Am I the only one who had a very hard time finding a flaky gluten free pie crust recipe online? I have become spoiled over the years being able to find everything I want through google and this was one of the first times that I was drawing a blank.
I wanted a pie crust that was flaky and rich. Delicious and also simple to make. And that wouldn’t fall apart when I roll it out. For the record, I am not a master pastry chef here. I’m just a girl with a bunch of animals all crowded into my kitchen as I learn to make things from scratch.
No lies, when I made this for the first time I just rolled it out on a cookie sheet and cut into bite-sizes squares; unwilling to waste more pie filling on yet another pastry disaster. It took me completely by surprise when it came out just like “real” pie crust. I immediately ran into the livingroom and made jonny taste some (like 5 times). “Omg its just like real pastry right?!?” “This is like REAL pie crust”. I smeared jams and apple butter all over the squares and we ate it all.
Then I lost the recipe…
Weeks Months went by and I couldn’t find the recipe anywhere. It was on a little hand written note scriblled with weights and measurements and… lost.
So back I went to trying to find the original recipe that I had begun from. Thinking if I found it, maybe I could remember all the changes I made and recreate my masterpiece. I never found the original.
Just last week I was cleaning up my recipes in MyFitnessPal (my calorie counter) and wouldn’t you know that I had logged in the recipe the day Jonny and I ate the whole pie crust. There is was! Found again!! The whole time it was stored on a site I use every…single…day. Hiding in view. I am frustrated but also just very excited I found it. So simple, so perfect.
So before I go ahead and lose it, condemning myself to eating flat, chewy gluten free pie crust for another year I am posting it!
I hope you enjoy it as much as I do and please let me know if you change up the recipe/flour at all, how it works out! Take a look at my Guide to the Perfect Pie Crust too. it is not a gluten free guide but has some interesting points about how to choose which fat to use and how to handle your crust for a desired end texture.
It takes a village to make a gluten free pie crust! So please share your experiences and thoughts. But for the record, I love it just the way it is 🙂
This recipe makes one single crust. Double for a top and bottom crust.
- ⅔ cup white rice flour
- 3.5 Tbsp potato starch
- 2 Tbsp tapioca flour
- ¼ tsp sea salt
- ½ cup cold unsalted butter, shortening or lard
- 1 large egg
- Combine all the dry ingredients
- Cut the cold butter into cubes and add to the flour tossing to coat
- Use your hands to break apart the butter into flat disk-like pieces
- Add the egg and lightly knead until just combined
- Pat into a disk, wrap and put in freezer for 15 minutes
- Roll out the dough and use as your recipe calls for
- I like to put in the freezer for another 10+ minutes right before putting it in the oven
You can also make the pie crust and freeze before baking
PS Yes, i used my own homemade pumpkin puree to make my pumpkin pie. Click here to learn how to make your own homemade pumpkin puree from scratch.
This post was one of the top clicked posts on Gluten Free Wednesday. To see the other top posts that week click here.