The Perfect Gluten Free Pie Crust | Rachelle, Footloose And Gluten Free

This gluten free pie crust is perfect for both sweet and savory dishes, and freezes nicely so it can be kept for anytime the urge to bake strikes.

When I was diagnosed with Celiac I had no idea how to use all the different types of flours for cooking and baking.  When I used to use regular flour I mean that was so simple as it was cup for cup and it did it’s job creating beautiful product.  Really, who has heard of xanthan gum, guar gum, tapioca flour?? I surely had not.  I was frustrated for quite a long time as when I was learning about all of these new strange things and what exactly there job was, as time went on I have learned and adapted to this new way of baking.

I love that I can bake just like I used to.  I have a great tip to share, when preparing your gluten free pie crust and you don’t them at that very time roll them out and place in a pie plate cover and freeze for when you would like to use them, I find this method really handy as sometimes I don’t have the time to prepare a crust while in a hurry.  I use this pie crust for all sorts of different pies and my Chicken Pot Pie, this gluten free pie crust is very universal.

The Perfect Gluten Free Pie Crust

This gluten free pie crust is perfect for both sweet and savory dishes, and freezes nicely so it can be kept for anytime the urge to bake strikes.
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: gluten free pie crust, gluten-free baking, gluten-free dessert, pie crust recipe
Author: Rachelle, Footloose And Gluten Free

Ingredients

  • 1 Cup White Rice Flour
  • 3/4 Cups Tapioca Flour
  • 3/4 Cups Potato Starch
  • 1 Heaping Teaspoon Xanthum Gum
  • 3/4 Teaspoons Sea Salt
  • 1 tablespoon Sugar Plus 1 Teaspoon
  • 1/2 Cup shortening, Earth Balance
  • 1/4 Cup Butter, Earth Balance
  • 1 Whole Egg
  • 1 Tablespoon Vinegar
  • 3 Tablespoons Ice Cold Water

Instructions

  • Using a pastry cutter or stand mixer add white rice flour, tapioca flour, potato starch, xanthum gum, sea salt, sugar, shortening, and butter.
  • Combine until mixture resembles small pebbles.
  • In a small bowl combine egg and vinegar, whisk together.
  • Add egg mixture to flour mixture.
  • Add ice water 1 tablespoon at a time.
  • **NOTE** Depending on the day you may need more or less water.
  • Separate mixture into two even balls forming disks.
  • Cover with plastic wrap and refrigerate for 30 minutes.
  • This recipe makes two full size crusts, a top and a bottom for a 9 inch pie. Depending how many mini pies you are making you may only need one crust or both for more mini pies.
  • Preheat oven to 400 degrees F.
  • Roll out crusts and form into plate, decorate edges any way you see fit.
  • Bake pie crusts for 20 minutes or until golden brown.
  • Cool completely on a wired rack.
Adapted from Emeril Lagasse