A gluten-free pie crust using common ingredients. I've adjusted the method over time and have found this final recipe to work every time. It is perfect for both sweet and savory dishes. The trick is leaving large chunks of butter, whole, so they create a flaky crust. The baked crust holds its shape quite well and delivers a nice slice of filled pie beautifully without falling apart.

Gallery

Recipe Summary

prep:
25 mins
additional:
45 mins
total:
1 hr 10 mins
Servings:
16
Yield:
2 9-inch pie crusts
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.

    Advertisement
  • Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.

  • Pour gluten-free flour into a large bowl. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water one tablespoon at a time until dough is no longer sticky and forms a ball.

  • Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.

  • Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.

Cook's Note:

This pie crust freezes well both before and after baking.

Nutrition Facts

185 calories; protein 3.1g 6% DV; carbohydrates 16.5g 5% DV; fat 12.9g 20% DV; cholesterol 53.8mg 18% DV; sodium 90.6mg 4% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/05/2019
BEST PIE CRUST I EVER MADE. I just needed a lower crust so I cut the recipe in half. I did what the other reviewer said and patted it into the pan and it was impossible to roll it out. It was no extra trouble and this crust is so good!! Read More
(1)

Most helpful critical review

Rating: 3 stars
06/26/2018
Taste was very good but it did not roll out very easily. Ended up pressing it into the pie plate. Read More
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/05/2019
BEST PIE CRUST I EVER MADE. I just needed a lower crust so I cut the recipe in half. I did what the other reviewer said and patted it into the pan and it was impossible to roll it out. It was no extra trouble and this crust is so good!! Read More
(1)
Rating: 5 stars
01/18/2018
I used a flour that is mostly tapioca and potato starch. I rolled it out between 2 sheets of parchment paper and it worked like a charm! My mom will be so happy to have homemade pie again. Thank you! Read More
(1)
Rating: 5 stars
02/13/2019
Great recipe! My husband really liked it! I'll definitely be making this again! I used it to make a quiche. I didn't pre-bake the crust just poured in the filling and baked according to the recipe instructions. I did end up having to press the crust into the pie plate. The texture is nice after it's baked but it is pretty difficult to roll out. No worries! Pressing it into the pie plate worked fine for me! Thanks for posting Buckwheat Queen! Read More
(1)
Advertisement
Rating: 3 stars
06/26/2018
Taste was very good but it did not roll out very easily. Ended up pressing it into the pie plate. Read More
Rating: 5 stars
12/14/2018
Can you add a temperature and bake time? I baked at 400degrees F for 5mins and then added a precooked filling. Reduced the temperature to 380dgrees F for 15-20minutes:) Read More
Rating: 5 stars
08/26/2019
Good stuff and easy. My two favorite things. Read More
Advertisement