This is such a quick and easy gluten free pie crust recipe. You don’t even have to roll it out. You can simply pat it into your pie pan. This pie crust is great for dessert pies like pumpkin, apple or pecan but you could also use it as a savory crust as well. This crust is not only gluten free but also dairy free, egg free, nut free and vegan. Make sure you include this crust recipe as part of your Thanksgiving or Christmas desserts. This recipe will make 2 single pies or 1 double crust pie. Here is a link to my award winning gluten free vegan pumpkin pie recipe. Make one today and enjoy!
Quick and Easy Gluten Free Pie Crust
- Brown rice flour - 1 1/4 c.
- Millet flour - 1/2 c.
- Tapioca starch - 1/2 c.
- Sorghum flour - 1/2 c.
- Salt - 1/2 tsp.
- Coconut oil or Shortening - 3/4 c.
- Cold Water - 7-8 tbsp.
Combine dry ingredients. Cut in coconut oil or shortening with a fork until the particles are the size of small peas. Add the cold water one tablespoon at a time, tossing with a fork until a dough ball forms and starts to clean the sides. You can add more cold water 1 tsp. at a time if needed.
This crust can be pressed into a pie plate or you can roll it out on parchment dusted with a little brown rice flour. Then place it in desired pan. You can pre-bake this crust for your no bake pies.