Monthly Archives: May 2013

Low Gluten Pie Crust

Normally I’m a purist when it comes to my mom’s perfect pie crust, but I’ve been reducing my gluten intake in an effort to better control some health issues. This lower gluten crust is so flaky and flavorful, it was the perfect partner for the sweet Birthday Pie I made for my big-brother-by-choice this weekend.


1.5 C All Purpose wheat flour, unsifted

1 C All Purpose Gluten-free flour, unsifted (I prefer Bob’s Red Mill brand because I can find it locally, but King Arthur Flour makes a pretty decent one, too)

1 tsp Kosher salt

1 TBS Raw sugar

16 wz Unsalted butter, chilled

6 TBS Ice water plus a few cubes of ice


Combine flours in a big bowl. Whisk to combine and fluff.

Crush salt and sugar together in a mortar and pestle. If you don’t have one, toss the granules in a plastic zippy bag and crush with your rolling pin.

Add sugar/salt mixture to the flour. Whisk again.

Cut the butter into cubes, tossing them into the flour mixture.


Cut the butter into the flour mixture using a pastry cutter (or 2 knives in a criss-cross motion) until the whole thing looks like a bowl of large-ish bread crumbs.


Use a fork to stir the ice water into the mixture, one TBS at a time until a soft dough forms. You may need only 4 TBS, or as many as 7, depending on various climate factors.


Chill until ready to roll out for your pie.


When ready to use, preheat oven to 350F.

Roll dough out to about 1/8″ thick for regular pie crusts, or a little bit thicker for pocket pies.

Assemble pie.

Bake for about an hour, give or take a few minutes depending on your personal variables (altitude, humidity, oven, etc).


Makes enough dough for one 2-crust pie, two 1-crust pies, or about a dozen pocket pies (depending on size).


For single crust pies, make sure to pierce the bottom really well before blind-baking. This recipe does get a little puffy as it bakes.

Want to add a little wow factor to your sweet pie crust? Just add a pinch or two of a complimentary spice to the flour mixture. Cinnamon and allspice are wonderful for apple, pumpkin, peach, or apricot pies. For citrus pies, add a pinch of nutmeg or cocoa powder. For berry pies, my favorite addition is pulverized citrus peel.

To use for a savory pie such as quiche, simply delete the sugar and use salted butter instead of unsalted. I like to add a pinch or two of ground white or cayenne pepper and cumin to the flour mixture, as well.

You are only limited by your imagination and taste buds. Have fun!


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Filed under All Recipes, Desserts, Techniques, Tips and Tricks, Vegetable-arian