Add this dough recipe to your gluten-free baking arsenal -- it can be used for sweet and savory pies alike.

Gluten-Free Pie Dough

gluten-free all-purpose flour

salt

unsalted butter,

water

In a food processor, pulse flour and salt until combined. Add butter and pulse until mixture resembles fine meal, with no large pieces of butter remaining. Add egg and 2 tablespoons ice water, then pulse until well combined and dough holds together when squeezed, 1 minute. If necessary, add up to 2 tablespoons more ice water, 1 tablespoon at a time.

Thanks so much for this great recipe.  I used cup for cup to make it and it turned out just fine.  I have a large silicone mat and silicone mats for the top while rolling it out.  After I sprinkle a little tapioca starch flour on the top and bottom of my dough, it is simple to roll out and then it doesn't fall apart when I fold it in half to transport to my pie plate.  I used to buy all kinds of different gf flours, and they're not giving that stuff away, to make my own flour mix.  This time just using cup for cup which I bought at my local Safeway (Sobeye's) grocery store everything worked out like a charm.  Thank you, thank you, thank you Martha Stewart.

For how long and at what temp are you supposed to bake this??

MUST MAKE. Newly gluten free and always looking for alternatives to my old faves. Just made this dough following the directions exactly (I used  Bob's Red Mill 1 to 1 Baking Flour) and the consistency was great! Maybe a little more "sticky" than traditional pie dough but I just threw it in the fridge before rolling it out!

Needed to make this both gluten &amp; dairy free so used coconut spread in place of the butter. Followed all the other directions exactly. Was SURE this was never going to become a pie crust when it looked like buttercream frosting in the food processor. Forged ahead, put it in floured plastic wrap &amp; fridged. Rolled between 2 sheets floured plastic. This dough is FRAGILE! Used plastic to help transfer to pie plate, repaired tears, filled &amp; baked. Hands down BEST GF/DF pastry dough ever. So tender!!!

I have a question, not a review - yet.........  I do not have a food processor.  Is that critical to the success of this GF pie crust?

I made this and it turned out perfectly. Very easy if you follow directions and use your food processor. I did not need to add any water at all, put between two sheets of wax paper to roll out. Baked it separately for a cold layered dessert by covering with aluminum foil and baking 20 minutes, removing foil and baking 10 more minutes. Tasted good and was tender. This is the easiest, best tasting gluten free crust recipe I know of.

I made this recipe, as written. I did not read the reviews first and was concerned with the consistency of the dough. Then I stuck the dough in the fridge and went to the reviews. Well, I decided to use the chilled dough and pat it into the pan using quite a bit of extra flout to keep my hands from sticking. I filled and backed the pie at 375 in a glass pan for about an hour. There was no buttery mess and bottom line it was crumbly and everyone liked it. I might add more salt next time.

What a miracle—that this even turned into something edible—but it did!  I ended up with something akin to frosting at first.  Before chucking it I decided to tweak it.  Martha, could there be a typo?    It simply needed way more flour, nearly 2 c. total.  This produced a very pliable, workable dough.  I had to work and overwork the dough just to get it right, and it was still good, so I suspect it will be even better the second time if I add the right amount of flour right off the bat.

I made this with Arrowhead Mills GF baking mix (which contains baking powder). It was a bit crumbly to work with. I rolled it between plastic wrap. The crust reminded me of a short bread cookie or crumb crust.  It wasn't flaky, but it was good. I will definitely make it again when I bake for GF friends.

Can this be made dairy free too with a vegan butter substitute?

Just for the record a stick of butter is 1/2 cup. Recipe needs to be followed precisely. I rolled out the dough between two sheets of wax paper which I lightly floured with gluten free flour, of course. I did not chill the dough after mixing and it rolled out beautifully.

I am just changing to gluten free and had some beautiful blackberries to bake in a pie.  I thought this sounded like a doable recipe for pie dough but it turned into a total mess and I had to throw it out!  I refrigerated the dough before trying to roll between parchment paper.  I was able to roll it but then couldn't peel it off the paper.  I even scraped it a bit but finally threw it away because it would not hold together.  Big disappointment!

I used Pillsbury all purpose gluten free flour and left out the salt because I only had salted butter in the house.  I used an extra large egg ( again all I had on hand) and only 1 TBLS of ice water. I rolled it out between wax paper, lightly floured with gluten free flour and  then set the bottom crust in the pie pan and refrigerated that while I mixed up and rolled the top half. I baked it at 325 for 1 &amp; 1/2 hrs, covering the edges with foil after 40min. It turned out great and was easy too!

This was my first time EVER making an Apple Pie by myself.  My aunt is a Celiac so GF was a must. This was THE BEST pie dough ever!! The crust was so flaky and buttery and did not crumble. One VERY big tip I would give to anyone making this dough is that before you roll it out set the dough in the freezer for about 5-10 minutes or until mostly firm. This made it roll out perfectly!  Another thing is to make sure you have ALOT of flour on your surface before rolling out!

I have used this recipe several times now and it is important to know that GLUTEN PIE CRUST COES NOT BEHAVE LIKE REGULAR PIE CRUST!  There are so many contributory factors that effect the outcome.  Like: temp, humidity, etc.  And, it should be rolled out (after chilling) between two layers of plastic wrap.  Be sure to dust bottom &amp; top with flour ( gluten-free).  Then, invert the pie pan/dish on the rolled-out crust, flip it over and Voila!  It's in the pan!  Then, some doctoring.  Great recipe!

I've made this pie crust many times, and it has always turned out well.  Here are the steps I use to ensure that it turns out well:I use frozen butter, and grate it-avoiding the food processor all together.  I keep the flour and salt in the freezer. I take the grated butter and distribute it throughout the flour with my fingers. I then mix in the water and egg, kneading it until it comes together, and chill it again. I use as much flour as I need to keep it from sticking when rolling out.

I made it, but was disappointed with the results. I got the consistency with about 3/4 of a stick of butter and when I added the last, it got real thin and the egg made it worse, so the water wasn't even used. I had to add flour just to get a ball. Not a favorite recipe.

To the reviewer that mentioned the butter amount. One cup of butter is not the same as one stick. One stick of butter is 1/2 cup. One cup of butter is two sticks.

I'm pretty sure I know what the problem is here. The recipe calls for 1 stick of butter but does not say the actual amount in cups. One stick of butter usually equals 1 cup but I suspect that the recipe really requires 1/2 cup of butter. I researched other pie crust recipes and they called for 1/2 cup. I ended up making this recipe twice. Once with 1 cup of butter and once with 1/2 cup. When using 1/2 cup, the consistency seemed correct for pie crust. With 1 cup, it was way too wet.

Had the same problems as other reviewers even though I 1) used chilled butter 2) rested and chilled the dough 3) rolled the dough between parchment. Half of the dough stuck to the parchment paper when transferring; next time I'll use plastic wrap. Then the dough basically melted off the sides of my pyrex pie pan and there was a pool of melted butter on top of the parbaked crust. It was way too wet and had too much fat. I might try using just an egg white and no extra liquid.

The taste of this recipe is great. However, when I made it the butter bubbled out of the pie plate and onto the bottom of the oven. It smoked and created a mess in the oven.  I tried it twice and it did the same thing.  It's an easy recipe and I'd like to try it again if someone can give me an idea why the butter did not absorb into the flour.

Grandmomc- Don't know if you will see this or even get a notice that I posted but you can try placing the dough between two pieces of parchment paper, flouring both sides and then roll it out. Dusting the dough with flour will help keep it from sticking to the parchment. Then you can peel off one piece of parchment and lay the flattened dough and the other parchment on top of pie pan and then peel off the second parchment paper.

Followed recipe. Dough was sticky and I was unable to roll it out. Spread it out in pie pan as best I could. Do you have suggestion?

gluten-free pie dough

Author : Martha Stewart

Ingredients

Instructions

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