New This Month

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

Directions

Cook's Notes

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

Similar Recipes

Reviews

5
4
3
2
1
678
How would you rate this recipe?
678
  • lgeymonat
    6 OCT, 2017
    Thanks so much for this great recipe. I used cup for cup to make it and it turned out just fine. I have a large silicone mat and silicone mats for the top while rolling it out. After I sprinkle a little tapioca starch flour on the top and bottom of my dough, it is simple to roll out and then it doesn't fall apart when I fold it in half to transport to my pie plate. I used to buy all kinds of different gf flours, and they're not giving that stuff away, to make my own flour mix. This time just using cup for cup which I bought at my local Safeway (Sobeye's) grocery store everything worked out like a charm. Thank you, thank you, thank you Martha Stewart.
    Reply
  • 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
    • JMPieGF
      18 DEC, 2015
      I used Earth Balance coconut spread, and though it looked like frosting, after I chilled it was able to gently roll it out. Perfect texture, tender, delicious. My GF/DF brother said the apple pie was the best thing he has had since his Celiac diagnosis, and I completely agree. This is now the only pie dough recipe in my book. This dough is FRAGILE, but repairs easily. Use floured plastic wrap to assist transferring to pie plate. Do try it. You won't be sorry.
  • 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

I'm in the mood for:

{{mainDropdownTitle}}
  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes