Basic Preparation Instructions for Gluten Free Pie Crust Mix

Making a delicious gluten free pie has never been easier!  Simply add butter and water to make a flaky crust perfect for any fruit pie, cream pie, pot pie, tart, or quiche.  These instructions are printed on our label of Gluten Free Pie Crust Mix.

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Votes: 97
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Servings two9-inch pie crusts
Prep Time 15minutes
Cook Time 55 - 60minutes
Passive Time 60minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 97
Rating: 3.05
You:
Rate this recipe!
Servings two9-inch pie crusts
Prep Time 15minutes
Cook Time 55 - 60minutes
Passive Time 60minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Pour 1 bag gluten free pie crust mix into a food processor (or bowl). Add 12 Tbsp cold butter and 8 Tbsp cold shortening, cut into pieces. If you don't have butter or shortening, use 20 Tbsp of either.
  2. Pulse 10 times, 1 second per pulse.* Pour mixture into a bowl. Sprinkle with 6 Tbsp ice water and mix until dough just comes together. Add up to 2 Tbsp more water if needed.
  3. Divide dough in half and flatten into discs. Wrap each disc in plastic wrap and refrigerate for 1 hour.
  4. Remove dough from the refrigerator. Roll dough into a 12-inch circle between two pieces of plastic wrap. Remove top layer of plastic wrap; invert and press dough into a 9-inch pie pan. Remove plastic wrap.
  5. For single crust pies: add filling to pie shell. Trim and flute edges.
  6. For double crust pies: add filling to pie shell. Roll second crust as indicated above. Remove top layer of plastic wrap; invert dough over filled crust. Remove plastic wrap. Trim edges, press together and flute. Brush top crust lightly with milk or egg and sprinkle with 2 tsp sugar (optional). Cut small slits in top crust.
  7. Bake according to your pie recipe's directions. If not baking both crusts, save the extra dough by wrapping in plastic wrap, sealing in a plastic bag and storing in freezer. The day before using the dough, move it to the refrigerator. Remove from bag but keep it wrapped in plastic while defrosting.
Recipe Notes

*If you don't have a food processor, cut in butter and shortening using a pastry blender or two knives, until the mixture resembles coarse sand.

Products Used in this Recipe
Recipe Comments

27 thoughts on “Basic Preparation Instructions for Gluten Free Pie Crust Mix

  1. M Y

    Great recipe! It worked well and i used wax paper to make rolling it out a little easier.

    I added 1/3 cup of sugar to sweeten the crust and it baked up and tasted very good!

    Reply
    1. Sandy Fray

      I am also dairy free. Will I need to make any adjustments if I use all coconut oil instead of butter and shortening?

      Reply
      1. recipe specialist

        Hi Sandy,
        Using all coconut oil tends to cause the oil to sink to the bottom of the crust and separate.If you need to use an alternative to butter, we may suggest using “Earth Balance” or similar. You would not need to make any further adjustments, however.

        Reply
  2. Dan

    Jiminy! Is it really 20 T for two single layer 9″ pies!?

    Other recipes I’ve found call for 10 T (GF on a shoestring) or 12 T (fanny farmer).

    It doesn’t seem right.

    Reply
    1. Recipe Specialist

      Yes, 20 Tbsp. is correct. However, we have found that this mix can be successfully prepared using only 12 Tbsp.

      Reply
    1. Recipe Specialist

      When preparing our Gluten Free Pie Crust Mix at high altitude, you may need to increase the amount of liquid by 1 to 2 Tbsp. and be sure to bake it closer to the heating element.

      Reply
    1. Recipe Specialist

      We have not tested the method that you would like to try. I highly recommend exploring the recipes we have for crackers. If you click here, you will be redirected to our Cracker recipes.

      Reply
  3. Robyn

    I made an apple pie with this pie crust and it was SO good! How would you bake tarts using this pie crust?

    Reply
    1. Recipe Specialist

      To make tarts using this recipe, prepare the pie crust recipe as directed and bake as per your tart recipe.

      Reply
  4. Meg

    My crust wouldn’t stay together when I rolled it out–I had to press it into a pan. I used 20T of organic palm shortening…do you have any suggestions to improve the elasticity of my crusts?

    Reply
    1. recipe specialist

      Hi Meg,
      In baking, gluten, a protein, is what makes dough “doughy.” It gives the dough elasticity, as well as viscosity. Since gluten free baked goods lack this protein, they won’t be nearly as elastic as dough made with wheat. It may help to roll the dough in between sheets of plastic wrap so that it is easier to work with, or you may try adding just a bit more liquid if it is crumbling apart.

      Reply
    1. recipe specialist

      Hi Catherine,
      This mix would work great for a single crust pie that is pre-baked. The recipe makes two disks though, so you may have to adjust the recipe a bit if you only need one crust.

      Reply
    1. recipe specialist

      Hi Nicole,
      For a cream pie or other pie that requires a baked crust, I would recommend chilling your formed shell for around 20 minutes. Using a fork, prick the bottom surface all over; this will help the crust bake flat. Line the crust with a piece of waxed paper or parchment and fill with dried beans, pie weights, or similar. Bake the crust for about 10-12 minutes, then take out of the oven and carefully remove the weights and paper. Continue to bake for 15 to 20 minutes or until the bottom is golden brown. Let cool completely before you add your filling.

      Reply
  5. Linda denfeld

    I bought a bag of biscuit baking mix which says on bag great for pot pies. Your site does not offer a recipe for this using a biscuit mix😞

    Reply
  6. Chris

    I picked up the GF pie crust mix in bulk at the store. How many cups of the mix should I use if I want to make just one pie crust? ( pecan pie, no top crust ) I’m hoping to use half the butter and water, and then the right portion of the flour mix.

    Reply
    1. recipe specialist

      Hi Chris,
      One package of our pie crust is approximately 2 1/2 cups which will make 2 crusts. If you want to make 1 crust, use 1 1/4 cup of the mix and halve the rest of the ingredients. You may need to adjust the water portion and add more/less water to get the proper consistency.

      Reply
  7. John Harvey

    I have the 1 for 1 Bob’s Red Mill flour– and will be making 1 pie crust for a Pecan Pie. Is this flour much different than the pie mix? Would I adjust the recipe accordingly? and for making the pecan pie, is it necessary to blind bake the pie crust before baking the pie? Thank you!

    Reply
    1. recipe specialist

      Hi John,
      Thank you for your question. Our Gluten Free 1-to-1 Baking Flour is similar to our Gluten Free Pie Crust Mix and can be used in a similar recipe. You may need to adjust the water to achieve the desired consistency; the dough should be well hydrated and malleable. Please note that the Gluten Free Pie Crust recipe will yield two crusts, so you’ll need to divide the recipe in half if you only need one (the dough does freeze well though, if you prefer to make two crusts and freeze one).

      Reply
  8. Lisa

    My kids can’t have shortening can I add something else or skip it? Would like to make chicken pot pie. Thanks!

    Reply
    1. recipe specialist

      Hi Lisa,
      You can omit the shortening and use all butter if you prefer, the instructions would be the same. We hope you enjoy it!

      Reply

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