Gluten-Free Pie Crust: EVERYONE gets a piece of the pie.

Now, I ask you-

Does this slice of pecan pie look any different than most pecan pies you’ve baked and enjoyed in the past?

Aside from the fact it’s made with chopped rather than whole pecan halves (personal preference), I’ll bet you can truthfully answer no – it doesn’t look any different than a typical slice of pecan pie.

And does it taste any different?

Well, I’d guess it tastes better than the plastic-wrapped, palm-sized mini pies you get at the the gas station. And I’d wager it tastes better than the pecan pie you’ve had at your local diner. It might even taste better than your mom’s special, once-a-year-at-Thanksgiving pecan pie.

Which makes me really happy, because this pecan pie is gluten free.

That’s right – from its flaky, tender, buttery crust to its rich, nutty, vanilla-scented filling, there’s no gluten present anywhere.

Baking Thanksgiving dessert? Need to make it gluten-free? The following pie crust can be filled with any of your favorite fillings. I just happened to choose pecan, but really, the crust is the star of this recipe.

Let’s make it.

Your first key ingredient: King Arthur gluten-free multi-purpose flour, the ideal blend for all your gluten-free baking.

Don’t have it? You’re missing out on a wonderful ingredient.

But you can still make this pie crust, using your own homemade blend of tapioca, potato, and brown rice flours:

*Make your own brown rice flour blend: Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer. The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it’ll make your baked goods grittier (unless you manage to find a finely ground version).

Let’s start with the crust. Blend the following:

1 1/4 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend (above)
1 tablespoon sugar
2 teaspoons Instant ClearJel (optional; not packed in a gluten-free facility)
1/2 teaspoon xanthan gum
1/2 teaspoon salt

Next, you’re going to add 6 tablespoons cold butter, working it into the dry ingredients. Here’s how:

Place the cold butter on a piece of parchment or waxed paper, and flatten it with a heavy object – a rolling pin works well. Add the flattened butter to the dry ingredients, and work it in with the flat beater of your mixer (or with a pastry fork or blender, your fingers, or the tool of your choice).

Flattening the butter first brings your pie dough halfway to where you want it – flour and other dry ingredients laced with large “flakes” of butter. These flattened pieces of butter will yield a nicely flaky crust.

Whisk together 1 large egg and 2 teaspoons lemon juice or vinegar.

Add to the dry ingredients…

…and stir until the mixture holds together. Add 1 to 3 tablespoons cold water if necessary, to make the dough cohesive.

Shape the dough into a rough disk, and chill for an hour, or up to overnight.

When you’re ready to bake, spray a 9″ pie pan with non-stick vegetable oil spray.

Remove the dough from the fridge, and allow it to rest at room temperature for 10 to 15 minutes before rolling.

Roll on a piece of plastic wrap, a silicone rolling mat, or in a 14″ pie bag, heavily sprinkled with gluten-free flour or flour blend. Roll until the crust is about 13″ to 14″ in diameter.

Invert the crust into the prepared pie pan, and shape a tall, fluted edge.

Like this.

Next, the filling.

Place 1 1/2 cups chopped pecans on a baking sheet or into a 9″ x 13″ pan. Sprinkle them very lightly with salt. Bake in a preheated 325°F oven for 10 to 15 minutes, just until you can smell them. Remove them from the oven and set them aside to cool.

Increase the oven temperature to 375°F.

Beat together the following:

4 large eggs
1/2 cup dark corn syrup
1 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla

Stir in the chopped pecans, and pour the mixture into the baked pie shell.

Bake the pie for 45 to 50 minutes, or until it’s puffed, brown, and the center seems fairly set. Keep your eye on the crust; when it’s starting to darken at the top, cover it with a pie crust shield.

Remove the pie from the oven.

Ah, a pie of beauty is a joy forever…

Allow it to cool on a rack. As the pie cools, the center will sink; that’s OK.

Is that not one simply gorgeous gluten-free crust?

And look at how beautifully brown it is, both bottom and sides.

And now, the real test: dig in!

Tasty, yes? And look at how the crust is flaking into shards…

Read, bake, and review (please) our recipe for Gluten-Free Pie Crust.

Print just the recipe.

Note: the recipe for this pecan filling isn’t a formal recipe; it’s a variation sent in by reader Chris Parks. To find it in our archive, check out the “baker’s tips” at the bottom of our Pecan Pie recipe. The Pecan Pie recipe instructions are slightly different than these; they have you pre-bake the crust. I found that’s not necessary with this particular crust, though you can certainly pre-bake if you like.

