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Easy Pie Crust

A simple single pie crust recipe that's great for everything from apple pie to quiche lorraine. It's buttery, flaky, and doesn't crumble apart when you cut into it. This recipe was not tested by Bob's Red Mill. Gluten Free, Low Sugar, Soy Free.


Step 1

Combine the flour and xanthan gum in the food processor.

Step 2

Cut the butter into small pieces. Add the butter to the food processor. Pulse until the mixture has a mealy texture. The butter pieces should be no larger than BBs.

Step 3

Add the egg and process until you form a dough that sticks together. If your egg wasn't "wet" enough to get a nice soft dough ball (or maybe you live in a dry climate), add the ice cold water one teaspoon at a time until you reach the desired consistency.

Step 4

Set your dough onto a sheet of wax paper. Flatten it into a disk about 1 inch thick. Put another piece of wax paper on top. Roll it with a rolling pin until it is 1/4-inch thick (or the desired thickness for what you are making).

Step 5

Peel off the top wax paper. Turn the dough upside down into your pie dish, position it so that it's centered, peel off the remaining wax paper. Gently press it into the pie pan.

Step 6

Put a piece of aluminum foil in the pie crust and fill it with dry beans or pie weights. Bake at 400°F for 10-12 minutes or until the edges feel dry. At this point it should be ready to fill and bake as you desire!

Serves 8.


The dough is easy to roll out and shape, using wax paper makes it even easier.
Easy Pie Crust

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 8



Products Used in this Recipe

GF All Purpose Baking Flour

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Gluten Free
Xanthan Gum

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Ratings & Comments (3)

5 Stars  100%  3
4 Stars 0%  0
3 Stars 0%  0
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1 Star 0%  0


3 Reviews

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Kari February 2, 2014
Very good, but it does need salt. I used salted butter and it still needed a little more. I'm wondering if I can use crisco instead of the butter.
Bob's Red Mill February 3, 2014
Yes, you may use Crisco. Any chilled solid fat will work in this recipe.
Wendy July 4, 2014
Is is a great recipe. I actually use my hands to blend it all. It is so good my 7&10 year old Girls love it too. The only way the family knew it was gluten free was because I ate some pie:) thanks!

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