Tender Gluten Free Pie Crust
Yes, indeed, Flour Farm has another fabulous GF pie crust recipe. Woo! This simple to make, tender gluten free Pie Crust tastes downright yummy with both sweet and savory pies, (one of our favorites is Flour Farm’s Pumpkin.) What makes it so special? Our secret ingredient is organic sour cream, which gives this crust a tender, yet flaky, delicious taste and texture. We take the intimidation factor out of making pie. This recipe delivers consistent results, every time!
Simple to Follow Tips for Tender Crust Success
- Use very cold, salted butter and grate it into the flour blend.
- A pie crust bag make life easier! Us it to roll the dough to a perfect size (we LOVE ours!!)
- Make a DIY foil shield to protect the crust from burning during the blind bake process (if using), and for the first (or last) 20-30 minutes of baking.
- Put the pie in a hot water bath before serving if you are taking the pie out of the refrigerator. The pie will slice up and serve beautifully.
Make Tender, 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 from either our Tender Crust or our Flaky Crust 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.
Let us know how well tender gluten free pie crust recipe worked for you. Please leave us a comment in the space provided below the recipe. We love to hear from you!
An important note: This recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Click on this link to blend a batch yourself. If you choose to make this with another GF flour blend, please note that your results may differ.
Peace & LOVE – Teri
Recipe Inspiration: The smile on Dave’s face when he eats the perfect piece of pie :); Photos by DuPree Productions; Updated 9/20
Consistent Results Every TimePrint
Pie crust just the way it should be – tender yet flaky, simple to make, delivers consistent results, and provides excuses for bragging rights. Soon to be your go-to, gluten free pie crust recipe!
Choose Gluten Free, Non-GMO, & Organic Ingredients.
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 300g (10.6 oz) Flour Farm Organic Gluten Free Flour Blend (2 3/4 C spoon & level)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 1 T Cane Sugar (14g) – note: for a sweeter crust, use 2 T (28g)
- 1/2 tsp Xanthan Gum or 1/2 tsp + 1/8 tsp Tara Gum (2g)
- 1/2 tsp Aluminum Free, Double Acting Baking Powder (2g)
- 227g (8 oz) Salted Butter – very cold (1 C or 2 sticks) if using unsalted butter, increase salt to 3/4 tsp (4.5g)
- 3 T Sour Cream, we use full fat (45g)
- 80 ml (2.7 fl. oz) Ice Water (1/3 C) + more if needed by teaspoon
- optional: 1/4-1/2 tsp Pure Extract, such as vanilla, almond, chocolate, maple (up to 5 ml for sweeter pies)
Equipment: Digital Scale (preferred), 9″ Pie Plate, Large & Small mixing bowls, Measuring Cups and Spoons, Fork or Pastry Blender, Plastic Wrap, Unbleached Parchment, Pie Crust Bag (preferred)
Before You Dive In – Prep: please read!
- This recipe is for a double crust, 9″ pie – divide the recipe in half for just a bottom crust
- Butter should be very cold. Keep in refrigerator until ready to use.
Step 1: Whisk together dry ingredients in a medium sized bowl.
Step 2: Grate the butter directly into the flour blend. Mix in the butter occasionally with a fork as you grate. Use your hands to break up any clumps into consistently sized fuzzy “baby peas.”
Step 3: In a small bowl, combine the sour cream and ice water.
Step 4: Make a well in the flour/butter mix. Pour about half of the water mixture into the flour and mix with a fork. No need to thoroughly combine – a rough mix is fine. Then pour the rest of the water mixture into the dough. Roughly mix with a fork, and then continue to mix and knead in the bowl with your hands. Pinch and turn until all the flour is incorporated and you can form a large ball. Be careful here not to add more water unless there is loose flour that you are not able to knead into the ball. Add water, if needed, by the teaspoon.
Step 5: Divide the ball into two equal pieces, and press each into a disk shape. A scale is helpful here to get the dough pieces equal (they will weigh approx 330g/11.6 oz each.) Wrap each disk and refrigerate for at least 30 minutes.
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 the greased pie dish. Press in evenly to prevent air bubbles from forming. Shape the crust, cover and refrigerate until ready to use. It is important to refrigerate the crust in the pie pan for at least 20 minutes before filling to prevent “melting” crust. Grating the butter into the flour blend also helps.
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.
Freeze: Unbaked pie crust can be frozen for up to one month. Thaw overnight in the refrigerator.
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.
The nutrition information below is for the recipe as written for a double crust pie using organic salted butter. For a single crust pie, divide the recipe in half.
- Prep Time: 15 minutes
- Category: Pie
- Method: Chill
- Cuisine: American
- Serving Size: 1 slice
- Calories: 370
- Sugar: 3g
- Sodium: 370mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 65mg
Keywords: tender gluten free pie crust
For more gluten free inspiration by Flour Farm, visit our Dessert & Sweets recipe page.