How to Make a Gluten-Free Pie Crust
November 7, 2018
Have you ever wondered how to make a gluten-free pie crust? In today’s world of food allergies, hosting people for the holidays isn’t as simple as it used to be. It’s important to check with your guests before the big day to find out if anyone has food allergies or intolerances. It would be awful to have people arrive on the big day and find out that they cannot eat most of the food you’ve prepared.
Gluten is a common allergen and it’s found in many of our favorite holiday foods—from the stuffing to the pumpkin pie and the dinner rolls. It’s very easy to make most pie recipes gluten-free. It’s simply a matter of using a gluten-free pie crust rather than a traditional pie crust.
Now, you may be able to find a pre-made gluten-free pie crust in your grocery store. If that’s the case, you can certainly purchase one and make your pie that way. But, if you can’t find one—or if you just really love to make homemade pie crus—tthis recipe is one of our favorites. It’s very easy to make and can be filled with your favorite fruit, quiche filling, or other pie fillings.
- 1 1/4 cups all-purpose gluten-free flour blend
- 1 tbsp sugar
- 1/2 tsp xantham gum
- 1/2 tsp sea salt
- 1/4 cup cold butter (cut in tablespoons)
- 1/4 cup shortening
- 1 egg
- 3 tbsp water
- 1 tsp of lemon juice
- Place the dry ingredients in a bowl (#1 to #4)
- Add the cold butter and shortening and cut them into the dry ingredients using a pastry cutter.
- In a smaller bowl, add the egg, water, and lemon juice and mix under blended.
- Add the egg mixture to the flour/butter mixture.
- Using your hands, shape mixture into a ball.
- Wrap in plastic wrap and place it in the refrigerator for one hour.
- Remove from the refrigerator and roll out on a piece of parchment paper that has been dusted with flour.
- Place it in a 9″ pie plate and bake as stated in your pie recipe.
To save time, make the dough the night before and leave it in the refrigerator. Then, all you need to do is roll it out and fill with your favorite filling. We’ve used this with a variety of fillings from canned blueberries to wild apples. This year, we are using this homemade gluten-free pie crust recipe with my favorite pumpkin pie recipe.