Grandma’s pie crust was always best, but now that you’re gluten free, what will you do? Make a gluten free pie crust just like grandma used to make!
It seems odd to talk about the latest “fashion” in food, but there really are seasonal and trendy food fashions! Pick up any home or female-focused magazine in any waiting room or grocery store check-out lane and you’ll see that “Rustic Pie Crusts” are IN!
This is a great thing, because they are so EASY! No need to double the pie crust recipe, and for those of you who are nervous about lifting the top crust onto the pie filling or fussing with lattice-work, all you do for a rustic crust is roll out your bottom crust, lay it in the pie plate, fill with your favorite fruit, then fold over the edges.
Seriously … that’s it. Couldn’t be easier, and with this recipe, you’ll be baking delicious pies all year long!
My crust recipe is literally my grandma’s famous flaky pie crust… with only one very important substitution – the flour! Makes one 8- or 9-inch pie crust; double amounts for a two-crust (slightly more labor-intensive!) pie.
I used to recommend refrigerating this crust before rolling, but I’ve learned through much trial and error that it is actually much easier to work with the dough if it is allowed to rest at room temperature for about 30 minutes before rolling out.
I’ve also experimented with different ingredient temperatures, and where I’ve netted out is that the best, flakiest, easiest to work with crust comes from using super cold (not frozen though) butter + shortening (I like the mixture of both, since they have differing melting points) and very cold water.
*Recently, I’ve been using vodka for half of the liquid in the recipe and it works even better! Very easy to roll out, transfer and pinch, and the alcohol bakes out, leaving a flaky crust!
For even more pointers on making pie crusts, watch my video how-to or listen to my Blog Talk Radio show all about pie crusts! See below for step-by-step photos! (See this pie on FOX News DC!)
Gluten Free Pie Crust Like Grandma’s
Gluten Free Pie Crust like Grandma's
Grandma would be proud to be served a slice of this pie. This recipe probably looks a lot like hers, actually, without extra fussy ingredients or anything to mask the light, flaky pastry we all grew up with.
Ingredients
- 1 cup (16 Tbs.) gfJules™ All Purpose Gluten Free Flour – 135 grams
- 1/2 teaspoon salt
- 2 Tbs vegetable or palm shortening*
- 3 Tbs cold (not frozen) butter or non-dairy alternative ( e.g. Earth Balance® Buttery Sticks)
- 2 Tbs vodka + 1-2 Tbs cold water OR 3-4 Tbs. cold water total
- egg wash (1 egg + 1 Tbs. water) OR milk (dairy or non-dairy) for brushing on crust
Instructions
To Make the Gluten Free Pie Crust Dough:
In a large bowl, whisk together the dry ingredients. Cut in the shortening and cold butter using a pastry cutter (or the flat paddle attachment on a stand mixer or a food processor). Add the vodka/water gradually to make the consistency you need to form a ball – err on the side of it being wetter rather than crumbly, but only add the liquid you need to get it to hold together.
Form a disc with the dough, wrap in plastic and set aside on the counter for 30 minutes while you make your filling.
Rolling the Gluten Free Pie Dough:
After allowing the dough to rest, roll the pastry out onto a surface dusted well with gfJules™ All Purpose Gluten-Free Flour. A flexible pastry sheet (e.g. Silpat) is ideal for rolling and transferring a crust.
Roll to a diameter at least 1 inch larger than the diameter of your pie pan.
To Transfer the Gluten Free Pie Crust:
1- Gently lift an edge of the rolled out crust over your rolling pin. 2 -With one hand under the baking mat, use the pin in the other hand to lift the crust so that it is supported by the rolling pin as you pull the crust gently off of the baking mat. 3- Transfer gently over the pie plate to center. 4- Drop gently into the plate and press in with floured fingers. 5- Pat into your pan.
For a One Crust Gluten Free Pie:
Cut the edges of the crust to an even length of approximately 1-inch larger than the diameter of your pie plate.
