This gluten free pie crust recipe makes a lovely tender, flaky pie crust. I use it often to make pies and tarts for my family who don’t even need to eat gluten free. They don’t know it’s gluten free unless I tell them!
So, whether you’d like a covered, fruit-filled pie, a single-crust pumpkin pie, tarts, or even a savoury meat pie, this crust will be your best friend! You don’t have to compromise on the quality of your pie crust because you’re baking gluten free!
Making The Gluten Free Pie Crust
Cutting in the Lard
As with all pie crust, it’s important not to handle the dough too much. When you cut the lard into the flour mixture with a pastry cutter, you want to leave it in tiny balls about the size of peas. Combine the egg mixtures into this flour mixture very gently, so the fat is just evenly distributed but no more. It’s the little bits of fat popping with the heat during baking that make the “flakes” we want in our pie crust. If you overwork the dough or use a food processor, your crust won’t be as tender or flaky as it could be.
Refrigerating the Dough
Because this dough will be very moist and sticky, it’s important to refrigerate it for at least an hour before rolling it out. Not only will it become easier to work with, but also you’ll be handling it less and keeping it tender and flaky. I like to mix my crust dough the day before I plan to actually make the pies. That way, I’ve broken up the tasks of pie making into smaller, more manageable ones, too.
Rolling out the Dough
Then, when you roll the dough out, use lots of flour to keep it from sticking. This can be more of any of the flours used in the recipe.
This recipe makes a soft dough. It’s not suitable for blind baking, meaning that it doesn’t work well to bake as an empty crust. The sides will sink down if there’s no filling to hold them up. However, for all of your filled pies and tarts it’s awesome!
The video (following the recipe) is a little longer than the ones I usually make, but I thought it was important to show you in detail the steps for this special pie crust.
Pie Crust Recipes
Once you’ve decided to make this amazing gluten free pie crust, you’ll need a recipe to go with it. If you’d like to start off not needing to roll out complete pie crusts, Gluten Free Butter Tarts are a decadent treat!
For a savoury main dish pie, try Tourtierre.
EQUIPMENT AND SUPPLIES FOR THIS RECIPE
I like to roll my pastry on this tempered glass cutting board. I don’t cut on it, but it’s awesome for rolling pastry! I just pop it into the dishwasher to clean up.
- 1 large egg separated
- juice of half a lemon
- cold water
- 2 cups tapioca flour (or 1 cup tapioca flour plus 1 cup arrowroot or potato starch)
- 1 cup chickpea flour
- 1 cup white rice flour plus more for rolling
- 1 tablespoon fine sea salt
- 1 pound (454 g) pure lard
Separate the egg, putting the white into a mixing bowl and the yolk into a 1-cup measuring cup. To the yolk, add the juice of half a lemon and enough cold water to bring it up the one cup mark. Chill this in the refrigerator while combining the flours. Leave the egg white at room temperature.
Whisk together the flours and salt.
Cut lard into the flour mixture until it is in lumps about the size of peas.
Whisk the egg white until it is foamy.
Add the yolk mixture to the flour mixture and stir about 7 or 8 times.
Pour the foamy egg white over all and stir a few more time until the dry part is just barely all incorporated.
Chill this dough in the refrigerator for an hour or overnight.
On a well-floured surface (Use any of the flours used in the recipe), roll out the dough for pies or tarts.
I don't recommend reheating this pie crust. It will remain lighter and flakier if served at room temperature. If you've had your pie refrigerated, just pull it out an hour or two ahead to take the chill off.
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