Gluten Free Pie Crust

Gluten Free Pie Crust

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  • Prep Time


  • Total Time


  • Servings



  • 6

    Tbsp/90 grams unsalted butter, cold

  • 1

    cup/134 grams gf pastry flour mix (recipe follows)

  • ½

    tsp xanthan gum

  • tsp salt (for savory recipes, use 1½ times the salt)

  • tsp baking powder

  • ¼

    cup (2.25 ounces) cream cheese, cold

  • Tbsp ice water

  • GF Pastry Flour Mix

  • 2

    parts white rice flour, as finely-milled as you can get (I use Bob's Red Mill)

  • part potato starch

  • part tapioca starch

  • Blend well with a whisk, in whatever quantity is right for you, and store in a cool, dry place or refrigerate it.


Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes. Place the flour, xanthan gum, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes. Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. (Depending on the size of your food processor, you may need to make the recipe in two batches if you decide to double it.) Set the bag aside. Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. (Toss with a fork to see it better.) Remove the cover and add the water. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together. Spoon it into the plastic bag. (If you double the recipe for a double-crust pie, it is easiest to divide the mixture in half at this point.) Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece. Wrap the dough with plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight. Store: Refrigerated, up to 2 days; frozen, up to 3 months. To roll out: Place the disc of cold dough on a large piece of parchment paper. Dust lightly with gf flour (I used sweet rice flour, since it's so fine), and gently roll out into a circle with a diameter of about 11-12 inches. If you find the dough to be too sticky, cover it with another piece of parchment and roll it out that way. If it cracks a bit, just press it together with your fingertips - don't worry, this dough can handle a bit of wrangling! When it's the right size, pick it up, parchment and all, and invert it into your pie plate (or over your pot pie, as the case may be), then peel off the parchment and gently ease the dough into place. Again, any cracks or breaks can be pushed back together. This dough tastes really good by itself, so when you trim the edges, you may want to save those scraps and bake them off for a little snack. Treat yourself. Fill and bake according to directions for whatever recipe you're following (I usually bake at 350º for tarts, galettes, and other single-crust items, and 425º for double-crust pies), covering crust with foil midway through baking if it looks like it's getting too dark, too quickly.


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