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Gluten Free Pie Crust

  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 1 pie crust 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

Gluten Free Pie Crust – your go-to gluten-free pie crust recipe for all your summer pies!


Scale

Ingredients

  • 1 cup Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon Bob’s Red Mill Xantham Gum
  • 1/2 cup plant-based butter (I specifically used this one)
  • 1/4 cup egg whites
  • 1/2 Tablespoon unsweetened almondmilk

Instructions

  1. Combine: Add flour, salt, baking powder and xantham gum to medium mixing bowl. Stir to combine.
  2. Cut: Add butter and cut into the flour mixture with a fork.
  3. Combine: Add egg whites and almond milk to small bowl.  Whisk for 30 seconds.
  4. Pour: Slowly pour egg white mixture into flour mixture, mixing as you go.
  5. Mix: 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.
  6. Roll Out: 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.
  7. Peel: 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.
  8. Form to Pan: 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.
  9. 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.
  10. Pie Recipe (Option 2): Use in your regular pie recipe (such as this one).

Notes

  • 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 simply add a teaspoon of flour to the area and rub in.
  • Pie Pan Size: Use a 10 inch pie pan

Keywords: gluten free pie crust, dairy free pie crust