Gluten Free Butter Pie Crust

Gluten Free Butter Pie Crust

Gluten Free Butter Pie Crust

In my early 20’s, I was known for my delicious pies. My roommates would help me make one for all the dinner parties and potlucks, that we went to.  We would show up, so proud with the most gorgeous 5 lb Apple Pie you’ve ever seen. Everyone always raved about it. One roommate liked it so much that he once took the pie out of the oven half cooked, cut a slice and then returned it to the oven to finished cooking.

Gluten Free Butter Pie Crust

Since going Gluten Free I’ve Struggled to achieve the Perfect Gluten Free Pie Crust. It was always either to crumbly but tasted amazing or it was to hard and hardly edible. I’m overjoyed to tell you that, through a whole lot of trial and error. I’ve made a Gluten Free Pie Crust that is both Flaky and Delicious.

Gluten Free Butter Pie Crust

Pie crust can be a little challenging to make but if you take your time and keep mixing it, a lovely dough ball will form. When I’m rolling the dough out, I press the sides back in as I go. I will do a few rolls with the rolling pin, then press it all tightly back together again. Then a few more rolls, and so on.

Gluten Free Butter Pie Crust

A trick That I found very helpful to get the crust really thin, is to use a piece of parchment paper or a thin plastic mat to roll it out on. It makes it much easier to get the crust really thin and helps when you flip the crust into the pan .

Gluten Free Butter Pie Crust 

Gluten Free Butter Pie Crust

Gluten Free Butter Pie Crust

Another key trick to getting a perfect Gluten Free Butter Pie Crust every time, is to cover the edges with tinfoil while baking. This keeps the crust from getting to dry. One more important factor in making great Pie Crust is keeping the dough cold. Placing the dough in the fridge for an hour before rolling it out and again for 10 minutes before the filling goes into it, helps keep the crust nice and flaky but not too dry.

Gluten Free Butter Pie Crust 

Click Here For this Delicious Gluten Free Pumpkin Pie Recipe.

Gluten Free Butter Pie Crust

This Gluten Free Butter Pie Crust is a perfect match for Sweet Pumpkin Pie or a Savory Quiche. It makes a wonderful apple pie and is even pliable enough to make a fancy weaved top. If you’re looking for a delicious Gluten Free Pie Recipe for this flaky Gluten Free Butter Pie Crust, I’ve got you covered. These are two of my absolute favorite pies. The first is the classic Gluten Free Pumpkin Pie  and the second is a tasty Gluten Free Cookie Crumble Apple Pie.

One of the reasons that I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

Note: Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag tends to be ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

Gluten Free Butter Pie Crust

Ingredients

2 Cups Rice Flour

1 Cup Potato Starch (Tapioca or Corn Starch)

3/4 Cup Butter

1 Tbsp Sugar

2 Egg Yolks

1/4 Cup Milk

1 Tsp White Vinegar

Directions

1.Cut the cold butter into the flour, starch and sugar, mix until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms)

2. Add the egg yolk, milk and vinegar. Then mix until a firm dough forms.  I like to press it into the bottom of the bowl and sort of knead it like bread dough. Add a tbsp of milk or rice flour if needed)  Place the dough in a disc shape, wrapped in plastic wrap in the fridge for 1/2 – 1 hour.

3. On a lightly rice floured piece of parchment paper on your counter, roll out the dough until it’s big enough to cover your pie pan.  If the dough breaks or cracks just press it back together with your fingers.

4. Flip the rolled out crust into the pie pan then trim the edges. Use a fork and poke some holes into the bottom of the crust. Place in the fridge for 10 minutes, then fill with the gluten free pie filling.

5. Bake as Pie Recipe Directs – Need a Recipe? I’ve got you covered. Here’s my two of my absolute favourite Gluten Free Pie Recipes. The first is the classic Gluten Free Pumpkin Pie  and the second is a tasty Gluten Free Cookie Crumble Apple Pie.

This Recipe Makes 1 Gluten Free Butter Pie Crust.

Gluten Free Butter Pie Crust

 

Note: This Gluten Free Butter Pie Crust can made and rolled out ahead of time. I roll it out really thin on the parchment paper, then cover it with plastic wrap. Then I roll it up and put it in the fridge until needed.  This makes making pie on the big day so much easier. Just unroll, place in a pie pan, fill with filling and bake.

If you liked this recipe for Gluten Free Butter Pie Crust, you may also like these recipes for:

Gluten Free Perogies 

Gluten Free Perogies

Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie

Everything Mashed Potato Flatbread

Everything Mashed Potato Flatbread 

Gluten Free Stuffing

Gluten Free Stuffing

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Gluten Free Butter Pie Crust
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pie
Serves: 1 pie crust
Ingredients
  • 2 Cups Rice Flour
  • 1 Cup Potato Starch (Tapioca or Corn Starch)
  • ¾ Cup Butter
  • 1 Tbsp Sugar
  • 2 Egg Yolks
  • ¼ Cup Milk
  • 1 Tsp White Vinegar
Instructions
  1. Cut the butter into the flour, starch and sugar, mix until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms)
  2. Add the egg yolk, milk and vinegar. Then mix until a firm dough forms. (It will seem to dry at first but just keep mixing it. I like to press it into the bottom of the bowl and sort of knead it like bread dough. A smooth dough will form.)  Place the dough wrapped in plastic wrap in the fridge for ½ – 1 hour.
  3. On a lightly rice floured piece of parchment paper on your counter, roll out the dough until it’s big enough to cover your pie pan.  If the dough breaks or cracks just press it back together with your fingers.
  4. Flip the rolled out crust into the pie pan then trim the edges. Use a fork and poke some holes into the bottom of the crust, Place in the fridge for 10 minutes, then fill with the gluten free pie filling.
  5. Bake as Pie Recipe Directs - I’ve got you covered. Here's my two of my absolute favourite Gluten Free Pie Recipes. The first is the classic
  6. Gluten Free Pumpkin Pie
  7. and the second is a tasty
  8. Gluten Free Cookie Crumble Apple Pie
  9. This Recipe Makes 1 Gluten Free Butter Pie Crust.

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