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Gluten-Free Pie Dough

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Add this dough recipe to your gluten-free baking arsenal -- it can be used for sweet and savory pies alike.

Source: Everyday Food, September 2012

Ingredients

  • 1 cup gluten-free all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1 large egg
  • 2 to 4 tablespoons ice water

Directions

  1. In a food processor, pulse flour and salt until combined. Add butter and pulse until mixture resembles fine meal, with no large pieces of butter remaining. Add egg and 2 tablespoons ice water, then pulse until well combined and dough holds together when squeezed, 1 minute. If necessary, add up to 2 tablespoons more ice water, 1 tablespoon at a time.

Cook's Notes

To store, refrigerate, wrapped tightly in plastic, up to 3 days.

Reviews Add a comment

  • elliehinrichsg
    22 JUN, 2016
    For how long and at what temp are you supposed to bake this??
    Reply
  • christopherdb
    24 FEB, 2016
    MUST MAKE. Newly gluten free and always looking for alternatives to my old faves. Just made this dough following the directions exactly (I used Bob's Red Mill 1 to 1 Baking Flour) and the consistency was great! Maybe a little more "sticky" than traditional pie dough but I just threw it in the fridge before rolling it out!
    Reply
  • JMPieGF
    18 DEC, 2015
    Needed to make this both gluten & dairy free so used coconut spread in place of the butter. Followed all the other directions exactly. Was SURE this was never going to become a pie crust when it looked like buttercream frosting in the food processor. Forged ahead, put it in floured plastic wrap & fridged. Rolled between 2 sheets floured plastic. This dough is FRAGILE! Used plastic to help transfer to pie plate, repaired tears, filled & baked. Hands down BEST GF/DF pastry dough ever. So tender!!!
    Reply
  • maryd921attne
    6 DEC, 2015
    I have a question, not a review - yet......... I do not have a food processor. Is that critical to the success of this GF pie crust?
    Reply
  • aggywaggie
    4 JUL, 2015
    I made this and it turned out perfectly. Very easy if you follow directions and use your food processor. I did not need to add any water at all, put between two sheets of wax paper to roll out. Baked it separately for a cold layered dessert by covering with aluminum foil and baking 20 minutes, removing foil and baking 10 more minutes. Tasted good and was tender. This is the easiest, best tasting gluten free crust recipe I know of.
    Reply
  • valoriew
    11 APR, 2015
    I made this recipe, as written. I did not read the reviews first and was concerned with the consistency of the dough. Then I stuck the dough in the fridge and went to the reviews. Well, I decided to use the chilled dough and pat it into the pan using quite a bit of extra flout to keep my hands from sticking. I filled and backed the pie at 375 in a glass pan for about an hour. There was no buttery mess and bottom line it was crumbly and everyone liked it. I might add more salt next time.
    Reply
  • joyofGF
    29 NOV, 2014
    What a miracle—that this even turned into something edible—but it did! I ended up with something akin to frosting at first. Before chucking it I decided to tweak it. Martha, could there be a typo? It simply needed way more flour, nearly 2 c. total. This produced a very pliable, workable dough. I had to work and overwork the dough just to get it right, and it was still good, so I suspect it will be even better the second time if I add the right amount of flour right off the bat.
    Reply
  • Maggie4crafts
    26 NOV, 2014
    I made this with Arrowhead Mills GF baking mix (which contains baking powder). It was a bit crumbly to work with. I rolled it between plastic wrap. The crust reminded me of a short bread cookie or crumb crust. It wasn't flaky, but it was good. I will definitely make it again when I bake for GF friends.
    Reply
  • kveasaw
    24 NOV, 2014
    Can this be made dairy free too with a vegan butter substitute?
    Reply
  • TwoSons7983
    22 NOV, 2014
    Just for the record a stick of butter is 1/2 cup. Recipe needs to be followed precisely. I rolled out the dough between two sheets of wax paper which I lightly floured with gluten free flour, of course. I did not chill the dough after mixing and it rolled out beautifully.
    Reply