Pie Dough- Gluten Free & Dairy Free

November 7, 2017livingfreelygf
Blog post

Pie crust is something that I have literally been playing around with since going gluten free and dairy free. I have tried a million variations, lots of recipes, and even the pre-made mixes from the store. The biggest challenge I came across was getting dough to stay intact. Rolling dough is a new art form when its gluten free. You have to relearn how to make it happen. Gluten free and dairy free pie dough has been a challenge.

When I make this dough I am using my Gluten Free All Purpose Flour Blend. I have not tried this with any other flour blend. If you have not tried my Gluten Free All Purpose Flour Blend, it is very simple to make and inexpensive.

Quiche. Gluten Free and Dairy Free made with this pie dough.

After going dairy free I only tried making dough a few times. To be honest, I just avoided pie in general. I have seen the premade crust at the stores, but never checked to see if it was dairy free as well. Instead of pie crust, I made cobblers, apple crumb, and for my pot pie recipe I did drop biscuits on top. Graham cracker and cookie crusts are easy because you just shape them in the pan.

This post contains affiliate links. Living Freely GF makes a small percentage of any purchases made through these links. This income helps to cover the cost of running this website. Thank you for your support. 

The conclusion that I came to during this pie making process is that you can not make gluten free pie dough the same way as traditional. Gluten Free/Dairy Free dough is temperamental, sensitive, and needs to be cared for very gently.


When rolling out the dough it might start to crumb as your press the pin into the ball of dough. That is ok, as you roll more it will smooth out.

First off you need to use plastic wrap. Parchment paper does not work. Plastic wrap is where its at. I start with layering two pieces of plastic wrap on my kitchen counter to give me a very large space to work with. Smooth it down and it will adhere to the counter for you.

Pumpkin Pie made with this pie dough

Then I take my dough and press it down with my hands. I lay plastic wrap on top, matching the amount on the bottom so your work space is even on the top and bottom.
Then, get your rolling pin and roll the dough to your desired size and thickness.

Here is the thing with gluten free and dairy free pie dough, you can not just pick it up and move it into your pie dish! You will have to remove the top layer of plastic wrap and then place your pie dish upside down on top of the dough. Gently wiggle your hand under the plastic wrap that is sticking to the counter to allow it to come up without damaging the dough. Once you have wiggled all of the plastic you need to pep talk yourself for a moment, take a deep breath and flip it over. Don’t over think this as I have before. Just count to 3 and flip it over.

During the flip if some of the sides fall off don’t get mad at yourself. This dough is very easy to fix. Once its flipped pull the plastic wrap off and press it down into your pie dish. You can start shaping the sides however you would like. I pinched extra dough where needed and if you have too much dough just take a knife and gently cut off the excess.

To shape my edges I just pinch the dough together every half inch and that’s it. You can also just press down the edges with a fork.

You will then take a fork and poke some holes throughout the bottom. After that your crust is ready to go!

There is no need to precook this crust. Add your filling and then cook according to the recipe directions. I tried many different methods before coming up with this one, along with trying several ingredients to try to make it perfect. This dough is very simple and comes close to a traditional gluten pie crust.

So far I have used it to make pumpkin pie, apple pie, and quiche. I still have many ideas to bring you a ton of pie recipes now that I have got the dough nailed. What will you try first?

Print Recipe

Pie Crust- Gluten Free and Dairy Free

  • Prep time: 1 hour 30 minutes
  • Serves: 1 pie crust

Ingredients

Pie Crust

  • 2 Cups Gluten Free All Purpose Flour Blend
  • 1/2 Cup Dairy Free Butter, You can use regular butter if you are not dairy free.
  • 1/2 Cup Ice Water, You can add an additional 1 tsp. of water if your dough is too crumbly
  • 1/4 Cup Tresomega Organic Coconut Oil
  • 1 tsp. Xanthan Gum

Method

Pie Crust

  • 1)

    In a large bowl add the AP Flour, Xanthan Gum, Coconut Oil, and Dairy Free Butter.

