While this is an Easy Gluten Free Pie Crust, it's anything but ordinary. Flaky, buttery, and a BREEZE to roll out, you won't believe it's gluten free.
Easy Gluten Free Pie Crust was originally posted in November 2018. It has been updated with new photos, a video, and several tips.
Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.
I have been baking pies for years. There's something about rolling out pastry that is so calming and therapeutic to me. When I was diagnosed with celiac, I truly thought those days were over. Then I started getting a little more experienced with the whole gluten free baking thing and tried my hand at making a gluten free pie crust. It was a DISASTER! The crust was so hard we couldn't even cut it with a knife.
Fast forward a few years, I have finally created the BEST flaky all butter gluten free pie crust recipe ever!! It rolls out beautifully, maybe better than regular (gluten) pie crust. It doesn't break apart constantly and doesn't stick, and it bakes up so flaky, it's almost like a rough puff pastry! You seriously will have a hard time believing it's gluten free 🙂
What Creates Flaky Pie Crusts?
When cold butter hits a hot oven, it melts and creates steam. The steam then lifts the pastry, which is what makes the flakiness! So it's essential to keep your ingredients cold for the best flaky pie crust you could imagine. Every time I make my crust, my family and extended family always rave about the crust. They say it's better than a regular (gluten) pie crust!!
Homemade pie crust looks like it's daunting, but it's really so easy to make! And this gluten free pie crust will change your mind forever. I personally think it's even easier than any gluten version I've made. One of the reasons for this is we don't have to worry about overworking the dough to develop gluten, cuz there is none! My husband also thinks (and I would agree, but he's the non-gf person) it's the best tasting and has the best texture over ANY regular pie crust he's ever had!
here's what you'll need
- Kim's gluten free all purpose flour blend - a store bought blend may be substituted, but has NOT been tested.
- White vinegar - helps tenderize the crust.
- Butter -- this is an all-butter pie crust, but I have successfully made it with non-dairy butter as well.
- Egg -- an egg is what revolutionizes this pie dough. It's an essential ingredient because it binds everything together. I haven't tried an egg replacer here so I honestly can't tell you if it would work or not. I have tried it without an egg, however, and it doesn't hold together quite as well.
Mixing the Dough
There are several ways to mix together this wonderful gluten free pie dough, so no one is exempt from making it. Choose your method below:
Food Processor Method
Place flour and salt in the bowl of a food processor. Add cold butter, cut into large chunks.
Pulse food processor 5-6 times to "cut" butter into flour mixture. Butter should still be in somewhat large pieces.
Add egg, vinegar, and half the ice cold water into the bowl of the food processor and pulse to combine.
Continue pulsing and adding in the rest of the water until the dough begins to come together and ball up on top of the blade.
stand mixer method
Mix together flour blend and salt in bowl of a stand mixer. Add butter chunks and pulse on and off to cut up butter into large pieces.
With mixer running on low, slowly add egg/vinegar/ice water mixture into flour and butter mixture.
Mix until dough starts to come together into somewhat shaggy large chunks that can be pressed together.
bowl method
Toss together flour and salt in a large bowl. Add large chunks of butter and toss to coat.
Using fingertips, flatten each piece of butter into thin shards.
Make a well in the center of the flour and butter mixture. Pour the egg, vinegar, and half the cold water into the center.
Toss dry and wet ingredients together, adding more water as needed to create bits of dough that will stick together when pressed.
wrapping the dough
Whichever method you choose above, knead the dough until it comes together and then divide it into two equally-sized portions. Divide between two sheets of plastic wrap, flatten into a disk, and refrigerate for at least 30 minutes, or up to 3 days.
Tips for rolling out pie crust
- To roll out pie crust so that it will stay at an even thickness and not stick to the counter, constantly move it. Begin on a well-floured surface and roll away from you and then toward you, but stop short of the top and bottom edge. This will leave a slightly higher edge on both ends.
- Turn the pie crust 90 degrees and, again, roll away from you and then toward you. Those higher edges will now be flattened. Turn 90 degrees once again.
- Continue this turning and rolling, rolling and turning, lifting up the edges to toss flour underneath as indicated, until the pie crust is at least 2-4 inches wider in diameter than the size of your pie plate.
- Place the rolling pin on the top edge and slowly begin rolling the pie crust around the rolling pin.
- Unroll the pie crust into the pie plate.
- Gently fit into the corners of the pie plate and avoid tugging, so the pie crust won't pull and shrink as it bakes.
Rather Watch?
Gluten Free Pie Crust FAQs
I like to roll it up onto my rolling pin, place it over the pie pan, and then unroll it. Another trick is to fold it in half and then again in half, place the point of the fold in the middle of the pan, and then unfold it.
Yes! You can make pie crust days in advance and store it in the fridge, or up to 3 months in advance and store it in the freezer.
Don't throw away the scraps of dough! When you're trimming your crusts, there's bound to be some scraps. There are a lot of things you could do with those scraps, but my favorite is to put them on a baking sheet and sprinkle cinnamon sugar all over them. Place them in the oven with the pie and bake for a few minutes, just until puffed and golden. Soooo good, a little sweet flaky treat while you wait for the pie to bake!!
How to parbake pie crust (and why you should)
I often get asked why par-baking is necessary for a pie crust. What I've found is even if the pie filling is baked, such as most custard-based pies (pumpkin, lemon, pecan, etc) and one-crust fruit pies (peach crumble, apple crumble, etc), the crust benefits from being parbaked.
What is par-baking anyway? Par-baking is simply baking the bottom pie crust partially so that it gets a head start when the filling is added and the whole pie is baked. It helps to prevent soggy bottoms. Here's how you do it:
Chill the crimped pie crust in the freezer for 10 minutes. Prick the bottom and sides of the crust with a fork to reduce puffing.
Crumple up a piece of parchment to lay flat inside the crust. Pour pie weights (weights bought from a store, beans, rice, or even sugar) all the way to the top of the pie crust. Bake for 15 minutes, or until edges are just barely golden brown.
Remove the parchment with pie weights and continue to bake the crust for an additional 5 minutes.
