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 buttery, flaky pie crust with loads of summertime delight.
Flaky Pie Crust Test
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. Need a vegan crust? No problem! Simply replace the butter with a non-dairy version. We use Earth Balance, but the choice is yours.
Easy as Pie
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 Gluten Free Simply Rhubarb Pie recipe.
Make Buttery Pie Fries
When my grandmother had extra dough, she would roll it out, sprinkle on some sugar and cinnamon, and bake it up. We loved it when she had extra dough to play with. Now, we use the extra dough to make “Pie Fries.” Pie fries use the same technique, we just call them by a different name. Our daughter and her friends enjoy making and eating them! For baking instructions, see recipe below.
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 encourages 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
Photos by DuPree Productions
Blind Bake Pie Crust
Recipe update 11.19 for clarification purposes.Print
How to make the flakiest, tastiest, buttery gluten free pie crust. This recipe is easy to make and delivers consistent results.
Choose Gluten Free, Non-GMO, & Organic Ingredients.
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
- 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 (1 C or 2 sticks)
- 1 tsp Apple Cider Vinegar (5 ml)
- 4–8 T Filtered Ice Water (60–120 ml)
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
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.
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: Grate the butter into 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.)
Step 6: Dust the surface of a pie bag or parchment with flour. Roll out the dough to your desired size, (usually either 12″ or 14″.) If the dough sticks to the surface of the pie bag or parchment, refrigerate for 10 minutes. Transfer the dough to a greased pie dish. Press in evenly to prevent air bubbles from forming. Shape the crust, cover and refrigerate until ready to use.
If Blind Baking:
Remove the prepared dough from the refrigerator. Dock the pie by using a fork to poke holes in the bottom and sides of the crust. Line the bottom of the pie with foil or unbleached parchment. If using parchment, crinkle and scrunch it up before smoothing it out and placing it on the surface of the crust so that it fits better. Fill the bottom of the pie with beans, pie weights or rice. Bake for 15 minutes in the lower third of a preheated 400 F/200 C oven. Take the crust out of the oven and remove the pie weights. Place pie shield around the crust. Return the pie to the oven and continue to bake for 7 minutes or until bottom crust starts to brown if partially baking, or for about 15 minutes and the bottom crust is golden brown if fully baking. Remove from oven and allow to cool on a rack. It’s OK to add warm filling if partially baking. If making a no-bake pie, bake the crust full and completely cool before filling.
The best tutorial for blind baking can be found at Sally’s Baking Addiction. Click on the link.
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.
Pie Fries: Roll out dough on floured parchment to desired thickness. Slice dough into 1/2″ strips using a knife or pizza cutter. Use a spatula to transfer strips to a parchment lined baking sheet. Sprinkle with cinnamon and sugar. Bake in the center of a preheated 350 F/177 C oven for 10-15 minutes depending on thickness of fries. Watch closely after 10 minutes. Fries should appear light golden brown along edges when done. Remove from oven and cool completely before storing in a container with a loose fitting lid to maintain crispness. Eat within 2 days or freeze.
Nutrition information provided below is for the recipe as written using salted organic butter.
- Category: Pie
- Cuisine: Pie Crust
- 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 Crust Flaky Easy Butter