This Gluten Free Pie Crust recipe is a great alternative for your pies! This double pie crust recipe will work for any pie you are trying to make! And it is refined sugar free as well!
Use this pie crust recipe for any pie that you are trying to make. This can be substituted for a regular pie crust, and just bake according to the instructions for the pie recipe. I do recommend adding either a pie shield or a homemade aluminum foil shield for the edges so they don’t burn while baking.
The instructions also call for coconut sugar to make this recipe refined sugar free. I would suggest finding a coconut sugar that has more of a finer grain so it will blend in better. If you would like, you can substitute that for regular granulated sugar.
When working with a gluten free crust, I find it is easier to cover your surface with parchment paper so it doesn’t stick. Gluten free crusts stick a lot easier than regular crusts, and it makes for a fast clean up. I like to wrap a piece around my cutting board, tucking the ends under it so it doesn’t move as much. And be sure to use the arrowroot starch to prevent it from sticking to the parchment paper!
I have found that I have not had to alter my pie crusts recipes for altitude, so there is only one Gluten Free Pie Crust recipe below. The one change I have found is that sometimes the cooking times for the pies will vary with altitude. So use your oven light and check on the pie while it is baking! I hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!
Gluten Free Pie Crust - GF, RSF
- Pie pan
- Pastry cutter
- Aluminum foil or pie crust shield
- plastic wrap
- 3/4 cup arrowroot starch (plus extra for rolling)
- 1 1/3 cup brown rice flour
- 3 tbsp coconut sugar
- 1/4 tsp salt
- 3/4 cup cold butter (1 1/2 sticks)
- 2 large eggs (cold)
- 1 tbsp white vinegar
- 1 tbsp water, plus more as needed
- In a mixing bowl combine the arrowroot starch, brown rice flour, coconut sugar, and salt. Blend together with a fork.
- Cut the butter into slices and add to the mixing bowl. Use a pastry cutter to cut in the butter until the chunks are about the size of a pea.
- In a small bowl whisk together the eggs and the vinegar. Add to the mixing bowl and stir.
- Start by adding 1 tbsp of water to the mixing bowl, and add more until the dough just holds together.
- Separate the dough into two balls and flatten slightly. I like to make the one for the bottom of the pie slightly bigger. Wrap with plastic wrap and chill for about 20-30 minutes.
- Once the dough has chilled, cover work surface with plastic wrap or parchment paper and sprinkle with arrowroot starch
- Take out one ball of the dough and sprinkle with arrowroot starch. Dust the rolling pin and roll out until desired size. Transfer to the pie pan.
- If you are doing a double pie crust, repeat the previous step and place the pie crust on top of your filling. Cut some slits in the top pie crust so the pie can vent while baking.
- Either use aluminum foil or pie crust shields to protect the edges of the pie.
- Bake the pie according to the recipe directions.
- Let the pie cool completely on a cooling rack. Store any leftovers in the refrigerator.