Proper par baked pie crust should be light golden brown just at the edges, but look "set" on the bottom and sides. There should be no shininess from the bottom of the crust.
pies that would benefit from par baking
- Incredible Gluten Free Pumpkin Pie
- Gluten Free Chocolate Chess Pie
- The Best Gluten Free Sweet Potato Pie
- Gluten Free Peach Crumb Pie
- Gluten Free Apple Crumb Pie
- Best Ever Gluten Free Pecan Pie
- Easy Gluten Free Fresh Strawberry Pie
The difference between par baking and blind baking
When baking a pie where the filling also needs to be baked (all the above pies, for example) it's recommended to par bake the pie crust. But what if your pie filling doesn't need to be baked? That's where blind baking comes in. By simply taking par baking one step further, you will blind bake a pie crust perfectly for uncooked pie fillings.
double crust pies
Let's not leave out the double crust pies in this pie haven! Double crust pies are some of my favorites, mainly because if you start with a great pie crust (like this one), you get double the flake, double the buttery taste, and double the fun! They're easier than you might think, especially with the right pie crust.
double crust pies
- Amazing Gluten Free Apple Pie
- Perfect Gluten Free Peach Pie
- Gluten Free Blueberry Pie
- Best Ever Gluten Free Sweet Cherry Pie
- Gluten Free Strawberry Rhubarb Pie
Easy Gluten Free Pie Crust
Ingredients
- 3 cups (420g) Kim's gluten free flour blend, plus extra for dusting (a store bought blend may be substituted, but has NOT been tested)
- 1 tsp (6g) kosher salt
- 1½ cups (339g) butter, cut into ½ inch chunks and chilled***
- 1 large egg, beaten and cold
- 1 tablespoon white vinegar
- ¼-⅓ cup (or more) ice water
Instructions
- In the bowl of a food processor or stand mixer, combine the dry ingredients (flour blend and salt). Pulse to combine. Add butter and pulse several times until butter is the size of large chunks. Alternatively, place flour in a large bowl and add salt. Add butter and use your fingers to flatten pieces of butter; toss.
- Combine the vinegar, beaten egg, and half the water in a small bowl and whisk. Pulse through until the dough comes together, adding more water as necessary. You may not need all of the water, or may need even more than the ⅓ cup (the best gluten free pie crusts start out a little on the wetter side, as the gf flours will soak up some of the liquid). If using a bowl and hands, toss liquid mixture into flour and butter mixture until the dough starts to come together. Knead lightly in bowl until smooth.
- Divide the dough between two sheets of plastic wrap, flattening each into a round disk. Chill in the refrigerator for about at least 30 minutes, or up to 3 days. For longer storage, see the notes below.
- Roll out the dough onto a lightly floured surface into approximately a 12-14 inch inch round, moving constantly to avoid sticking. If it does stick, lightly sprinkle more flour. Roll dough onto rolling pin and carefully lift and unroll into the pie plate. Trim the edges of the dough and crimp the edges.
To Par Bake or Blind Bake
- Chill the crust in the freezer for 10 minutes and preheat the oven to 375°F. Prick the bottom and sides of the dough all over with a fork. Crumple up a sheet of parchment paper and nest it into the pie crust. Fill the parchment all the way to the top with pie weights (or beans, rice, or sugar).
- Bake for approximately 12-15 minutes, or until the edges are very lightly golden, but are still "blonde". Carefully remove the parchment and pie weights and continue to bake for about 5 more minutes for par baking, until the bottom and sides are no longer shiny. For blind baking, continue to bake for 10-15 more minutes, or until the entire crust is golden brown. Cool the crust completely before proceeding with your recipe.
For Double Crust Pies
- Roll out the bottom crust and add your filling of choice into the crust. Roll top crust out and place on top of filling. Crimp as desired to seal. Vent and proceed as per your recipe instructions.
Notes
Adapted from Perfect Pie Crust by The Pioneer Woman.
This recipe was originally posted in November 2018. It has been updated with new photos, a video, and several tips.
Billie Hulett says
Kim,
My son-in-law is gluten free, so I'm anxious to make gluten free items for him. My question is:
Where do I get your gluten free flour blend?
Or, is there a gluten free flour blend at the average market with the same ingredients as yours?
I love to bake, also, and am so very anxious to begin asap.
Thanks so much.
Billie
Kim says
Hi there! My flour blend is a recipe that I have linked directly within this recipe card. If you click on the name of it in the ingredients section (pink and underlined), it will bring you directly to the recipe to make the flour blend.
Justine says
I am a relatively experienced gluten-free pie baker and have a tried and true gluten-free crust that is delicious, but the dough is very difficult to work with. When I saw your recipe and you specifically said it was easy to work with, I decided to give it a go this year for Thanksgiving. It delivered on ease of workability and flavor and texture! It is an absolute winner! Thank you so so much! I used your gluten-free flour blend with coconut milk powder subbed for the whole milk powder. I was a little afraid that that would give the pie crusts a coconutty taste, but it didn't. One thing I appreciate about your recipe is the detailed instructions, another thing I appreciate was that it actually made enough dough to make pinwheels. My whole family was thrilled about that! The only change that I'm going to make for next year is to add a tiny bit of sugar to the crust. I will look at my other recipe to see how much is added (maybe a tablespoon or two). Obviously I don't add it if I'm making a savory pie, but for sweet pies it just gives that little extra something. Honestly though, this recipe was absolutely amazing (and undetectably gluten-free) even without it! Thank you so much!
Jennifer says
This is the first time making a GF crust. This is exactly like the non GF that my mom taught me when I was young. I have been craving this for 2 yrs now.
The only issue I had is the bottom of crust was darker then like but it did not have a burnt taste like the edges since I forgot to make a foil ring.
Apple pie will be next.
Kim says
Awe, so thrilled you all liked the pie crust, Justine!
Ali says
I absolutely love your recipes and trust you implicitly. When I'm rolling out my dough, it isn't elastic or staying together without me pressing it together. I ended up putting it between parchment to roll out and transfer, b/c without I couldn't pick it up. Any ideas what I'm doing wrong?
Kim says
It sounds like you didn't add enough water. Also, are you using my flour blend or a store bought variety? That could also make a difference as I have not tested a store bought flour blend.
Andrew says
I only have your gf bread flour blend on hand. Can I substitute that for the AP flour blend in this recipe? Love your recipes!
Kim says
Thank you so much, Andrew! Unfortunately, the bread flour blend will not work well in the pie crust recipe. I'm sorry 🥹
AMIT KUMAR says
How long can I keep the baked pie crust in Refridgrator?
Kim says
If you're parbaking or blind baking, I would suggest keeping it wrapped at room temperature for no more than 3 days.
Cricket says
Thank you for all your guidance and dedication…would you have any comments or wisdom to share about using unsalted vs salted butter?
Kim says
I personally like to use salted butter in nearly all of my baking, except for where the butter is the star ingredient (puff pastry and croissants). I find it's not salty enough to make a difference and since I use salted butter in everything else I use it for (cooking, toast, etc), I don't think there's a reason to have two types of butter in my fridge at all times. But that's just my personal opinion. Most chefs will tell you to use unsalted butter in everything. I'm not a trained chef so I don't follow that "rule."
