Gluten-free pie crust has been a source of frustration and many a mediocre meal for my family since my husband cut wheat from his diet. But at last, I’ve finally nailed it.
This gluten-free pie crust is easy to make and turns out light, flaky, and delicious. It’s even easy to work with. You can roll it out and cut it into whatever shape you like or use it to encase fillings turnover-style.
I’m posting it as my first #RecipeMakeover recipe, and later in the week I’ll add both a savory and a sweet filling option.
When making any pie dough, you want your fat to be cold when you cut it into the flour. Since coconut oil gets very hard and crumbly when it is chilled, I found it hard to scoop the cold oil out of the tub and measure it. No problem, the next time I just measured it when it was at room temperature and then popped it into the fridge to chill for a while. I have made this crust with both butter and Barlean’s Butter Flavored Coconut Oil and both work wonderfully.
To make this dough gluten-free, I use a gluten-free baking flour mixture. My favorite is Bob’s Red Mill 1:1 Baking Flour, which I find makes a nice sturdy yet smooth dough that isn’t grainy when it’s cooked and holds together well.
You can use any gluten-free baking flour mix you like so long as it has xanthan gum or another binder in it to hold it together.
Arrowhead Mills also makes a good one, though I found that to be grainier in the finished product and, as you can see below, it didn’t hold together as well as I would have liked (the sides fell off my pot pies! This didn’t happen when I used the Bob’s Red Mill version).
You can use this gluten-free pie crust to make all your favorite sweet and savory pies, from my Gluten Free Dairy Free Chicken Pot Pie (recipe to come this week!) to Salt-Cod Tartlets, empanadas, hand pies, and sweet dessert pies.
- 2 ½ cups gluten-free baking flour mixture
- 2 tablespoons sugar (only if making a sweet pie)
- ½ teaspoon salt
- 1 cup cold coconut oil or unsalted butter, cut into pieces (8 ounces)
- 2 large eggs
- ¼ cup plus 2 tablespoons ice water
- ½ teaspoon apple cider vinegar
- In a food processor, combine the flour, sugar (if using), and salt. Add the butter or Barlean’s Butter Flavored Coconut Oil and pulse until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg, water, and apple cider vinegar. Add the egg mixture to the flour and butter in the food processor and pulse just until the whole thing is wet (it will still be in crumbs). Transfer the dough mixture to a piece of plastic wrap and press it into a disk shape. Wrap and refrigerate for at least 30 minutes.
- Unwrap the dough disk and put it on a piece of parchment paper that has been lightly dusted with gluten-free flour blend. Dust the top of the dough with a bit of gluten-free flour blend and top with a second sheet of parchment paper. With a rolling pin, roll the pastry out.
- Fit the rolled dough into a pie dish or cut it into the shape of your choice. Fill and follow the baking directions for the recipe. If you wish to par-bake the crust before filling, do so at 425ºF for about 15 minutes, until the crust is light golden brown.
Amount Per Serving Calories 318Total Fat 27gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 8gCholesterol 111mgSodium 333mgCarbohydrates 15gFiber 0gSugar 3gProtein 3g
Be sure to visit the other bloggers who are participating in #RecipeMakeover to see what they’re cooking up this week: