It’s summer and that means berries and cherries are on the menu! A beautiful cherry tree grows in our yard, and we now have enough cherries to make a zillion pies. At least, it feels like we can make that many. We also have strawberry and rhubarb plants – how blessed! This is the perfect time to whip up an easy, gluten free pie crust. We’re filling up our flaky pie crust with loads of summertime delight.
What to do with all this abundance? Easy answer! Make pies, of course.
We tested four different pie crust ideas and discovered the flakiest, tastiest buttery gluten free pie crust ever. The best part? This recipe is simple to make. We make it by hand, but you can quickly whip it up in a food processor. The dough rolls out easy and delivers consistent results. Woo!
Winner #4 (Thank you, Inspired Taste)
Vegan Pie Made Easy
Adapt this recipe to create a flaky, vegan pie crust – just use nondairy butter.
For a delicious cherry pie recipe, click on this link to Inspired Taste. Food Bloggers Adam and Joanne are amazing bakers. We adapted their cherry pie recipe by reducing the sugar to 1/2 C (100g) and substituting the cornstarch with 2 tablespoons of instant tapioca. In addition, we added lemon zest to taste.
Our berry pie pictured below is an adaption of our Simply Rhubarb Pie. I added a handful of each – blueberries and sliced strawberries and increased the amount of instant tapioca in the recipe by 1 tablespoon. Click here for our GF Simply Rhubarb Pie recipe.
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We love to hear from you and to receive photos of your creations. Please leave a comment in the section provided below the recipe. Your rating help others to create magic!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you are unable to locate it please send us a message, and our team will get it out to you. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love! – Teri & Dave
Recipe Inspiration: Summer-time Pies
Photos by DuPree Productions
Flour Farm Pie Madness
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- Prep
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- Roll
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- Transfer
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- Ready to Bake
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- Pre-baked
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- Rhubarb Berry Pie
Recipe update 06.19 for clarification purposes.
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Easy Gluten Free Flaky Pie Crust
- Prep Time: 1 hour 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 Slices 1x
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Pin RecipeDescription
Equipment: Digital Scale (preferred), 9″ Pie Plate, Large & Small mixing bowls, Measuring Cups and Spoons, Fork or Pastry Blender, Plastic Wrap, Unbleached Parchment, Silpat or Bakery Mat
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Before You Dive In – Prep:
- This recipe is for a double crust, 9″ pie – divide the recipe in half for just a bottom crust
- Butter should be very cold. Weigh out butter and grate. Keep in refrigerator until ready to use.
Choose Gluten Free, Non-GMO, & Organic Ingredients.
Ingredients
Dry
- 300g (10.6 oz) Flour Farm Organic Gluten Free Flour Blend (2 3/4 C)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 1 T Cane Sugar (14g)
- 1/2 tsp Xanthan Gum (1.5g)
- 1/2 tsp Double Acting, Aluminum Free Baking Powder (2g)
- 227g (8 oz) Butter – very cold and grated (1 C)
Wet
- 1 tsp Apple Cider Vinegar (4g)
- 4–8 T Filtered Ice Water (60–120 ml)
Instructions
Please read prep note above before you begin. Thanks!
Step 1: In a large bowl, whisk together the dry ingredients – except the butter.
Step 2: In a small bowl, combine the vinegar and 4 T of ice water. Set aside.
Step 3: Add grated butter to the dry mix and blend with a fork until butter is thoroughly incorporated. Your crumbly mix will have pea sized shapes of dough scattered through it.
Step 4: Sprinkle the vinegar and water mix over the dough. Start with the fork to blend and then switch to a heavy spoon or your hands to mix well. The dough should come together and hold when pinched. If it doesn’t, add water one tablespoon at a time, just until dough forms a rough ball. The dough should not feel gummy, wet or slimy.
Step 5: Shape the dough into a ball. Divide the dough in half, and form two disks. Wrap each disk in plastic wrap or parchment and refrigerate for at least 30 minutes (and up to 3 days.) Prepare the crust according to your recipe directions.
To Roll Out the Dough
Step 1: Grease or spray your pie plate with non-stick spray.
Step 2: Prepare your roll-out surface. If making a sweet pie, sprinkle vanilla powder or powdered sugar over unbleached parchment, silicone mat, or pie crust maker. If making a savory pie, use Flour Farm flour instead. Place the refrigerated disk on the prepared surface. Place parchment, plastic wrap, or pie crust maker cover over the dough and press down with the rolling pin until flat enough to roll. Frequently check to see if you need more powder or flour either on the surface or on the lower layer of parchment to prevent sticking. When transferring dough to the pie plate, chill the rolled out dough on the parchment for a few minutes before attempting to transfer. Do not let the rolling out process intimidate you! If pieces break off or if the dough falls apart or if there are holes or gaps, just piece it back together. Press pieces of dough into place, it really is that simple.
Step 3: Cover and refrigerate the prepared pie crust for at least 30 minutes before baking.
If Blind Baking: The best tutorial for blind baking can be found at Sally’s Baking Addiction. Click on the link.
Notes
To Store: Dough may be stored in the refrigerator for 3 days or in the freezer for 1 month. To thaw, place in the refrigerator overnight and remove about 15 minutes prior to preparing.
Nutrition information provided below is for the recipe as written using salted organic butter.
- Category: Pie
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 3g
- Sodium: 370mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Gluten Free Pie Curst Flaky Easy Butter
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Perfect pie crust. Love this recipe.
★★★★★
So do we! Looking forward to Pumpkin Pies this year. – Teri
I recently experimented with a new pumpkin pie recipe and used your pie crust recipe. I baked the crust for 15 minutes before I put the pumpkin in. At first I was skeptical about not having to weigh the dough down, but all it needed was fork pricks! It worked, and the crust was flakey and delicious. Best yet. Thank you!
★★★★★
Thank you, Wendy! So happy to hear that the recipe worked for you. We will have a pumpkin pie recipe posted soon if you want to continue experimenting. Stay tuned! Lots of Love, T & D
I have struggled for years now with having to be potato and gluten free. Then add my vegan daughter to the mix. I thought I may give up baked goods all together. I used olive oil in the crust, instead of butter, but my pies turned out beautifully. Your site made it very easy to figure out substituting. I have never had such luck with a pie crust. You amaze me.
★★★★★
Wow! Thank you. So happy to hear about your success. Olive oil – way to go vegan! Loads of Love – Teri & Dave