Both baking and eating a slice of this classic pecan pie will be enjoyable for you.
| Prep Time: | 25 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 16 |
| Yield: | 2 9-inch pie crusts |
Ingredients
- 2 tablespoons brown rice flour
- 1 cup cold butter, cut into 1/2-inch cubes
- 2 cold eggs
- ½ teaspoon apple cider vinegar
- 2 ½ cups gluten-free flour blend
- ¼ cup ice cold water
Instructions
- Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
- Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
- Pour gluten-free flour into a large bowl. Cut in cold flour-coated butter cubes with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water, 1 tablespoon at a time, until dough is no longer sticky and forms a ball.
- Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
- Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.
- Fill and bake as directed in your pie recipe.
- This pie crust freezes well both before and after baking.
Nutrition Facts
| Calories | 185 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 91 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Wow this is easily a 10/10 and will be my go-to for gluten baking here on out. I’m an avid baker and my wife is Celiac – this is BY FAR the best method and tasting GF crust I’ve ever tried and I’ve tried maybe 7 or 8 different GF crust recipes. This was remarkably easy to work with and felt just like normal pie dough. Held together easily. I always roll out between two sheets of cling wrap and that makes it easy to flip over into any pie tin. Thanks so much for this miracle of a recipe!
I am new to the gluten free world and getting my bearings. I tried another gf pie recipe that was so disappointing that I almost gave up on a nice flaky pie crust, this recipe redeemed gf pie crusts. It was flaky and tasted nice. I made halved the recipe and used corn starch in place of the brown rice flour.
It looked beautiful. I made a lattice top crust with it, but while it baked, the butter literally melted out of it, running over into the filling and bottom of the oven and making a smoking mess. Since most of the butter was melted out, the remaining part of the crust was very hard and not at all appetizing. The next day, it was so hard, I just threw all the rest of the pie in the trash. I followed the directions exactly, so don’t know where it went wrong.
Did not tell my husband this was gluten free. He just kept saying how good it was. So I am so happy!!
Best gf pie crust. I added more water than it called for but I had to to get the dough to form. It rolled out like an actual pie, it didn’t crumble when putting it in the pan. It was flaky! This is the only pie crust recipe I will use!! I didn’t have brown rice flour so I used tapioca flour, also used Bob Red Mills gluten-free flour. Thank you!!! NOW SOMEONE GET ME AN AMAZING GLUTEN-FREE BREAD RECIPE!
Good stuff and easy. My two favorite things.
BEST PIE CRUST I EVER MADE. I just needed a lower crust so I cut the recipe in half. I did what the other reviewer said and patted it into the pan and it was impossible to roll it out. It was no extra trouble, and this crust is so good!!
Great recipe! My husband really liked it! I’ll definitely be making this again! I used it to make a quiche. I didn’t pre-bake the crust, just poured in the filling and baked according to the recipe instructions. I did end up having to press the crust into the pie plate. The texture is nice after it’s baked, but it is pretty difficult to roll out. No worries! Pressing it into the pie plate worked fine for me! Thanks for posting, Buckwheat Queen!
Can you add a temperature and bake time? I baked at 400degrees F for 5mins and then added a precooked filling. Reduced the temperature to 380dgrees F for 15-20minutes:)
Taste was very good, but it did not roll out very easily. Ended up pressing it into the pie plate.
I used a flour that is mostly tapioca and potato starch. I rolled it out between 2 sheets of parchment paper and it worked like a charm! My mom will be so happy to have homemade pie again. Thank you!