This makes one crust fitting a 9-9-1/2 inch (20-25 cm) pie pan.
You can use sorghum flour if you have allergies to anything in the gluten-free flour mix. I use Bob’s Red Mill all-purpose baking flour. The best mixture is equal parts sweet sorghum flour, brown rice flour, oat flour, and tapioca starch (1/3 cup each). A small amount of garbanzo bean flour also works well, if you can tolerate it.
I like corn oil, or a corn/canola blend, but any kind of light vegetable oil will work.
For the milk, I’ve used rice, soy, hemp, whole, and skim milk and they all work fine. Note that your crust will come out differently depending on these variables, so be willing to play around until you find a combination that you like. I also find that drier weather affects my crust, and I sometimes need to add just a smidge more milk to it.
Suitable for:
vegan, gluten-free, low-sodium, migraine, reduced-sugar diets
A note about cracks in the crust: Make sure you patch any holes carefully in the bottom crust, and that it comes up evenly beyond the edge of the plate when you’re first putting it into the pan. For the top crust, make sure that, if it cracks too close to the edge of the pie, you re-roll it or patch it carefully. Why? If the crust isn’t one solid piece all the way around, your filling will boil over, out, and around your pie. I was in a hurry with this crust:
I also had a runny filling, which didn’t help. On the right at the edge, notice the cracks. This is where the filling boiled over. Yes, it made a huge mess in the oven. Did we still eat this strawberry-rhubarb-cherry pie? Obviously. But I’ll be sure to be more careful next time. Do cut a few slits in the center of the crust to let steam and filling escape—just not near the edges.
Bake as directed by your pie recipe. You can use this recipe with regular flour as well. Just skip the xanthan gum and use 3 tablespoons of milk.
How to make gluten-free pie crust
Ingredients
- 1-1/3 cups all-purpose flour (gluten-free) see notes
- 1/3 cup grapeseed oil or any kind of light vegetable oil
- 1 tsp xanthan gum psyllium husk powder
- 4-6 tbsp milk any kind
Instructions
- Sift and measure the flour into a medium-sized mixing bowl, adding the xanthan gum or psyllium husk powder.
- Add the milk and oil.
- Stir with a fork just until it comes together into a ball. It will be streaky
- Let it rest for at least 15 minutes while you prepare your pie filling.
- Roll out between two sheets of waxed paper, following the steps in the video.
- If you are making a double-crust pie, measure the ingredients twice into two separate bowls. I don't know why, but it never works as well to double the recipe.
Notes
- 92 calories
- 7 g fat
- 1 g saturated fat
- 4 g monounsaturated fat
- 2 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 2 mg sodium
- 50 mg potassium
- 8 g carbohydrate
- 1 g fiber
- 1 g sugars
- 1 g protein
- 3 Weight Watchers Points Plus
[…] found this crust on The Recipe Renovator. She has a video and […]
Stephanie – thank you so much for posting this. I have made wheat oil/milk pie crust all my life – could never ‘master’ the butter or crisco with the ice water type (though my sister in law is a master at it) – my mom taught me the oil/milk recipe pie crust as a child and that has been my ‘standard’ for years in making any kinds of pies – I’ve even adapted it once with some cocoa powder when I made a raspberry pie from sunset mag that needed a chocolate crust and added a little granulated sugar to help. Since discovering that I am gluten intolerant, I thought my pie making days might be over – I have Nicole Dunn’s GF on a shoestring, but I’m in the process of doing allergy corrections with someone who does energy vial work because I’ve had pretty bad arthritis problems (so does my husband and our adopted daughter is autistic and also has a lot of food allergy issues) so I’ve been looking for a pie crust recipe that could be easy, GF and that I would feel ‘comfortable’ using. Seeing your video doing the old mix the ingredients with the fork in the bowl and use the waxed paper to roll out was like seeing myself hard at work with my wheat flour. I’m very psyched to try this out and thank you so much again for posting this and your video as well.
[…] gluten-free pie crust recipe (the how-to video in that post shows you how to roll out the […]
[…] After receiving some of their chocolate, I wanted to develop a recipe for a chocolate pecan pie that is vegan and gluten-free, and needs no apologies at the holiday table. You don’t even have to tell anybody it’s Special. I did a half recipe taste-test and took it to some friends, who scarfed it down, declaring it delicious and “just the right amount of boozy.” The espresso powder adds an incredible richness to the chocolate. It’s a tip I picked up from Joy the Baker. I wanted to develop a new pie crust recipe that didn’t use xanthan gum, as some people are sensitive to it. The crust is very tasty, more like shortbread, flaky and buttery, and uses psyllium husk powder to help bind the flour in place of the xanthan gum. It didn’t hold together terribly well during the transfer from the waxed paper to the pie dish, so I recommend you press it in by hand. Or you can use my regular gluten-free pie crust recipe. […]
[…] If you want to make this gluten-free, here is a great recipe (and instructional video) for a gluten-free pie crust. […]
[…] honey or agave syrup ½ fresh lemon 1 t. (2 g) cinnamon ¼ C. (1 oz/30 g) tapioca flour or pearls2 pie crustsWash the blueberries and drain well. If you are using tapioca pearls, put in the blender and blend […]