Gluten-Free Quiche (or Pie) Crust Recipe (2024)

In this step-by-step tutorial you’ll learn how to make the perfect gluten-free quiche crust (or pie crust). Just a few simple ingredients is all it takes to create a delicious, flaky gluten-free quiche crust.

Table of contents

  • What flour to use for gluten-free quiche crust?
  • How to make gluten-free quiche crust:
  • How to make a gluten-free quiche crust (or gluten-free pie crust):
  • Can you use this gluten-free quiche crust for a pie?

What flour to use for gluten-free quiche crust?

Arguably the most important part of gluten-free baking is the flour blend you choose to use.

In general, it’s important to find a blend that works at a 1:1 ratio to regular all-purpose flour.

There are quite a few on the market now but a few things to look for in a blend are:

  • Xanthan gum should be listed as an ingredient
  • Have at least one type of starch listed in the ingredients (such as tapioca or potato

I really like Bob Red’s Mill 1:1 gluten-free baking flour.

Gluten-Free Quiche (or Pie) Crust Recipe (1)

How to make gluten-free quiche crust:

Making a gluten-free quiche crust (or gluten-free pie crust) is just as simple, if not a bit easier, than making a regular crust using regular all-purpose flour.

The aspect that makes gluten-free baking so challenging also makes it less stressful—at least in this application.

When it comes to making any quiche crust or pie crust, it’s important to not overwork the dough. In order to create a flaky crust, the key is to mix the ingredients together without mixing too much and encouraging gluten formation.

Well that isn’t an issue in gluten-free baking. A blessing and a curse in most cases. But here, when making a gluten-free quiche crust it’s actually helpful! We can work the fat into the flour without worry too much about over mixing.

Gluten-Free Quiche (or Pie) Crust Recipe (2)

How to make a gluten-free quiche crust (or gluten-free pie crust):

Step 1: Measure or weigh (I love this scale) out your dry ingredients. Combine dry ingredients (flour, sugar, salt) in a large bowl.

Step 2: Cut butter into dry ingredients using a pastry blender or by pulsing in a food processor.

Gluten-Free Quiche (or Pie) Crust Recipe (3)

Step 3: Beat egg and vinegar together then add to butter-flour mixture and use a spatula to mix just until combined.

Gluten-Free Quiche (or Pie) Crust Recipe (4)

Step 4: Add water to flour mixture, 1 tablespoon at a time, gently mixing after each addition, just until a dough comes together.

Gluten-Free Quiche (or Pie) Crust Recipe (5)

Step 5: Form dough into a disk, wrap with plastic wrap, and chill in the refrigerator for at least 1 hour.

Step 6: Use as directed in your favorite gluten free quiche or pie recipe!

Gluten-Free Quiche (or Pie) Crust Recipe (6)

Can you use this gluten-free quiche crust for a pie?

You can definitely use this gluten-free quiche crust as a pie crust. The only change I would make would be to increase the sugar from 1 tablespoon to 2 tablespoons.

As the recipe specifies, it makes one single crust for a deep dish pie plate or two crusts for a regular pie plate. So double the recipe if needed.

Gluten-Free Quiche Crust

Print Recipe Pin

5 from 11 votes

Prep Time 15 minutes mins

Cook Time 1 hour hr

Chilling Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Yield 1 (9-inch) deep dish quiche crust

Category Breakfast, Dessert

Cuisine American

Author Lauren Grant

Description

Perfectly crisp and flaky gluten-free quiche crust! Use in your favorite quiche recipe or pie recipe!

Ingredients

  • 2 cups (269 grams )all purpose gluten free flour blend, such as Bob's Red Mill
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 12 tablespoons cold unsalted butter, diced
  • 1 large egg, beaten
  • 1 tablespoon white vinegar
  • 2 –3 tablespoons ice water

Instructions

By hand:

  • Whisk together flour, sugar, and salt in a large bowl. Cut butter into flour mixture using a pastry cutter until butter is pea-sized.

  • Whisk egg and vinegar together until foamy, then stir into flour mixture just until combined. Add water 1 tablespoon at a time, mixing after each addition, until a dough comes together.

Food processor:

  • Add flour, sugar and salt to a food processor. Scatter butter over flour and pulse until it resembles a very coarse meal with some butter pieces pea-sized. Whisk egg and vinegar together until foamy then pour over flour-butter mixture, pulse just until combined, about 5 pulses. Add water 1 tablespoon at a time, pulsing after each addition, until a dough comes together.

  • Form dough into a disk (for a single deep dish crust) or form into 2 disks (for two regular crusts, or a regular double-crust pie), wrap tightly with plastic and chill at least 1 hour.

  • Use as directed in favorite quiche or pie recipe.

For a single pre-baked deep-dish quiche crust:

  • Heat oven to 375° with rack set in middle position.

  • Roll dough out into an 11-inch, ¼ -inch thick round, transfer dough to a 9-inch deep dish pie plate and gently press into bottom and up sides. Fold edges under and crimp, freeze 20 minutes. Line pie shell with parchment paper and fill with baking weights or beans.