Gently fold the edges under, then press with a fork or pinch into a fluted design between your fingers.
Fill with your desired filling.
For a Gluten Free Rustic Crust:
Fill with your desired filling, fold the edges over toward the center of the pie, and you’re done!
For a Two-Crust Gluten Free Pie:
Double the ingredients and divide the doubled pie crust dough before setting aside. Shape each half into a disc and wrap each in plastic wrap. Repeat the rolling out steps and lay the crust gently onto the top of the filled pie pan. Cut off all but 1/2 – 1 inch of excess pie crust from around the edge of the pan. For fruit pies, cut small slits in the center of the top crust to allow the hot steam to escape. Brush the crust with egg wash or your milk of choice – this step helps it to brown nicely.
If there are any tears in your top crust, never fear! Simply take leftover crust and use decorative cookie cutters to cut out leaves, pumpkins, etc., wet the backside of each cut-out with a dab of milk, then lay on top of any tears to cover the flaw. Fold approximately 1/2 inch of excess pie crust over all around the edge to form the crust, then using your fingers, press a fluted design in the crust to finish. Cover crust edges with foil or a pie saver to minimize burning. Remove the foil with 10 minutes left of baking.
Gluten Free Single-Crust or Rustic Pie:
Preheat oven to 400º F (static).
Brush the crust with egg wash or milk, then cover edges with foil and bake for 15 minutes. Reduce heat to 375º F (static), remove foil, brush again with egg wash or milk and bake an additional 30 minutes, or follow directions for your specific pie recipe. (Cover again with foil if the crust is browning too much during the bake).
Double-Crust Gluten Free Pie:
Preheat oven to 400º F (static). Brush the crust with egg wash or milk, then cover edges with foil and bake for 15 minutes. Reduce heat to 375º F (static), remove foil and brush again with egg wash or milk.
Bake an additional 35-45 minutes, or until the juices are bubbling, or follow directions for your specific pie recipe. (Cover again with foil if the crust is browning too much during the bake).
Notes
Recipe is easily doubled for a two-crust pie.
*Both butter and shortening are recommended. If you do not have or want to use shortening, another option is coconut oil, however the dough will be quite fragile to work with and difficult to transfer into the pie plate. Lard is suitable if that fits with your diet. Otherwise, liquid oil is another option. You may use all butter for the crust as well, but the flakiness in the pastry will be reduced.
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I render my own lard and used that in the crust – this is hands down the BEST crust I have ever had! Easy to handle and delicious! We have missed real pie crust! Thank you thank you thank you!!!!!
Wow! This might be the best crust I’ve ever made! I made a cherry pie for my no gluten, no dairy, no wheat friend and we were all really impressed! Thank you so much for what must be years of research and experimentation to create these products and adapt recipes for the products.
Oh you are so very welcome Molly! How nice of you to bake the pie for your friend! And congratulations on such great results!!!
~jules
How much is “overworking the dough”? I tried your cinnamon rolls and they came out like pie crust. I don’t think I overworked the dough but as I see this is mentioned again, I think it bears addressing. Thanks!
Hi Rachel, I’m not exactly sure what you mean by the cinnamon rolls coming out like pie crust — can you elaborate? Which recipe did you use (I have several!) and did you use my gfJules Flour?
~jules
For Gluten Free you do need to watch the Vodka you use. Some do have Wheat in them. I use Tito’s as it is a Potato based Vodka.
Vodka does help to make a flaky pie crust.
Hi Pat, you are correct that some vodkas are made from wheat, but all distilled alcohol like vodka is rendered gluten free after distillation because the gluten molecules are too large to pass through distillation. If someone is wheat sensitive or has an allergy to wheat though, they would absolutely want to choose a vodka like Tito’s that is made from potato. Here’s more information on distillation and gluten: https://gfjules.com/alcohol-gluten-free/
So glad you loved the recipe!
~jules
I was apprehensive about making pie crust but finally took the leap. I’ve made so many of them I have lost count. My gluten eating, non pie eating Italian born husband now asks for the pizza mix and apple pie.
