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This recipe is for fail-proof basic gluten free pie crust. We all love pies, especially those made with fresh seasonal fruit. The nostalgic aroma of freshly baked pie lingering in our home will bring back memories of comfort and deliciousness every time.
4 Ingredient Gluten Free Pie Crust Recipe
This is a single gluten-free pie crust recipe using only four ingredients plus ice water. There are no fancy ingredients, only gluten-free flour blend, baking soda, butter and yogurt or sour cream.
Wet ingredients must be chilled for gluten free pie crust!
It is a must to have the butter and yogurt or sour cream well chilled for the crust to be flaky. 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.
Adding water to pie dough
When you add the ice water, add very little at a time, the dough has to be reasonably dry but moist enough to hold together. This gluten-free pie dough works exceptionally well in galettes, such as thegluten-free blackberry peach galette recipe.
Shaping the dough
Once the dough has chilled, turn it out onto a lightly floured working surface or a piece of parchment paper. Sprinkle the dough lightly with gluten free flour and roll it into a 12-inch circle. Keep moving the dough frequently and sprinkling it lightly with flour so it doesn’t stick.
Should you par-bake gluten-free pie crust?
This gluten-free pie crust has to be par-baked before being used in recipes. By par-baking the crust, it will stay flaky and not soggy.
To par-bake 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 pie weights—Bake at 375 F for ten minutes before adding the filling.
3 popular 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.
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Using a large bowl whisk together flour with baking soda
2.
Using a box grater, grate the butter and add to dry ingredients. Using a spatula mix the butter just long enough to coat it with the flour. Using your fingers, work the butter into the flour until just crumbly
3.
Add yogurt or sour cream and mix to combine. The dough will still be a bit dry. At this point add one tablespoon of ice water and using your hands knead the dough until it begins to come together. If the dough is too dry, add 1 tablespoon at a time working the dough until it holds together. I used 2 tablespoons.
4.
Transfer dough onto a plastic wrap and form a compact disk. Wrap the dough and place in the refrigerator for 30 minutes
5.
Place chilled dough onto a lightly floured working surface or parchment paper and lightly sprinkle the top with more flour. Roll out the dough to approximately 12-inch circle, using more flour if needed. Roll the dough loosely onto the rolling pin, and then carefully unroll it over a 9-inch pie plate. Tuck any excess dough under the pie crust and crimp the edge. Cover it with plastic wrap and refrigerate for a minimum of 30 minutes, or until ready to. use in a your recipe.
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