Gluten-free All-Purpose Flour Blend: I recommend that you use a gluten-free flour blend made with lighter flours or starches such as white rice flour, corn starch, or tapioca starch. I do NOT recommend a gluten-free flour blends that includes denser flours such as garbanzo bean flour.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and it is necessary to help the ingredients bind together properly. Make sure you add xanthan gum if you flour blend does not already include it.

Sugar: I used light brown sugar in this recipe, but you can also use white sugar, cane sugar, dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 substitute for normal sugar) or you can leave out the sugar completely.

Coconut Oil: I prefer using refined coconut oil in my cooking as it has a more neutral taste compared to extra virgin coconut oil. You may also use dairy-free butter (vegan butter) if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use chilled butter in equal amounts. You can also use chilled vegetable shortening. I do NOT recommend substituting coconut oil for other vegetable oils that do not solidify when chilled as you need the coconut oil to be solid when cutting it into the flour. Alternatively, if you are not lactose-intolerant, feel free to use cold butter instead.

Egg: The egg is necessary as a binder for the dough. I personally have not tried making this pie crust dough using an egg-substitute or egg-replacer, so I don’t know if it will work without the egg. (If you do make this without an egg, please let me know how it goes in the comments below, thank you!)

Ice Water: It’s important that the water is cold when you use it to keep the coconut oil solid. This will help make the crust flaky. (Depending on the humidity of where you live and the type of flour blend used, you may not need to use all the ice water. Add 1 tablespoon of water at a time, mixing until you get a dough that holds together).

Savory Pie Crust: If you plan on using the crust for a savory pie, simply leave out the sugar and add 1/2 teaspoon of salt instead.

Pie Tin: I like using a 9-inch pie tin with a removable bottom as it makes removing the entire pie from the tin much easier. The ridges of the pie tin also make it easier to shape the edges of the pie crust (all you need to do is press the crust into the tin’s edges, no need for any fancy techniques)!

To Par-Bake the Crust: I recommend par-baking the crust for 10 to 15 minutes at 425F to firm it up slightly before filling it.

To Pre-Bake the Crust: If you are making this pie crust for a recipe that calls for a fully-baked pie crust, simply brush the exposed edges with egg wash, and then bake the crust for 30 minutes at 425F until the crust is firm and the edges are golden brown. The baked crust will keep for up to 5 days in the refrigerator.

Freezing the Pie Crust: If you don’t plan on baking this gluten-free dairy-free crust immediately, simply cover the crust with plastic wrap and then cover the whole pie tin with aluminium foil. The crust can be frozen for up to 2 months. When ready to bake the crust, remove the plastic wrap and foil and let the crust thaw at room temperature for 15 minutes while preheating the oven.

This recipe was originally published in October 2020, but has since been republished to include clearer instructions and additional recipe notes.

Adapted from: A Little Insanity