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Recipes
Dairy-Free
The Best Gluten Free Pie Crust

6 INGREDIENTS • 8 STEPS • 15MINS

The Best Gluten Free Pie Crust

Recipe

4.3

3 ratings
This crust rolls out smooth, can be cut into fancy decorations, bakes up perfectly light, and tastes amazing! Feel free to make the crust in advance and keep it in the fridge or freezer until you’re ready to use it. Gluten & Dairy Free Pie Crust – Sweet or Savory this recipe makes 2 Bottom Pie Crusts or 1 Set (top & bottom) Pie Crusts.
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This crust rolls out smooth, can be cut into fancy decorations, bakes up perfectly light, and tastes amazing! Feel free to make the crust in advance and keep it in the fridge or freezer until you’re ready to use it. Gluten & Dairy Free Pie Crust – Sweet or Savory this recipe makes 2 Bottom Pie Crusts or 1 Set (top & bottom) Pie Crusts.
author_avatar
A Little Insanity
https://alittleinsanity.com/

15MINS

Total Time

$2.05

Cost Per Serving

Ingredients

Servings
2
us / metric
Gluten-Free All-Purpose Flour
2 cups
Gluten-Free All-Purpose Flour
Salt
1/2 tsp
Salt
Granulated Sugar
2 tsp
Granulated Sugar
Palm Shortening
1/2 cup
Palm Shortening
or Chilled Coconut Oil or Real Butter
Egg
1

Sponsored

Eggland's Best Classic Egg
Water
2/3 cup
Water

Nutrition Per Serving

VIEW ALL
Calories
1033
Fat
49.8 g
Protein
10.9 g
Carbs
129.1 g
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author_avatar
A Little Insanity
https://alittleinsanity.com/

Cooking Instructions

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step 1
Mix together the Gluten-Free All-Purpose Flour (2 cups) along with optional Salt (1/2 tsp) and Granulated Sugar (2 tsp). Blend in Palm Shortening (1/2 cup) with Pastry Tool or Fork, and mix until crumbly.
step 1 Mix together the Gluten-Free All-Purpose Flour (2 cups) along with optional Salt (1/2 tsp) and Granulated Sugar (2 tsp). Blend in Palm Shortening (1/2 cup) with Pastry Tool or Fork, and mix until crumbly.
step 2
Add in Eggland's Best Classic Egg (1) and mix until well incorporated – mixture will still be crumbly. Add Water (2/3 cup) by stirring in 1 Tablespoon at a time until dough holds together for rolling – better a little moist, then too dry.
step 2 Add in Eggland's Best Classic Egg (1) and mix until well incorporated – mixture will still be crumbly. Add Water (2/3 cup) by stirring in 1 Tablespoon at a time until dough holds together for rolling – better a little moist, then too dry.
step 3
Cut Mixture in Half and roll into 2 balls - one for each crust or topping. Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.
step 3 Cut Mixture in Half and roll into 2 balls - one for each crust or topping. Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.
step 4
Cover with an additional sheet of parchment or wax paper. Roll crust out to slightly larger than your pie tin.
step 4 Cover with an additional sheet of parchment or wax paper. Roll crust out to slightly larger than your pie tin.
step 5
Remove top parchment/wax paper and slip hand gently under the bottom paper to flip into pie tin carefully peeling back the paper as you press it into the pan. Don’t worry if it breaks apart a little, you can always press it together and it will look great!
step 5 Remove top parchment/wax paper and slip hand gently under the bottom paper to flip into pie tin carefully peeling back the paper as you press it into the pan. Don’t worry if it breaks apart a little, you can always press it together and it will look great!
step 6
Crimp edges of crust to make a decorative edge or top with an additional crust layer after adding your pie filling. Pierce bottom slightly with fork, and slit top layer with knife to vent.
step 6 Crimp edges of crust to make a decorative edge or top with an additional crust layer after adding your pie filling. Pierce bottom slightly with fork, and slit top layer with knife to vent.
step 7
Fill with your favorite recipe and bake. Follow the pie recipe you are using for bake time and temperature.
step 8
This crust can be prepared in advance and stored in the fridge or freezer - empty or filled - until you are ready to bake.
step 8 This crust can be prepared in advance and stored in the fridge or freezer - empty or filled - until you are ready to bake.

Tags

Dairy-Free
Gluten-Free
Christmas
Snack
Shellfish-Free
Easter
Dessert
Vegetarian
Thanksgiving
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