If you need a gluten-free recipe, but aren’t a fan of rolling things out, and risking breakage during piecrust transfer, this quick and easy gluten-free pie crust recipe is for you!
Rolling out pie crust sure makes a pretty pie, and while I hartily believe that food presentation is important, sometimes, I just need to hurry up and get things on the table. Covering half of that table with rolling pins, flour, partchement paper, pastry dough, and everything else, isn’t really conducive to hurrying though. Rolling out pie crust is so much more of a mess than rolling out things like, say homemade gluten-free egg noodles, because you can’t just roll them out on a cookie sheet, cut them up, and dump them in the pot. (But I digress)
So I decided to make a variation of my rolled pie crust recipe that could be pressed into the pie plate. Is it pretty? Not really. Does it taste great? Oh yeah!
Thanks to this recipe, I was able to make an apple pie for breakfast this morning (Shh, don’t tell!), and get the mess cleaned up before we sat down to eat.
Get ready to try your new favorite pie crust recipe
PrintQuick And Easy Gluten-Free Pie Crust Recipe
If you love to make homemade pie, but are seeking a delicious gluten-free crust option, look no further!
Ingredients
- 1 cup gluten-free flour mix
- 1/2 tsp guar gum
- 1/4 teaspoon salt
- 4 TBLSP butter
- 1 egg
- milk
Instructions
Note: I like to use a food processor with this recipe for everything up to pressing the dough into the plate.
- Mix first three ingredients. Cut in butter until mixture resembles coarse crumbs.
- Mix in egg.
- Add enough milk to make a sticky dough.
- Using floured fingers, press dough into pie plate.
- Fill and bake as you would any pie, or…
- Place on bottom rack of broiler and cook until lightly browned.
- Watch carefully! Once your pie crust begins to cook, it will brown fast!
- Enjoy!
Get Your Garden Cheat Sheets!
Want to know exactly when, where, and how to plant your vegetables? Sign up to get our FREE companion planting guide, and garden planting cheat sheet printable.
Sara says
Ooops…I am sure there is a typo there on the salt. I has to be 1/4 tsp salt.
Elise says
Ha yes, that’s a typo. Thanks for catching it – it’s fixed now.
Trish says
I tried this tonight and it turned out really good. It tasted like pie crust! I didn’t have any butter so I used shortening. I also used the flour blend I had already made up and forgot to put in the xanthan gum. I made quiche with it and it was so good nobody commented on the crust.(My family is missing their gluten pies). My seven year old loved patting it out for me. I used to do a really easy gluten crust and this is easy enough I can make quiches and pot pies for dinner on week nights again. Thank you.
Elise says
So glad you liked it!
Lynda Untereiner says
Hi, I don’t really understand the “place on bottom rack of broiler and cook until lightly browned” I am used to baking my pie crusts at 300 – 350, not broiling them.
So do I broil this on low until it is browned? Am I understanding that right?
Elise says
Yes, definitely broil it on low.
I typically broil crusts that need to cooked before adding the pie filling because I find that baking takes WAY too long.
Kasey Weaver says
Does this make a top and bottom crust or just a bottom crust for an average 9in pie, thank you!
Elise says
It should just be enough for the bottom crust.