Gluten-Free Pie Crust October 14 2013, 0 Comments

Beautifully flaky, golden brown, gluten-free pie crust can be difficult to achieve, but this tried and true recipe is worth the effort.

Start by reading our baking tips below to ensure a perfect pie every time. This recipe utilises a pastry blender. If you don't already have a pastry blender this is the perfect time to change that! Every kitchen should have one. 

This recipe yields one 9" pie crust, but can be easily doubled.



1 1/4 cups gluten-free flour (we use Doves Farm gluten-free plain white flour)

1 tablespoon sugar (we use Tate & Lyle Fairtrade, but you can substitute coconut palm sugar or your favourite sweetener)

1/2 teaspoon gluten-free xanthan gum (we use Doves Farm) 

6 tablespoons organic, very cold butter (regular butter, not unsalted) and a little extra for greasing your pie pan

1 large organic egg

2 teaspoons organic apple cider vinegar



    1. Lightly grease your 9" pie pan with the extra butter.

    2. In a large bowl, sift together your flour, sugar and xanthan gum.

    3. Cut your cold butter into small pieces then work into your flour mixture using your pastry blender until your mixture has a crumbly texture with some larger, pea-sized lumps of butter remaining.

    4. In a small bowl, whisk together your egg and vinegar until very frothy, then mix into your dry ingredients. Stir until the mixture holds together. You can add 1 to 3 tablespoons of ice cold water if your mixture is too dry to hold together.

    5. Shape into a ball, wrap in plastic, then flatten into a disk and chill in the fridge for at least one hour.

    6. After at least one hour, remove your dough from the fridge and allow it to rest at room temperature for 10 to 15 minutes before rolling.

    7. Roll your dough out between two sheets of parchment paper or on a silicone rolling mat.

    8. Gently transfer your dough into your pie pan, crimp, fill and bake as your recipe directs.



    If the edges of your pie crust begin to brown too quickly, shield them with aluminium foil to prevent them from burning while the crust continues baking.

      If you are making a fruit pie, baking at a higher temperature for the first 20 minutes will help to prevent a soggy bottom. Bake at 220C/425F on the bottom rack of your oven for 20 minutes, move your pie to the middle rack, reduce the heat to 180C/325F and continue to bake until the crust is golden and the filling has begun to bubble. 

        If you're baking a custard pie, follow the directions above, then cool the crust until it is lukewarm to the touch before pouring in your custard. Bake your custard-filled pie according to your recipe directions. 

          Brushing your top pie crust with milk (feel free to substitute lactose free or your personal favourite) and sprinkling it with sugar before baking will add a sweet, golden crunch.