Gluten-free Shortcrust Pastry Pie Crust

Having this gluten-free shortcrust pastry recipe on hand means you can easily make all the gluten-free pie recipes you want this year.

When it comes to making a delicious gluten-free pie, you need a really good gluten-free pie crust. Let's be honest; a good pie can be a disaster if the crust is terrible. This gluten-free shortcrust pastry recipe makes the perfect gluten-free crust no matter what you're baking. In our house, I can almost guarantee my husband once again asked me to make a gluten-free pumpkin pie.

Jump to:

• Ingredients.
• Ingredient substitutions.
• How to make a gluten-free pie crust.
• Tips and tricks.
• Does gluten-free pie crust take longer to bake?
• How many pies?
• Storing options.
• Ways to use this gluten-free shortcrust pastry.
• More gluten-free desserts to try.
• 📖 Recipe

Ingredients.

This gluten-free shortcrust pastry needs only a few ingredients to make the perfect gluten-free pie crust for whatever pie you are baking.

• 1:1 Gluten-free Flour - I use King Arthur 1:1.
• Butter
• Shortening
• Salt
• Sugar
• Apple Cider Vinegar
• Egg Yolk
• Cold Water

Ingredient substitutions.

• To make this a dairy-free pie crust recipe, swap the butter for a dairy-free alternative.
• You can if you prefer to use all butter to make this gluten-free pie crust. Just note that the final results are slightly less flaky than if you use the combination of butter and shortening.
• Omit the sugar if you want to make this a more savory crust for making things like a gluten-free quiche.

How to make a gluten-free pie crust.

1. Cut and chill your butter and shortening.
2. Combine the gluten-free flour, salt, and sugar.
3. Break up the cold butter and shortening into the dry ingredients.
4. Add the apple cider vinegar to the mixture.
5. Slowly add the cold water to the dough until it starts to stick together when it is pinched.
6. Transfer the dough to a lightly floured surface and shape it into a ball.
7. Tightly wrap the dough and let it rest at room temperature for about 30 minutes before rolling it out.

Tips and tricks.

• Do NOT chill the dough if you plan on using it the same day. The gluten-free crust can get stiff once chilled, making it harder to roll out without cracking.
• If you are NOT planning on rolling out and shaping this gluten-free shortcrust on the same day, you can chill it in the fridge. Just make sure to let it sit at room temperature for at least an hour before rolling it out.
• For a beautiful golden crust, brush the dough with an egg wash before baking it.
• Add a bit of turbinado sugar on top of the egg wash for a bit of added sweetness and crunch.
• Use a glass baking dish. Seeing the bottom of the pie crust helps ensure you can see that the bottom of your gluten-free pie is nice and golden before removing it from the oven.
• If you're baking a gluten-free pie that has a wet base (for example, pumpkin pie or a gluten-free quiche), always blind-bake your pie crust. For added protection against a soggy bottom pie, brush the top of the pie crust with an egg wash or egg white and then pop it back into the oven for 2-3 minutes to set. This will help create a seal between the crust and the filling.
• If the tops or edges of your crust start to get golden and the pie is not done, tent the crust with some foil and continue to bake.

Does gluten-free pie crust take longer to bake?

Gluten-free pie crust can sometimes take longer to bake than traditional pie crust. I also find that par-baking a gluten-free pie crust base, even if I am going to cover the top, yields a better final result because the liquids in the pie do not absorb as much into the gluten-free crust cooked as it does raw. Always check your crust to make sure it is fully cooked before removing it from the oven.

How many pies?

This gluten-free shortcrust pastry recipe yields enough for one 8-10 inch pie crust. If you want to make a double-layer gluten-free pie, you will need to make a double batch.

Storing options.

This gluten-free pie dough can be wrapped and stored in the fridge for up to two days prior to using it. If you want to store it longer, then you can freeze this gluten-free crust recipe for up to three months. Just let the dough sit at room temperature, so it is easier to roll out when you are ready to use it.

Ways to use this gluten-free shortcrust pastry.

This gluten-free pie crust recipe can be used in any pie or tart recipe you want to make gluten-free. You can even use it as a galette crust.

Leave out the sugar and use it as a savory crust for a quick and easy quiche, or make my delicious gluten-free chicken pot pie recipe.

More gluten-free desserts to try.

📖 Recipe