Cricket says
Ok…I used half the rust for a quiche and OMGOODNESS…I’ve made pie crust over 40 years and this was impressive! Thank you.
Another question please, what is your opinion about using a baking “steel”.
Kim says
I keep a baking steel in my oven at all times! I love them!!
Shelley Smith says
Made your apple pie last Thanksgiving, no one believed it was GF and everyone went for the apple over pumpkin! Win!
Question - any way I can get away without the egg? Highly allergic and I shouldn’t have anything with eggs! Was thinking of Aquafaba or Just Egg vegan egg liquid. Anyone out there tried an egg substitute ?
Kim says
You can try to make it without the egg and it may stay together, but when I tried it when I developed the recipe it didn't do too well. I think any of those subs (aquafaba , just egg, or even chia or flax egg) would work well.
Julia S says
I made a half portion of this recipe for pumpkin pie using a flax egg ( 3.1 g ground flax seeds and 1.5 tbsp water for 1/2 egg) for the crust and it worked great! I parbaked for 30 min at 350 by covering the crust with aluminum foil and sugar which worked great. Also used a different filling recipe which only needed 2 eggs but I ran out so replaced one with 50 g yogurt and 3 tbsp cornstarch and it tasted great and set well.
Lillian says
Hi Kim, can you tell me if this would be a good crust for Sopapilla? Sopapilla is raw pie crust bottom, cheesecake filling, raw pie crust top, then baked. I noticed you pre baked the crust, but any advice before i possibly ruin it lol. Thanks!
Denise Dagley says
Second time making this crust, this time as a peach pie. It was even better. If you haven't tried this yet, do so. It's easy to make and it's so tasty.
Suzy Brenton says
Wow, this is the best pie crust. The search is over. Thank you!
Kim says
Awe, that's great!! So glad you liked it!
SMJ says
So, I had pretty much given up on being able to make a GF crust that was actually tender and flaky, and not impossible to work with. I stumbled across this recipe and was super skeptical, but gave it a shot. OMG. I don't think I'm exaggerating when I say it's a life changer. It really, truly is tender, flaky, and easy to work with! My crusts are no longer seasoned with swear words and disappointment. Thank you!!
Kim says
Oh, hahaha!! I love your analogy (mine were also "seasoned with swear words" before developing this recipe! So glad you like it 🥰🥰🥰
Azlina Abu Hassan says
Kim, if I were to follow the exact recipe as above and divide it into 2, what size pan would fit it? It looks like an 8 inch pan?
Kim says
There's enough dough in this recipe that it will actually fit in a larger pan as well, but yes, 8 inch is the standard size.
MG says
This is hands down the best GF crust I've ever had/made... it rivals the best gluten crust I've ever had, which is my moms! I'm not one to write reviews, but I had to for this recipe because it was out of this world. I used Cup 4 Cup since it had the most similar ingredients to the recipe's blend. Made one for a pot pie, and one for a blueberry pie. My entire family was blown away. I made the blueberry pie after the 20 min chill; the pot pie after a couple hours in the fridge; the 20 min chilled dough was WAY easier to work with... next time I will make sure I don't chill the dough as long or take it out to let it come up to temp a bit. THANK YOU SO MUCH!
Kim says
So glad you liked it!!!!
Ellen says
I was going to use this recipe until I literally could not find it on my phone. I mean, I could find all your absolutely maddening and unnecessary text, as I am not a novice baker -- maybe you could make the recipe easier to find for experienced bakers, and use a link for those who HAVE NEVER BAKED ANYTHING IN THEIR LIVES? I am absolutely infuriated and all your PRINT buttons do not help as I cannot print anything. HOW ABOUT MAKING THE RECIPE ITSELF ACCESSIBLE, EVEN ON A PHONE?
Kim says
Wow! You know, for someone getting a recipe for FREE, why not be a little kinder about it? If it were me, I would send a quick question, "Hi, I can't seem to find the recipe. Can you help please?" I just don't get why some people are such jerks online. I guess because they're hiding behind a keyboard. I just read this to my husband as I was so flabbergasted, I had to let him hear it, and neither one of us could believe how someone could be so rude.
Now, to address your "concerns", at the top of every single one of my recipes you will find a "jump to recipe" button that you can simply tap on and it will bring you right down to the bottom, where the recipe is. Right after I read this, I got on my phone and tried it myself with this very recipe you're talking about (pie crust). I even showed my husband how I tapped on the search button and typed pie crust and it immediately came up. So I tapped on it, then tapped on "jump to recipe" and it brought me right down to the recipe (the whole thing took me maybe 4-5 seconds tops). So Idk why you're not getting it. Maybe it's your internet connection. Of note, the "maddening and unnecessary text" that you describe is actually very necessary and REQUIRED by Google (and all search engines for that matter) by those of us who share recipes on the internet, whether the person we're sharing with is a novice or an expert.
Next time you want to leave a comment like this on anyone's website, you should really check your attitude first. I am as pleasant as the next person (and maybe more so) and was always taught to be kind to others, but there comes a point where I will not be so pleasant if I get messages like you just sent to me.
Amber says
Pretty much all recipes I find on Pinterest have the Jump to Recipe option. I find your recipe so helpful bcuz I have started to do everything by grams so you adding that to the page saved me a lot of time THANK YOU!! Also I can not believe something so little can enrage someone to the point they are flipping out on someone they don’t know and frankly don’t have to get the recipe from you there are many out there so if your not happy Ellen look up another recipe but I’m sure you will find that they are all somewhat similar in the formatting!
Ale says
Well Ellen, you are complaining about accessibility and at the same time you don't want this recipe to be accesible to people who don't know everything about baking as you do.
Also, as Kim said there is a very pretty button at the top of the page to jump to the recipe, so maybe take some time to do some reading comprehension instead of telling random people about how experienced you are at baking but not at skipping print buttons.
Oh, and the most important thing, Kims recipes are incredible and I am so thankful to her for sharing them for free. So, your loss, hun
Doris says
Having an Allergy to Potato Starch , What Substitution can be made ?
I know you said there isn't one but what can the next best...
Thanking you in advance
Doris
Samantha says
Don’t 3 star something you’ve never made… FFS
GinPhil says
This IS one of the best GF pie crusts I've ever made! Once you get a hang of it, you'll know how to work with it. Definitely a keeper for GF or non-GF baking.
