Gluten Free Pie Crust without Shortening

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This buttery, flaky Gluten Free Pie Crust without Shortening is the perfect foundation for all your favorite pies, both sweet and savory. With just 6 simple ingredients and easy to follow steps, you can have a crust that no one will guess is gluten free.

Baking a pie from scratch is one of those simple joys that instantly makes your kitchen feel warm and inviting. But if you are gluten free, finding a pie crust recipe that's both easy to make and delicious can feel like a challenge. That's why I created this basic gluten free pie crust without shortening. It is reliable, flexible and tastes just like the classic.

The key to success is using a good gluten free flour blend and keeping everything cold, from your butter to your water. This ensures that the crust bakes up tender and flaky and doesn't turn out tough or crumbly. With just a little practice, you'll be rolling pie dough like a pro. This recipe yields two crusts so you can use it for a double crust pie or save the one for later.

Whether your making a Gluten Free Pumpkin Pie for Thanksgiving, a chocolate chip cookie dough pie for birthdays or a savory quiche for brunch, this crust is a recipe you will want to come back to again and again. It's truly the backbone of countless comforting dishes.

WHY THIS RECIPE WORKS

• Simple ingredients: Just gluten free flour, salt, butter, egg, lemon juice and water.

• Flaky texture: Cold butter creates those delicious tender layers.

• Versatile: Works for sweet pies, savory pies, tarts and quiches.

• Make ahead friendly: Dough can be chilled or frozen for later use.

• Dairy free option: Just use your favorite dairy free butter.

INGREDIENTS FOR GLUTEN FREE PIE CRUST WITHOUT SHORTENING

• Gluten free all purpose flour: Use a high quality blend that includes xanthan gum like Bob Red Mills. I only use Bob's. This blend ensures the dough holds together and rolls out smoothly.

• Salt: Balances the flavors and enhances the buttery taste of the crust.

• Unsalted butter: Cold butter that is cubed is essential for creating flaky layers in the crust. You can even freeze it for 5-10 minutes before using.

• Egg: Helps bind the dough and adds richness.

• Lemon juice: The acidity tenderizes the dough and helps prevent it from becoming tough.

• Water: Use just enough to bring the dough together. Start with 3 tablespoons and add more a little at a time until the dough holds when pressed.

Scroll down to the recipe card for quantities used.

HOW TO MAKE GLUTEN FREE PIE CRUST

Step 1: Preheat the oven to 350 F. Butter a pie pan and set aside. In a large bowl, combine the dry ingredients.

Step 2: In another bowl, add all the wet ingredients and combine.

Step 3: Pour your mixed wet ingredients into the mixed dry ingredients and combine. Add 1 tablespoon of water if the dough seems dry. The dough should have a playdough consistency.

Step 4: Form the dough into a ball and place the dough ball onto a piece of wax paper. Top with another piece of wax paper and use a rolling pin to roll flat into a circle shape.

Step 5: Remove the top piece of wax paper. Place the dough side to the greased pie pan and drop in. Remove the top piece of wax paper. Gently press the dough into the pie pan and remove any excess edges.

Step 6: Bake for 10 minutes. Remove from the oven and fill the crust with your favorite sweet or savory filling. Place back in the oven to bake for additional time.

EMILY'S TIPS

• Choose the right flour blend: Not all gluten free flours are created equal. Look for a high quality all purpose blend that already includes xanthan gum. This binder gives elasticity and structure to the dough. I can't recommend enough Bob Red Mills. If your blend doesn't contain it, add ½ teaspoon of xanthan gum per cup of flour.

• Keep everything cold: Cold butter is the secret to flaky layers. Cut your butter into cubes and even freeze for 5-10 minutes before mixing. Use ice water when adding liquid to your dough. Warm ingredients lead to a dense, greasy crust instead of light and tender.

• Don't overwork the dough: Gluten free dough can be fragile and overmixing will make it crumbly instead of pliable. Mix just until the flour and butter come together into a shaggy dough. The small chunks of butter should still be visible. That's what creates the flakiness when baked.

• Use parchment paper for rolling: Sandwich the dough between two pieces of parchment paper or lightly floured plastic wrap. This way you can roll it out evenly without frustration and transfer it to your pie dish more easily.

• Handle cracks with ease: Unlike traditional dough, gluten free versions may crack more often. Don't panic! Simply press the dough back together with your fingers or patch with extra scraps. Once baked, no one will know!

• Blind bake: For cream pies, custard pies or pies with lighter fillings, blind baking prevents a soggy bottom. Bake for 10 minutes before adding your filling.

• Use a glass or metal pie dish: Glass dishes let you peek at the bottom to check doneness, while metal conducts heat well for a crisp crust. Avoid ceramic if you want extra insurance against a soggy crust.

SERVING SUGGESTIONS

This gluten free pie crust is a true all rounder, perfect for both classic and creative fillings. It shines in a warm, cinnamon spiced apple pie topped with a scoop of vanilla ice cream or in a rich and gooey Southern pecan pie with it's caramel like sweetness.

During the holidays, it makes the perfect base for a creamy pumpkin pie, while year round it's a fun twist to fill it with chocolate chip cookie dough for a decadent chocolate chip cookie pie. Beyond desserts, this crust also works beautifully for savory dishes like a hearty chicken pot pie or a brunch quiche. And of course, it's versatile enough to highlight seasonal fruit pies like blueberry in the summer and pecan in the fall.

STORAGE

One of the best things about this gluten free pie crust without shortening is that you can make it ahead of time and store it for later. This makes holiday baking or weeknight dinners so much easier.

• Unbaked dough: After preparing the dough, shape it into a flat disk, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. For longer storage, freeze the wrapped disk in a freezer bag for up to 3 months. When ready to use, thaw overnight in the fridge before rolling out.

• Rolled and fitted crust: If you already rolled the dough into your pie pan, cover the entire pan with plastic wrap or foil and refrigerate for up to 2 days. This is especially helpful if you are prepping ahead for a holiday meal. You can also freeze the fitted crust (unbaked) for up to 3 months. Just cover it well to prevent freeze burn. Bake straight from frozen, adding a few extra minutes to the baking time.

• Par-baked crust (blind baked): A partially baked crust can be cooled, wrapped tightly and stored in the refrigerator for up to 5 days. This is a great option if you know you will be filling the crust with something that doesn't require much more oven time later, like a pudding or cream filling pie.

• Fully baked crust: Once completely cooled, a baked crust can be refrigerated for up to 5 days. If you want to freeze it, wrap it well in plastic wrap and foil, then freeze for up to 3 months. Allow it to thaw at room temperature before filling.

RECIPE FAQ'S

Can I make this pie crust dairy free?

Yes! Swap out the butter for a dairy free-vegan butter.

My dough is too crumbly. What should I do?

Add a teaspoon of ice water at a time until the dough holds together when pressed.

Do I need to blind bake the crust?

To prevent sogginess, blind baking is essential to do.

What if I don't have xanthan gum in my flour blend?

You can add ½ teaspoon of xanthan gum per cup of flour to mimic the elasticity of gluten. Without it, the dough is more likely to crumble and fall apart.

How can I make my gluten free crust extra flaky?

The key is visible chunks of butter in the dough. Don't overwork the mixture so that you can leave pea sized bits of butter intact so they melt during baking. This will create those steam pockets that result in flakiness.

How do I prevent the edges from burning?

Gluten free crusts can brown quickly. Use a pie shield or cover the edges with strips of foil halfway through baking to prevent overbrowning.

I hope you give this Gluten Free Pie Crust without Shortening a try! If you do give this recipe a try, please let me know!

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