  • Bake crust until edges are golden brown, and bottom is set 40–45 minutes. Remove parchment and baking weights, and bake until bottom is golden brown about 15 minutes more. Use as desired according to quiche or pie recipe.

Notes

Dough can be made and chilled up to 2 days ahead of time.

Nutrition

Calories: 195kcalCarbohydrates: 15gProtein: 2gFat: 18gSaturated Fat: 11gCholesterol: 69mgSodium: 279mgSugar: 2g

Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!

Gluten-Free Quiche (or Pie) Crust Recipe (7)

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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Gluten-Free Quiche (or Pie) Crust Recipe (2024)

FAQs

Why is my gluten free pie crust so hard? ›

Always use the stir, scoop, and level method when measuring your flour to ensure you're adding the correct amount. Too much flour in pie crust makes it tough and, for gluten-free, gritty.

How do you keep gluten free pastry from crumbling? ›

Add xanthan gum to gluten-free flour. It enhances elastic qualities that gluten-free flours lack, making it easier to work with and less likely to crumble. Add plenty of water to the gluten-free flour to prevent the pastry from becoming too dry when rolling out.

How do you keep gluten free pie crust from shrinking? ›

Rather than using ice water to bring the dough together, use sour cream, which will also add tenderness to the dough that is like nothing else. Be sure to lift the pie crust up and into the bottom and sides of the pie plate rather than attempting to stretch it. That'll keep it from shrinking during baking.

What is gluten free pie crust made of? ›

Gluten-Free Flour with Xanthan Gum: I recommend using either Pillsbury gluten-free flour or Better Batter gluten-free flour. Both of these flours mimic the taste and texture of a traditional pie crust. See our article on the Best Gluten-Free Flours. Sugar and Salt: These two ingredients are purely for flavor.

Does gluten-free crust take longer to bake? ›

Bake gluten free pizza for longer than you would bake a regular pizza of the same size. For the pizza in the video above, the bake time is about 13 minutes on a hot baking stone. (A dough with gluten would be about 8 minutes.)

How do you make gluten free baked goods less dense? ›

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.

What is the trick to baking with gluten free flour? ›

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

Is xanthan gum necessary for gluten-free baking? ›

Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods. Without xanthan gum, your gluten-free baked goods would be dry, crumbly and flat. Because xanthan gum is gluten-free and vegan, it's the preferred thickener for those home bakers with food allergies.

How do you make gluten-free dough less crumbly? ›

7- How do I fix crumbly gluten free cookie dough? If your cookie dough is too dry and crumbly, just add back to the mixing bowl and stir in a couple tablespoons of your favorite milk or an egg. Add more if needed – the dough needs to hold together, but most cookie doughs shouldn't be sticky.

Why does my gluten free pastry crumble? ›

Gluten-free pastry is much more fragile than regular pastry, so it is likely to tear and crumble as you transfer it to the tart shell. Just patch it up and push the pastry into the mould of the tin, making sure there is an even thickness and there are no cracks.

Does adding vinegar to pie crust stop gluten? ›

Vinegar, buttermilk, lemon juice, and vodka all change the interaction of the liquid and gluten in the dough. But the difference between a dough with acid in it and one without (when made with the same technique) is infinitesimal. In other words, no ingredient can cure poor execution.

Why is my homemade pie crust falling apart? ›

The pie dough is too dry!

There are two very important things to point out in those few words– “cold” water and “just until flour is moistened.” It's critical to use cold water to keep the butter cold. The butter should stay firm so it doesn't soften and combine with the flour.

Why does my gluten free pie crust fall apart? ›

Common reasons why gluten-free pie crust fall apart include choice of flour and hydration levels.

What is Papa John's gluten-free crust made of? ›

Gluten-Free Pizza. Crafted from never-frozen dough and ancient grains, including Sorghum, Teff, Amaranth, and Quinoa, our Gluten-Free Crust is thin and crispy with a uniquely delicious flavor.

Is jello pudding gluten-free? ›

Jell-O Pudding is “considered” gluten-free. To the best of our knowledge there are currently no varities of Jell-O pudding that contain gluten (but of course things can always change).

What do I do if my pie crust is too hard? ›

The pie dough isn't given enough time to relax and chill

The pie crust could have a firm or tough texture if you bake your pie before resting your dough. Giving your dough time to rest will allow all the ingredients to chill, help the moisture distribute more evenly throughout the dough, and make it easier to roll out.

Why is gluten free baking so hard? ›

Tips For Gluten-Free Baking. Gluten-free baking is a lot harder than traditional baking because gluten protein is what gives baked goods their structure. Bread without gluten or any gluten substitute will be thick and crumbly when it comes out of the oven.

Why does the pie crust turn out to be hard? ›

But if that fat starts to melt and mixes with the flour, it can start to develop gluten, which can lead to a tough crust. To prevent this, keep everything as cold as possible. Some bakers go so far as to put ingredients and equipment in the fridge or freezer before making pie crust.

How can you prevent a tough pie crust? ›

Tough refers to the texture of the crust and flaky refers to the air pockets that form flaky layers in the crust. In both cases, the secret is to avoid overworking the dough.

References

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