Georgina Suarez says
Delicious crust! Only problem is that as soon as it's warmed up I have to work fast rolling it out and placing in the pie pan. If I worked with it sooner then it would break up. Pinching was a disaster after it warmed up. I'll most likely use the recipe again because it is a fantastic tasting recipe....even with the hiccups. 😋
Margaret Krug says
I had a Valentine function to go to so I made your pie crust and made these little hand held heart pies. The only problem I had with them was getting the dough soft enough to roll out. I had to leave them out of the frig for about 45 min so I could roll them. They were easy to handle and came out beautifully. Usually these little pies have filling coming out of them but these held together and the filling stayed in the. Very good recipe, will make them again someday. Thanks for the recipe. I made no substitutions in the recipe.
Bekky says
Can't wait to try this, thank you 🙂 !!
Would I be able to replace the 1 tablespoon of white vinegar with for example, 1 tablespoon of lemon?
Thank you for your help 🙂
Kim says
Yes, lemon juice should also work well!
TrisKit says
Excellent crust! It does bake up rather like rough puff pastry. Is it necessary to blind bake for a double-crust pie? I did that, and my bottom crust got a bit browner than I would have preferred. My pie was still good, though. Thanks for this great recipe! 🙂
Kim says
Thank you so much! I never blind bake for a double crust pie. I sometimes don't do it for a single crust pie either, depending on the pie recipe itself.
Liz says
Since being gluten free the past few years, I'd pretty much given up the thought of being able to sink my teeth into a gluten free pie with a crust that I'd be proud to serve my (non gf) family. Thank you!! I just made this recipe into an apple pie for Christmas dinner and it's truly amazing! I'm tickled that the flavor and texture is so so so yummy! ❤️❤️🥰
Kim says
Awe, that's wonderful that you can enjoy pie again, Liz!! Believe me, I completely understand wanting to give up on gluten free baking. That's the reason I created this blog, so I could share my successes with others like me 😍😍😍
Michelle Berger says
I've had awful experiences with g/f pie crust in the past and not all that much success with regular pie crust either. I was skeptical about this recipe when I read through it because the amount of butter seemed extreme. I thought the crust would just melt butter all over the place. However, given the number of positive reviews, I thought I'd give it a try. I'm really glad that I did! It mixed up easily and rolled out beautifully. The crust was light and flaky in my apple pie. Really delicious! The only warning I would give is that because it has so much butter, it can take a long time to soften enough to roll out after refrigeration if you leave it in the fridge overnight as I did.
Marci says
Hi Kim, thank you for this recipe—and all your recipes. This pie crust recipe is by far our favorite GF pie crust recipe ever. We did run into one issue last Thanksgiving that I want to try to trouble shoot this year: the crusts leaked butter while they baked. We are experienced pie bakers and make sure to keep the dough cold, cut the butter the right size, etc. We put the pie plate on a tray so it was not a disaster, but who wants to lose all that delicious butter? I looked through the comments above and don’t see that anyone else had that issue, though I saw it on another one of your pie recipe pages. Please let me know if you have any ideas! Thanks so much and Happy Thanksgiving to you and yours.
Kim says
Hmmm. That is odd, Marci. Are you perhaps baking at a lower temp than usual? Are you prebaking the crust before adding any filling to it? If the recipe you're using (mine or someone else's) doesn't call for prebaking, I would go ahead and try that anyway and see if it solves your problem. That way you can partially bake the crust at a higher temp so none of your butter leaks out. I recently got a cookbook from Erin McDowell on Pies (she's a very well known pastry chef), and she says to partially bake (prebake) all pie crusts, so maybe this will really help.
I hope you and your family have a wonderful Thanksgiving as well 🥰
Marci says
Hi Kim, thanks for the reply! We are baking at the usual temp. We have not tried pre-baking. This would work for the pumpkin, but since the apple is a 2-crust pie I don’t think we can pre-bake…unless you know something I don’t? I will look into Erin MeDowell!
Kim says
Oh, gotcha. Yes, that would be quite hard to prebake it for a double crust pie. The only thing I can think of is the butter isn't getting mixed in enough? What type of butter are you using? The water content in the butter could be an issue, too. I tend to try to get a better quality butter when I'm making pie dough or pastry of any kind because it plays such a huge part.
Marci says
I usually buy the organic unsalted butter from Costco.
OK so Erin Jeanne McDowell has a method for par-baking a double-crust pie! I’m going to try it! Also she says if your butter leaks out, your oven is too cool (or your dough is too warm!). Thanks for the tip to check her out. I am committed to making your recipe work for us this Thanksgiving!! It is the best GF pie crust we’ve ever had, so if we can just troubleshoot this one issue I think we will be golden. Thanks for working on it with me 🙂
Happy Thanksgiving!
Pat Newhouse says
Did I miss what’s in the flour or do you order it ♥️
Kim says
I don't sell it, but the link to the flour blend recipe is right in this recipe card. Just click on Kim's gluten free flour blend and it will take you there 😊
Andrea says
I just made this for blueberry pie and it is absolutely amazing!!! Tender and perfect. My family didn't even realize it was gluten free.
Pamela price says
I’ve made several pies now. ALL have been sweet pies. Excellent BTW…. Can you make chicken or Turkey pot pies and do you have recipes?
Kim says
Hi, Pamela! I am not a fan of pot pies, but yes, I know of people who have made them with my pie crust dough 🙂 Unfortunately, I don't have a recipe for either.
Mark Vlosky says
Nice pie dough recipe, but I make tarts, which use a sweeter dough. Can you post a tart dough please?
Kim says
I have tarts with pate sablee (shortcrust pastry dough) on my long list of things to tackle in the gluten free world. I'm hoping this will be on the blog very soon as fruit tarts are my favorite for spring time 🙂
Steve says
This crust was a BIG HIT for my Thanksgiving pumpkin pie. Light, flaky, and no soggy bottom!
Denise Redmann Hoffman says
I am baking the apple pie for Thanksgiving and using both of your recipes. Thank had to add more water- almost 2/3. I used King Arthur Gluten Free Flour Cup for Cup and measured 3 cups exactly and used 1-1/2 cups of Earth Balance non dairy butter- also have a dairy allergy. The crust rolled but it is bland. Typically Earth Balance bakes great- maybe next time I should use more non butter Butter 🤷♀️ Any suggestions? Thank also had to bake the pie extra 20 minutes as the apples were still too firm - and I did pre cook them on the stove top per your directions . Thanks! Any suggestions would be helpful!
Gina Greenwell says
Terrible. I'm not new to baking. I followed the instructions perfectly and it was so crumbly and bland. I had to throw it out. A waste of expensive ingredients, and now I'm left without a gluten free dessert for Thanksgiving for my brother.
