Gluten Free Pie Crust

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Gluten Free Pie Crust

  • Total Time: 75
  • Yield: 2 1x



2 1/2 C GF flour (Jovial’s pastry flour blend #3, or Pamela’s GF Artisan or Baking mix, or Bob’s Red Mill)

1 C unsalted butter, MUST BE chilled cut into small pieces

1/4 C of ice water

2 Tbl. orange juice

2 tsp. sugar

1/2 tsp. salt

19″ pie plate

Cinnamon sugar mixed together

Rolling pin

Extra flour for rolling out your crusts


  • In a food processor, combine flour, salt and sugar. Pulse to combine.
  • Add 1 C cold butter, cut into small pieces into the flour mixture.
  • Pulse processor until mixture resembles coarse meal. (Don’t leave machine running, or it will turn to mush)
  • Gradually add 1⁄4 C iced water or iced orange juice, a little at a time.
  • Process just until dough begins to form into a ball and holds together.
  • Divide dough in half.  Wrap and chill in the refrigerator for at least 30 minutes. Dough can be made the day before. Once you take it out from the refrigerator, give it 10 minutes to soften.
  • Roll dough out on a well floured “Silpat” or plastic wrap as shown in our CGK  video.
  • Make sure your rolling pin is also well floured. Take one half of the dough and roll it out.
  • Place crust on the bottom of your pie plate. Sprinkle bottom of pie with cinnamon sugar mixture.

Making a double crust for a baked fruit pie:

  • Preheat oven to 350 degrees
  • Place fruit filling into the first crust. Don’t worry about the edges yet. Be careful to let the excess not fall off, but if it does, save it and reattach.
  • Repeat making the top crust using the second half of your dough. Take a fork and carefully press into top crust making air holes for the pie.
  • Fill pie crust with your cut up fruit or berries. Top with second pie crust. Crimp edges to seal pie crusts together using your finger or a fork and push down the edges to form a nice decorative edge.

Making a single pie crust:

  • Preheat oven to 350 degrees.  When baking just a bottom for a fruit filled pie with a glaze: take a piece of tinfoil or parchment paper, and make a snake like shape to place around the inside bottom edge of the pie crust while baking. This helps the sides of the piecrust from shrinking. Once baked, remove the tin foil.
  • Bake in a 350-degree oven for 15 minutes until lightly browned.
  • Let cool completely before filling with fruit and glaze.
  • Save reserved half of pie crust in freezer for another use. Good for 1-2 months in a sealed freezer bag. Let thaw before using.
  • Author: Curry Girls Kitchen
  • Prep Time: 60
  • Cook Time: 15


Recipes for Curry Girls Apple Pie HERE.

Recipes for Curry Girls Strawberry Pie HERE

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