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Slice of gluten-free pie.

Classic Gluten-Free Pie Crust (Single Crust)

This recipe makes one single crust pie shell for a 9-inch pie.
Prep Time 20 minutes
Total Time 20 minutes
Author GlutenFreeBaking.com

Ingredients

  • 1/2 cup millet flour (2 1/4 ounces; 64 grams)
  • 1/2 cup finely ground white rice flour (2 ounces; 54 grams)
  • 1/3 cup sweet rice flour (1 1/3 ounces; 38 grams)
  • 1/3 cup tapioca starch (1 1/3 ounces; 38 grams)
  • 1 teaspoons granulated sugar optional
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, shortening, or lard, cold (1/3 cup; 2 1/2 ounces; 73 grams)
  • 2 to 5 tablespoons cold water (1 to 2 1/2 ounces; 28 to 70 grams)
  • 1/2 tablespoon apple cider vinegar or white vinegar (1/2 ounce; 14 grams)

Instructions

  1. Food Processor Directions: Combine millet flour, white rice flour, sweet rice flour, tapioca starch, xanthan gum, and salt in the bowl of a food processor. Pulse to combine. Add butter. Pulse until no large pieces of butter remain. Transfer to a mixing bowl. Stir in half the water. Add remaining water tablespoon by tablespoon until a dough holds together. (go to step three)
  2. To Make By Hand: Whisk together millet flour, white rice flour, sweet rice flour, tapioca starch, granulated sugar, xanthan gum, and salt in a large bowl. Cut in butter using a pastry cutter or with your hands using a snapping motion. Stir in vinegar and 2 tablespoons water. Mix. If dough doesn't hold together, add remaining water, one tablespoon at a time.
  3. Pat dough into a round and wrap tightly with plastic wrap. Chill for 30 minutes or up to 4 days.
  4. When you're ready to make a pie, remove the dough from the refrigerator. If your dough contains butter, allow the dough to sit on the counter for about five minutes. If you try to roll it right out of the refrigerator, the it will crack due to the cold butter. If your dough contains shortening, you can roll it right away.
  5. Place a piece of parchment paper on your counter. Dust it generously with white rice flour. Roll dough out to about 11-inches. Invert a 9-inch pie pan in the center of the dough. Slide your hand under the parchment paper. (Between the parchment and your counter.) Place your other hand on the bottom of the pie plate. In one swift motion, flip the crust and pie plate. Press dough into pan. Slowly pull parchment away from the dough.
  6. Trim edges of the dough with a sharp knife. Chill pie crust for 10 minutes before filling. Use as recipe directs.
  7. If recipe directs to "pre-bake" your crust, preheat oven to 350 degrees F. Prick dough all over with a fork. Bake until lightly golden brown, about 20 minutes.