Kim says
Your problem probably lies with the fact that you're not new to baking. It will not be crumbly at all if you add enough water. I know that's contrary to what is taught to us in the gluten-filled baking world, but in this gluten-free baking world you have to add more liquid than you think you'll need. If you watched the video, I state this exact same thing, because the starches in gluten free flours absorb more water than regular gluten-filled flour does. There have been hundreds, if not thousands, of successful pie crusts made with this recipe, so I think if you give it another shot and add more water than you think you need, you'll be left with a wonderful pie crust 😊
Hannah says
How would this turn out without the xanthan gum? I have Bob's GF baking flour but it doesn't include xanthan gum. Would this turn out at all without it?
Kim says
I'm not sure it would work without xanthan gum. It needs some form of binder. It's possible the egg alone might hold it together, but I haven't tried it so I don't know.
Keeks says
I rarely comment online, but I had to come out and tell you how wonderful this crust is!!!! II was hoping to avoid the frozen GF pie crusts for Thanksgiving this year, so I tried this recipe in a double crust pot pie tonight. Can I just say that I have been gluten free for about 6 yrs now, and this is the first time I've had gluten free pastry that tastes and feels like "regular" pastry!! My fiance - who usually poo poos anything gluten free - happily said he couldn't tell it was gluten free and ate two huge helpings. My 2 yr old happily feasted on the scraps that I tossed in cinnamon sugar and baked off. This was so delicious and filling. I can't wait to use this for Thanksgiving pies! Thank you so much for all that you do 🙂 🙂 🙂
Kim says
Awe, I am so happy you're able to enjoy pie crust again!! It's my pleasure to share my recipes with anyone who wants them 😍😍😍
Megan Seiferling says
Best pie recipe ever! Fresh apples from our tree make it over the top!
And your turnovers are awesome too!!
Do you have a recipe for Lemon meringue pie using this crust? Or lemon curd turnovers?! I have a lot of left over lemons and looking for things to bake them into! 🙂 thanks!
Kim says
Thanks so much, Megan! So glad you liked it!!
I don't have a lemon meringue pie recipe just yet. I have tried a couple and didn't like either one of them. The lemon filling always comes out almost "rubbery" and it's very off putting. I'd love to use just lemon curd as the filling, but haven't tried it yet.
Chris B says
Hi kim! I gotta say before i found you're website i was honestly discouraged , i thought i would never enjoy food again like i did before going gluten free ;( As you see i am one of the pickiest eater ever lol and i found every gluten free recipes and store bought bread to be a big thumbs down.... I was barely eating which got me under weight as the texture and taste of gluten free food made me gag! but then i found you're website and tried your recipes and bamb just like that... I was able to enjoy food again!!! yay!! thank you so much for all your hard work and sharing all your recipes its helped me tremendously !! your recipes are by far the best on the internet!! xo
Kim says
Awe, this is so wonderful to hear! I'm absolutely thrilled for you and I thank you so much for your kind words 😍😍😍
Tanya Hudson says
Please help! I made this up yesterday, and ended-up refrigerating the dough until today. It rolled out beautifully, but baked-up a bit less so. First, I noticed the crust edges began drooping over the edge of the plate a bit, but not a disaster. Once all was done and ready to eat, the texture was like a very fine, light sand! the ONLY thing I did differently was use 1/2 butter 1/2 lard. Could that have made such a huge difference?! Has anyone else had this issue and found the reason? I have full faith in your recipes, so I'm not giving up! Bless you, Kim, for all your hard work you're willing to share!
Kim says
Hmmm. I wouldn't think lard would cause it to have a sandy texture, but I haven't tried it with lard so it is a possibility I guess. Did you by chance use a different kind of rice flour than superfine when making the flour blend? Or did you use a store bought flour blend? I haven't tested any of my recipes with store bought flour blends so there might be some that just don't work.
Tanya Hudson says
I used your flour blend with exactly the same ingredients. I'm thinking perhaps the butter/lard became overly incorporated in my food processor. Does that sound like a possible reason? I know the flour blend was properly prepared because I successfully made your chocolate cake recipe! 😉
Kim says
I think you may be right about it being over incorporated in the food processor, probably because lard is less solid than butter. If you want to use the same combination the next time, try mixing everything in a large bowl instead of the food processor.
Gina Greenwell says
I had the same problem but I used butter.
Clare Beatty says
Do you need to blind bake the crust if your recipe doesn’t cal for it? Thanks - I’m really excited to try this!
Kim says
Not at all! I just showed that in the video in case that's what you want to do. I've made two-crust apple pies and many other pies using this pie crust. It's the best 🙂
Gigi says
Hi Kim! So sorry if you've answered this already but can I use all Spectrum brand shortening as Pioneer Woman does? I'm making a pumpkin pie tomorrow and have been experimenting so much since going gluten-free, to see if I can source some of my former favorite recipes still in any way possible. I loved Ree's pie crust forever and was so excited to see that you obviously feel the same way. Happy and grateful to have found your blog!!
Kim says
Hi, Gigi! I'm sorry I didn't respond sooner. I hope it's not too late for your pumpkin pie, but I think using shortening would work perfectly 🙂
Emma says
I'm researching GF pie crust recipes for a family get-together this weekend, and this one looks amazing! The only issue is that I live in the U.K., and superfine rice flour doesn't seem to be a thing here. Wondering if something like Thai rice flour, which is supposed to be a bit finer than normal, would work? Any other ideas on a good substitute? Thanks!
Kim says
Hi, Emma! I understand your situation. I just had someone from the UK who tried making one of my recipes using I think Dove's?? Does that sound right? It worked like a charm apparently. It would be the plain white flour that they sell I think. Definitely not the self raising or bread flour.
Hope this helps, Emma! Please let me know of your results 😊
Claire says
I use Thai white rice flour for the superfine flour in the bread flour blend and it works fine!
Sarah says
I made this yesterday to make a cherry pie for my son's 12th birthday as per his request, and everybody LOVED it! My father-in-law (a gluten-filled pie connoisseur) commented that the crust was bang on, and a normal, tasty pie crust. He said I nailed it! My mother-in-law always uses lard in her crusts, but she loved your crust too!
Kim says
Yay!! I'm so glad your family loved it! Cherry pie sounds fantastic 😍
Anna says
Hi! This looks and sounds like the perfect crust. My stomach can’t handle Xanthan Gum, could I substitute something else for it? Thx in advance!
Kim says
Hmmm. You may be able to sub guar gum or possibly psyllium husks. If you use the psyllium husks, I would only use 1 1/2 tsp and you'll probably need to add more water.
