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Home » Recipes » Easy as Pie Crust (Gluten Free)
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Easy as Pie Crust (Gluten Free)

Our Gluten Free All Purpose Flour can be used for so many baked goods. Customer Nancy Sackman came up with this recipe which is so tasty and unbelievably easy- we had to share!

Directions

Combine flour and salt, then cut in margarine using a pastry blender until mixture resembles coarse meal. Sprinkle milk, one tablespoon at a time, while blending, until all ingredients are moist. Using wax paper, place dough onto one sheet, flatten with palm, place another sheet on top and roll out to desired size. Remove the top sheet and invert into pie pan.

To bake the pie crust alone; Bake at 400°F for 15-20 minutes. With pie filling; Bake at 400°F for 10 minutes, reduce heat to 350°F for an additional 40 minutes.

This makes a single pie crust that can fit 8-inch to 10-inch pie pans. Makes 12 Servings.
Easy as Pie Crust (Gluten Free)

Rating

*****

Products Used in this Recipe

Flours & Meals
GF All Purpose Baking Flour

View Details »

Ratings & Comments (76)

5 Stars  92%  70
4 Stars 5%  4
3 Stars 0%  0
2 Stars 0%  0
1 Star 3%  2

*****

76 Reviews

Write A Review »

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Karen December 26, 2011
Best crust Ive tried. Looks and tastes good.
*****
Jessica April 4, 2012
I think that perhaps this recipe requires a little bit of sweetener (sugar, whatever). I found it lacking a little, to me flour pie crust had a sweetness to it which this does not.
*****
Marlette May 20, 2012
This is the easiest gf pie crust you can make and it is REALLY GOOD!!!
I say 5 stars for how easy this is and how it tastes.
Im tired of the 15+ ingredient recipes for the most simple things that really do not taste that much better!
Thank you for putting this up!
*****
Christine July 23, 2012
First time I've made crust from scratch, and have to say I"m fairly new to cooking gluten free. I was thrilled at how this crust turned out. Best of all, my new-food-cautionary husband liked it so much that he's had the pie 2 days in a row now!
*****
Darla September 10, 2012
It would be helpful if the recipe included what size pie the crust makes. Thanks.
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Bob\'s Red Mill September 25, 2012
This makes a single pie crust that can fit 8-inch to 10-inch pie pans.
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Rose September 29, 2012
This recipe looks great and easy too! Can I replace the milk in this recipe with almond or coconut milk?
*****
Bob's Red Mill October 1, 2012
Feel free to use any liquid you like to replace the cold milk in this recipe. Just remember that milk and milk-alternatives will add more flavor than water.
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sue October 8, 2012
The crust turned out like shortbread. Easy to mix, but very crumbly when rolled. It was hard to handle. It broke up when transfering to the dish. Had to pat the crust into the pan, from little bits. I'd like to know how to adjust the reipe to get it to hang togehter better.
*****
Bob's Red Mill October 8, 2012
Gluten free pie crusts tend to be much drier than wheat-based pie crusts. Since you are not developing gluten, there are fewer elements to bind the dough together. You can try adding one egg or one egg yolk though that addition may produce a heavier crust.
*****
D October 12, 2012
This worked perfectly! It was a crumbly short-bready texture, not a flaky texture. And it was delicious. The dough was easy to work with when rolled out between parchment sheets. Next time I might substitute some ground nuts for some of the flour, and see how that changes the flavour.
*****
johanna barthmaier October 28, 2012
REALLY GOOD AND EASY!!!

its good how it is described in the recipe but I add agave or sugar to make it a little sweet
*****
Anne November 11, 2012
Great crispy crust! I made a pumpkin pie with this crust and my Mom brought one from a bakery. Everyone liked mine the best!
*****
Bob's Red Mill November 21, 2012
It is not always necessary to add xanthan gum to items like pie crusts. If you'd like to add some just to be on the safe side, try 1/4-teaspoon.
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Sheila de Salvo November 16, 2012
I am planning to make this crust for Thanks Giving pumpkin pie. Some comments felt the crust was crumbly. Would the addition of a small amount of xanthan gum help with?
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Nancy November 18, 2012
Why would a natural foods company recommend a crust made with margarine??
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Darlene Phillips November 18, 2012
Is it possible to substitute butter for margarine in this recipe?
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Bob's Red Mill November 21, 2012
We have many customers who eat special/restricted diets. We like to provide recipes that those customers can prepare without searching out alternative ingredients. We always recommend using non-hydrogenated margarine like Earth Balance. Butter can be used in place of margarine.
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Bob's Red Mill November 21, 2012
Yes, butter can be used in place of margarine.
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Donna November 21, 2012
Just wondering if I should bake the pie crust first?

Also, should I prick fork holes in it first?

I'd rather just be able to fill it and bake, so if that works, great!

