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Gluten Free Pie Crust Recipe

MAKES ONE  (9-inch) STANDARD OR DEEP-DISH PIECRUST This recipe by Jeffrey Larsen shows how to make the ultimate GF piecrust—with vegan variations. (To make it vegan, replace the butter with an equal amount of Earth Balance Vegan Buttery Sticks, and replace the sour cream with 2 tablespoons cold water.) FYI, This dough doesn’t need to rest in the refrigerator before use. But you can wrap it in plastic and refrigerate it for a night or freeze it for a month or more; just bring it back to room temperature before you roll it.
Servings 10
Calories 167 kcal

Ingredients

  • 1/2 cup (60 grams) brown rice flour plus more for rolling the dough (we like Authentic Foods Superfine)
  • 1/3 cup (34 grams) tapioca starch
  • 1/3 cup 48 grams) potato starch (not potato flour
  • 1/4 cup (34 grams) sweet rice flour (we like Koda Farms Mochiko brand)
  • 1 tablespoon sugar
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon kosher salt
  • 1/2 cup (4 ounces/1 stick cold) unsalted butter, diced
  • 1 1/2 tablespoons sour cream or 2 tablespoons ice water (for vegan)
  • 1 1/2 tablespoons rice vinegar

Instructions

  1. In a medium bowl or food processor, mix together the 1/2 cup brown rice flour, the tapioca starch, potato starch, sweet rice flour, sugar, xanthan gum, and salt. Cut in the butter with a pastry blender or a fork until it forms pea-size pieces. Add the sour cream and rice vinegar and combine with your hands.
  2. Turn the dough out onto the counter and knead gently. If it seems dry, add 1 teaspoon of cold water at a time and knead the dough until it’s smooth.
  3. Sprinkle a sheet of parchment paper with brown rice flour. Flatten the dough into a disk on the paper. Sprinkle it with a little more brown rice flour and roll it out until the dough is 11 to 12 inches in diameter.
  4. Invert a 9-inch pie plate on top of the dough. Slip one hand under the parchment paper while holding the pie plate with the other hand. Carefully flip the whole thing over so the dough is on the pie plate.
  5. Carefully peel off the paper while easing the dough into the plate. Gently press the dough into the pie plate, press any cracks together, and trim the edges of the dough so they just reach the edge of the pie plate. (You can use the trimmings to patch any breaks.)
  6. To create a decorative edge, make a pattern with a spoon or fork; if the spoon sticks to the dough, dip it in GF flour before each use. Prick the crust with a fork on the bottom and partway up the sides. Use the piecrust or freeze it, wrapped well in plastic wrap, for future use.
Nutrition Facts
Amount Per Serving
Calories 167 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 25mg8%
Sodium 211mg9%
Potassium 76mg2%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 295IU6%
Vitamin C 1mg1%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.