Deb this makes me so happy to hear!!!! I’m thrilled for you and your hubbie to have great pizza and pie back again! So glad you didn’t give up!!!!
~jules
I made the crust and it came out hard and crisp. Any idea on what I can do to correct it? thanks!
Hi Arlone, assuming you were using my gfJules Flour, cold butter (or vegan sub), vegetable shortening (not coconut oil), vodka and water, and that you didn’t overwork the dough, if it was rolled thin enough, then it likely baked too long. Check these tips for all the things you need to make sure to do/not do to get that magical, flaky crust: https://gfjules.com/recipes/gluten-free-pie-crust-recipe-and-tips/
~jules
I am Keto. Can I use almond flour as an equal substitution, cup-for-cup? Or is there another substitution?
Hi Diane, I wouldn’t use almond flour as a sub in this recipe, as I think you will be disappointed with how hard it is to work with and the results won’t be light and flaky. Maybe try an almond-macadamia nuts-walnuts type crust by pulverizing the nuts with coconut oil — just enough to hold it together — and maybe a bit of Swerve for sweetness. Press together and bake at 350 for 5 – 8 minutes just to set the crust, then use with the filling of your choice. Hope that helps!
~jules
Jules, can this dough be used to make apple turnovers?
Hi Cheryl, yes you could. Also take a look at my poptarts recipe – that would work well for apple turnovers, too!
Let me know what you think!
~jules
I made this crust for quiche this weekend for my young kids with celiac and my husband and I who don’t have to be gluten-free. My kids both hated the quiche, but EVERYONE agreed the crust was amazing, and my daughter said it was the best crust she’d ever had (she’s not a crust-eater generally).
LOL my kids think they don’t like quiche, either, but YES! The crust! I hope you treat your family to a lovely pie with this crust one day soon!
~jules
This is the best pie crust ‘PERIOD”, I have ever eaten. Flaky and light. Awesome texture for both fruit pies and a filled pie. Make sure and use egg wash to help it brown, though. My family loves this pie crust and they don’t even have to eat gluten free! Thanks you, Jules!
Oh Patricia, that’s music to my ears (and I’m sure yours, too, when your family loved the crust as well!). It’s truly so much better than the frozen or store-bought ones — once you make this, you’ll never go back. Thanks so much for letting me know, and Happy Pie Baking!!!!
~jules
I have used your flour for years since it is the best by far but had never tried this pie crust recipe until this Thanksgiving. It turned out so awesome and flaky and tasty plus it was easy! I used a pie crust bag, which I should have tried years ago. I will use this recipe from now on. My family couldn’t believe it was gluten free! Hats off to you, Jules, for another amazing recipe!
Oh Jane, that thrills me to hear! I’m so happy you and your family can enjoy a truly yummy, flakey pie crust again, even GF! Thanks so much for writing in to let me know!
~jules
Used your pie crust recipe and your flour to make small apple and pumpkin pies for Thanksgiving. I’m the only one in our family who must eat gluten free so I usually do without pie or do crust less as I have never found a crust that works like my wheat flour pie crust. Your crust was a dream to roll out and work with. It worked just like my family pie crust recipe that I’ve used for over 40 years. It was light and flaky, and tasted great. At last, a GF pie crust recipe that allows me to enjoy great pies, too.
Can butter be used in place of the shortening?
Thanks!
Hi Michelle, yes you can just use all butter, but it won’t be as flaky. The combination of shortening and butter means that the little pebbles of the fat distributed throughout the pastry will melt in the oven at different times, causing more flakiness. The all butter crusts are sometimes more dense, as well. Give it a shot if you only have butter, and know that if the crust doesn’t turn out just right, that you should try the combo of butter and shortening next time.
Hope that helps!
~jules
What if I can’t find the mesquite flour, can I substitute something else or add the same amount of your all-purpose? Thanks!
