Basic Gluten-Free Pie Crust Recipe

Tomorrow is the first day of summer…YEY! So, a good Basic Gluten-Free Pie Crust recipe is a must-have! The abundance of fresh fruit in the stores is so exciting 🙂 From peaches, apricots, berries, rhubarb, plums and cherries, making a pie this summer is a no brainer.

We all love pies, especially when they are made from scratch using fresh fruit. This is why I created a basic fail-proof gluten-free pie crust recipe.

In this single gluten-free pie crust recipe, I used only four ingredients plus ice water. There are no fancy ingredients, only gluten-free flour blend, baking soda, butter and sour cream. The sour cream is what makes this pie crust extra flaky.

It is essential to have the butter and sour cream well chilled for the crust to be light. I find placing the butter in the freezer for a few minutes and then using a box grater to grate it works exceptionally well in this pie crust recipe.

When you add the ice water, add very little at a time, the dough has to be reasonably dry but moist enough, so it holds together.

♥ Should you parbake the crust?

This gluten-free pie crust has to be parbaked before it is used in recipes. By parbaking the crust it will stay flaky and not soggy.

To parbake the crust is simple. Once the dough has chilled, pierce the bottom of the crust all over with a fork. Then top the crust with a sheet of parchment paper and fill with dried beans.

Or, if you have pie weights, use those. The pie is ready to be parbaked for 10 minutes. The pie can now be used according to your recipe.

♥ 3 of my favourite gluten-free pie filling recipes

∼ Gluten-free cherry pie filling

• 3 cups pitted cherries
• 1 cup sugar
• 1 Tbsp. Tapioca starch
• Water

Place the cherries and sugar in a pot over medium heat. Combine tapioca starch with enough water to form a smooth paste. Add to the cherries and mix. Cook over medium heat continually stirring until the sauce is slightly thickened and glossy, cool. Pour into the parbaked pie crust and bake at 350 F for about 30 – 35 minutes, until the crust is golden brown

∼ Gluten-free strawberry pie filling

• 5 cups sliced strawberries, divided
• 3/4 cup sugar
• 3/4 cup water
• 1 tsp. Pure vanilla extract
• 3 Tbsp. Tapioca starch

Place 4 cups sliced strawberries into a saucepan. Mix sugar, water, vanilla and tapioca starch and add to the strawberries. Cook over medium heat, continually stirring until thickened. As soon as the sauce starts to thicken, remove it from the heat. Stir in the remaining cup of sliced strawberries and cool. Pour into the parbaked pie crust and bake at 350 F for about 30 – 35 minutes, until the crust is golden brown

∼ Gluten-free peach pie filling

• 5 cups sliced peeled peaches
• 1 Tbsp. Fresh lemon juice
• 1/2 cup sugar
• 2 Tbsp. Tapioca starch
• 1/2 tsp. GF ground cinnamon
• 1/4 tsp. GF ground nutmeg
• 2 Tbsp. Unsalted butter

Place the sliced peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl, mix the sugar, tapioca starch, cinnamon, and nutmeg Pour over the peaches and mix gently. Pour into parbaked pie crust and dot with butter. Bake at 350 F for about 30 – 35 minutes until the crust is golden brown.

For our complete list of sweet and savoury pies, check out these gluten-free pie recipes

If you do make a gluten-free sweet summer pie, don’t forget to tag me on Instagram! I love looking through the photos of recipes you all have made:-) or join me on my Facebook page for the latest updates.