Step-by-Step Pie Crust Guide (GF) - Bob's Red Mill Blog
Step-by-Step Pie Crust Guide (GF)
Special Diets, Recipes on November 7, 2013 by

Step-by-Step Pie Crust Guide (GF)

We've promised that our new Gluten Free Pie Crust Mix is really easy as pie, and we're going to prove it! Follow these step-by-step instructions for a perfect pie crust to hold your favorite filling. If this guide is not enough, check out this video for even more instruction. Got a question? Leave it in the comments and we'll get back to you right away.

Step-by-Step Basic Instructions for Pie Crust

Step 1

Pour 1 package gluten free pie crust mix into food processor or a bowl. Add 12 tablespoons cold butter and 4 tablespoons cold shortening, cut into pieces. (If you don’t have butter and shortening, use 20 tablespoons of either.) If using a food processor, pulse 10 times, 1 second per pulse, and then pour mixture into a bowl. If not using a food processor, cut in butter and shortening using a pastry blender or two knives, until the mixture resembles coarse sand.

Step By Step Pie Crust Guide (1)

Step By Step Pie Crust Guide (2)

Step 2

Sprinkle mixture with 6 tablespoons ice water and mix until dough just comes together. Add up to 2 tablespoons more water if needed.

Step By Step Pie Crust Guide (3)

Step By Step Pie Crust Guide (4)

Step 3

Divide dough in half; press and flatten into discs.

Step By Step Pie Crust Guide (5)

Step By Step Pie Crust Guide (6)

Step 4

Wrap each disc in plastic wrap and refrigerate for 1 hour.

Step By Step Pie Crust Guide (7)

Step 5

Remove dough from the refrigerator. Roll dough into a 12-inch circle between two pieces of plastic wrap.

Step By Step Pie Crust Guide (8)

Step By Step Pie Crust Guide (9)

Step 6

Remove top layer of plastic wrap.

Step By Step Pie Crust Guide (10)

Invert and press dough into a 9-inch pie pan.

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Remove plastic wrap.

Step By Step Pie Crust Guide (13)

Step 7a

For single crust pies: trim and flute edges. Add filling to pie shell.

Step By Step Pie Crust Guide (14)

Step 7b

For double crust pies: add filling to pie shell.

Step By Step Pie Crust Guide (15)

Roll second crust as instructed above. Remove top layer of plastic wrap; invert dough over filled crust. Remove plastic wrap.

Step By Step Pie Crust Guide (16)

Trim edges, press together, and flute.

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Cut small slits in top crust.

Step By Step Pie Crust Guide (19)

Brush top crust lightly with milk or egg and sprinkle with 2 teaspoons sugar (optional).

Step By Step Pie Crust Guide (20)

Step 8

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 keep it wrapped in plastic while defrosting.

Step By Step Pie Crust Guide | Bob's Red Mill

30 Comments

  1. Kelly
    Apple pie is one of my favorites. I haven't made it for a long time. I'm going to have try this recipe soon.

    Thanks
    Reply
  2. My Kitchen Gadget
    This Pie Crust Guide is very userfull for me and family.
    Reply
    1. Annie
      I love these step-by-step guide plus demonstrating photos which make everything so easy and clear to follow. Apple pie is my favorite and this crust guide is must have for any baker!
      Reply
  3. Amy
    This is my first apple pie recipes. My only complaint was that the apples were a bit crunchy for my liking.. making again at this weekend.
    Reply
    1. Cassidy Stockton
      I'm sorry to hear that, Amy. Perhaps smaller pieces or thinner slices? I think a lot can depend on what kind of apple you use, as well.
      Reply
    2. Mary glick
      You can suger your diced apples, add cinnamon and a squeeze of lemon juice let it sit while you make your crust. Heat apples in a pot u til they soften a bit. Let them cool Then pour off the juice and reduce it in a sauce pan mix w a little cornstarch (1 tsp) and a bit of butter (1 or 2tbsp) add apples to crust and pour the reduced juice over the apples. This is what I do. But don’t do it if using Macintosh apples. They get mushy anyway. Best apples are Johnathen or push-pippin. Regards
      Reply
  4. Amy
    Thanks Cassidy. I will be making this again with 2 different types of apples.
    Reply
  5. Molly
    What about "blind baking" the crust for a custard pie? Is that done the same as a regular pie crust?
    Reply
    1. Cassidy Stockton
      Hi Molly,

      To blind bake the crust for a custard pie... once you have the crust in your pie plate, line with parchment paper (or foil) and fill with pie weights (or dried beans). Use foil to wrap the edges to keep them from over-browning. Bake at 425°F for about 30 minutes. Remove from oven, remove pie weights and parchment paper (leave edges covered), reduce heat to 350°F and finish baking for about 10 minutes. You will know your crust is ready to have the pie weights removed when it is dry, but still looks under cooked. The last 10 minutes will give the crust more color and remove any leftover moisture to produce a flaky crust. If you have any more questions, please feel free to call us at 800-349-2173- we'll be here all day tomorrow.
      Reply
  6. Judi
    Does this recipe produce a flaky crust or more of a crumbly shortbread kind of crust? Thanks!
    Reply
  7. Michelle
    It look great and delicious. I will follow your guide at this weekend.
    Reply
  8. Erin @ Texanerin Baking
    This is awesome! I found this page while trying to figure out the blind-baking issue (if pie weights are needed or not). Thanks for the great tutorial! :)
    Reply
  9. Patti
    Recipe says plastic wrap but isn't it really waxed paper? Makes a difference. I can't imagine trying to roll out pie dough between plastic wrap.
    Reply
    1. Sarena Shasteen
      You can really use either. They both work really well when rolling out the dough.
      Reply
  10. Karen Widmann
    I purchased an amount of Bob's gluten free pie crust flour mix in the bulk as the store was out of the pre-packaged mix. How many cups of the bulk flour should I use for this two crust pie recipe?
    Reply
    1. Sarena Shasteen
      You will need 1 pound or 16 ounces of the mix to equal the amount in the package for this recipe.
      Reply
  11. Michelle Lewis
    I'm wondering if I can substitute smart balance dairy free butter and maybe unmelted coconut oil for the butter and shortening?
    Reply
    1. Sarena Shasteen
      Yes, you can, however the results may be slightly different. We haven't tried it as of yet. Let us know how it turns out if you do try it though. If you have more questions, you are welcome to contact our recipe specialist at 1-800-349-2173.
      Reply
  12. CHERYL JEAN
    I purchased a package of Bob's gluten free pie crust at the grocery store. The directions on the package say to add 12 T of butter and 4T of shortening. The directions on this website say 12 T of butter and 8 T of shortening. So glad I looked on your website because the dough was a clumbling disaster before adding the addition 4 T of shortening. I also had to add an additonal 6 T of cold water before the dough came together. Please correct your packaging.
    Reply
  13. Francheska Sanchez
    Francheska Sanchez
    How thing should we roll out the dough? It’s easier for me to measure the thickness of the dough than the diameter... thanks!
    Reply
  14. Karen Smith
    We love your products. Thank you!!! Mike and Karen Smith
    Reply
  15. Liz H
    I just need one crust. Can I make half of the mix, or make the whole mix and freeze the extra crust?
    Reply
    1. Whitney Barnes
      Hi Liz - Either would be a good option. I'd lean toward making both crusts and freezing one for later. Just proceed through the step where you chill the discs; instead of chilling in the refrigerator, double wrap one of the discs and freeze. When you're ready to bake, leave it in the fridge until it's a workable consistency, then roll out as normal. Happy baking!
      Reply
  16. Elizabeth Kennedy
    Elizabeth Kennedy
    Can I use cooking oil or coconut oil in place of butter in Bob's GF pie crust mix?
    Reply
    1. Whitney Barnes
      Hi Elizabeth, you can use coconut oil in place of butter. Make sure that it is solid, not liquid, when you mix it into the flour.
      Reply
  17. Paulette Meister
    Ready to make my pie crusts today only to discover that the recipe was not on the package of Bob's Red Mill Gluten Free Pie Crust!!! I'm VERY thankful that I found the recipe on your website! Please pass this information on to the marketing/advertising department as this a totally irresponsible move! The quote from the front of the bag reads "simply add butter and water to make a flaky crust..." No gluten free package EVER omits specifics!!! Information on my package--298907 01:11 22 06 2020 (purchased in Canada)
    Reply
    1. Sarena Shasteen
      Thank you for the heads up! We will definitely share this information with our team!
      Reply
  18. Pat Jamieson
    As above from





    I am going to try with vegan margarine

    As above, no recipe on my pack. I'm from Ontario, Canada.
    Reply

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