For anyone following a gluten-free diet who’s been missing a slice of pie at Thanksgiving or any special occasion, this gluten free pie crust is the solution. A handful of easy-to-find ingredients turns a standard gluten-free flour blend into a tender, flavor-forward crust. Preheat your oven and get ready to bake!
Gluten-free baking can be challenging, and I aim to create recipes that adapt to various dietary needs. This crust has worked well for many family members who require a gluten-free option. Is it identical to a traditional wheat-based pie crust? Not exactly, but it’s one of the best gluten-free versions we’ve tasted.
If you’re considering a gluten-free diet without a medical reason, I don’t generally recommend it for everyone. If you suspect you have issues with gluten, consult a registered dietitian or your primary care provider to discuss testing and appropriate dietary guidance.
This recipe is still an indulgent pie crust — gluten-free doesn’t mean health food in this case. Pie is something I enjoy a few times a year, and if you love a good slice, this crust may be the recipe you’ve been searching for to bring back traditional holiday favorites.
Xanthan gum acts as a binder to help the dough hold together, and a touch of spices adds warmth and flavor; without them the crust can taste flat. Feel free to adjust the spices to suit your palate.
If you’re preparing for Thanksgiving, I also shared a gluten free pumpkin pie recipe our family loved, and you can make pumpkin pie without a crust if you prefer. Happy baking — I’m off on the last leg of our cookbook tour in Vancouver and feeling grateful for this whirlwind season. If you have the cookbook, there’s a great Pecan Pumpkin Pie in it for holiday celebrations.
xo
Tori
Gluten Free Pie Crust
This gluten free pie crust is a satisfying alternative to traditional pastry when you need to adapt a favorite recipe. A vegan option is possible by choosing plant-based butter.
Baking
American
gluten free pie crust
10
minutes
1
hour
6
Fraiche Nutrition
Ingredients
-
2
cups
gluten free 1:1 flour blend
(we used Bob’s Red Mill) -
1/2
teaspoon
xanthan gum -
1
tablespoon
brown sugar, packed -
1/2
teaspoon
salt -
1/2
teaspoon
cinnamon -
1/2
cup
vegetable shortening -
1/2
cup
cold butter or vegan butter -
3-4
tablespoons
ice cold water
Instructions
-
Add the gluten-free flour blend, xanthan gum, brown sugar, salt, and cinnamon to a food processor or a large bowl. Pulse or whisk to combine evenly.
-
Add the shortening and cold butter, then pulse or cut the fats into the dry ingredients with a pastry cutter or your fingers until the pieces are pea-sized. Add the ice water one tablespoon at a time, pulsing or mixing between additions, until the dough just holds together when pressed against the side of the bowl.
-
Turn the dough out onto a sheet of plastic wrap, shape it into a flat disc, wrap tightly, and refrigerate for at least 1 hour before rolling out. Once rolled and filled, bake according to your pie recipe’s instructions.