Mastering the Art of Gluten-Free Pie Crust: A Foolproof Recipe

In the world of gluten-free baking, achieving the perfect pie crust can be a challenge. Many gluten-free recipes are complex, demanding numerous ingredients, but we have a different approach. Our gluten-free pie crust is not only easy to make but also delivers a crisp-tender texture with the comforting flavor of oat flour and a rich, buttery taste that pairs well with both sweet and savory pie fillings.


Versatile and Foolproof

Best Gluten Free Pie Crust - Comfortably Domestic

Our gluten-free pie crust is incredibly versatile. You can use it as a bottom or top crust, or explore creative alternatives like using it as a base for gluten-free lemon bars or a GF tart. Whether you’re new to gluten-free baking or have a pantry stocked with rice flour, this homemade pie dough recipe is foolproof and results in a golden-brown, tender crumb.

The Secrets of Our Recipe

Two key secrets make our gluten-free pie crust exceptional. First, we use an all-purpose gluten-free flour blend to balance out the oatiness. It’s important to note that this isn’t the same as a measure-for-measure or 1:1 blend, so make sure to choose a suitable product. We recommend versions from King Arthur and Bob’s Red Mill, both readily available through Amazon.

The second secret is the inclusion of cream cheese chunks alongside cold butter. This combination helps bind the dough together in the absence of gluten, resulting in a delightful pie crust.

Handling the Dough

When working with the dough, be generous with the same gluten-free all-purpose flour mix for dusting and rolling it out. If the dough becomes too soft at any point, simply return it to the fridge or freezer to firm up. This ensures that the pie crust is easy to work with.

Pre-baking Considerations

If you plan to pre-bake this pie crust, we recommend using our favorite pie weights and following our guide to blind baking for best results.

Recipe Summary

  • Yields: Enough dough for 2 single-crust pies, 1 double-crust pie, two 9-inch tarts, or two 8-inch-square batches of bar cookies
  • Ingredients:
  • 1¼ cups (120 g) gluten-free oat flour
  • ½ cup (78 g) all-purpose gluten-free flour (such as King Arthur), plus more for surface
  • 8 Tbsp. (1 stick) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
  • 2 oz. cream cheese, cut into small pieces and chilled in the freezer for 10 minutes

Recipe Instructions

  1. Combine 1¼ cups (120 g) gluten-free oat flour, ½ cup (78 g) all-purpose gluten-free flour (such as King Arthur), along with more for dusting, ½ cup (100 g) granulated sugar, ½ tsp. fine sea salt, and ⅛ tsp. baking soda in the bowl of a food processor. Pulse until combined.

  2. Add 8 Tbsp. (1 stick) of unsalted butter (cut into small pieces and chilled in the freezer for 10 minutes) and 2 oz. of cream cheese (cut into small pieces and chilled in the freezer for 10 minutes) to the food processor. Pulse until they form pea-size pieces.

This gluten-free pie crust recipe ensures a delightful, gluten-free baking experience with a perfect balance of oatiness, richness, and ease of preparation. It’s your ticket to creating pies, tarts, or sweet treats that everyone can enjoy without compromising on taste and texture.

Exploring the Science Behind Perfect Pie Crusts

How does gluten affect pie crust?

When it comes to pie crust, gluten plays a distinct role. Gluten, known for imparting softness and stretchiness in bread, isn’t the ideal candidate for pie dough. Instead, the goal for pie crust is to achieve a flaky and tender texture. To attain this, the key is to work with cold ingredients. Cold butter and ice water are essential components in your pie crust recipe, as their low temperature acts as a disruptor, preventing the development of gluten strands in the dough.

Does Pillsbury make gluten free pie crusts?

Pillsbury Gluten-Free Pie Crust: Available for Delivery or Pickup

If you’re in search of gluten-free pie crust options, Pillsbury offers a convenient solution. Their Pillsbury Pie & Pastry Gluten-Free Dough, weighing in at 15.8 oz, is readily available for delivery or pickup. You can easily find it on Instacart, making it accessible for those seeking gluten-free pastry and pie crust solutions.

Why does gluten-free pie crust fall apart?

Why Does Gluten-Free Pie Crust Tend to Crumble?

Gluten-free pie crusts present a unique challenge compared to their gluten-containing counterparts. These crusts are notably more delicate and prone to cracking, primarily due to their lower moisture content. To combat this issue and achieve a more cohesive gluten-free pie crust, one effective solution is to incorporate additional liquid into the gluten-free dough. This can help enhance the dough’s pliability and reduce the risk of crumbling.

Why is my gluten-free pie crust tough?

The issue of a tough gluten-free pie crust often stems from an excess of flour, which can lead to a gritty texture. This concern is particularly relevant when crafting your own flour blend or using one that lacks xanthan gum. To address this, consider incorporating 3/4 teaspoon of xanthan gum into your recipe. This addition can significantly enhance the texture and prevent the pie crust from becoming tough and gritty.

How does gluten-free flour affect pastry?

The Impact of Gluten-Free Flour on Pastry

Gluten plays a vital role in providing the desired texture to bread, cakes, and pastry. In its absence, bread becomes less chewy, while cakes and pastry tend to become drier and more crumbly. Nevertheless, there’s good news for those seeking gluten-free options. There are numerous specialty gluten-free flours available in the market that can effectively replicate the qualities of traditional flours in your favorite recipes.

Does adding vinegar to pie crust stop gluten?

Can Vinegar Prevent Gluten Formation in Pie Crust?

There’s a theory that suggests the acidic properties of vinegar can inhibit the formation of gluten. According to this theory, when water and flour combine, gluten development begins, potentially making the dough tough. To counteract this, the theory proposes that adding an acid, such as vinegar, can effectively halt gluten formation, thereby preventing the crust from becoming overly tough.

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