Easy as Pie Crust (Gluten Free)

This recipe for gluten free pie crust came from customer Nancy Sackman. It’s so tasty and super easy to make! Featuring our Gluten Free All Purpose Flour, this pie crust is ideal for quiches, pot pies, and other savory dishes. Perfect for Thanksgiving, brunches, and other special occasions, no specialty skills needed to creating a winning dish here!

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Votes: 13960
Rating: 3.12
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Servings 12people
Prep Time 15minutes
Cook Time 15 - 20minutes
Submitted By Bob's Red Mill Natural Foods
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!
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 13960
Rating: 3.12
You:
Rate this recipe!
Servings 12people
Prep Time 15minutes
Cook Time 15 - 20minutes
Submitted By Bob's Red Mill Natural Foods
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!
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat an oven to 400°F.
  2. Combine flour and salt, then cut in butter using a pastry blender until the mixture resembles coarse meal.
  3. Sprinkle cold milk, one tablespoon at a time, while blending until all ingredients are moist.
  4. Using wax paper, place dough onto one sheet, flatten with palm, place another sheet on top and roll out to the desired size. Remove the top sheet and invert into pie pan.
  5. To bake the pie crust alone, bake at 400°F for 15 - 20 minutes. With pie filling, bake at 400°F for 10 minutes then reduce heat to 350°F for an additional 40 minutes or according to pie recipe instructions.
Products Used in this Recipe
Recipe Comments

31 thoughts on “Easy as Pie Crust (Gluten Free)

      1. Ned

        This recipe worked well for me as a 10″ two-crust by pressing the dough into the pie pan fairly thin and rolling the top crust to the same thickness. There are 33 carbs in this recipe if used with a margarine, so doubling it would have destroyed my carb allowance for my chicken pot pie.

        Delicious and I’m always surprised that the very beany-fragrance of the dough disappears completely when it’s cooked!

        Reply
    1. Carol

      It should have specified on the recipe that this makes two pie shells, or one pie top and bottom. I made the whole recipe for one pie shell and now I have enough left for another pie that I do not want!

      Reply
    1. Recipe Specialist

      To convert this pie crust recipe to a vegan version, simply use a vegan butter substitute and an alternative milk (almond, soy, coconut, etc.). No adjustments to measures will be necessary.

      Reply
  1. Jessica

    Does the crust have to be chilled first? Or can you bake it right away? I’ve used gluten free pie recipes in the past, but they’ve always called for chilling the crust at least an hour.

    Reply
    1. Recipe Specialist

      This recipe does not require you to chill the crust. However, you may do so if you choose. This will allow for the butter to harden, ultimately aiding in a flakier pie crust.

      Reply
    1. Recipe Specialist

      Yes, you may use our Gluten Free 1-to-1 Baking Flour in place of our Gluten Free All Purpose Baking Flour. Keep in mind that our GF All Purpose Baking Flour is heavier than our 1-to-1 Baking Flour. Because of this, you may find that you need to add a small amount of additional flour.

      Reply
    1. Recipe Specialist

      We have not tested this recipe with the use of Coconut Flour. Though it may be possible to use this flour, keep in mind that Coconut Flour absorbs significantly more liquid than our Gluten Free All Purpose Flour. If you choose to use Coconut Flour, you may find that increasing the amount of oil and possibly adding an egg increases the moisture level and reduces the chance of excessive crumb.

      Reply
    1. Recipe Specialist

      You may fill the pie crust before baking. To do so, fill your pie crust and bake at 400ºF for 10 minutes. After the initial 10 minutes, reduce heat to 350ºF and bake for 40 minutes or according to your pie recipe instructions.

      Reply
  2. Sarah

    Tried this out and it was hard as a rock and tasted like cardboard. I’ll be looking for another pie crust recipe.

    Reply
    1. recipe specialist

      Hi Sarah,
      I’m sorry you had a bad experience with this recipe. I’ve emailed you directly to offer further assistance.

      Reply
    1. recipe specialist

      Hi Christine,
      I would suggest using pie weights as you would in a wheat flour pie crust recipe if you need to par bake your shell.

      Reply
  3. Rebekah

    I used this recipe for a quiche and subbed vegetable shortening for the butter. I blind baked if for 15 minutes before adding the filling. I also cheated and pressed the pastry into the pan. It came out beautifully!

    Reply
    1. recipe specialist

      Hi Terry,
      Alternative milks can be used in this recipe in place of regular milk, though it may change the flavor a bit.

      Reply
  4. Anne reyes

    We are trying replicate a Gibraltar spinach pie recipe. In the original recipe it calls for 1/2 cup olive oil, 1/2cup warm water, 1 1/2 cups flour or enough to ball up. How would you substitute this recipe using your complete flour. Thanks! Anne reyes

    Reply
    1. recipe specialist

      Hi Anne,
      We don’t have a recipe that is similar to the one that you mentioned, and gluten free dough won’t really form a ball as they lack gluten which gives wheat dough its stretchy properties. I may suggest substituting something like our Gluten Free All Purpose Baking Flour and substituting it cup for cup for the flour in your recipe. You will also need to add Xanthan Gum which acts as a binder.

      Reply
  5. Brian & Jessica Minton

    I liked​ this crust. I doubled the recipe, to make a top crust too. It was flaky and yummy. We made a blueberry pie, and it came out great.

    Reply

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