Homemade Gluten-Free Pie Crust – Two Ways
The perfect buttery and flaky pie crust for all your baking needs! We’ve got you covered with a paleo/primal version using real, grass-fed butter AND an egg-free / nut-free version complete with optional dairy-free subs!
- Prep Time: 00:35
- Total Time: 00:35
- Yield: 1 pie crust
Version A: Paleo-friendly/Primal
Version B: Egg-Free/Nut-Free
- 8 tablespoons butter, cut into ½ inch chunks and chilled*
- 1 cup gluten free flour blend
- 1 tbs coconut sugar
- 1 teaspoon sea salt
- 2-4 tablespoons ice-cold water
- Additional flour, for dusting
Version A: Paleo-friendly/Primal
- Place the arrowroot, almond flour, coconut flour, coconut sugar, and sea salt together in a large bowl
- Whisk them together until evenly incorporated.
- Pull the chilled and cubed butter out of the refrigerator.
- Quickly toss the butter in the dry ingredients.
- Pour the dry ingredients and butter onto a clean countertop or marble pastry board.
- Using your cold rolling pin, start to roll the butter into the dry dough.
- Keep rolling and folding more flour over the butter until all the butter is pressed into long, very thin sheets. It will look very crumbly and not well incorporated – this is how you want it.
- Gather the dough up, place it back in the mixing bowl, and refrigerate for 30 minutes further – this helps keep the butter firm.
- Take the dough from the refrigerator and create a small cater in the center. Crack the cold egg into the middle of the dough.
- Quickly mix the egg into the dough until it’s incorporated, but still shaggy. Place it (plus your rolling pin) back in the refrigerator to chill for an additional 30 minutes.
- To roll the dough out, dust a sheet of wax paper with a generous amount of arrowroot flour. Place the dough in the center.
- Using the palm of your hand, press the dough into a 2” thick disk and then dust with more flour.
- Cover it with an additional sheet of wax paper and then, using your cold rolling pin, roll the dough out into a ¼-inch thick sheet.
- If the dough cracks as you roll it out, just pinch the tear together.
- And then press down to flatten the mend.
- Try to roll it out into a rough circular shape.
- To lay the dough in a pie pan, slide a baking sheet under the bottom sheets of wax paper so that the dough is sitting on top.
- Having buttered the inside of your pie pan, lay it face-down centered on the dough.
- Flip the baking sheet and pie pan over so that the pie pan is right-side up. Pull the baking sheet and wax paper away (slowly) and then guide the dough down into the pan.
- Mend any breaks with additional dough and trim the edges to your liking.
- Fill and bake according to your pie instructions.
Version B: Egg-Free/Nut Free
- In a large bowl, whisk together the flour, coconut sugar, and salt. Once fully incorporated, add the butter and work it into the mixture either with your hands or with a pastry cutter, until it forms a fine crumb.
- Add the water in one tablespoon at a time until the dough begins to hold together. When you can pinch the dough between your fingers and it flattens instead of crumbles, you’ve added enough water.
- Form the dough into a ball and place on a piece of plastic wrap, then flatten it into a disk and wrap it with the plastic. Refrigerate for 1 hour (you can leave it up to a day if needed), until the dough is slightly hardened.
- Let the dough sit out on the counter top for about 10 minutes so that it becomes pliable and easy to work with again.
- Place a large sheet of parchment on your counter top and sprinkle about 2 tablespoons flour on the parchment. Place the dough on top then sprinkle additional flour over top. Begin to roll into a round 1/8th inch thick disk. If the dough starts breaking on you, form the dough back into a ball and add one more tablespoon cold water, then roll out again, making sure it is smooth. If you have any one-off cracks in the dough, simply pinch them back together and apply a touch of water if needed.
- Carefully flip the crust into a pie pan, mend any cracks by pinching them together, and trim off any excess crust, then follow the baking instructions included with your pie.
*For dairy-free: replace the butter with an equal amount of solid coconut oil. The oil will be easiest to work with at a scoopable consistency. If your coconut oil has gone liquid, you can place it in the refrigerator to firm it up before making the crust.