If you have been searching for a homemade easy and flakey gluten free pie crust that isn't frustrating to work with, then you have found your recipe! This forgiving pie crust recipe is perfect for even the most beginner bakers! No pie stress here!!
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Listen to me when I say, if you hate making homemade pie crust, I understand you.
You are heard and you are welcome here. Pie crust can be one of the trickiest things to work with and to be honest, I don't care how easy a recipe says it is, it never fails for me to get super frustrated at the pie crust falling apart or tearing.
But guess what?! You have met your match. This is gluten free pie crust is flakey, and light and crispy, and absolutely 100 percent stress free.
Can you just imagine the glory of making a pie for that special occasssion and not wanting to chuck it out the window while rolling out the crust?!
This recipe has been in the works since last November and it finally came together when I applied the ratios from the book, "Ratio: The Simple Codes Behind the Craft of Everyday Cooking" by Michael Ruhlman**.
I absolutely love this book. Baking is a science and having these ratios has been a game changer when it comes to gluten free baking science.
You read that right, you only need 3 (ok I lied 4 because, you know, salt) ingredients to make this pie crust. And the best part is there is no xanthan gum.
You are going to need the following:
- all purpose gluten free flour (I only recommend King Arthur for this) this is not sponsored in anyway, but it is my absolute favorite all purpose gluten free flour. And it was only tested with this flour. The bright side to this is, you don't have to use some crazy flour mix to get a great result.
- unsalted butter- your butter needs to be COLD and I am going to tell you this about 5973 more times.
- water- your water also needs to be COLD.
That's it. It's basically three ingredients right?
How to make a successful stress free pie crust
I don't normally go into a huge amount of detail in my posts about how to make something because I am confident very few of you actually read the posts. That "jump to recipe" is handy!
But today I am going to dive into all the details in case you have any questions about how to make this the least stressful recipe on your agenda.
Start with cold ingredients
This is KEY for pie crust. If you work with warm ingredients your pie crust will a) fall apart and b) not be flaky.
Do not set the butter out before you are ready to use it. Take it straight from the fridge and put directly into the flour.
Your water should be absolutely cold as well. If super cold water doesn't come out of your tap, chill it or use ice water without the ice.
Also be sure not to skip the step of chilling the pastry dough for 30 minutes before rolling it out.
Don't overwork the crust
Again, another super imporatant detail. You cannot overwork a baked good that needs lamination or well, you won't have lamination. Which in turn means you do not have a flaky crust.
I love using my food processor for this crust. It makes it really easy to incorporate the ingredients and not over work them. However, if you do not have a food processor you can still make the crust.
So maybe you are wondering...overwork?! I don't even know how to work a pie crust. I get that. I actually realized this last round of testing that even when I THOUGHT I wasn't overworking, I was still doing it.
So here's what I want from you. When working the butter into the flour, you want to do this with a food processor if at all possible. Use the pulse function and pulse on and off quickly until you get a bunch of crumb clumps. The crumbs should be small pea size or smaller.
If you do not have a food processor, you will use your fingers to work the butter into the flour or use a pastry cutter.
Don't be afraid to patch
I honestly thought it meant I was a terrible baker if I had to "patch" pie crust as I worked with it, until I saw on The British Bake Off, that this is so not true.
The best thing about this pie crust is that it is incredibly forgiving. It patches well and you will not be able to tell.
Roll it evenly and use parchment paper
To ensure your crust bakes evenly be sure to roll as even as possible. Roll the dough between two pieces of parchment paper. If you don't have parchment paper try wax paper or even saran wrap.
Don't leave any overhang
When finishing the edge of your pie, don't let any pie crust be left hanging over the edge. For some reason along the way I was under the impression you should have some. Don't do it. That just makes it harder to cut and it will actually melt off and burn on the bottom of your stove.
There are several ways to finish the edge of your pie. I went the super easy route and used a fork around the edges but you can get fancy if you wish.
If you have a kitchen scale-use it
Baking is a science and in science you need exactness. The best way to make that happen is to weigh your ingredients. I have provided both measurements but it is always best to weigh!
Is this a sweet or savory gluten free pie crust?
This crust is perfect for both sweet and savory gluten free recipes. No need to add sugar or anything else. It is absolutely perfect how it is.
How to cook
Now that you have a pastry dough to make a pie you may be wondering what you should do with it.
Fill and bake as directed in pie recipe.
Or for a pie crust that is baked before filling, preheat the oven to 450°F. Prick the bottom of the pie with a fork, thoroughly. Bake 8-10 minutes or until golden light brown. Cool on a cooling rack.
So tell me, what is the first pie you are going to make now that you have a pie crust that is easy to make and tasty?
If you are looking for inspiration, next week the most epic gluten free brownie pie will be live on the blog!Print