Easy Gluten-Free Pie Crust

Gluten-Free Naturals™ All Purpose Flour makes this crust easy to make. Unlike other crusts made with other gluten-free flour brands or blends, this crust rolls out easily. It is a very flakey crust that is not gritty. Pies cut well, hold together well, don't get soggy, and the edges of the crust don't burn so you don't need a pie shield. Follow these easy steps, and you'll learn why people say "easy as pie!"

1. Put 1 cup Gluten-Free Naturals™ All Purpose flour and 1⁄3 cup cold salted butter (right from the refrigerator) into a food processor.
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2. Pulse until the butter is cut in to the size of small peas. Do not over mix. You don't want the butter to start to melt.

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3. Measure out 2 Tablespoons cold water. Turn on the processor and pour the water down the feed tube and mix until it is blended in. Do not over mix. The dough will look like there are shapes double the size of small peas. Roll the dough into a ball.
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4. Put a piece of waxed paper on your counter, and sprinkle it with a little Gluten-Free Naturals™ All Purpose flour. Put the ball on the waxed paper and flatten it. Sprinkle a little Gluten-Free Naturals™ All Purpose flour on the dough. Roll out the dough using a rolling pin.
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5. To easily get your dough into your pie plate, use this method: Take a 2nd pie plate and turn it upside-down on your counter. Slide it under the crust under the waxed paper.
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6. Center the crust on the pie plate, using it as a form.
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7. Take the pie plate you plan to bake it in. Turn it upside-down and put it on top of the crust.
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8. Now flip the whole thing over.
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9. Remove the top pie plate.
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10. Carefully remove the waxed paper. If the dough tears, just press it back together in the pan. If you remove the waxed paper slowly, it should not tear.
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11. Turn the edges of the crust under and flute the edges. I use the method where you use 2 fingers from one hand and hold it on one side of the crust. On the other side of the crust use one finger and press in-between the 2 fingers.
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12. Fill the crust with your filling. Bake according to your pie filling directions.
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13. Here is the finished pie. I served it to non-celiacs who thought it was just a delicious home-made crust, and never suspected it was gluten-free!
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1. Be sure the rolling pin is clean. If it was previously used for wheat flour, wash it thoroughly or it could contaminate your dough with gluten. Or you can use a piece of waxed paper on top of the dough. Remove that top piece of waxed paper after rolling.

2. If you don't have a food processor, use the traditional method of cutting the butter in with a pastry blender. Then mix the water in using a fork.

3. To make it easier to slice refrigerated pies, remove from the refrigerator at least 15 minutes before serving.

Recipe © Anita Jansen 2010