Gluten-Free Pastry Crust Recipe

Learn how to make the best homemade gluten-free pastry crust with this foolproof recipe. Perfect flaky layers and buttery flavor without wheat flour! Simple techniques ensure success every time, creating a versatile base for both sweet and savory pies that no one will guess is gluten-free.

Difficulty:

Intermediate

Prep Time:

20 mins

Cook Time:

25 mins

Serves:

1 crust (23cm/9-inch pie)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">180g gluten-free flour blend (with xanthan gum)</li><li class="ingredients-single-item">45g almond flour</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 large egg, cold</li><li class="ingredients-single-item">1 tablespoon apple cider vinegar</li><li class="ingredients-single-item">2-3 tablespoons ice water</li><li class="ingredients-single-item">1 tablespoon granulated sugar (for sweet pies, omit for savory)</li><li class="ingredients-single-item">½ teaspoon salt</li><li class="ingredients-single-item">¼ teaspoon xanthan gum (if your GF flour blend doesn't include it)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Plastic wrap</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Baking beans or pie weights</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Chill all your ingredients before starting. Place the gluten-free flour, almond flour, salt, and sugar (if using) in a food processor. If your gluten-free blend doesn't contain xanthan gum, add it now. Pulse briefly to combine. Cold ingredients are crucial for a flaky crust as they prevent the butter from melting too quickly into the flour.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the cold cubed butter to the food processor. Pulse in short bursts until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible. These butter pieces will create steam pockets during baking, resulting in those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Whisk the egg with the apple cider vinegar in a small bowl. The vinegar helps tenderize the dough by inhibiting gluten-like protein bonds that can form even in gluten-free flours. With the processor running, pour this mixture through the feed tube.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add ice water, one tablespoon at a time, pulsing between additions, until the dough just begins to come together when pressed between your fingers. Gluten-free pastry often needs slightly more moisture than wheat-based dough, but be careful not to add too much water or your crust will become tough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Turn the dough onto a piece of plastic wrap, shape into a disc without overworking, and wrap tightly. Chill for at least 1 hour or up to 2 days. This resting period allows the flours to fully hydrate and the butter to firm up again, making the dough easier to roll.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When ready to roll, let the dough sit at room temperature for 10-15 minutes to soften slightly. Dust your work surface and rolling pin with gluten-free flour. Place the disc between two sheets of parchment paper to prevent sticking and make transferring easier.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll the dough outward from the center in all directions to form a circle about 3mm thick and 30cm in diameter. If the dough cracks (common with gluten-free pastry), simply press it back together with your fingertips—this forgiving nature is one advantage of gluten-free dough!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the top sheet of parchment and carefully invert the dough over your pie dish. Gently ease it into the corners without stretching. Trim the excess dough leaving a 2cm overhang, then fold this under and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For a blind-baked crust (partially or fully baked before adding filling), prick the bottom several times with a fork to prevent bubbling. Chill for 30 minutes to set the shape and prevent shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Preheat your oven to 190°C (375°F). Line the chilled crust with parchment paper and fill with baking beans or weights. Bake for 15 minutes, then remove the weights and parchment.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For a fully baked crust, continue baking uncovered for 10-12 minutes more until golden brown. For a partially baked crust (to be filled and baked further), bake for just 5-7 minutes more until set but not fully browned. Cool completely before filling.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Gluten-Free Pastry Crust Recipe?

This gluten-free pastry crust uses a blend of gluten-free flour, almond flour, cold butter, egg, apple cider vinegar, ice water, salt, and optional sugar for sweet pies. Xanthan gum is essential for structure - either in your GF flour blend or added separately.

How to cook Gluten-Free Pastry Crust at home?

Learn how to cook Gluten-Free Pastry Crust by combining cold ingredients in a food processor, chilling the dough, rolling it between parchment paper, and blind baking at 190°C. The key techniques include keeping everything cold, using xanthan gum for structure, and handling the dough gently to achieve those coveted flaky layers.

Why is my gluten-free pie crust falling apart when I roll it?

Gluten-free crusts can crumble because they lack gluten's binding properties. Ensure you've added enough xanthan gum, use sufficient cold water (gluten-free dough needs more moisture), and roll between parchment sheets. If it cracks, simply press it back together—it's more forgiving than wheat dough.

Can I make this pastry dough dairy-free as well?

Yes! Replace the butter with cold coconut oil (solid, not melted) or a plant-based butter substitute like Earth Balance. Cold dairy-free butter sticks work best as they mimic butter's properties. Keep everything extra cold and you may need slightly less liquid in the recipe.

How far ahead can I prepare pie crust dough without gluten?

Gluten-free pie dough can be refrigerated for up to 3 days or frozen for 3 months. If freezing, wrap it tightly in plastic wrap then aluminium foil to prevent freezer burn. Thaw overnight in the refrigerator before rolling. The resting period actually improves texture by allowing flours to hydrate.

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