You may have figured out by now, I’m uber picky about pie crusts. So when I set upon the challenge of coming up with a gluten free pie crust recipe that was flaky, tender, and could hold it’s own against any standard pie crust, I knew I had some serious work ahead of me.
I always start my recipe creations by looking at my favorite standard recipe (that uses regular flour, sugar, etc.) then I look at various alternative recipes that have been published, and come up with some sort of combination that I think is the best of both worlds. And that truly is the case with this gluten free pie crust recipe. It’s gluten free, but neither the taste nor the texture give it away.
Both of my children have spent their fair share of time on a gluten free diet for various health reasons. Fortunately, both kids are (at this time) able to eat gluten. So when I bring out a gluten free recipe they cringe, purse their lips and tell me “No thanks mom, I can eat gluten now.” You see, when you’ve spent months or years watching your classmates gobble down donuts, cupcakes, and crackers (even though their stunning mother always made them fabulous replacements 🙂 ) you get a sort of stigma attached to anything “gluten free.” It can’t possibly be as good, because it isn’t what everyone else is having.
I think you catch my drift here. I had some seriously biased taste buds AGAINST my gluten free pie crust. So I did what any superbly intelligent 😉 mother would do, and I made their favorite kind of pie; a big, heaping, luscious apple pie, and sat down to eat a thick slice of it without offering them a single bite. And, when they said “Mom, can we have a piece?” I gave them nary a glance and said plainly “You’re welcome to, but it’s gluten free so I doubt you’ll like it.”
Of course they both ran to help themselves. Pretty soon my husband had joined in (He hadn’t even heard it was gluten free- but it’s pie. Does any man ask questions when it comes to pie?) with a big scoop of ice cream on top of his piece, and gobbled it down without even suspecting it was anything other than the usual. All three of them deemed it “just as good as regular,” finished off MY pie (rascals), and asked when I’d be making another.
Just like when you roll out a conventional pie crust, you’ll want to spray the counter top with water, coat with gluten free flour mix, and roll out your dough. That being said, a gluten free dough of any kind is never as hearty as a dough with gluten. If you lose a little in the transfer, don’t be afraid to patch.
Make it pretty! The recipe below is for one 9″ pie crust, so be sure to double if you need a pie crust on top.
Irresistible! My gluten free apple pie recipe will be published in a few days. Hang tight!
Please note in the recipe above that I linked many of the ingredients used to Amazon. Although Amazon has very good prices, and is convenient for most people. I do also want to share another resource that I frequent. When it comes to buying gluten free pantry staples, vitamins, and personal care products, Vitacost.com is a one stop shop and has comparable prices (often better) to other online resources.
Shipping is FREE when you spend $49. (which is seriously easy to do), and first time buyers get $10 off their first purchase of at least $30 (click here to have coupon code emailed to your inbox).
Having touble getting up to $49? If you’re a smoothie drinker, Vitacost.com has amazing prices on protein powders. If you’re dairy free (like me), Vitacost is a great place to stock up on canned coconut milk.
To Your Health!
Alison
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This is the best gluten free pie crust I have found. Thank you!!!
I have just discovered your site tody and I am excited to try your recipes. I watched your video of how to make almond butter and it looks so quick and easy. I have just found your recipe for pie crust pastry, which looks amazing, and I was wondering if you could suggest an alternative to the rice flour in the gluten free flour in the recipe. Unfortunately I am not able to have rice. Do you think sorghum flour would be a good substitute for the rice flour?
Christine,
Welcome! Nice to “meet” you!
Sorghum will likely work just fine, however, it’s not as fine of flour, so the fact that it’s gluten free might be more “noticeable” to others (not that that necessarily matters to you!).