Debra says
Fabulous recipe! I have non-Celiac sensitivity and my son has Celiac. I have never been great at making pie crust (even with wheat flour) but I made an apple pie last night and it was the best crust I've ever made! I didn't have the ingredients for your flour blend so I used a copycat mix of Bob's Red Mill 1 to 1 flour and it worked great (3 cups of that flour is also about 420 g for anyone wondering). I'm SO happy I found your site! Your instructional videos are extremely helpful. Thank you, thank you, thank you!
One last thing - I made the pie crust pastries with the left over dough. I had never heard of this before - what a great idea! Growing up, my mother made apple pie and had to hide it from my dad because he would pick off the crust and eat it (leaving the pie!). I don't know why she never thought to just make crust for him and save her precious pie for the rest of us!
Kim says
Haha!! That's too funny about your dad eating the crust of the pie!
Thanks so much for your kind words! I'm so glad you're loving the recipe 😍
JoAnn Vavrek says
I came across your recipe yesterday and had to try it out. I made your GF flour blend and used it for my tourtieres. I made two 8" pies as well as 4 small hand pies. It turned out so great. The dough is so pliable and can be rerolled to make another crust without drying up. Feels just like real pie dough and bakes perfectly, Thanks for the recipe.
Nancy Candy says
Can you tell me what the powdered milk does in this recipe and is it possible to leave it out altogether?
Kim says
I wouldn't leave it out. It helps with the texture, making it more tender.
Trista says
The powdered milk also helps your baked goods to become nicely browned—look up “Maillard reaction.”
Jen says
This crust is an absolute game changer. Before our household went gluten free, I was a great baker but a good pie crust totally eluded me for some weird reason. Since going gf I've tried a few crusts with mixed results, and I had given up hope that I would ever find a decent crust I could actually pull off consistently. This recipe changed that! It was so easy to work with, and the directions were spot on, not at all fiddly or precious like most pie crust recipes. The finished product was STUNNING. It was a dream to roll and even transfer to the pie dish, something I normally struggle with. And most importantly, the taste and texture were so great. Truly, it is the best pie crust I've ever made by a wide mile.
Kim says
Awe, thank you so much, Jen!! I'm so glad you were able to finally have a great gluten free pie crust😍
Jen says
I just wanted to comment again and say I have made your crust so many times and it's always perfect no matter what! The other day I even made it into a slab pie on a 9x13 baking tray. I had to roll it a bit thinner (because I just did a single batch, a 1.5 times batch might be a bit easier to work with) but it stretched and everyone I shared it with raved about how good it was. Thanks again!
Tenesa M Vuillemenot says
I wish there were more stars to give you. I've maintained a GF kitchen for my daughter with Celiac for 5 years and pie crust has always been a struggle. I made this today using better batter and it was freaking perfect! so flaky, THANK YOU,
Kim says
Awe, thank you so much, Tenesa! I'm so glad you liked it 🙂
Lisa says
You are a genius! This was hands down the best GF pie crust/apple pie I've ever had. Thank you so much for sharing. 🙂 Excellent instructions and tips too.
Kim says
Awe, I'm so glad you enjoyed the pie!! Thank you so much for your kinds words 😊
Christie Lalonde says
Finally the best gluten free pasty recipe that is actually the best gf pasty recipe. My husband is celiac and his favorite thing is apple pie . The crust is so tasty buttery and flaky and like Kim said you would never know it was GF. I can't wait to try your other recipes. You have made my husband a very happy man!
Kim says
Awe, thanks so much, Christie! So glad you like it 🙂
Joyce says
Used your crust for pecan pie. It worked perfectly—absolutely delicious. Thank you for sharing your secrets with us so that our GF dear ones can share the joy of baked goods again!
Francesca S. says
Kim, thank you so much for sharing this recipe with the world! I haven't had the chance to test out your flour blend but I used the KA mix I had on hand and it came out AMAZING as a pot pie topper. For a 9X13 is was pretty much the perfect amount of dough. It came out so buttery and flaky--honestly if I'd gotten served it in a restaurant I'd be suspicious, because it looked that good, and it tasted even better. My gluten-crazy roomie even loved it. Can't wait to try out all your other recipes and your four mix! If it's good with the generic stuff, making it properly must be something to behold.
Kim says
Thanks so much, Francesca!!! I'm so glad you liked it 🙂
Daniela says
I've been gluten free my whole life, and every year I've been making a new gluten free crust for my apple pies on Thanksgiving and Christmas. For every crust I've used, the dough would break and be incredibly hard to make a good lattice or even put into a dish. This is the FIRST crust recipe I've ever made that I've been able to produce a pretty lattice and was able to transfer into a pie dish with no issues at all. It also tastes HEAVENLY and I highly recommend!! Thank you so much, this made my Thanksgiving so special! 10/10, try it out!!
Kim says
Wow! Thank you so much, Daniela, for your wonderful comment!! I'm SO glad you liked the pie crust and you were able to enjoy pie on Thanksgiving 🙂
Gillie says
What on earth did I do wrong? My pie crust kept falling apart, but I stuck it together as best I could. It wouldn’t stick together and now that it’s bakes it just crumbles to dust when I touch it. I know it’s something I did, because every single recipe of your works perfectly.
Kim says
On no! I'm so sorry, Gillie!! My guess is there wasn't enough ice water added. I've found that gluten free pie crust dough needs more water than you would think. Did you put it in a food processor and whirl it until it balled up on top of the blade? Was it crumbly before refrigerating, or was it slightly tacky/sticky? Slightly tacky/sticky is what you're looking for.
Gillie says
I made the dough in my food processor, but mine is much smaller than yours. It was tacky and sticky when I stuck it in the airtight box to chill. It was on the top of the processor, but wondering if because mine is so much smaller, it had no where else to go? I don't have a stand mixer, and my hand mixer is a weak thingy. To make your breads I use my bread machine to mix, kneed and rise. Then into the fridge for a rest. I don't think it would do well with pie crust.....
Kim says
Hmmmm. I wonder if just working it with your hands would work better for you. Watch my video for buttermilk biscuits (https://www.letthemeatgfcake.com/gluten-free-biscuits/) and you'll see how it's done. I would add the egg first (beaten) and then stream in a little of the water and toss with a fork. Continue streaming in the ice water until it reaches that tacky stage. Then dump it out onto the counter and, for lack of a better term, smoosh it together with your hands. Divide it into two and wrap each in plastic wrap and then proceed with the recipe as indicated.
Please let me know how this works for you, Gillie. I want you to be able to enjoy wonderful gf pie crust 🙂
Carolyn Lubbe says
Hi Kim
I love your gf pie crust. I made a gf pecan pie and baked for 40 minutes at 425 degrees and it burned the crust.
Kim says
Oh no! It burned because that temp is way too high for baking a pie. I would only suggest that temp if you're blind baking a pie crust to fill with a cold filling. I always bake a pecan pie at 350 degrees F.