Hi Christine, yes, just add the same amount of my All Purpose GF flour. Enjoy!
Tried the pie crust recipe this Thanksgiving with a few adjustments after reading in the comments that it tended to be dry/crumbly. Success! I made it for me and my brother but everyone loved it! I modified my old “never fail” recipe. First, even tho it was for a double crust pie, I didn’t double, I made each separately. My simple changes were as follows: When adding the cold water, don’t add all at once and add 1 and 1/2 teaspoons of apple cider vinegar (I use Bragg’s) and about 1/3 of a fork beaten egg. Use the other two thirds for the next crust and with a bit of water for the egg wash on the crust. Then add more of the cold water if needed to make a nice ball that is not crumbly. This is for each crust. I also didn’t “overhandle” the dough and rolled it out only once.
Fantastic, Lynn! Great to hear!
Is there a recipe for a crust to make a fruit Pizza? My Granddaughter said she loves fruit pizza but can’t eat it anymore. I know the crust usually made from a roll of dough and then spread out on a pizza tray (usually sweeter) and a cream cheese mixture is on top with fruit. Thank You,
Karen – I have a recipe in my newest cookbook, Free for All Cooking, for a Strawberry-Fig Pie with a crust made from pecans, figs and vanilla. It would be perfect for your fruit pizza recipe. Otherwise, you can use one of my rolled sugar cookie recipes as the crust. Enjoy!
I love this recipe!! Sometimes I find I have to use more water to make it more workable, but always d 411elish!!
Tina – so glad you love the recipe!!!!
I made the recipe — smooth, flexible dough — fit it into the pie pan, covered with a top crust, fluted a beautiful edge…and baked. It was golden brown and gorgeous.
Then, cut the first piece — TRIED to cut the first piece! The dough was like saddle leather, hard to cut with a sharp knife, so you can imagine what it was like to try to eat it.
I made it with enough water to keep it smooth and flexible — would crumbly have yielded better results?
TXEdie – Not sure what would have caused those kinds of results with the pie crust. Perhaps there was too much water, or you worked the pastry too much. It sounds like it might have been overbaked, as well. Why don’t you email [email protected] and they’ll walk through what you did and see if they can make suggestions specific to your method so you can have a beautiful flaky crust next time!!
I was so excited to try my first GF pie crust. Oh how I miss pie… I followed the recipe exactly, except used real butter and Crisco for shortening. I saw a neat trick on another website for rolling out the dough…put your disk inside a gallon sized ziploc bag and roll. Then cut the bag open and peel off. It should come off easily if you go slowly. Then there is no need for all that extra dusting of flour everywhere. Anyway, I was making a double crust for an apple pie. I thought the consistency was great. I rubbed some milk on it, sprinkled some cinnamon sugar on top, and covered the edge with a pie guard, until the last 10 minutes or so. After baking, my pie was gorgeous. Picture perfect. However, the crust was tough and chewy. It tasted pretty close to normal and did not have that gritty or GF taste that some pastries do that are GF, but the edges were almost non-edible they were so tough. The bottom was soggy, but that may have been because I put a cookie sheet under my pie about 1/2 way through baking because the filling was spilling out all over the bottom of my oven and making a mess. I was thinking this recipe for crust would actually make better dumplings or sugar cookies. Anyway, thanks Jules for helping us GF people be able to try to eat like we all used to!
Hi Kristin, thanks for sharing all this information and pie crust ideas. Since you seem like the type who likes to experiment, have you tried making the crust recipe with vodka as part of the liquid? I’ve found that it not only makes the crust easier to work with, but it also adds tenderness. The pie crust guard is another great tool – maybe next time don’t take it off at all, and brush extra milk on those edges as it bakes. Keep me posted with our experimenting!!
Since being diagnosed with celiac disease I have been searching for a pie crust recipe that was close to my Moms’ without having very much luck. Was just about ready to give up when I tried Grandma’s. It was GREAT and now I can get back to my pie making! Thanks Jules.