Easy allergy free pie crust that is gluten free, vegan, sugar free, and super delicious! Quick to make for sweet and savory pies. Perfect roll out every time.
How to make the best allergy free pie crust is as easy as can be with this recipe!
Now, before we get started on this amazing pie crust, I have a confession: I have never been confident in pie making. Cookies, cupcakes, pastries? Those are my jam! But pie always felt a little intimidating. Especially when working with so many food allergies that I can’t rely on the standard flour and butter and vodka combo to get it done.
If you feel the same way, I hope this recipe gives you a boost of confidence! This pie crust is easy to put together, can be rolled or pressed into place in the pie pan, and tastes so good! Rich, flakey, and holds up everything from pumpkin pie to chicken pot pie! This pie crust is basically is my go to recipe for all things pie.
Free from: wheat/gluten, peanuts, tree nuts, coconut, dairy, casein, eggs, soy, sesame, corn, lupin, sulfites, fish, shellfish, crustaceans, mollusks, mustard, and more
Step One: Add the Dry Ingredients to the Food Processor
Add the gluten free flour, salt, tapioca flour, xanthan gum, and sugar (if using) to the food processor and pulse a few times to bring it all together.
Do you need a food processor to make this? No, but it does make it easier! If you are doing this by hand, mix these ingredients in a large bowl with a pastry cutter or a fork.
Step Two: Add the Butter of Your Choice
Add the butter of your choice into the food processor and pulse several times until the mixture resembles wet sand. This works well with dairy butter, plant based butters, lard, or vegetable shortening. No matter what type of fat you are using, make sure it is very cold and cut into little cubes before you add it to the flour mixture. The cold butter helps the pie be flakey.
Step Three: Add The Apple Cider Vinegar and Water
Now add the apple cider vinegar and water to the dough. Begin with the recommended amount in the recipe. However, you may need to add a splash more water to the mixture to bring it all together. I can’t give you an exact amount because pie crust is so dependent on where you live and what the weather is like that day you are making it!
You will know when the pie crust is ready when you pulse the dough and it forms into a large dough ball on its own in the food processor.
If you are making this by hand, it will hold its shape when pressed into a ball and no visible lumps of butter (shortening) remain.
Step Four: Roll Out or Press
If you are pressing your dough into a pie pan, remove the dough from the food processor and immediately press into a pan and bake as desired. This method is quick and easy and not fussy at all. The dough will be soft and flavorful and holds up well in baking.
If you are rolling your dough out, place down a sheet of parchment paper and lightly flour the surface of the paper. Gently roll the dough into a general desired size/shape. Transfer to a pie pan to use in your recipe.
Do you need to chill this dough? Nope! Can you chill this dough? Yes!
If you want to make the dough a day before, wrap the dough up in plastic wrap and pop it in the fridge before using. Let it rest on the countertop for about 20 minutes before rolling/pressing.
Step Five: Bake!
Depending on your recipe, you can blind bake this pie crust (think things like tarts or pudding pies) or fill it and place the whole thing in the oven at once (think pumpkin pie or chicken pot pie!).
Want some ideas of what to fill your pie crust with? Check out these recipes!
Did you make this recipe?
Simple Pie Crust
- 2/3 + 1/4 cup gluten free flour I like to use Krusteaz blend because it is potato free
- 1/3 cup tapioca or arrowroot powder
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1/2 cup vegetable shortening
- 1 1/2 tsp apple cider vinegar
- 3-5 tbsp ice water
- 1 tbsp sugar, optional
- In a large mixing bowl, combine your flour, starch, xanthan gum, and salt. Mix well to combine.
- Now add your shortening and work to bring together with a pastry cutter or a food processor. Mix until crumbs form and it looks like sand.
- Now add the apple cider vinegar and the water. I can't give an exact amount as it depends on what flour blend you use and how humid it is when you are making this mix. You want your dough to come together and be tacky, but not sticky. If it is too dry, add more water. If it is too wet, add more flour, a spoonful at a time.
- If you are rolling this dough, roll between two sheets of parchment paper. Chill after rolling. Let dough warm for 5 minutes on the counter after chilling but before trying to shape dough.
- If you are pressing into a pie pan, no resting is required.