Gluten Free Pie Crust Recipe (Blind Baked)

I like to blind bake pie crust for pies that contain custard-based fillings such as pumpkin, sweet potato, and custard. A chef shared a little secret which I implemented in this blind baked gluten free pie crust recipe. It calls for a simple ingredient already in your pantry. It keeps the crust nice and crunchy instead of soggy on the bottom. I used this recipe to make a sweet potato pie which I will soon share with you as well.

What’s the secret ingredient? Baking powder! Be sure the brand you use is gluten free!

Blind Baked Gluten Free Pie Crust

Prep Time: 25 minutes

Cook Time: 17 minutes

Total Time: 1 hour, 12 minutes

Yield: Makes one 9-inch pie crust

Blind Baked Gluten Free Pie Crust

Never have soggy pie crust again! Blind baking this gluten free pie crust is easy! You don't have to refrigerate the dough prior to rolling or lining the pie plate. The dough is easy to work with!

Ingredients:

    For the Gluten Free Pie Crust:
  • 1-1/4 cups sweet rice flour (or white rice flour, if that's all you have)
  • 1/4 cup potato starch
  • 1/4 cup cornstarch (or tapioca flour)
  • 1 tablespoon granulated sugar
  • 1-1/4 teaspoons xanthan gum
  • 1/4 + 1/8 teaspoon salt
  • 1/4 teaspoon gluten free baking powder
  • 10 tablespoons (1 stick + 2 tablespoons) cold, unsalted butter, cut into tablespoons and then into fourths
  • 1/4 cup ice water, or less as needed (the less the better)
  • For Egg Wash:
  • 1 egg yolk
  • 1 tablespoon heavy whipping cream

Instructions:

  1. In a medium-sized bowl, whisk together sweet rice flour, potato starch, cornstarch, sugar, xanthan gum, salt, and baking powder. (Reserve 1/4 cup for dusting.)
  2. Add the flour mixture (except for the 1/4 cup you reserved) and the cold butter pieces to the bowl of your food processor. Pulse on the chop setting until cut into tiny pieces.
  3. Add 3 tablespoons of ice water. Pulsate until the dough starts to come together and you still have a little loose flour left in the bowl. Add additional water by the teaspoon if necessary, pulsing between additions. (Do not over mix or the crust will become tough.)
  4. Dust a flat surface with the reserved flour. Turn out the dough onto the floured surface and immediately roll out large enough to line your pie plate and create a scalloped edge.
  5. Dust away any excess flour and invert over the pie dish. Gently move it into place using the sides of your hand.
  6. Scallop the edges using a left-hand knuckle and the knuckles of your middle and index finger on your right hand. Push the dough on the outside edge between your two right-hand knuckles that are pushing the dough from the inside edge.
  7. Using a fork, poke several holes in the bottom of the crust. Line the bottom and sides with parchment paper. Fill with two pounds of dried beans or rice (not instant rice) and refrigerate for 30 minutes for the butter to set which prevents shrinkage.
  8. Preheat your oven to 400°F for crunchy crust and 375°F for firm (just firm enough to prevent soggy crust.)
  9. Once the dough is chilled, place on the center rack of your oven and bake for 15 - 20 minutes or you see the first signs of golden brown.
  10. Remove from the oven and allow to rest on a wire rack until you're ready to add the filling.
  11. Fill the crust with your desired filling and bake as instructed.
  12. The last 15 minutes of baking, brush the outside crust with egg yolk and cream.

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