gluten free pie dough recipe
The Best gluten free pie dough recipe
I have been making this gluten free pie dough for years now, and it is a staple in our kitchen. My kids love when I make pies, and they cannot even tell the difference from regular dough. This recipe is perfect for holidays or just a weekend baking project. It is healthier because it uses a blend of gluten free flours, which are easier on digestion for many people. I love that it is flaky and buttery, just like traditional pie crust, but without the gluten. It works for any occasion, from apple pie in the fall to quiche in the spring. My family requests it all the time, and I am happy to share it with you.
Gluten Free Pie Dough
A flaky and buttery gluten free pie dough that works for sweet or savory pies. This recipe is easy to make and uses simple ingredients.
🥘Ingredients
For the Dough
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Gluten Free Pie Dough Works
This gluten free pie dough is a game changer for anyone avoiding gluten. It is reliable and produces a flaky crust every time. I always make extra to keep in the freezer for last minute pies, and it is always a hit at family gatherings.
❓ Frequently Asked Questions About Gluten Free Pie Dough
1. Can I use this dough for savory pies?
Yes, absolutely. Just omit the sugar from the recipe. It works great for quiches, pot pies, and other savory dishes.
2. Why is my dough crumbly?
Gluten free dough can be more delicate than regular dough. Make sure you add enough ice water and chill the dough well. If it cracks when rolling, just press it back together with your fingers.
3. Can I substitute the butter with a dairy free option?
Yes, you can use cold vegan butter or shortening. The texture may be slightly different, but it will still work. Make sure it is solid and cold.
4. Do I need to blind bake this crust?
For pies with a wet filling, like fruit pies, you do not need to blind bake. For custard or cream pies, it is best to blind bake the crust first at 375°F for 15 minutes, then fill and finish baking.
5. How do I store leftover dough?
Wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Thaw in the fridge overnight before using.
