Finally, a gluten-free pie crust that is easy to make, easy to roll, doesn't crack and tastes great! This step by step recipe shows you how to make the most tender, buttery gluten-free pie crust! The dough comes together quickly, is supple and rolls easily & beautifully! Perfect for sweet and savory recipes.
Easy Gluten-Free Pie Crust
Easy recipe for How to Make the Best Gluten-Free Pie Crust!
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Back to the Easy Gluten-Free Pie Crust…
Step by Step How to Make the Gluten-Free Pie Crust
The dough comes together in 4 simple steps:
In a food processor:
Pulse flour, sugar and salt to combine.
Cut cold butter into cubes, place on top of the the flour mix and pulse until the butter is pea size and the flour mix shaggy.
Add the cold, cooked and crumbled potato and pull a few more times to combine.
With the food processor running, stream the ice water until the dough begins to hold together.
Note: I have only made this with a food processor. It should work fine mixing in the butter and potato with a pastry cutter but it will take a little bit of good ol’ arm muscle!
UNPLUG the food processor and using your hands or a spatula to push the dough to the edges of the food processor so that it begins to form one dough.
Turn the food processor container upside down onto a well floured pastry mat and use your hands to form a ball and gently knead the dough about 5 times in each direction while “picking up” the shaggy pieces of dough until it is one ball.
Form the dough into a disk and roll away! It rolls so quickly and beautifully in to a circle! You should roll it into a 12-14 inch circle so that when you transfer it to the pie pan, it will hang over the edges.
Gently lift up the dough (it lifts so easily!) and place the pie pan underneath so that dough can sit in the middle with extra hanging out over the edges.
You can then either flute the edges of the dough as I tend to do or use a fork to crimp the edges.
Real talk: getting a “perfect” looking pie crust takes practice in my opinion. And remember I haven’t made pie crust in yearrrs since my son was diagnosed with celiac over 13 years ago, so while I feel 1000% confident in making this pie crust dough (it is the most incredible gluten-free dough!), I am learning how make perfect edges along with you!
This dough is easy to work with and holds together well but rolling a perfect circle, placing it under the pie plate perfectly so that all the edges hang out exactly evenly requires a bit of luck and practice.
Same with crimping or fluting the edges.
SO, my message is: it doesn’t need to look perfect! In fact, the best homemade pie crusts have some character, and no one but you will notice any imperfections.
How To Flute or Crimp the Edges
Caveat: I am not an expert in fluting or crimping pie edges. I learned from my mother and from practicing, but I’m here to share what we do!
For both options: Take the dough hanging over the edge of the pie pan and gently gather it and roll it under itself on the top of the pie pan. If some of the edges are exceedingly too big, you can trim the edges a bit.
To flute the edges, use your thumb and index finger as you gently gather the dough and pinch around the edges to give it a scalloped look.
To crimp the edges, use your hands to gently gather the dough into a rim around the top of the pie pan, then use the times of a small fork to press down gently all around the edge
Partially or Fully Baking a single pie crust
Some recipes like a quiche or certain pies call for a partially baked pie crust (par baked), where the pie crust is baked, then the filling is added to the pie crust and returned to the oven to bake some more.
Some recipes call for a fully baked pie crust and you add a no bake filling such as a Chocolate Cream Pie.
Still other pies do not require baking the pie crust until the filling is added, like a Pumpkin Pie or apple pie. So follow the instructions on the specific sweet or savory pie you are making.
The only difference between a partially and fully baked crust is the baking time — generally a fully baked pie crust is left in the oven longer to get a more golden look.
If your recipe calls for a partially or fully baked pie crust, there is one important tip to follow: using the tines of a fork, prick holes all over the base of the pie crust to prevent the pie crust from rising as it bakes.
Whether you use this for a sweet or savory pie, we hope you find the recipe super easy and that you love rolling the dough as much as we do!
This is truly a dream gluten-free pie crust dough and we are so excited for you to make it!
An easy recipe for how to make the most tender, buttery gluten-free pie crust! The dough comes together quickly, is supple and rolls easily and beautifully! Perfect for sweet and savory recipes. Option for fluted or crimped crust. This recipe makes a single pie crust. Recipe can be doubled or made twice to make a double crust pie.Use with your favorite sweet or savory pie recipe. Directions to partially and fully bake.
6tablespoonsCOLD butter or dairy-free butter, cut into tablespoons, then quartered so that you have small cubesYou want to use cold butter, so take of refrigerator and cut immediately prior to adding to flour.
¼cupcooked, mashed, cold potato**Peel and cube a potato, boil approximately 15-20 minutes until soft, drain into a colander, then mash the cooked potato with a fork. If making potato ahead of time, store in the refrigerator. If making last minute, cool mashed potato in the freezer 20 minutes to get cold.
How to Make the Pie Crust
To a food processor, add flour, sugar and salt and pulse a few times to combine.
Place cold cubed butter on top of flour mixture, then pulse several times until butter is pea sized and flour/ butter mix a bit shaggy.
Add cold mashed potato to the flour/ butter mix and pulse several more times to combine, keeping the mixture shaggy.
With the food processor running, stream in ICE water until the dough begins to hold together. UNPLUG the food processor and using your hands or a small spatula, push the dough to edges of food processor so that it begins to form into a dough. Turn food processor container upside down onto well floured pastry mat and with floured hands, form a ball with the dough, incorporating the all the dough from the food processor and flour from pasty mat as needed. This process is fairly quick.
Knead the dough about 3-5 times in each direction gathering all the little bits of dough on the mat, until dough is well formed and smooth. Form dough into a disk the roll it until you have an approximately 12-14 inch circle. My circle is never exact so err on the side of larger so that it will hang over the edges of the entire pan.
Dough will be very supple so gently lift pie crust and slide your pie pan underneath and transfer pie crust to the pie pan. Dough will be hanging over the edges.
Either flute or crimp your pie crust edges.Take the dough hanging over the edge of the pie pan and gently gather it and roll it under itself on the top of the pie pan. If some of the edges are exceedingly too big, you can trim the edges a bit.To flute the edges, use your thumb and index finger as you gently gather the dough and pinch around the edges to give it a scalloped lookTo crimp the edges, use your hands to gently gather the dough into a rim around the top of the pie pan, then use the times of a small fork to press down gently all around the edges.
Use for your favorite sweet or savory pie!
Partially or Fully Baking
Some recipes like a quiche or certain pies call for a partially baked pie crust (par baked), where the pie crust is baked, then the filling is added to the pie crust and returned to the oven to bake some more. Some recipes call for a fully baked pie crust and you add a no bake filling such as a Chocolate Cream Pie. Still other pies do not require baking the pie crust until the filling is added. So follow the instructions on the specific sweet or savory pie you are making.
Preheat oven to 400 degrees F.
Using the tines of a fork, prick holes all over the base of the pie crust to prevent the pie crust from rising as it bakes. (Photos in the body of the recipe post)
To partially bake: bake for 15 minutes or until dough is cooked and just starting to get gold around the edges.
To fully bake: 20-25 minutes or until pie crust is golden.
Pie crust can be partially or fully baked 1-3 days before using. Cool completely, cover with wax paper and store in the refrigerator.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...