Easy Light and Flaky Pie Crust Recipe: Gluten Free, Dairy Free

Jul 22, 2010
Vickie Ewell

Gluten-free Casein-free Pie Crust - Vickie Ewell

Do you need an easy pie crust recipe? This gluten free, casein free pie crust pats into the pie pan, but you can also roll it out.

Do you find the idea of making a homemade pie crust overwhelming? You are not alone. Many experienced bakers have problems trying to make a light and flaky pie crust. Since the dough is patted into the pan, this easy recipe can save you the hassle of having to roll it out, as well as all the problems that come with it. By following a few simple rules, like using ice cold ingredients and not overworking the dough, gluten-free pie crusts can turn out as light and flaky as an old-fashioned pie.

Easy Light and Flaky Pie Crust Recipe (Gluten Free and Dairy Free)

Ingredients for a single-crust pie:

1-1/4 cups Jen’s Gluten Free Flour Mix
1/2 teaspoon xanthan gum
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup butter-flavored shortening, well chilled
1 egg white (or yolk)
1-1/2 teaspoons vinegar
2-1/2 tablespoons ice water

Method:

Combine flour mix, xanthan gum, sugar, and salt.
With pastry blender or fork, cut shortening into flour until particles are the size of peas.
In a small bowl fork-whip egg white with vinegar. Add ice water and stir to combine.
Make a well in the center of the dry ingredients; carefully add egg white mixture.
Gently fork-whip the two mixtures together until the dough begins to form a ball.
Pat the dough into a lightly oiled pie plate.
For a pre-baked pie crust, stab the crust several times with a fork so steam escapes and crust doesn’t puff up. Bake at 375 for 10 to 20 minutes, until lightly browned.

Easy Light and Flaky Pie Crust Recipe: Rolled Out Version

Ingredients for a double crust pie:

2-1/4 cups Jen’s Gluten Free Flour Mix
1 teaspoon xanthan gum
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup butter-flavored shortening or organic palm shortening
1 whole egg
1 tablespoon apple cider vinegar
1/4 cup ice water

Method:

Follow the above instructions until dough is ready to be patted into the pie pan.
Instead, divide the dough into 2 sections. Gather each section into a ball or disk and wrap tightly in plastic wrap. Refrigerate for 30 to 90 minutes, until well chilled. (Dough can be refrigerated for up to 2 days, or frozen for up to 6 months. Frozen dough must be completely thawed before baking.)
Roll dough between 2 sheets of wax paper or parchment, turning the dough a quarter of a turn with each pass. If the paper wrinkles, carefully peel off the top paper and reposition. Continue rolling until the circle is larger than the diameter of the pie pan. Allow extra for the depth of the pan as well as the rim.
Carefully peel off the top paper and transfer the dough to a lightly-greased pie pan.
For pre-baked crusts, stab pie crust with a fork so steam can escape and crust doesn’t puff up. Bake at 375 for 10 to 20 minutes, until lightly browned.
For a two-crust pie, repeat rolling procedure with the other dough ball for the top crust.
Fill pie according to the recipe. Gently moisten the pie crust rim and top with the second crust. Pinch the edges together to seal tightly. Cut steam vents into the top of the pie, and bake as directed.

Additional Tips

If the kitchen is warm, all ingredients and utensils need to be chilled. Gluten free pie-crust dough is especially sticky, but when well chilled it’s stiff. Return dough to the refrigerator for a few minutes if it becomes too sticky.

Don’t add too much water or the pie crust will be tough. Even an extra tablespoon or two can ruin the pie. Use only the amount of water that’s necessary.

Don’t overwork the dough. Pie crust should barely be handled after adding the water. It’s ready to chill when it just starts to come together. The dough will still be a bit crumbly, but form into a clump when pressed together.

Always lightly oil the pie pan. While gluten free pie crust dough has just as much fat as traditional pie crust, gluten free dough is stickier.

When baking, cover the rim of the pie crust with pieces of aluminum foil so it doesn’t burn. Bake as directed, removing foil the last 15 or 20 minutes so the edges of the pie crust lightly brown.