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Easy Gluten-Free Pie Crust (Dairy-Free)


  • Author: Felicia Lim
  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 1 pie crust 1x
  • Diet: Gluten Free

Description

This easy gluten-free pie crust has a beautifully light and flaky texture you’ll love! No chilling time required, this dough comes together in only 15 minutes with just 5 simple ingredients and is also dairy-free! Keep this handy to bake up all your sweet or savory pies (think pumpkin pie or pecan pie), because you’ll be making this over and over again!


Ingredients

Scale

Instructions

  1. Whisk: In a large mixing bowl, whisk the gluten-free flour and sugar until fully combined.
  2. Cut Coconut Oil into Flour: Add chilled coconut oil and cut the coconut oil into the flour (either with a pastry cutter, two knives, or use the back of a fork to press the coconut oil into the flour). You’ll get an off-white crumbly mixture with the texture of coarse sand.
  3. Add Egg: Add the beaten egg and mix well. The mixture will still be crumbly, but will be slightly pale yellow now.
  4. Prepare the Dough: Add cold water 1 tablespoon at a time, mixing with a spoon until you get a dough that holds together (better to have a dough that’s a little too moist than too dry).
  5. Roll out Dough: Shape dough into a disc and then roll out the dough between two pieces of parchment paper until the dough is slightly larger than your pie tin.
  6. Press Dough into Pie Tin: Remove the top parchment paper and then place your hand below the bottom piece of parchment to flip the dough onto your pie tin, then slowly peel off the remaining parchment paper as you press the dough into the tin. Note that the dough may break, but don’t worry as you can easily press the dough back into place (it will still look beautiful once baked).

Notes

Gluten-free All-Purpose Flour: 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.

Sugar: I used light brown sugar in this recipe, but you can also use normal white sugar if you prefer. If you are diabetic or insulin-resistant, I recommend that you use Lakanto Monkfruit Sweetener (a 1:1 susbstitute 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. If you are not lactose-intolerant, feel free to use chilled butter in equal amounts. You can also use chilled palm 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.

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, so I don’t know if it will work without the egg.

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.

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 5 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 the 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.

Adapted from: A Little Insanity

  • Category: Basics
  • Method: Baking
  • Cuisine: American

Keywords: gluten-free pie crust

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