Gluten-Free Pie Crust

Total Time Prep: 15 min. + chilling
Yield pastry for one 9-inch pie
Test Kitchen Approved
Love pie—but not gluten? This gluten-free pie crust recipe is what you need for a tender crust every time.

Ingredients

  • INGREDIENTS FOR SINGLE-CRUST PIE:
  • 1 cup gluten-free all-purpose baking flour (without xanthan gum)
  • 1/3 cup ground almonds
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 6 tablespoons cold butter or margarine, cubed
  • 2 tablespoons beaten egg
  • 1 to 2 tablespoons ice water
  • INGREDIENTS FOR DOUBLE-CRUST PIE:
  • 2 cups gluten-free all-purpose baking flour (without xanthan gum)
  • 2/3 cup ground almonds
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 3/4 cup cold butter or margarine, cubed
  • 1 large egg, beaten
  • 3 to 4 tablespoons ice water

Directions

  1. In a large bowl, combine flour, almonds, sugar, salt and xanthan gum. Cut in the butter until crumbly. Stir in egg. Gradually add water, tossing with a fork until dough holds together when pressed.
  2. For single-crust pie: Shape into a disk; wrap and refrigerate 1 hour or overnight.
  3. On a lightly floured surface, using gluten-free flour, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake crust according to recipe directions.
  4. For double-crust pie: Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
  5. On a lightly floured surface, using gluten-free flour, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
  6. Cover edge with foil. Bake pie according to recipe directions, removing foil during the last 15-20 minutes of baking.

Nutrition Facts

1 piece: 172 calories, 11g fat (6g saturated fat), 39mg cholesterol, 141mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 3g protein.

Who needs gluten? This recipe produces a tender, nutty crust that’s as tasty as any traditional pastry. It’s the perfect base for all your pie favorites.—Harriet Stichter, Milford, Indiana
Recipe Creator

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