When I've made gluten-free pie crusts, my friends have not been able to tell the difference from a regular crust, and I'm sure you'll have a similar experience. Here's why gluten-free pie crusts can taste so good. Gluten makes dough "doughy" and helps it to rise. (Read more in tips for baking with gluten-free flour.) Pie crusts are not meant to be doughy -- they should be tender and flaky instead, which means that "regular" pie crusts have much less gluten than breads or cakes. Therefore, it's easier to compensate for a lack of gluten. Pie crust doughs have a lot of shortening and only a small amount of liquid, and they are mixed only enough to combine the ingredients.
Here are several gluten-free pie crust recipes for you to try.
- Gluten-Free Pie Dough / Tart Crust About.com's Guide to Gluten-Free Cooking says, "This buttery, tender gluten-free pie dough is akin to shortbread. It can be used for all types of pies or for savory tart and quiche fillings."
- Gluten-Free Gingerbread Crust According to our Guide to Gluten-Free Cooking, "This delicious, versatile recipe for gluten-free gingerbread dough can be used to make pies, gingerbread cut-out cookie dough, graham crackers and even holiday gingerbread houses."
- Pecan Nut Pie Crust About.com's Guide to Low Carb Diets writes, "This is a great pie crust, particularly for pumpkin pie, but it can be used for other custard/pudding fillings. It really helps to start out with pecans from the freezer, because then the butter blends through but quickly sets up so the 'mass' is pliable."
- Gluten-Free Pie Crust Recipe About.com's Guide to Vegetarian Food provides directions for making a homemade gluten-free pie crust using just three simple ingredients: shortening, rice flour, and cold water.
- Gluten-Free Cookie Crumb Pie Crust This one's right here on the About.com Celiac Disease site. It's one of the easiest gluten-free pie crusts to make, especially if you use store-bought (or mail-ordered) gluten-free cookies.