- Dry Ingredients:
- 1/2 cup + 2 TB brown rice flour
- 1/2 cup + 3 TB white rice flour
- 1/2 cup cornstarch or tapioca starch
- 1/2 cup sweet rice flour
- 1 TB granulated sugar
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- Wet Ingredients:
- 1/2 cup shortening
- 1/2 cup non-dairy butter substitute (like Earth Balance or Best Life Buttery Spread)
- 1 TB apple cider vinegar
- 4-7 TB very cold water
- cornstarch or rice flour for rolling
Allergy Friendly Pie Crust Directions:
If you don’t need this to be dairy-free, simply use butter in place of the shortening and butter substitute. I am guessing lard could be used as well.
- In a large bowl mix together the dry ingredients. Add the butter substitute and shortening and using your fingers, a fork, or a pastry cutter/blender, blend until a coarse meal forms (I prefer using a pastry blender). Add the vinegar and stir with a fork or spoon. Add the water, 1 tablespoon at a time, until a dough forms that sticks together, but doesn’t feel wet (if you’ve never made pie before, it sort of feels like play dough or sugar cookie dough). The amount of water you use will vary depending on the humidity of your kitchen.
- Divide the dough in half and form into 2 balls, smash each ball of dough into a disc with the palm of your hand and wrap each disc individually in plastic wrap. Refrigerate dough for about 20-30 minutes or until firm, but not hard (or they’ll have to set at room temperature a bit before they’ll roll nicely).
- If you have a silicone baking sheet or a piece of parchment, this makes a great rolling surface; if not a counter or cutting board will work. Generously flour or starch your surface and rolling pin. Remove one disc of dough from the refrigerator and unwrap, place on the prepared surface and sprinkle with additional flour or starch (you can place a piece of plastic wrap over the disc before rolling, this helps the rolling pin from sticking). Using the rolling pin, slowly and gently roll into an approximate 11 -inch circle ( Ideally you want a 1-inch overhang for crimping). If the dough breaks, just re-roll over the spots or press it together with your fingers. If it is breaking a lot, it might be too cold and just let it set at room temperature a few minutes and re-roll it.
- If you rolled the dough out on parchment or silicone mat, I would suggest simply picking it up and quickly flipping it into the pie plate. If it tears a bit you can press it together with your finger. Alternately, you can roll the dough around the rolling pin, pick up the rolling pin and gently set it over the pie plate. Slowly unroll the dough from the pin, placing it in the pie plate.
- Now you are ready to blind bake the crust or fill with your favorite pie filling.
- For a double crust pie, simply roll out the top crust, place over filling and crimp edges using fingers or a fork.
Cooking time and temperatures will vary slightly depending on the type of pie you are making, but generally fruit pies bake for 40-60 minutes at around 400. *For a pretty top crust, brush with an egg wash and sprinkle with sugar halfway through the baking time.
Call me crazy, but I love making pie. Really good pie. With homemade crust. No refrigerator stuff, no mixes, just the old fashioned from scratch variety.
I finally discovered a wonderful gluten-free Butter Pie Crust recipe that I posted and I still recommend. It is flaky, flavorful, and easy to work with. However, part of my family is now eating dairy-free, so I needed a new pie crust recipe. A reader commented that they used dairy-free cream cheese and it worked fine, but I didn’t have any in the fridge so I came up with an easier (and less expensive solution).
Today’s post is the best tasting, egg-free, dairy-free, gluten-free pie crust I have tried. It is a little hard to handle, but you can easily press the dough back together. It really does taste like a traditional pie crust. Of course, if you can eat butter, you could use butter in place of my shortening/butter substitute.
If you are anything like me, chances are you are going to be tempted to taste the dough raw. Well, don’t. The vinegar has a very pronounced flavor in the dough. Thankfully baking removes the acidic taste.
Don’t let food allergies and intolerances stop you from enjoying and making great food, including great pie. I know it takes more ingredients and more time than it does for most people, but sometimes you just need a piece of pie. I tried to include detailed instructions, so even if this is your first attempt at a pie crust, it shouldn’t be too difficult.
Happy Gluten-Free Baking!