Gluten Free Recipes

Easy and Delicious Gluten Free Pie Crust (Perfect for your Pumpkin Pie)

It is that time of year where the smell of pies baking in the oven waifs through the house!  You know, the smell that says “The Holidays are Here.”  You walk into your home and are surrounded by the perfume of cinnamon and ginger!  If you want that delightful scent beckoning your friends and family to your kitchen to eat delicious food while they chat and swap stories, then I have just the pie crust to help you in your endeavors.

Many people are frightened by the “homemade pie crust.”  Yet I have found that the fear of making pie crusts, crumbles and flakes (sorry I just had to use that pun) with this easy recipe that takes just seconds to whip up and pleases even the toughest crust judge!  In fact, in competitions that we have used this recipe in, we (Kately Jam) have had judges find it difficult to believe that is was gluten free even after they were told!

Whether you are one of those people who except nothing less then a pie made from scratch or if you are store bought pie conasuere I challenge you to try this crust for your very own homemade thanksgiving pumpkin pie!

Ready to Fill the Kitchen With Pies,

~Megan~

Gluten Free Pie Crust 


Do not grease pie plate.

1 ½ cup flour mix
1 tsp. xanthan gum
½ tsp. salt (sprinkle over the flour)
½ tsp. sugar (sprinkle it over the flour)

Put all of these ingredients directly in to the pie plate and mix gently.

In a separate bowl, combine the following:
½ cup oil
2 tablespoons milk

Add the liquid mixture to the flour mixture and blend with a fork in short, little motions until it is all absorbed and the dry ingredients are all wet.

With your fingers, press dough up the side of the pie pan and then down toward the center. Then crimp the edges around the sides between your fingers (if you want). There will be some holes and you just fill them in with a piece of dough from another spot.  If you have extra dough in the center, pull it out so that it is not too thick.  Once you are done, your crust should be about ¼ of an inch thick or even a tad less.  Bake at 350 degrees Fahrenheit until golden or add your filling and bake your pie as specified in your recipe.

Note:  If you don’t want to make this gluten free then all you need to do is take out the xanthan gum and replace the gluten free flour with your typical wheat flour!

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One thought on “Easy and Delicious Gluten Free Pie Crust (Perfect for your Pumpkin Pie)

  1. Megan – Hmmm . . . even without a rolling pin, eh? Maybe I should give this a try.

    OK, the Lit teacher in me can’t resist pointing out two things that you probably already know, but since you obviously have a lifetime of writing ahead of you since you are so good at it, I’m going to list it here just to make sure:

    then = one thing after another

    than = comparison (Sue is shorter than Amy; nothing less than a pie made from scratch)

    store-bought pie connoisseur (a tricky word to spell!) – store-bought has to be hyphenated because they have to go together: it’s not a store pie connoisseur or a bought pie connoisseur – the two (store-bought) have to go together and therefore have to be hyphenated.

    You probably know all this already, but I’m just making sure. Sure wish I had you and your sister in Lit Circle. It’d be a joy! –Mrs. Klein

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