Gluten free pie crust

I used to have a gluten-free website, but quickly realized I didn’t have the time to keep up a website/blog entirely different from this one. Hell, I can’t even update this one regularly.

I also have some shared google docs with recipe files so that, in theory, I can easily find them when needed. Apparently, I didn’t put the one for my gluten-free pie crust in it, so I’ve been scrambling around for 15 minutes trying to find where I put it, other than my now-defunct gluten-free site.

I’ll put it in my google docs files. But, since I’m typing it up, here it is also.

Gluten-free pie crust

This works well for any pie – apple, pumpkin, tartes… (and that’s the extent of my pie making repertoire). It makes enough pie crust for a 2-crust pie (or 2 pies with only the bottom crust).


1 1/4 cups gluten free flour (I use Bob’s Red Mill all purpose gluten free baking mix or Arrowhead Mills baking mix)

1/4 cup almond meal (this adds a lovely nuttiness)

1/3 cup corn starch

1/2 cup sugar

1 teaspoon xanthan gum

8 TBSP butter, cut into pieces

1 large egg

2 tsp vanilla extract



1. In a mixing bowl, stir together the flour, xanthan gum, sugar and cornstarch.

2. Add the butter, egg and vanilla and mix until combined.

3. Either remove the dough from the bowl and knead on a surface dusted with gluten-free flour, or knead the dough in the bowl (my preferred method).

4. Divide into two pieces and chill in the refrigerator for 15-20 minutes.

5. Pre-heat oven to 400F (or whatever temperature your filling recipe calls for).

6. Roll crusts. Put waxed paper on your work surface and flour it lightly. Using a rolling pin, roll out one crust at a time.

7. Spray your pie dish with non-stick gluten-free cooking spray.

8. Invert the pie dish over the waxed paper and flip it over. Peel the waxed paper off. Make the edges look as pretty as possible.

9. Using a fork, poke holes in the sides and bottom of the crust.

10. Fill with delicious filling of your choosing.

11. If making a 2-crust pie, roll out and place the crust on top, pinching edges together.

12. Cover edges with foil to prevent burning.

13. Pop in the oven for the required time.

14. Eat pie!