Simple Gluten-Free Pie Dough

by0| PUBLISHED Nov 1, 2013 10:52 PM
Simple Gluten-Free Pie Dough
Crimped pie edges aren’t just pleasing to the eye; they prevent single pie crusts from slumping, and they seal in juicy fillings in double-crust pies. Here’s how to crimp correctly ». Laura Sant

No need for rolling out this pie dough; just press it into place before baking for a lightly sweet, shortbread-like crust that can be used with any filling of your choice.

Yield: makes 1 crust


  • 1 cup white rice flour
  • <sup>1</sup>⁄<sub>4</sub> cup cornstarch
  • 2 tbsp. confectioners' sugar
  • <sup>1</sup>⁄<sub>2</sub> tsp. baking powder
  • <sup>1</sup>⁄<sub>2</sub> tsp. baking soda
  • <sup>1</sup>⁄<sub>4</sub> tsp. cream of tartar
  • <sup>1</sup>⁄<sub>4</sub> tsp. salt
  • 7 tbsp. shortening or unsalted butter, cubed and chilled
  • 1 egg, lightly beaten


  1. Pulse flour, starch, sugar, baking powder, baking soda, cream of tartar, salt, and butter in a food processor into pea-size crumbles. Add egg and pulse until dough comes together. Form dough into a ball, flatten slightly, and press evenly into pie plate with fingers; crimp edges. Chill 30 minutes.
  2. Heat oven to 400°. Bake crust until lightly set and beginning to color at edges,10–12 minutes. Reduce oven to 350°. Remove crust and add filling, or continue to bake until crust is golden brown, about 15 minutes more; let cool completely and fill as desired.