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Nebraska Furniture Mart | January 19, 2019

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How to Make a Delicious Gluten-Free Pie Crust

How to Make a Delicious Gluten-Free Pie Crust
Teri Martens

My husband and I have been eating gluten-free since last summer and I really dreaded the holidays because I knew I would not be able to enjoy some of my favorites like pie, cookies and pastries.

I made my first gluten-free pie crust for Thanksgiving this year and I was surprised by how easy and absolutely delicious it was.  Everyone at dinner raved about it and finishing it up the next day, the pie crust was still very tasty.

I’ve made two more pies since and my guests never suspected that the crusts were gluten-free. I think the gluten-free crusts have a better homemade taste than I’ve had in a pie crust in years.  I hope you think so, too! Make sure you’re equipped with some good measuring spoons, a bake set, and spatulas before you get started.

Progressive Mini Spoon & Spatula Set     Anchor Hocking 15-Piece Baking Set     Squish Measuring Spoons

Gluten-Free Pecan Pie

Gluten-Free Pecan Pie


  • 1 unbaked 8”or 9” gluten-free pie crust (recipe below)
  • 2 large eggs
  • 2/3 cup sugar
  • ½ teaspoon salt
  • ½ cup light corn syrup
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla
  • 1 cup chopped pecans, plus about 20 whole pecan halves


Combine eggs, sugar, salt, corn syrup, melted butter and vanilla.  Mix in 1 cup chopped pecans

Pour filling into unbaked pie crust and place remaining pecan halves around on top of the filling.

Bake in an oven at 425° F for 15 minutes and then lower oven temperature to 350° F and bake an additional 30 minutes or until the crust is golden brown and the filling is slightly browned.


Gluten-Free Pie Crust


  • 1/3 cup sorghum flour
  • 1/3 cup millet flour
  • 1/3 cup tapioca starch or arrowroot starch
  • ¼ cup brown rice flour
  • ¾ teaspoon xanthan gum
  • ½ teaspoon salt
  • ½ cup cold butter or palm shortening
  • 1 ½ teaspoon apple cider vinegar
  • 3-5 tablespoons cold water


Whisk together sorghum flour, millet flour, tapioca or arrowroot starch, brown rice flour, xanthan gum and sea salt.

Cut in the butter or palm shortening.  I freeze my butter, then grate it into my mixing bowl.  This works very well and makes it very easy to mix with a hand pastry blender until it resembles coarse crumbs.

Add the apple cider vinegar and water, and stir gently until the mixture comes together to form a dough.

To roll the dough out, lay a piece of parchment or wax paper on a work surface and lightly sprinkle with sorghum flour.  Place the ball of dough in the middle of the paper, sprinkle the ball with sorghum flour and roll the dough into an 11” to 12” round, starting from the middle and working out towards the edges.  Keep sprinkling the dough with flour as needed to prevent the dough from sticking to the rolling pin.

Place the pie plate upside down on the dough and invert the dough onto the pie plate.  Press the dough into the plate then slowly remove the paper.  If there are tears in the crust, simply wet your fingers and smooth them out or patch in with pieces cut from the edge overhang.

Trim down the edges of the pie crust, leaving about ½ inch of excess dough.  Fold the excess dough underneath and crimp the edges.

Fill and bake as desired.

To pre-bake the crust without filling:

Preheat oven to 375° and prick the bottom crust all over with a fork.  Line the crust bottom with coffee filters or parchment paper and fill with a single layer of dried beans.  Bake 15 – 20 minutes or until the pie crust begins to change color around the edges.  Remove the coffee filter or parchment paper and the beans.  Bake for an additional 5 – 15 minutes, or until the crust is golden brown and dried out.  Cool completely before filling.

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