There’s a few dishes I make that call for a ‘real’ old fashioned pie crust… a light & flakey, delicious pie crust for both sweet & savory dishes. Two of which are my Chicken Pot Pie Recipe and my Dairy Free, Soy Free Pumpkin Pie Recipe.
I’ve tried several recipes for gluten free pie crusts and a couple of store bought ones – But, honestly, they were just awful & expensive! After multiple attempts, I finally got it right – and best of all, it’s both Gluten AND Dairy free!
It rolls out smooth, can be cut into fancy decorations, bakes up perfectly, and tastes really good! Plus, you can easily adapt this for desserts or main dishes.
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The special tools & ingredients featured in this recipe are:
- Pastry Blending Tool
- Pie Dish or Pans - These (for pies) & These (for cakes & pot pies) are my Favorites
- Rolling Pin
- Parchment Paper
If you don’t already have a VitaMix, I strongly encourage you to check out what this machine is capable of! For more information about VitaMix you can go directly to the VitaMix website. For free shipping, be sure to use: Coupon Code: 06-004166
- 2 cups of Erika’s All Purpose Gluten Free Flour (or you can use King Arthur’s Brand)
- ½ cup Palm Shortening, Coconut Oil, or Real Butter
- 1 egg (I’ve never tried it, but I’m sure an egg replacer – including flax or chia – would work fine)
- ⅔ cup water (approx. depending on consistency – add a little at a time – not too wet, not too dry.)
- ½ tsp salt (or season to taste)
- 2 tsp sugar or alt. sweetener for desserts if desired (or sweeten to taste)
- Mix together Gluten Free Flour along with optional Salt & Sugar.
- Add in Shortening (or butter), and mix until crumbly.
- Add in Egg and mix until well incorporated – mixture will still be crumbly.
- Add Water by stirring in 1 TBSP at a time until dough holds together for rolling – better a little moist, then too dry.
- Cut Mixture in Half and roll into 2 balls (one for each crust or topping).
- Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.
- Cover with an additional sheet of parchment or wax paper. Roll crust out to slightly larger than your pie tin.
- Remove top parchment/wax paper and Slip hand gently under the bottom paper to flip into pie tin… carefully peeling back the paper as you press it into the pan. Don’t worry if it breaks apart a little, you can always press it together and it will look great!
- Crimp edges of crust to make a decorative edge… or top with an additional crust layer after adding your pie filling.
- Pierce bottom slightly with fork (and slit top layer with knife to vent).
- Fill with My Chicken Pot Pie Mixture or Dairy Free Pumpkin Pie Filling Recipe or your favorite recipe and bake.
- Pre-Bake for approx. 15 minutes at 425 degrees if you need a pre-baked pie crust for your recipe.
- Or, you may par-bake the crust for 5-7 minutes to firm up the crust prior to adding your filling
- To prevent the crust from shrinking, add dry beans or pie weights during baking time.