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Gluten Free Pie Crust Recipe

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gluten free pie crust - ohlardy.com

This Thanksgiving I brought a pecan pie to our Thanksgiving feast.  However, this year, it came in a gluten free pie crust.  I have been gluten free for the past two months and I knew that if I wanted to have a yummy pie at Thanksgiving, I would have to make sure I could eat it.  

I LOVE my pecan pie filling.  It is SO yummy.  Pecan Pie is my favorite Thanksgiving pie.  I was concerned that a gluten free pie crust would be less than awesome, but, friends, this pie crust was great!  It ended up having a crunchy cookie texture, but that is probably because I cooked it too long. Regardless, it was a great pie and I received lots of compliments!  

Gluten Free Pie Crust

America's Test Kitchen


Gluten Free Flour Blend

Pie Dough

  • 2 1/2 Tablespoons ice water
  • 1 1/2 Tablespoons sour cream
  • 1 1/2 rice vinegar
  • 6 1/2 ounces Gluten Free Flour
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 8 Tablespoons unsalted butter cut into small cubes and frozen for 10 minutes


  • Combine ice water, sour cream, and vinegar in a bowl.
  • Process flour blend, sugar, salt, and xanthan gum together in food processor until combined.
  • Add butter and pulse the mixture until the butter is the size of large peas.
  • Pour half of the sour cream mixture over flour mixture and pulse until incorporated.
  • Pour the remaining sour cream mixture and pulse until the dough just comes together.
  • Turn the dough onto a sheet of plastic wrap and flatten into a disc. Wrap tightly in plastic wrap and refrigerate for 1 hour.
  • Before rolling out the dough, allow it to soften slightly for 15 minutes.
  • Roll out the dough between two sheets of plastic wrap to prevent sticking and allow for easy transfer to a pie plate.
  • Remove the top sheet of plastic wrap and invert it over a 9-inch pie plate.
  • Ease the dough into the pie plate and allow excess to hang over the rim of the plate.
  • Remove the plastic wrap and trim the edges. Shape the edges of the pie crust as you wish.
  • Wrap the dough lined pie plate loosely with plastic wrap and place it in the freezer until firm, at least 15 minutes but no longer than an hour.
  • For recipes that call for a partially baked pie shell, place the frozen pie shell into a 375 degree oven. Bake for 20 to 25 minutes. For a fully baked pie shell, bake it an additional 5 minutes, or until golden brown.
  • For my pecan pie, I poured the filling into the frozen shell and baked it for 60 minutes.

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gluten free pie crust - ohlardy.com


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