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Homemade Gluten-free Pie Crust

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You or your guests need Gluten-Free and you are wondering how to do it – cause its pie season with all the delicious fresh fruit – I’ve got you with this Homemade Gluten-Free Pie Crust.

This Homemade Gluten-Free Pie Crust recipe is a Gluten-free option for pie crust that taste great.  Enjoy Homemade Gluten-free pie crust change the flour add some fruit, or savory insides, lots of ideas here. 

Which diet is this Homemade Gluten-free Pie Crust  suitable for?

Vegan – Yes

Gluten-free – Yes

Dairy-free – Use Earth Balance Butter to substitute for butter

Egg replacement –  flax egg (1tbsp of grinded flax, or chia seeds, 3 tbsp of water)

Nut-free – Yes

Paleo and Keto friendly

Takes some care putting it in the pie crust

ENJOY!

How to store Homemade Gluten-free Pie Crust:

You can make the crust then place it in the fridge or freezer – decrease air in bag as much as possible. Do not keep long – since this is a more cakey recipe and crust starts to fall apart.

All ingredients, Mix dry ingredients, then add butter.
Whisk eggs and vinegar or lemon juice till foamy
Add all ingredients together. Prepare pie dish
Prep dough for baking
Can put parchment paper and dried beans in for baking crust
Rhubarb pie! 🥧

Pair this with:

As a dessert with a meal:

Pie ideas:

With other HEALTHY TREATS! More healthy desserts to serve with:

Why Did my Homemade Gluten-free Pie Crust fall apart?

Gluten-free pie crust is tricky cause the GF flour is not as stretchy and can be trickier to move from rolled out to your pie pan.

Use Xanthan Gum to make it more pliable. The Egg also makes it stay together. Adding some grinded chia seeds that are most helps too.

Don’t make it as thin as regular pie crust. Try rolling it out on parchment paper like I do with pizza dough.

I forgot to use parchment paper here and my dough did have a few pieces I had to use water and put back together in the pie pan.

Healthy Eats!: Homemade Gluten-Free Pie Crust

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Homemade Gluten-Free Pie Crust

Lively Life
Pie crust that is satisfying and gluten free. Gluten-free flour is trickier to work with, then normal flour, but worth it for your loved ones who are gluten-free.
Using parchment paper to roll out and transfer for the crust is the key!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine Dessert
Servings 8 people

Ingredients
  

Mix dry ingredients

  • 1 cup gluten-free flour I used Bob's Mills GF All-purpose, you can use 1-1 but make need a touch of cold water
  • 1/4 cup coconut flour
  • 1/2` tsp xanthan gum optional
  • 1/2 tsp sea salt or himalayan salt

Add Butter and mix.

  • 6 tbsp cold butter slice before mixing with dry ingredients. Can use Earth Balance butter.

Whisk egg and acid (vinegar or lemon juice) till foamy. Then add to mixture

  • 1 large egg* or flaxseed / chia egg ADD
  • 2 tsp vinegar or lemon juice

Instructions
 

  • *For egg – free – substitute 3 tbsp of cold water with 1 tbsp grounded flaxseed or chia seed.
  • Mix the dry ingredients together in a large bowl – Gluten-free flour (use either all-purpose as I did or 1 to 1 Gluten-free).
  • Slice cold butter then add to dry mixture.
  • Whisk egg and vinegar or lemon juice till foamy. Then add to mixture.
  • If dry, add a touch of cold water. Form dough into a ball and refrigerate for 1 hour.
  • Add Gluten-free flour to the parchment paper and rolling pin.
  • Transfer to pie pan
  • Cook 375 for 20 min – optional with beans ontop of parchment paper will weigh down the crust if you are baking it with no toppings in it – this is done to avoid crust bubbles.

For baking:

  • Follow recipe.
    To bake the pie crust alone, bake at 400oF (205oC)for 15-20 minutes. With pie filling, bake at 400oF (205oC) for 10 minutes then reduce heat to 350°F for an additional 40 minutes.
    For custard at 375oF (190oC) for 15-20 min then add custard (and fruit optional) at 350oF for 50 min.
Keyword crust, gluten-free, pie

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