Gluten Free Pie Crust that is flaky, tender and perfect for any type of pie! Plus lots of tips for making perfect crust!
- 2 cups Bob’s Gluten Free 1 to 1 flour – use this blend for best results.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons vegetable shortening – we use Nutiva Vegetable Shortening in this recipe and recommend it for best results.
- 2 tablespoons cold vodka
- 1/2 plus 2 tablespoons cup ice cold water
- To quickly chill your shortening, spread it out onto a small parchment lined baking sheet and place it in the freezer for 10 minutes. Once it is cold and firm to the touch, cut it into small 1/4 inch pieces. Place back in the freezer until ready to use.
- Whisk the flour, baking powder, and salt together in a medium bowl.
- Add in the shortening and use a pastry cutter to cut it into the flour until only small bits remain.
- Sprinkle in the vodka and water. Stir with a spatula until combined. The dough will be crumbly, but should hold together when pressed. If it is too dry to come together, add in more water, a little at a time.
- Wrap the dough and plastic wrap and chill in the fridge for at least one hour.
- Roll the chilled dough out between two pieces of parchment paper. The edges will likely break when rolling, but don’t worry! Peel back the top layer of parchment and fold the broken edges back over the rest of the dough. Place the top parchment back and continue rolling, the edges should smooth out.
- Peel off the top layer of parchment paper. Use the bottom piece of parchment to gently flip the dough into a 9 inch pie plate. Carefully peel off the remaining parchment.
- Ease the crust into the pie plate by lifting up on the edges and nestling it into the corners of the pie plate with your other hand. Trim off the excess dough, leaving a one inch boarder around the edge. Fold this excess under the dough so that the outer portion is twice as thick. Flute the edge of the crust.
- Use this finished crust as your pie recipe directs.
You can likely swap in another vegetable shortening brand or use vegan butter or regular butter.
To measure your water properly – water measurements do not include ice in the volume. Measure out 1/2 cup water and add ice just before using. Let chill for 1-2 minutes and add to the bowl.
The dough will be drier than you think! Once the dough just barely comes together and is still crumbly, that’s when you should stop adding water. The dough should hold together when pressed, but should still be sandy/crumbly in some places.
If the dough has chilled for more than one hour, let it sit out at room temperature for 10-15 minutes to make it easier to roll.
- Serving Size: 1/8th crust
- Calories: 191
- Sugar: 0g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 4g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: gluten free flour, vegetable shortening, salt, vodka, ice water, vegan, vegetarian, flaky, tender, baking,