Gluten Free Pie Crust

Gluten free pie crust, with these great standard recipes to hand it is easy to make your favourite pie or tart gluten free.    We show you how to make three different pie crusts, a standard one, a sweet one and delicious chocolate pie crust.

The three versions of pie crust in this recipe give you tasty gluten free options which everyone will love.  The standard pie crust is ideal for gluten free dessert recipes such as gluten free apple pie.  We use the sweetened pie crust when we make our deliciously sophisticated lemon tart, ideal for a dinner party.  And then there is the chocolate pie crust. Heaven if you are like us and adore chocolate desserts.  Try it in our gluten free chocolate tart.  

Our recipes have been adapted from a number of sources including the always reliable Delia Smith and the wonderful Glasgow Cookery Book.  

You will probably not have heard of the Glasgow Cookery Book.  It is published by the college in Glasgow, Scotland where the Wheat Free Woman’s mother went to learn how to be a home economics teacher.  Her mum gave her this book when she left home and the Wheat Free Woman has been adapting recipes from it for thirty years.  

Since gluten free pie crust is less elastic and workable than pie crust made with wheat flour it is best to roll it out between two sheets of cling film. When you first use this method you may have a little difficulty getting an even thickness.  

Don’t worry, we found we quickly adapted to this method and were able to produce an even thickness across the whole of the gluten free pie crust shape we were creating.  

When making your gluten free recipe, following a few simple rules will ensure your gluten free pie crust stays gluten free.  We have some easy to follow tips on our Avoiding Gluten page. 

If you are making one large pie to serve 6 people, the quantities below are enough for a single crust for the top of your pie.  If you want a double crust so you have a crust on the bottom as well as the top then simply double the quantities.

If you are making individual small pies then the quantities given will make 12 individual double crust pies.

Standard gluten free pie crust

Ingredients

7 oz (200g) gluten free plain flour

3 ½ oz (100g) butter

pinch of salt

4 tablespoons cold water

Milk and sugar (for the glaze)

Method

1. Mix the pinch of salt into the flour.  Cut the butter into cubes and rub into the flour.  Add the water and mix into a soft dough.  

3. Wrap the dough in cling film and leave to rest in the fridge for half an hour.

4. When you are ready to use the pie crust roll it out between two sheets of cling film to the size required.  

5. Instructions are given at the bottom of this recipe if you are making a pie crust base or a tart and need to blind bake it.

Sweet gluten free pie crust

Ingredients

7 oz (200g) gluten free plain flour

3 ½ oz (100g) butter

1 ½ oz (40g) icing sugar - sieved

1 egg – beaten

Method

1. Cut the butter into cubes and rub into the flour.

2. Mix in the icing sugar, add the egg and mix into a soft dough.

3. Wrap the dough in cling film and leave to rest in the fridge for half an hour.

4. When you are ready to use the pie crust roll it out between two sheets of cling film to the size required.  

5. Instructions are given at the bottom of this recipe if you are making a pie crust base or a tart and need to blind bake it.

Chocolate gluten free pie crust

Ingredients

6 oz (175g) gluten free plain flour

3 ½ oz (100g) butter

1 oz (25g) cocoa powder

3 ½ oz (100g) caster sugar

1 egg – beaten

Method

1. Cut the butter into cubes and rub into the flour.

2. Mix in the caster sugar and cocoa powder, making sure they are well mixed through. 

3. Add the egg and mix into a soft dough. Wrap the dough in cling film and leave to rest in the fridge for half an hour.

4. This chocolate pie crust is very soft and it can be difficult to roll.  When you are ready to use the pie crust roll it out between two sheets of cling film to the size required as best you can and then use your fingers to gently press it into your dish/tin.  This pie crust may be more difficult to work with but the taste makes up for everything – it is delicious.

5. Instructions are given at the bottom of this recipe if you are making a pie crust base or a tart and need to blind bake it.

Method - to blind bake your pie base or tart

1. Pre-heat oven to 350 F, 180 C, gas mark 4.

2. Place your pie crust into a prepared pie dish or tart ring.  

3. Scrunch up a piece of greaseproof paper just bigger than the dish.  Open it out and push it gently onto the pie crust.  Add ceramic baking beans.

4. Bake for 15 minutes.  Remove from oven, gently remove the beans and greaseproof paper and bake for another 10 minutes.

5.  If you want to trim the edges, wait for it to cool for 10 minutes then trim.

Try some of our other recipes

Gluten Free Dessert Recipes

Gluten Free Cake Recipes

Gluten Free Chicken Recipes

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