I love pie crust. When I found out I was allergic to gluten, wheat and cow milk, I knew I could not give it up. I tried several recipes, but many were just … ugh. They were not tasty, they did not get crisp, or they included ingredients I did not have available.
When I worked on this recipe, I knew I wanted it to not only be simple, but feature common ingredients in my kitchen. I didn’t want to mix a bunch of flours to get a certain consistency, or use some exotic ingredient that was not readily available in my Midwestern hometown.
Most likely, you have these ingredients in your kitchen right now – and just about any time – which makes it easy to throw together. No extra trips to the grocery store!
I love this crust recipe. It is simple, tasty, gluten-free and works well for pies, quiche, thin crust pizza and calzone. It holds up well using Bob’s Red Mill All Purpose Gluten-Free Flour* – and only has four ingredients.
That’s right, FOUR.
Try it the next time you need a quick crust for a meat pie or a yummy dessert.
* This recipe was created specifically for Bob’s Red Mill All Purpose Gluten-Free Flour. Every flour is different. Substituting may not produce the same results.
- 2 cups Bob's Red Mill All Purpose Gluten-Free Flour
- 2 tablespoons of cold coconut oil
- 4 tablespoons of cold butter or butter alternative
- ice water
- Cut the butter/butter alternative and coconut oil into the flour until a fine mixture forms.
- There will be small lumps throughout the flour. Use your fingers to break any large clumps.
- Slowly add ice water, a few tablespoons at a time, until a dough forms.
- Using your hands, fold the dough until it becomes firm and smooth.
- Refrigerate for 15 minutes.
- Remove from refrigerator and place on wax paper.
- If you are using shallow baking dishes, divide the dough into two parts. If you are using a deep dish, leave as one dough.
- Use a rolling pin to roll out dough.
- When it is the desired size, pull up the wax paper and turn it over the baking dish.
- Reposition the dough as needed in the dish.
- If baking quiche or another dish where you add ingredients, bake at 350 for 15-20 minutes, or until it just starts to set.
- Add additional ingredients and put back into the oven until the entire dish is cooked.
- If you are baking to add ingredients for a pie later on (like a cold cream pie), bake for 20-30 minutes, or until crusty and slightly brown.