gluten-free baked pie crust with apples and a rolling pin in the background
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5 from 6 votes

Gluten-Free Pie Crust {Dairy-Free Option}

Easy Gluten-Free Pie Crust with a dairy-free option. A tender and flaky pie crust ready for your favorite filling! Perfect for holiday baking.
Course Dessert
Cuisine American
Keyword dairy-free and gluten-free pie crust, gluten-free pie crust recipe
Prep Time 25 minutes
chilling time 1 hour
Total Time 25 minutes
Servings 8 servings
Calories 182kcal
Author Audrey from Mama Knows Gluten Free

Ingredients

  • 1 1/4 cup all-purpose gluten-free flour I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon xanthan gum , leave out if your flour already had it in it
  • 1/4 cup very cold unsalted butter , dairy-free use Smart Balance butter
  • 1/4 cup very cold shortening
  • 1 egg
  • 1/4 teaspoon apple cider vinegar
  • 3 tablespoons ice cold water

Instructions

  • Chop the butter into small chunks and place in a small bowl. Put the butter, shortening, and water into the freezer for about 5 minutes or until really cold.
  • Combine all of the ingredients in a large bowl and mix with your mixer until fully combined. I add the dry ingredients first and then the wet ingredients. I use my stand-up mixer with the paddle attachment. (photo 1)If you don't have a stand-up mixer or hand mixer you can still make this crust the traditional way. The traditional way of cutting the butter into the flour mixture and then adding the wet ingredients, mixing it and forming it into a ball.
  • Shape the dough into a ball, wrap in plastic wrap and refrigerate at least 1 hour. (photo 2,)
  • Remove from the refrigerator and let stand at room temperature for 15 minutes. (photo 3)
  • Unwrap the dough ball and place onto parchment paper lightly floured with gluten-free flour. Lightly flour the pastry with gluten-free flour; top with the plastic wrap or another sheet of parchment paper. (photo 4)
  • Roll out pastry into a circle. (photo 5)
  • Carefully place the crust into a greased 9-inch pie pan. Press the dough into the bottom and sides (lift the pie crust up and do not try and stretch it). Seal any cracks, if necessary. Fill and bake as directed in your pie recipe. (photo 6)

Notes

I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
For the dairy-free option, I used Smart Balance butter.
Do not subsite butter for the shortening. The shortening is key to the moisture of the dough.
For Savory pies, you can leave out the granulated sugar.
Mama says, "Please check all of your labels!"

Nutrition

Serving: 1serving | Calories: 182kcal | Carbohydrates: 16g | Protein: 1g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 129mg | Fiber: 2g | Sugar: 3g | Vitamin A: 175IU | Calcium: 14mg | Iron: 0.7mg
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