PJ Hamel
About

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

comments

  1. Diane Everett

    I have a lot of your King Arthur Measure for Measure GF flour. Can I use that instead of the regular GF King Arthur flour? What’s the difference?
    Diane

    Reply
    1. The Baker's Hotline

      Hi Diane, Gluten-Free Measure for Measure is meant to replace the all-purpose flour in many of your favorite traditional (“regular”) recipes so that they can be made gluten-free. Unlike our standard Gluten-Free Flour, and many other gluten-free blends, it even has xanthan gum already mixed right in for you. Since Measure for Measure has been specifically formulated as a replacement for wheat flour, you may experience less than optimal results using it to replace the gluten-free flour in designed-to-be gluten-free recipes. These recipes have already been adjusted to account for the difference between wheat and most gluten-free flours, and your baked goods may be drier or crumblier as a result. For dedicated gluten-free recipes, we suggest sticking with our standard Gluten-Free Flour, which doesn’t have xanthan gum, salt, or a leavening agent already added to it as ingredients. Kye@KAF

  2. Joe-Anne

    This recipe let me have pie at the (gf) table again! Thank you. It is delicious! And my extended family has no idea it is gluten free! 😃

    Reply
  3. Amy

    I made this pie crust a second time using 4 tablespoons of butter and 2 tablespoons of shortening. I did not use the Instant Clear Gel. I froze the shortening for about 15 minutes so that it had a firm consistency. I also chilled my mixing bowl in the fridge ahead of time. The first time around the crust fell apart a bit when I was putting it in the pan and I used too much flour when rolling it out. After reading a lot of the comments, once I mixed the pie crust I rolled it out between two pieces of parchment paper to the size of my pie pan and I laid it on a large cookie sheet and put it in the refrigerator for an hour. I also refrigerated my pie pan. I then peeled off the top layer of parchment paper and then flipped it over into the pie pan and then peeled away the other side of parchment paper. I did not use any flour, nor did I use cooking spray to coat the pan. The final product did not stick in my metal pie pan. I had to clean up the edges a little bit, but It was a much easier process . I then put it back in the fridge for awhile to set. I lined a cookie sheet with parchment paper and put it in the oven to preheat the pan. Once the oven was ready, I put my pumpkin pie on top of the preheated cookie sheet. My crust came out nicely browned and not soggy. The addition of the shortening gave it a nice flavor. I had no scrap dough left when I was done so I would say if you are making a multiple batch of dough, you might want to increase the recipe so that you don’t run short. Making a double crusted pie is much more difficult, but I may give it another shot now that I have perfected the process. Thanks King Arthur for a great recipe! I am also very appreciative of everyone’s comments in the blogs and the recipes. They always help me to create a better bake!

    Reply
    1. The Baker's Hotline

      Amy, we’re thrilled to hear that you were able to use the comments to help perfect your gluten-free crust. Just in time for the holidays too! Happy baking! Mollie@KAF

  4. Amy

    The recipe was good, but I was missing a little bit of the”pie crust flavor” that shortening can provide. My regular pie crust recipe has almost a 50/50 split of butter and shortening. Do you think there would be any adverse effect in using some shortening? Also since the fat ratio to flour is lower in this recipe, could I increase the fat content by an extra 1 to 2 tablespoons of butter or shortening?

    Reply
    1. The Baker's Hotline

      Amy, go ahead and use half shortening and half butter, but we recommend keeping the amount of fat as it is in this recipe here. Increasing it may cause the crust to become oily and slightly crumbly, too. Kye@KAF

  5. Linda Arslan

    My challenge is baking pie crusts for my adult daughter who is gluten free, dairy free, soy free. Vegetable shortening is out, as it is soy based, and using coconut oil gives it a very heavy coconut taste, not our favorite. Would it be possible to combine your Vegetable Oil No Roll Crust recipe with your Gluten Free Crust recipe with good results? Thanks in advanve for any help you can give me!

    Reply
  6. Barbara

    I found a gluten free ‘instant Clear-Jel’ substitute on Amazon. The brand is Cornaby’s, the product is Ultra Jel, gluten free, non GMO. It instantly thickens hot or cold liquids. I used it in your gluten free pie crust recipe and it was fabulous!

    Reply

Post a comment

Your email address will not be published. Required fields are marked *