Thanks so much :)
*****
Bob\'s Red Mill November 21, 2012
If you are making a long baking pie like apple or pumpkin, it is not necessary to pre-bake the crust. A pie that bakes in under 20 minutes or that has a separately cooked filling (like chocolate cream) then you will want to pre-bake your crust.
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Bob's Red Mill November 21, 2012
If you are going to pre-bake the crust, then it is a good idea to dock the bottom crust with a fork.
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Janie November 21, 2012
I've always make my own pie crusts using Criso. Can this be used sucessfully in this gluten free recipe?
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Britt November 22, 2012
Can this be frozen?
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SArah November 24, 2012
This will certainly be my go-to pie crust recipe. I used about 6 Tbsp of milk instead of 4 and even after that, my mixture was still very dry. I went ahead and rolled it out- turned out perfectly. I also added about 1/8 tsp of xanthan gum
*****
Cindy November 25, 2012
This recipe was fabulous! Can't wait to make it again!
*****
Bob's Red Mill November 26, 2012
Any solid fat (butter, margarine, vegetable shortening such as Crisco) can be used in this recipe.
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Bob's Red Mill November 26, 2012
Yes, this pie crust can be frozen. If you plan on freezing the dough before lining the pie crust, make sure to let the dough come to just about room temperature before rolling out.
*****
Melody B November 28, 2012
I am loving this recipe! I've used it for holiday pies and using Thanksgiving leftovers for Turkey Pot Pie. Many thanks for sharing this wonderful recipe!
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Lindsey March 19, 2013
Hi there! Does anyone know if I can make extra dough and make a topped-pie with this recipe? Specifically a pot-pie/meat-pie type of thing. Thanks!
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Bob's Red Mill March 22, 2013
Yes, you can make a double crust pie using this recipe. This crust has a texture similar to sweet pie shells and not the typically puff pastry texture associated with savory pot pies.
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Karissa April 26, 2013
Loved it. Very flaky. I cut the butter down a bit and it turned out great.
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Kathy June 4, 2013
could yu use coconut oil in stead of margarine? If so, how much?
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Bob's Red Mill June 5, 2013
Coconut oil can substitute for butter and margarine by reducing the amount by 1/4. For example, if a recipe calls for 1 cup of butter, use 3/4-cup coconut oil. In our Easy as Pie Crust recipe, use 1/3-cup coconut oil in place of the 1/2-cup margarine.
*****
meghan July 4, 2013
Can i use skim milk with this recipe?
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Bob's Red Mill July 5, 2013
Yes, skim milk can easily be used in this recipe.
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Gloria from Ca. July 6, 2013
Hi Bob, I am new cooking gluten free, I found this recipe to be very easy and very good! I am excited to try more of your recipes. I did use a premade gluten free pie crust for the bottom of my peach pie and it came out perfect, and I dusted top crust with a little sugar.
*****
Robin September 20, 2013
This is the easiest and simpliest pie crust or tart recipe...I've used it many times and even my family who is not GF like it.
*****
riverdbuckaroo September 20, 2013
I added a little ( 1 tbls ) of fresh chopped rosemary to the crust .
Great flavor and texture.Wonderful product!
*****
Allison October 13, 2013
This was a fantastic recipe.... Easy as pie, no one knew it was GF
*
Shelbey October 25, 2013
so crumbly.. had to throw out
*****
Kat W October 27, 2013
perfect recipe! thank you so much. I doubled it for a 2-crust apple pie. placed the upper crust in the fridge for about 15 minutes, which hardened it a bit, making it easier to apply without tearing.
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Amelia October 28, 2013
I have used this recipe twice and never had it work! It's dry like dust with all ingredients mixd in a little crumply but hardly! Following instructions exact.
*****
Bob's Red Mill October 29, 2013
Gluten free pie crusts tend to lack in moisture, creating a dry product that may crumble. To remedy this, you may add 1/4 teaspoon Xanthan Gum, 1 whole egg, or 1 egg yolk.
*****
Bobbie October 29, 2013
I made this crust as printed except I used butter. I used it on a meat and potato pie and brushed it with milk before baking. It was wonderful! I will definitely use this crust from now on.
*****
RadRich November 11, 2013
Thank you for this recipe. Last night I made a pumpkin pie and this crust turned out really well. I substituted 1/3 cup of MCT oil and used 1/4 tsp of Zantham Gum and vanilla flavored almond milk.
I poured the contents into a 9" dish and formed the crust. Real easy to make.
*****
Bob's Red Mill November 21, 2013
MCT oil is short for medium-chain triglyceride oil.
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Jeannie November 20, 2013
What is MCT oil? Please elaborate. ~Thanks
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Vera November 24, 2013
Awesome! I substituted hemp milk for cow milk and it turned out great. I also added about a tablespoon of crushed anise seed for a little natural sweetness. Rave reviews from even habitual gluten consumers.
*****
Raegan November 27, 2013
For this of you who added sweetener, how much of what sweetener (agave, sugar, etc.) did you add?
*****
CINDY November 27, 2013
EASY DID IT IN MY FOOD PROSSER!!ALL I DID WAS CUT UP THE BUTTER BEST GLUTEN FREE CRUST I EVER MADE! GLUTEN FREE SINCE 2000
