Breads and Pizza

Martine’s Gluten-Free Pie Crust

Pie Crust

Recipe for Throwing a ‘Pi’ into the Face of Tradition: Creating Smoky Pumpkin Pie in a Solo Stove ‘Pi’ Pizza Oven

By Martine & John White

See also:


Martine’s Gluten-Free Pie Crust

Recipe Notes

  • Active Prep: 30 minutes
  • Yield: 1 pie crust


  • 1-3/4 cup gluten-free flour (Bob’s Red Mill preferred)
  • 1/4 teaspoon xanthan (optional, but necessary if flour blend does not contain xanthan)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup milk (or dairy-free substitute)
  • 8 tablespoons cold butter, preferably unsalted

Recipe Steps

1: Combine the flour, xanthan (if using), salt, and sugar in a medium mixing bowl and whisk to blend. Cut the cold butter into small cubes and add to the flour mixture. Combine with pastry cutter, fork or hands until butter resembles small pea-sized pieces. Make a well in the center of the flour and slowly add the milk. Mix until the. dry ingredients are moistened with the liquid, adding more milk if necessary by tablespoons. Form the dough into a ball and place on parchment or wax paper. Flatten the dough into a disc, moistening the edges to avoid cracking. Wrap in parchment and refrigerate for 10 minutes. Place the. disc between two sheets of lightly floured parchment, and using a rolling pin, and roll the dough from the center outward, rotating the disc to form a circle. Invert a pie plate on top of dough using a cutting board or large plate and flip the. dough. Center the dough in a pie plate and gently form it to the interior of the plate. Trim and dough and crimp the edges. Refrigerate until ready to bake.