry Crisp Recipe (Gluten-Free + Paleo)
• Key Lime Pie Popsicles (Dairy-Free)

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