Go Back Email Link
Print Recipe
No ratings yet

Gluten-Free Pie Crust

Course: Dessert
Keyword: pie
Servings: 0
Author: Kingarthurflour.com

Ingredients

  • 1 1/4 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
  • 1 tablespoon sugar
  • 2 teaspoons Instant ClearJel optional, not packed in a gluten-free facility
  • 1/2 teaspoon xanthan gum optional if your GF flour contains it
  • 1/2 teaspoon salt
  • 3/8 cup 6 tablespoons cold butter
  • 1 large egg
  • 2 teaspoons lemon juice or vinegar
  • *See recipe for this blend below.

Instructions

  • Lightly grease a 9" pie pan.
  • Whisk together the flour or flour blend, sugar, Instant ClearJel, xanthan gum, and salt.
  • Cut the cold butter into pats, then work the pats into the flour mixture until it's crumbly, with some larger, pea-sized chunks of butter remaining.
  • Whisk the egg and vinegar or lemon juice together until very foamy. Mix into the dry ingredients.
  • Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.
  • Shape into a ball and chill for an hour, or up to overnight.
  • Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
  • Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that's been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan. Fill and bake as your pie recipe directs.
  • *Make your own blend Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.
  • The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.
  • Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).
  • TIPS FROM OUR BAKERS The egg yolk makes this crust vulnerable to burned edges, so always shield the edges of the crust, with aluminum foil or a pie shield, to protect them while baking. To pre-bake without filling, preheat the oven to 375°F. Line the bottom with pie weights, and bake for 25 minutes. Remove the weights, and bake for an additional 10 to 15 minutes, until the crust is a light golden brown. Making fruit pie? Apply strong heat to the bottom crust at the beginning of the baking time to prevent sogginess. For best results, use a metal (aluminum preferred) pie pan. Bake at 425°F on the bottom rack of your oven for 20 minutes, then reduce the heat to 350°F, move your pie to the middle rack, and continue to bake until the crust is golden and the filling is bubbly. If you're baking a custard pie in this crust, we recommend pre-baking as directed above, then cooling the crust until you can touch it comfortably before pouring in the custard. Bake the custard-filled pie at the moderate heat such pies require; your recipe will indicate what that is. Don't forget the pie shield for this second bake as well. The top of a double-crust pie will brown OK; but brushing it with milk and sprinkling it with sugar will enhance its browning, and add sparkle and sweet crunch to your pie. For an egg-free crust, substitute 4 tablespoons cold water for the egg and lemon juice (or vinegar). If necessary, stir in additional cold water, a teaspoon at a time, until the dough holds together.

Notes

Recipe By: Kingarthurflour.com
Yield: One 9" pie crust