This all butter basic gluten free pie crust recipe is an all purpose pie dough for both savory and sweet pies. It comes together quickly in either a food processor or in a stand mixer and uses a 1-1 gluten-free flour blend.
Gluten Free Pie Crust Recipe
This gluten free pie crust is the most basic pie dough you’ll need for making pie! It works especially well for savory pies and is a great pastry for all fruit pies too. It’s a gluten free version of a pate brisee, which is a French term for a classic butter pie crust. So far, this gluten free version is the closest equivalent I’ve found found for a classic pie crust. This all butter pastry tastes amazing and is relatively easy to work with too!
For so long I had been trying to make gluten-free pie pastry the same method that I make wheat flour pastry, and it made the gluten free version so difficult to work with. Then I started treating the gluten-free dough differently and had amazing results that created fuss free pie dough that also tastes great. Honestly, making gluten free dough is so much easier than the traditional pie dough!
How does a gluten free crust differ from a wheat crust?
You’ll never hear me say that a gluten free pastry tastes EXACTLY the same as a wheat pastry, it’s just impossible because well, gluten is missing, therefor it will be different. But it IS possible to make gluten free pastry that taste great, is easy to work with and is a perfectly suitable stand in for the gluten version.
This recipe for gf pie crust is a classic example of that. You don’t NEED to know any of this information in order to make it, but I always find it’s useful when making gluten free anything to understand how the gluten version works in order to make the best stand in version possible. See this post if you want to read my take on making a classic gluten pastry.
- Gluten free pie crusts just won’t be as flaky as gluten pie crusts. In order to make the dough workable, you’ll need to incorporate the butter fully throughout the dough.
- Gluten free dough actually is easier to work with! What you’ll miss out on in flakiness, you make up for in relatively fuss-free dough. With fully incorporated butter, the dough has a consistency like play dough, and is pretty easy to roll out.
- It can be rolled out right away! I’ve found it is quite easy to roll out the dough right away after making it. Remember: no gluten means no need to rest the dough to prevent too much gluten formation! YAY! Just make sure your butter isn’t too soft. You’ll know your butter has softened too much if it is difficult to roll out and the dough is sticking. Chill it for about 10-15 minutes if this happens (see below for more information about rolling out dough) before trying to roll out.
- You can re roll the scraps many, many times. Same rule as above, no gluten means your dough won’t get tough from rolling out too many times.
What type of gluten-free flour should you use
This recipe calls for a 1-to-1 flour blend. There are a few different brands out there, and I’ve used both Bob’s Red Mill and King Arthur Flour cup for cup or 1-to-1 flour blends. Look for a blend that says it will work as a complete swap for all-purpose flour.
How to make gluten free dough
Make this dough in either the food processor or an electric stand mixer. I recommend using either of these because it completely incorporates the butter into the dough without making it too soft. You’ll want your dough to fully form into a ball, like in the above photo. If your dough doesn’t come together into a cohesive ball it will be difficult to roll out.
How to roll out the dough
This dough is so easy to roll out if you treat it kindly! If you do tear a hole, you can press it back together once it is in the dish.
Freshly made dough:
Note: if at any point your pastry is sticking a lot or is very soft, the butter has warmed up too much. Place it in the refrigerator to chill for 10-15 minutes, and then begin again.
- Generously flour a work surface with the gluten free flour blend.
- Place the dough on the flour surface and then add flour to the top of the dough, and onto the rolling pin.
- Gently roll out the dough into a 11″ circle (to fit a 9″ pie plate). If the pie sticks at any point use a bench scraper or a spatula to scrape/ lift it off the surface and flour underneath it.
- Roll the dough up onto the rolling pin, pick it up and unravel it onto the pie plate (as shown in the photo above).
- Crimp as desired, and repair any holes.
- Make sure to chill the dough until it is cold before you proceed to par-baking or filling it.
Dough from the refrigerator:
- Let the dough sit at room temperature for about 10 minutes to warm slightly. It is ready when you push down on the dough with your finger and it leaves a slight indentation. If it rock hard you will have a hard
- Generously flour a work surface with the gluten free flour blend.
- Place the dough on the flour surface and then add flour to the top of the dough, and onto the rolling pin.
- Gently roll out the dough into a 11″ circle (to fit a 9″ pie plate). If the pie sticks at any point use a bench scraper or a spatula to scrape/ lift it off the surface and flour underneath it.
- Gently roll the dough up onto the rolling pin, pick it up and unravel it onto the pie plate (as shown in the photo above).
- Crimp as desired, and repair any holes.
- Make sure to chill the dough until it is cold before you proceed to par-baking or filling it.
Dough from the freezer:
- Either let the dough defrost in the refrigerator overnight or if you are really in a rush and can’t wait a day I’ve had success letting the dough sit at room temperature until it is soft enough to roll. Depending on the temperature of your kitchen it can take anywhere from 30 minutes to an hour. When it is warm enough to leave an indentation when gently pressed, proceed to the directions for rolling out the dough from step 2 above!
How to Store GF Pie Dough
Wrap the individual pie dough disks as tightly as you can in plastic wrap, and then use a rolling pin to roll out the pie disk and flatten it out so it fills any empty space and essentially makes an air tight seal.
You can store it in the refrigerator for 3-4 days or the freezer for up to 3 months. If you plan to store it for an extended period of time than wrap it up twice!
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Use this basic gluten-free all butter pastry for both sweet and savory pies. This dough is best made either in the food processor, or in a stand mixer.
Ingredients
- 2–1/2 cups (300g) 1-1 gluten free flour blend
- ½ teaspoon salt
- 20 tablespoons (1-¼ cups) cold butter, cut into ¼” pieces
- 1 tablespoon (15g) apple cider vinegar
- ⅓ cup (80g) ice water
Instructions
To Make in a Stand Mixer:
- Add the gluten-free flour blend and salt to the bowl of an electric stand mixer and with a paddle attachment mix on low to blend the dry ingredients.
- Add in the butter and mix on low for about 1 minute, until the butter is broken up into small pieces.
- Add the vinegar to the water and slowly pour the water mixture into the flour. Continue to mix until the dough forms together into a ball around the paddle.
- Remove the dough from the mixer and divide dough into two portions.
- At this point you could roll out the dough immediately on a well floured surface, or you can store the dough. To store it, wrap it in plastic as tightly as you can, and then use a rolling pin to roll out the pie disk and flatten it out so it fills any empty space and essentially makes an air tight seal around the dough.
To Make in a Food Processor:
- Add the gluten-free flour blend and salt to the bowl of a food processor and pulse to combine.
- Add in the butter and pulse 7 times.
- Add the vinegar to the water and with the motor running pour the water mixture into the flour. Continue to process the dough until it all forms together into a ball around the blade.
- Remove the dough from the processor and divide dough into two portions.
- At this point you could roll out the dough immediately on a well floured surface, or you can store the dough. To store it, wrap it in plastic as tightly as you can, and then use a rolling pin to roll out the pie disk and flatten it out so it fills any empty space and essentially makes an air tight seal around the dough.
Notes
- Dough can be stored in the refrigerator for about 3 days, or in the freezer for up to 3 months. Defrost in the refrigerator overnight, or let sit at room temperature for about an hour, though being careful not to let it get too soft.
- Check out the body of the post for additional tips on this gluten-free pie crust.
Keywords: gluten free pie crust
So helpful, thank you!