Easy as Pie Crust (Gluten Free)Contributed by: Bob's Red Mill Natural FoodsOur 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. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Ratings & Comments (32)
32 Reviews 
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.
Bob\'s Red Mill September 25, 2012
This makes a single pie crust that can fit 8-inch to 10-inch pie pans.
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.
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.
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?
Nancy November 18, 2012
Why would a natural foods company recommend a crust made with margarine??
Darlene Phillips November 18, 2012
Is it possible to substitute butter for margarine in this recipe?
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.
Bob's Red Mill November 21, 2012
Yes, butter can be used in place of margarine.
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.
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.
Janie November 21, 2012
I've always make my own pie crusts using Criso. Can this be used sucessfully in this gluten free recipe?
Britt November 22, 2012
Can this be frozen?
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.
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!
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!
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.
Karissa April 26, 2013
Loved it. Very flaky. I cut the butter down a bit and it turned out great.
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Nutritional Information
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