Twila Cornelius says
I just bake my Pecan at 425 for 15 minutes then turn down temp to 359 and bake 40-50 minutes.
Amy Lund Stone says
Hi Kim, I'm excited to try this recipe, my last attempt at GF pie dough went poorly. Would you recommend mixing in a standup mixer? (My food processor dough hook seemed to have walked off during our recent move). Thank you!
Kim says
A stand mixer would be fine, Amy!
Kim says
I've tried several gluten free pie crust recipes using various flour mixes, never store bought. This is by far the best and closest to the one I use to make. I was known by pie lovers to make great crusts but since diagnosed with Celiac I haven't been able to produce the light flaky crust that I loved until I followed this recipe. It rolled out so easy and didn't break up like other gluten free crusts that I've made. I used the crust to make your Apple Dumplings that turned out fabulous. Thank-you so much for sharing. I've just made your bread flour and am going to try your Hawaiian rolls for Thanksgiving. Hopefully my family will like this as much as my old gluten recipe.
Tani Preston says
Your GF pie dough recipe looks amazing. I have been cooking GF for 2 years, since we found out my husband has celiac disease. When I was about 6, I leaned how to make pie crust using Crisco. They were always spot on. I have tried to make GF crust with crisco and they are awful. Using butter seems so heavy? Anxious to give yours a try.
Thanks!
Kim says
You could try this with Crisco. I never have so I'm not sure how it will turn out, but I love the taste that butter imparts. I hope you love it!
Pat Hartley says
Can’t wait to try this recipe! Thanksgiving is coming and even though we won’t be together with all my children and their families, I am still going to make at least a few pies.
My Mom always used to make cinnamon crust! I made it for my kids when they were growing up. It’s just part of the pie making process.
Lise-Anne says
Making this right now for a pumpkin pie and it’s rolling out SOOOOOO beautifully. I thought my usual GF crust was easy to work with but man, was I wrong.
Question though: usually when I make pumpkin pie I don’t blind bake, I’ve always made my crust, filled the pie and baked it all together. Can I do that? Or does this need the fill blind bake every time?
Lise-Anne says
*does it need to be blind baked every time. Sorry, typos!
Kim says
No, it doesn't need to be blind baked. In the recipe, I'm only giving blind baking instructions if you need them for your recipe (such as if you're making a cold filling).
Lise-Anne says
Thanks, Kim <3
Margie Fondse says
Dear Kim, After being told to try gluten-free foods per my doctor, I naturally went to the store to find breads and cookies and all those carb-filled goodies I love! What a disappointment! The thought of never having a delicious piece of bread again(without the pain) was so sad to me. I began searching the web for gluten free recipes and started experimenting. The first problem that I discovered was the store bought flour blends were SO expensive and that they usually contained brown rice flour. Any of these fiber flours are just as bad for me as gluten - might as well have the real thing if I was going to suffer! My next search was to look for flour blends using only white rice. And then I found your blog!!!!! I was so thrilled ! This was in the beginning of the Pandemic when I had to purchase most things online and the products were a bit pricey (sfwrf!!) but I figured I was worth it. Since the I have been able to find all my ingredients at my local Winco food store and am saving tons and baking tons and putting on weight!! The ONLY downside of finding you(: I have invested in a scale, pizza stone and pasta maker so far...since retiring I have much more time to play. note: I do not use the super fine white rice anymore and am happy with the results. Also I run my powdered milk through the food processor to remove the little milk balls for use in your baking flour blend (maybe another brand wouldn't have these but this is what I can buy in my store) I always make sure I have plenty of the ingredients on hand now so I am never worried about shortages in the grocery store. Thank you, Kim! I look forward to ALL your new posts.
Kim says
Wow, thank you so much Margie!!! I appreciate your very kind words 😊😊😊
Cecilia says
I want to use this recipe for hand pies ... do you think i can sub some of the butter with lard? how much of it you think I can sub out but still have a good buttery taste? 50/50. I am loving your recipes. I have been doing lots of hits and misses with other websites and yours have all been hits! 🙂
Kim says
Hi, Cecilia!!! Yes, you probably could sub some with lard. I've never worked with lard, but my grandmother used to make everything with lard and only lard (not a mix), so I think a 50/50 sub sounds like it would totally work!! Thank you so much for your kind words 🙂
Nathaly Saucier Livano says
Hi Kim,
Maybe a very silly question... which size is your pie pan? I have one 28 cm diameter, not sure if that is too big?
I saw it is not the non stick type but the regular one, would not stick to the sides and bottom? Mine is also like yours but I was scare it would stick to it and then I need to buy a new pie pan (non stick)…
Kim says
I'm thinking that may be too big. If my calculations are right, that's about 11 inches converted and I usually use an 8 or 9-inch pie pan, which is roughly 20-22 centimeters.
suzy says
Another winner. Goodness you really are my hero. I used my own flour blend since its very similar to yours but has no xanthan gum or milk powder. I added 2 tbsp milk powder and 2 tsp xanthan gum.
This crust holds up BEAUTIFULLY to tarts and it is so easy to work with. Thank you Kim. Now please put all these recipes into a cookbook for us 😀
Kim says
Oh my gosh, Suzy! You're too kind 😊
I'm working on trying to find a way to create a cookbook. It'll happen sooner or later 🙂
SaNaka says
I am SUPER picky about pastry and was losing hope that I would find a GF pastry that ticked all the boxes, but this is outstanding! Light! Flaky! Tender! Tasty!
I did use your pastry flour recipe, but it was well worth the extra step - and now I'm going to make a bigger batch to have it on hand as I'm going to need it!
Thank you very much - I'm finding your recipes to be excellent and most of the time my teen (who is the only person in our house who isn't GF) doesn't even notice they are GF!
Kim says
Yay!!! So glad you liked the pie crust, Sanaka!! Thanks for your kind words 🙂
Denel Wardell says
Have you ever considered selling your flour blends? I know I would definitely buy them! I would sell them, too. I'm still working on my website, but once it's fixed, I would certainly put your flour blends on there.
I cry sometimes with frustration of my limitations...but your website has made life a lot better. Thank you so much!
