Back to Recipe Search Print Recipe

Gluten-Free Pie Crust

Dough is sticky so make sure to chill and roll out between waxed paper.

Quick Facts

Prep Time: 15 minutes
Chill Time: 1 hour
Yield: 2 crusts

Ingredients

  • 2-1/4 cups Gluten-Free Flour Mix
  • 1/2 teaspoons salt
  • 1/2 cup cold butter OR margarine, cut into chunks
  • 1/2 cup shortening
  • 1 egg
  • 1 tablespoon vinegar
  • 1/4 cup ice water

Directions

  1. Two different methods can be used to make this crust.  Method #1 is quicker and results in a crust that is easier to crimp resulting in a more attractive pie.  Method #2 requires a little more patience in getting the dough to hold together, but results in a flakier crust.  Both work well and result in a delicious pie crust!
  2. Method #1 - Manual Version
  3. Blend together flour mix and salt.  Cut in butter and shortening using two forks or a pastry blender until the size of lima beans.  Beat egg in a small bowl with a fork; add vinegar and water.  Stir into flour, forming a ball.  Knead a bit in the bowl to hold together. 
  4. Cover and chill for 1 hour (or more).
  5. Divide dough in half and roll out between 2 pieces of waxed paper.  Peel off paper and place crust in 9-inch pie plate.
  6. Fill pie shell with desired filling; place remaining crust over top.  Use a fork to seal edges of pie.  Bake as pie recipe directs. 
  7. For a baked crust (to fill later), pierce sides and bottom of crust with fork.  Bake at 400°F for 10 to 12 minutes or until slightly browned.  Fill with desired pie filling.
  8. Method #2 - Stand Mixer Version
  9. Blend together flour mix and salt in a large mixer bowl.  Add butter and shortening and beat with mixer. Add  egg, vinegar and water. Mix until the dough forms a ball.  Knead a bit to hold together, if necessary.
  10. Cover and chill for 1 hour (or more).
  11. Divide dough in half and roll out between 2 pieces of waxed paper.  Peel off paper and place crust in 9-inch pie plate.
  12. Fill pie shell with desired filling; place remaining crust over top.  Use a fork to seal edges of pie.  Bake as pie recipe directs. 
  13. For a baked crust (to fill later), pierce sides and bottom of crust with fork.  Bake at 400°F for 10 to 12 minutes or until slightly browned.  Fill with desired pie filling.