*****
Diane November 27, 2013
Did not work... at all. There's no way to pat it out to form a crust, consistency is all wrong.
*****
Olivia November 27, 2013
I actually made this recipe by hand, that's how easy it was. Thanks to previous reviews I added a little sugar and the pastry came out great. Now I can eat lemon meringue pie again :D
*****
Ron November 28, 2013
Substituted butter for margarine and apple cider vinegar for the water. Came out perfect. Was very easy to roll and shape; it was not crumbly or dry as some others have found. The apple cider vinegar added a mild sweet tangy flavor to the crust.
*****
Micaela P. November 28, 2013
I adapted the recipe by using Trader Joe's salted butter instead of unsalted, & adding an egg + 1 Tbs sugar. I also refrigerated the dough after rolling it out and before inverting it onto the pie pan. My 9yo son said it was the best pie he's ever had :)
*****
Bob's Red Mill November 29, 2013
When adding sweetener to our Easy as Pie Crust recipe, I recommend using up to 3 Tbsp. This measurement is variable depending on how sweet you would like your crust. If you choose to use a liquid sweetener, you may need to adjust the amount of water added in this recipe.
*****
Monica December 1, 2013
Great recipe- very easy. Unique tweak; I wanted to make a pumpkin pie but reaiized that I was out of gluten free flour. I did however have a package of Bob's cornbread. It turned out EXCELLENT! My husband and I decided all of our pumpkin pies from now on will have a cornbread crust!
*****
Gail Tondre December 17, 2013
I found the crust hard to work with, but the flavor was good. My cream pie recipe calls for 1/3 cup flour for thickening. Can I replace the flour with gluten free baking flour??
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Bob's Red Mill December 17, 2013
Gail, I have responded to your question by email.
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kristine December 24, 2013
This was super easy and worked perfectly.
-roll between 2 sheets of wax paper dusted with rice flour, press into pie pan where it breaks when you flip it.
-for top crust I made 1/2 of recipe rolled out and used star cookie cutters to cut shapes and lay the shapes on top of the pie.
*****
Gordie December 28, 2013
I tried this recipe and it came out really great! Even the non GF eaters didn't miss the gluten. I made a pecan pie with it. This really didn't make enough crust do have a good fluted edge. I'm going to up it to 2 cups of GF flour and an extra Tbsp of butter.
*****
Anne December 29, 2013
This is very easy and great! I haven't done a lot of gf cooking/baking but this one is a must have!
*****
kim January 4, 2014
I added 1 large beaten egg, 1 tsp sugar, 1/4 tsp pumpkin spice to pie crust mix and it turned out perfect for pumpkin pie.
*****
ris February 11, 2014
I know you said spectrum shortening can be substituted for margarine or butter, but how much spectrum shortening should be used and should it be chilled or just room temperature. Shortening says works best at room temp. Thanks
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Bob's Red Mill February 12, 2014
Chilled shortening may be used 1:1 in place of the margarine called for in this recipe.
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Leslie March 9, 2014
Very Easy. For gluten free, very yummy. Its also versatile. The hubs is GF. Last weekend made a breakfast quiche turned out great, this weekend made an apple pie. Great recipe.
*****
lygia March 15, 2014
fantastic recipe. I only needed to make a couple of mini gluten free quiches for my friend, so halved the recipe, threw everything in a mini food processor and gave it a few pulses until the dough came together. It made 3 small quiches using small tart pans, approx 4 in in diameter.
*****
Ima Glutenfree May 12, 2014
Fantastic Recipe! Simple and Easy to use. My partner had no idea this was a gluten free recipe when he ate it!
****
Heather Burson May 26, 2014
Fantastic recipe with two easy additions -1 tablespoon sugar and 1/4 teaspoon xanthan gum. Super easy, just knead well and refrigerate for an hour before rolling out. Excellent texture that's just as flaky as original white flour pie crust.
*****
Barbara June 30, 2014
THis was quick, easy and tasty. I did use butter rather than margarine.
Next time, I think I'll try adding some Xanthium Gum to see if it would be more pliable.
I did have trouble getting it into the pie plate without tearing but it patched up just fine.
*****
Tina Howe July 8, 2014
Made this crust for a lemon meringue pie yesterday and it was great.
I subbed butter for the margarine, added 1 tablespoon of sugar and 1/4 teaspoon of xanthan gum. It is the best gf pie crust I have made so far.
****
Katelin Hawkins July 25, 2014
Made this last night and it turned out very well! Used the addition of an egg, which yielded a texture closer to gluten pastry than any other gf pie crust I've tried.
One thing: It would be a good idea to refrigerate the crust for about 30 minutes to ease the rolling process along.
*****
Dee August 29, 2014
I used this crust for a chicken pot pie and it was perfect!
*****
Molette Bradley September 22, 2014
This was quick and easy!!!! I have bought gf crust and have tried lots of recipes....this one is the best and it tasted great!!!!
*****
Laura September 27, 2014
This turned out great. I will use it for pies from now on. My son has food allergies in addition to celiac, so I used Earth Balance and Coconut milk. I also added 1/4 tsp xantham gum and 1 Tbs sugar. Refrigerated before rolling out. Yum!
*****
Chris B September 30, 2014
This pie recipe is outstanding...better than the wheat version! Plus it is so easy to make! Used it for quiche and an apple pie and it was delicious and super flakey! Definitely a keeper!

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