Kim says
Oh wow, Denel! You're too kind!! I would love to sell my blends and am currently researching the business aspects of that. It'll be a little while, but hopefully before too long they'll be on the market 🙂
Jordan says
Kim, I just wanted to tell you how much your recipes have changed my life!! I went gluten free a couple of years ago at the recommendation of my doctor to help manage my autoimmune disease, and since I also cannot have brown rice flour (which is in almost every other flour blend), I completely stopped baking (I used to bake all the time) or eating pretty much any carbs altogether. When my husband and I got married, we discovered your blog and made the cinnamon rolls during our first week of marriage and we have been baking constantly with your recipes and flours ever since! My husband is also an avid baker and was concerned about having to mostly give up baking bread and pastries (his baking area of interest), but we've been able to continue baking and I've been loving being able to reintroduce these foods into our diet! We made a chicken pot pie with your pie crust and it was incredible -- I've tried many gluten free pie crust recipes, all of which were inedible, but yours tastes just like my family recipe with wheat flour! I am immensely appreciative of your willingness to try new things and, even more so, sharing them with all of us!!! We've yet to make anything from your blog that hasn't been such a huge success that friends were incredulous when we told them it was gluten free (and we've tried 6-7 of your recipes in the two months we've been married)!
Kim says
Jordan, thank you so much from the bottom of my heart!! Your comment means more to me than you'll ever know 😍😍😍
Mira SM Tan says
This is amazing! I am not gluten free, my partner is and I am just in awh of how gluten-y this is. Great recipe, great flour blend. I did it with lard and coconut milk powder because he also dairy-free, works really well!
Kim says
Thanks so much, Mira!!!! I love to hear when substitutes go right in my recipes 🙂
Elizabeth Bondarenko says
Kim, is this recipe suitable for sausage rolls and mini quiches?
Kim says
Hi, Elizabeth! I've never made sausage rolls so I don't know (I'm assuming it would be, though). As for the quiches, absolutely 🙂
Taylor says
If I’m using this recipe to make tarts (regular muffin size) approximately how many will I get? And what do you suggest for baking time?
Kim says
You would get a lot (maybe over 40) of a muffin size from this recipe. Do you have a recipe you're following? Is the crust supposed to be pre-baked (blind baked)? The baking time and temp all depends on those things.
Alice says
Hi ! Kim . I want to know in Kim’s all purpose flour if I can substitute the all purpose flour blend can I substitute white rice flour with coconut flour . If it will still work out the same flaky texture ? Thanks so much
Kim says
Hi, Alice! I'm honestly not sure as I don't have much experience working with coconut flour. All I can suggest is try it, maybe halve the recipe (you'll need to beat the egg and then only add half of it) so you don't waste a lot of ingredients if it doesn't turn out well.
Sorry I can't be of more help.
Beth barbera says
This is the perfect pie crust, and I have made lotsa of gluten free ones thank you,
Kim says
Aww, thanks so much Beth!!!
Kim says
Thanks so much, Beth!!!
Amber says
How much xanthan gum do I add if using a blend without it?
Kim says
I would suggest about 1 1/2 tsp.
Charlotte Gerber says
Hello ! How much gramms is 1.5 cup of butter ? 360 gramms ? Thank you for answering :))
Kim says
I'm sorry, Charlotte. I forgot to put the grams. It's 339 grams 🙂
Linda Wilkins says
Could you use ghee or Nutiva shortening instead of butter to make this dairy free?
Kim says
I would think shortening would work perfectly, but I'm just not sure about ghee. I've never really worked with ghee so I don't know how it behaves in recipes. If you use it and it works great, please let me know 🙂
Manisha says
Kim can I say absolutely amazing pastry! I seem to be working my through all your recipes. I have a pastry recipe which I have used for years now. It has cream cheese in it as well as the butter, I suppose it’s instead of the milk powder that your recipe uses. But yours was light and buttery my husband and daughters loved it! I used it to make a chicken pie. So Thank you again!
Kim says
Thank you so much!! I'm so glad you liked it 🙂 I've seen recipes using cream cheese and they sound amazing, too!
Mars says
Just used this recipe to make pasty for dinner, I only needed about 5 or 6 tablespoon of water. My husband can't tolerate lactose so used coconut milk powder instead and recipe still turned out beautifully:) Everything you could want in a pie crust👍
Kim says
Mars, you're killing it! Haha! Thank you so much for trying all my recipes. And I love the tip about the coconut milk powder. That is fantastic!!
Thank you again 😍😍😍
Irene says
How much coconut milk powder instead of butter?
Kim says
I think what she did is used the coconut milk powder in place of the nonfat dry milk powder in the flour blend, so it would be the same amount as the nonfat dry milk powder.
Shelly says
How much coconut milk powder do you use? Is this to sub the butter? I try to steer from lactose as much as possible.
Thanks!
Kim says
Hi, Shelly! No, it won't sub for the butter, just for the nonfat dry milk powder in the flour blend, and you would sub 1:1 for that. If you can't use butter, you can make the pie crust with shortening, coconut oil (cold), or a butter alternative, such as Earth Balance butter sticks.
Kathy says
Just a question; do you use salted or unsalted butter? Does it matter?
Kim says
Hi, Kathy! I know a lot of chefs use unsalted butter and maybe I should, but I usually just use whatever I have on hand and that's mostly salted butter. No one ever complains of anything being too salty, so that's what I stick with.
Hope that helps 🙂
Barbara says
About 30 years ago the woman who made Mrs Fields cookies famous said salted butter is best for baking and from that time on thats what I used and I’ve made lots and lots of cookies. I’m 79 years old, I bake almost every day.
Kim says
Good to know, Barbara! I agree. I always use salted butter.
Ann T says
This is the only gluten free pie crust to use. I have tried so many and gave up until I stumbled upon this recipe. Get the exact ingredients the recipe calls for. Make Kim’s flour mix. I had to find the superfine rice flour but when you see th results you won’t believe it. I just made an apple pie and the crust browns normally, is flaky and delicious. This is a first for me with gluten free crust. Kim you are a genius!!!
Christine says
Are you sure you need 1.5cups of butter? I have found I dont need any water.
Please let me know
Kim says
This recipe makes a lot of pie crust, enough really for 3 one-crust pies! I've made it too many times to count and it works perfectly every time. Make sure your butter is super cold. My husband, who is not gluten free, says he'll take my gluten free pie crust over any regular gluten pie crust any day.
Hope this helps 😉
Anita Hoskins says
I love your recipes! I do a question about freezing ahead of time.
I'm making a number of pies for a party and want to make the crust and freezer them ahead of time.
Would you suggest rolling the crust out and rolling it up in parchment paper like you find at the store? Or should I leave them in disk form?
Kim says
Thanks so much, Anita!
Either would work I think. I meant to try rolling them out and then up into parchment, but never got around to it. If you try it and it works, I'd love to hear 🙂
Debbie says
Hi Kim. Can I substitute arrowroot starch for the cornstarch? Would it be a 1:1 substitution?
Kim says
Yes, you should be able to with no problems.