Gluten-Free Pie Crust

Step-by-Step instructions

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Troubleshooting Tips for Gluten-Free Pie Crust

Even with the best recipes, sometimes things don’t go as planned. Here are some common issues you might encounter when making gluten-free pie crust and how to fix them:

1. Dough is Too Crumbly:

• Cause: The dough may be too dry or not enough moisture was added.
• Fix: Sprinkle a little cold water or sour cream, one teaspoon at a time, into the dough and gently knead it until it comes together. Be careful not to add too much, as the dough should remain slightly shaggy until you start kneading it together for a few minutes. 

2. Dough is Too Sticky:

• Cause: The butter may have softened too much, or too much moisture was added.
• Fix: If the dough is too sticky, refrigerate it for 15-30 minutes to firm up the butter. You can also lightly dust your work surface and rolling pin with gluten-free flour to prevent sticking while rolling out the dough.

3. Crust Cracks or Tears:

• Cause: The dough may be too cold or not pliable enough.
• Fix: If cracks appear, use the warmth of your hands to gently press and seal the cracks. You can also wet your hands and blend the cracks that way. If the dough is too cold, let it sit at room temperature for 10 to 15 minutes before attempting to roll it out again.

4. Crust Shrinks During Baking:

• Cause: The dough may not have been chilled enough before baking, or it wasn’t properly docked.
• Fix: Ensure the dough is well-chilled before baking and freeze it for 10 minutes after shaping it in the pie dish. Docking the crust (pricking it with a fork) helps prevent shrinkage by allowing steam to escape. Be sure to use pie weights while blind baking. You can buy ceramic pie weights, or use dried beans or uncooked rice. Be sure that the pie weights go all the way to the sides and all the way up the top. If you only cover the bottom of the pie crust with your pie weights, the sides can still easily slide down. 

5. Crust is Soggy:

• Cause: The filling may be too wet, or the crust wasn’t blind-baked if needed.
• Fix: For a crispier crust, blind bake the crust before adding the filling, especially for liquid-heavy fillings. You can also brush the crust with a thin layer of melted white chocolate or sprinkle a tablespoon of gluten-free flour on the bottom before baking to create a barrier against moisture. 

6. Dough is Hard to Roll Out:

• Cause: The dough might be too cold or overworked.
• Fix: Let the dough sit at room temperature for a few minutes to soften slightly before rolling. If the dough is overworked and tough, try to handle it as little as possible and allow it to rest in the refrigerator between steps to relax the gluten-free flours.

7. Butter Melting Too Quickly During Laminating:

• Cause: Warm kitchen temperatures or handling the dough too long can cause the butter to melt, leading to less distinct layers and ultimately resulting in a less flaky gluten-free pie crust.
• Fix: Work in a cool environment and chill the dough briefly between folds if you notice the butter starting to soften too much.

Storage instructions

Once the pie crust dough is prepared, it can be stored in the refrigerator, wrapped tightly in plastic wrap, for up to 3 days. If the dough has already been rolled out and placed in a pie dish, cover it with plastic wrap or aluminum foil to prevent it from drying out.

Freezer Storage

The pie crust dough can be frozen for up to 3 months. To freeze, wrap the dough tightly in plastic wrap and then place it in a resealable freezer bag. If the dough has been rolled out and placed in a pie dish, freeze the entire dish by wrapping it well in plastic wrap and aluminum foil. Thaw the dough in the refrigerator overnight before using.