A perfectly flaky gluten-free pie crust relies on a combination of flours. You can use palm shortening here, cold coconut oil, or good old-fashioned lard from pasture-raised pigs, if you can find it. This pie crust freezes really well, so it can be made ahead. Try it with my Perfect Gluten-free Apple Pie!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
pie crusts
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Ingredients
- 1 1/4 cup (200g) brown rice flour
- 1/2 cup (60g) oat flour
- 1/2 cup (60g) millet flour
- 1/2 cup (64g) arrowroot flour
- 2 1/2 tablespoons chia seeds finely ground
- 1 teaspoon salt
- 1 cup palm shortening or cold coconut oil
- 5-8 tablespoons ice water
Ingredients
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Instructions
- Sift all dry ingredients together. Add palm shortening and mix with a pastry tool or fork and blend until crumbly.
- Add water a tablespoon at a time and blend until dough holds together. It should feel slightly moist and stay together when pressed between two fingers.
- Divide dough in half. Flatten each into a disc and wrap in wax paper. Refrigerate for 30 minutes.
- Roll out pie crust between 2 pieces of wax or parchment paper. Transfer to pie pan and press gently into the pan. Don't worry if it breaks. You can just stick it back together.
- Top with an additional pie crust after adding your filling. Press edges together to seal. Brush with egg wash if desired. Flute edge to decorate. Pierce top crust and bake.
Pre-Baked Instructions
- Pierce crust with fork to prevent crust from shrinking. Alternatively, fill the crust with pie weights or dry beans and bake for 15 minutes at 450 degrees.
Recipe Notes
This pie crust can be made in advance and stored in the refrigerator or freezer.
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