  • 2)

    With a pastry cutter, start pressing it into the mixture. Continue to do this for about 1 minute, or until you have lots of little dough balls the size of peas.

  • 3)

    Add the water and continue to press your pastry cutter into the mixture. Once the mixture starts to form into one large ball, scrape all of the dough off the pastry cutter and begin to knead the dough with your hands.

  • 4)

    Knead the dough until it is smooth and all formed into a nice round disc. If your dough is too crumby and not forming a ball add an additional 1 tsp. of water.

  • 5)

    Wrap it in plastic wrap and refrigerate for 1 hour.

  • 6)

    Place plastic wrap on the surface you will be using to roll it out. I used two large sheets of plastic wrap.

  • 7)

    Take the pie dough out of the fridge and place it on top of the plastic wrap. Put two sheets of plastic wrap over the top, overlapping just in the middle. You want enough plastic wrap to be able to roll it out without the dough pushing out of the edges(the plastic wrap is an important part of rolling your dough out successfully).

  • 8)

    Once your dough is rolled out remove the top layer of plastic wrap. Take your hand and gently shimmy it under the plastic wrap that is under your dough. Just gently lifting it from the counter top to make your transfer successful.

  • 9)

    Lay your pie dish on top of the dough. In one quick motion you need to flip it. Don’t over think this part, just go for it. Once flipped you can cut off the excess dough and shape the edges. If some pieces fall off the edges it is very easy to pinch extra dough in those spots to reshape it.

  • 10)

    Once flipped, push the dough into the pan and shape the edges however you desire. Fill with your favorite filling and bake according to recipe instructions.

Notes

This makes one pie crust, but there will be some leftover. There might be enough to make a lattice shape on top, or a few cut outs for decoration. If you need a full dough for the top of the pie then you will likely need to double this recipe. You might be able to make it work with one if you roll it out thin enough. However, the thinner you roll the more difficult the transfer into the pie dish will be.

Pie Dough

2 Cups Gluten Free All Purpose Flour Blend
½ Cup Dairy Free Butter
¼ Cup Coconut Oil
½ Cup Ice Water
1 tsp. Xanthan Gum
½ tsp. Salt

Instructions

In a large bowl add the AP Flour, Xanthan Gum, Coconut Oil, and Dairy Free Butter.


With a pastry cutter, start pressing it into the mixture. Continue to do this for about 1 minute, or until you have lots of little dough balls the size of peas.


Add the water and continue to press your pastry cutter into the mixture. Once the mixture starts to form into one large ball, scrape all of the dough off the pastry cutter and begin to knead the dough with your hands. If you are not getting a ball and its falling apart when you try to form it, add an additional 1 tsp. of water and knead the dough.


Knead the dough until it is smooth and all formed into a nice round disc.


Wrap it in plastic wrap and refrigerate for 1 hour.


Place plastic wrap on the surface you will be using to roll it out. I used two large sheets of plastic wrap.
Take the pie dough out of the fridge and place on top of the plastic wrap. Put two sheets of plastic wrap over the top, overlapping just in the middle. You want enough plastic wrap to be able to roll it out without the dough pushing out of the edges (the plastic wrap is an important part of rolling your dough out successfully).
Once your dough is rolled out remove the top layer of plastic wrap. Take your hand and gently shimmy it under the plastic wrap that is under your dough. Just gently lifting it from the counter top to make your transfer successful.
Lay your pie dish on top of the dough. In one quick motion you need to flip it. Don’t over think this part, just go for it. Once flipped you can cut off the excess dough and shape the edges. If some pieces fall off the edges it is very easy to pinch extra dough in those spots to reshape it.
Once flipped, push the dough into the pan and shape the edges however you desire. Fill with your favorite filling and bake according to recipe instructions.

 

If you like this recipe you will love my cookbook! There’s over 100 gluten and dairy free recipes that are simple to make with easy to find ingredients.

 

Leave a comment

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

Previous Post Next Post