Easiest Gluten Free Food Processor Pie Crust

Gluten Free Food Processor Pie Crust is one of the easiest butter pie crust recipes. The tender, delicate, and flaky crust has buttery layers that melt in your mouth. Whether you want to make a sweet pie, such as a classic pumpkin pie or apple pie, or a savory one, like a quiche, this quickly made gluten-free pie crust in a food processor is full of homemade goodness.

WHAT IS A GLUTEN FREE FOOD PROCESSOR PIE CRUST?

A food processor pie crust is a pastry used as the base for sweet or savory pies. It is made by combining basic pantry ingredients such as gluten free flour blend, butter, salt, and ice water, and sometimes sugar, and is prepared using a food processor for ease and efficiency.

EQUIPMENT YOU WILL NEED TO MAKE FOOD PROCESSOR PIE DOUGH

To make the dough, you will need a food processor, a kitchen scale or measuring cup, and measuring spoons.

To shape the dough into a pie crust, you will need a rolling pin, parchment paper, or silicone rolling dough mat, and a 9-inch pie dish. 

THE INGREDIENTS

This food processor pie crust recipe uses only three basic pantry ingredients: gluten free measure for measure baking flour, butter, and salt. You may get slightly different results if you use another flour blend. The only other ingredient you will need is ice water.

If you are making a crust for a sweet pie, you may add a tablespoon of sugar.

STEP BY STEP DIRECTIONS

By following these easy steps, you will find that baking a homemade gluten free pie is fun and most importantly, delicious beyond expectations.

STEP ONE

In a food processor bowl, pulse the dry ingredients to combine. Then, add butter and pulse until the mixture resembles small lumps (about the size of peas).

 

STEP TWO

Add two tablespoons of ice water at a time, pulsing five times after each addition until the mixture begins to form large clumps and pulls away from the sides of the food processor bowl.

STEP THREE

Transfer dough onto a working surface and form into a flat disk. Use a light dusting of flour if needed. Wrap with plastic wrap and refrigerate for one hour before rolling out.

STEP FOUR

Lightly dust a large piece of parchment paper or dough rolling mat with flour, and roll out the dough from the center, moving outward, until the diameter of the whole crust is about 2 inches larger than the pie dish. Rest the dough for five minutes.

STEP FIVE

Transfer the rolled dough to the pie dish and flute or crimp the edges.

BAKER’S NOTES

 

best way to transfer rolled out pie dough into a pie dish

Transferring rolled pie dough into a pie dish can be tricky. Here is an easy method.

Prepare the Rolled Dough:

Roll out the dough on a sheet of lightly floured parchment paper or dough rolling mat to the desired size, typically a few inches larger than the diameter of your pie dish.

Flip the Dough:

Carefully flip the dough (with the parchment/dough rolling mat attached) onto the pie dish. Center it as best as you can, ensuring an even overhang around the edge of the dish.

Peel Away the Paper/Mat:

Gently peel away the parchment paper/dough rolling mat, leaving the dough in the dish. If the dough sticks to the paper, use a knife to help release it.

Fit the Dough into the Dish:

Gently press the dough into the pie dish to ensure it lines the bottom and sides evenly. Be careful not to stretch the dough, as this can cause it to shrink during baking.

Trim and Flute or Crimp:

Trim any excess dough from the edges of the dish, leaving a slight overhang (which can be used for fluting or crimping the edges). You can also fold the overhang under the edge of the pie crust for a neat finish.

This method helps ensure the rolled out pie dough doesn’t tear when transferring it to the pie dish. It’s important to handle the dough gently to maintain its shape.

Why do some recipes ask to par-bake (blind bake) the pie crust?

Par-baking (or blind baking) a pie crust is a common step in some pie recipes for several reasons:

Prevents Soggy Bottoms: When making pies with very moist fillings, such as custard or fruit, the moisture can cause the bottom crust to become soggy. Par-baking helps create a barrier that prevents the filling from soaking into the crust.

Sets the Crust: Par-baking partially sets the structure of the crust, helping it hold its shape and support the filling. This is particularly important for pies with wet fillings or long baking times.

Bakes Thoroughly: It ensures that the crust is fully baked, especially if the filling requires less time in the oven than the crust. For example, cream or mousse pies often don’t need much baking, so par-baking the crust ensures it’s fully cooked.

Prevents Leaks: For double-crust pies, par-baking the bottom crust helps prevent the filling from leaking through the seams or the crust from becoming undercooked.

Balances Baking Times: In some recipes, the filling and the crust require different baking times and temperatures. Par-baking the crust allows you to balance these variations without overcooking the crust.

What can you use instead of pie weights to par-bake pie crust?

If you don’t have pie weights there are a few alternatives you can use to keep the crust from puffing up during baking:

Dry Beans or Rice: You can use dried beans (such as pinto or navy beans) or rice as a weight. Fill the pie crust with parchment paper or aluminum foil, then add a layer of dried beans or rice to weigh down the crust. These items can be used as makeshift pie weights and are easy to store and reuse for future baking.

Ceramic or Heat-Resistant Glass Pie Plate: If you have an extra, smaller, ceramic, or heat-resistant glass pie plate, you can place it inside the larger crust to weigh it down. Make sure to wrap the smaller plate in parchment paper or foil to prevent it from sticking to the dough.

Remember that whichever alternative you choose, you’ll want to remove it carefully halfway through the par-baking process to allow the bottom of the crust to cook and develop a flaky texture. After removing the weights or alternatives, continue baking until the crust is golden.

Prick the Crust: Before baking, you can also prick the bottom of the pie crust with a fork. This allows steam to escape during baking and can help prevent excessive puffing.

Can I make the food processor pie crust dough in advance?

You can prepare the dough in advance. Wrap it tightly with plastic wrap and refrigerate for up to 4 days. Remove the dough from the refrigerator for 10 minutes before rolling it out for easier rolling.

3 TIPS FOR BEST RESULTS

1. Use chilled ingredients
2. Do not handle the dough too much, or your hands will warm it and start to melt the butter, resulting in a less-flaky crust. This is why food processor works so well. 
3. Measure the flour correctly. It is best to weigh the flour using a kitchen scale. However, if you use a measuring cup, use a spoon to fill the cup and level off with a knife. DO NOT dip the measuring cup into the flour, or you will get too much flour.

Another easy gluten free pie crust recipe you may enjoy is our popular Basic Gluten-Free Pie Crust Recipe. 

CONCLUSION

This gluten-free pie crust recipe made in a food processor offers an easy and delicious way to enjoy homemade pies without gluten. Following these simple steps, you can create a tender, flaky, and versatile pie crust that works for sweet and savory fillings. The food processor method simplifies the method, making it available to bakers of all levels. Enjoy.

Let’s Connect!

Meet Kristina. Passionate about creating delicious, innovative gluten free recipes, and author of two gluten free cookbooks, “Entertaining The Gluten Free Way” and “Small Bites The Gluten Free Way”.

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Kristina x