Looking for the best gluten-free pies? Here you will find gluten-free pie recipes to fit any taste and occasion – from creamy holiday pies, to fruity fresh, or savory pastries for breakfast or dinner.
Pair it with one of the easy gluten-free pie crusts below for the ultimate GF pie resource all in one place!
Best gluten-free pies
With the holidays approaching, you don’t want to miss out on your favorite desserts! Discover all the best recipes for gluten-free pies, that taste so good know one will realize they are allergen-friendly!
The trickiest part of making a great tasting pie starts with the crust. Therefore, below I’ll share all my top gluten-free crusts, including a traditional flaky roll-out crust and easy press-in shells made out of Chex cereal, oats, and almond flour!
Gluten-free pie crust recipes
Before diving into the best pie, you need to start with the perfect dough recipe. Luckily, you have options! Choose from a traditional homemade pastry for a gluten-free diet, or one of the alternative options, including grain-free, low carb, dairy-free, or quick and easy press-in crusts.
What is the best gluten-free pie crust recipe?
For the longest time I abstained from making homemade gluten-free pies. All the crust recipes were hard to work with and tasted, well, like you know what. It was disappointing and disheartening.
Finally I found a recipe to bring me back into the world of delicious homemade pie! Gluten-free pie dough is not only super easy to work with, but tastes so good, no one realizes it’s gluten free! I fully stand behind it, and here are some words for other very satisfied bakers!
“I have tried a lot of GF pie crust recipes..this is by far the best one ever. Easy and a wonderful flavor.”
“Thank you! Thank you! FINALLY a gluten free pie crust that handles and tastes like the a good old fashioned pie crust. For the first time in YEARS my Thanksgiving pies were absolutely perfect!”
“The baked pie crust was one of the best I’ve ever made and I’m serious about pastry. Thanks for rescuing me from a pieless future.”
Easy Gluten-free pie recipes
Now that you have the perfect crust, you’ll need a gluten-free filling to make your pie dreams come true. Below are recipes for various types of pie, such as fruit filled, creamy, savory, no bake, and custard.
Gluten-free fruit pies
Gluten-free Custard pies
Gluten-free no bake pies
Gluten-free savory pies
What is the best gluten-free flour to use?
I’ve tested the best gluten-free pie crust recipe with various gluten-free flours to find out definitively which one works best. Unfortunately, not all GF flours are created equal, and different combinations of starches means vastly different results.
Using the different flours to bake the pie dough yielded different results in term of taste, flakiness, and grittiness. Overwhelmingly, Cup 4 Cup gluten free flour performed the best, but you can see all the GF flour results on the Ultimate Guide to Best Gluten–Free Flour.
How do I freeze pie crust?
If you need to make your pie in advance, all of these gluten-free pie crusts may be frozen. Once the dough has been mixed together, wrap securely in plastic wrap and freeze the disc until ready to roll out.
Alternatively, roll and place the crust in a pie dish and freeze the shell until ready for your favorite filling. Just be sure it’s wrapped securely to protect it from ice crystals forming.
The almond flour, Chex, and pecan nut pie crusts may also be frozen after baking and cooling completely.
Can I freeze assembled pie?
This depends on the type of filling in the pie. Baked or unbaked pumpkin, fruit, chess, and chiffon pies freeze well. If unbaked, they can be baked from frozen, but be sure to protect the crust with a pie shield since it will take significantly longer.
Custard and meringue pies do not freeze as well. The dairy can break down and separate during freezing, and meringue is tricky to cover since it sticks
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20+ Best Gluten-Free Pies: Gluten-Free Pie Crust
- ¾ PLUS ⅔ cup (6 ½ ounces weight total) gluten-free flour, I used Cup4Cup gluten-free flour (see post article for other recommendations)
- 1 ½ teaspoon sugar
- ½ teaspoon salt
- 2 ½ tablespoons ice water
- 1 ½ tablespoons sour cream
- 1 ½ teaspoon apple cider vinegar
- 8 tablespoon unsalted butter, cut into small cubes and frozen for 10 minutes
- Add the butter to the processor and pulse about 10 times, until the butter is about size of peas. By hand, use a pastry cutter or fingers to cut and knead butter into the dough until you have pea-sized chunks.
- Combine cold water, sour cream, and vinegar in a small bowl.
- Pour half of the liquid mixture in in the food processor and pulse a few times, until incorporated. Add the rest and pulse until the dough just comes together, about 6-10 times. If dough doesn't start to come together, add a touch more cold water. By hand, add half the liquids, then mix with a fork or fingers. Pour in the remaining liquid, and mix until the dough starts to come together and well mixed with the flour.
- Turn the dough onto a large sheet of plastic wrap and flatten into a thick 1" disk. Wrap tightly and refrigerate for at least 1 hour or freeze for 30 minutes. Before rolling out, let sit on counter 5 minutes so it is easier to work with.
HOW TO ROLL OUT PIE CRUST:
- Lay a large piece of parchment paper (preferred) or wax paper on your workspace. Place the unwrapped dough disc in middle and place a large sheet of parchment on top. Use a rolling pin to press and spread the dough from the middle out. Roll into a circle slightly larger than your pie dish. (See tips in recipe notes for rolling out crust)
- Remove the top paper, and invert into the pie plate. Remove the second paper. Tip: If the dough has warmed while rolling, it may be trickier to take the paper off. If this happens, leave the paper on, and stick the whole thing in the fridge for 5-10 minutes. Once the crust is chilled again it's much easier to pull off the paper. If the dough is too cold and the crust breaks, let it sit on the counter for a minute first before trying again.
- Trim off excess dough around the edges. If some edges need more dough to fold under, press on some of the clipped off pie dough. Tuck the overhang dough under to meet edge of pie dish. Using both forefingers, flute edges by pressing one down and one up next to each other.
- Wrap loosely with plastic wrap and place in freezer 15 minutes, or up to an hour, until chilled. Fill and bake according to recipe directions, or see recipe notes for a partially or fully baked crust.
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Double Crust or Lattice CrustThis recipe yields enough for a single pie crust. If your recipe calls for a double crust or lattice top, double the recipe and divide dough in two discs to refrigerate.
Best tips For Rolling Out Crust
- I find rolling between two large pieces of parchment paper works best. Wax may be used, but it has a tendency to stick to the dough more.
- If the dough is too cold it will be hard to roll and break apart. Let it sit on the counter for 5 minutes and try again.
- When you are rolling, press down in the middle and push the dough out from center. This will ensure the middle not being too thick, while edges are too thin.
- Rotate the pie dough as you are rolling so it forms a perfect circle. If one side is bigger than the other, cut some dough off and add it to the smaller side of the circle.
- While rolling the dough may warm, which causes the parchment paper to stick. If this happens, place rolled pie crust, with parchment still on, in the refrigerator for 5-10 minutes so butter re-solidifies and releases from the paper.
- Once the dough is turned over in the pie dish use kitchen scissors to trim off excess dough around edges. If some edges need more dough to fold under, press on some of the clipped off pie dough.
- There are many ways to crimp a decorative pie crust edge. This page gives great tutorials for making easy to very creative edges.
Baking MethodsPartially-Baked Crust: For recipes that call for a partially baked bottom of the crust, before filling, preheat the oven to 375ºF. Line the bottom of chilled crust with foil or parchment paper. Place pie weights or dried beans on top of liner. Bake on the middle rack for 20-25 minutes, rotating halfway through. Fully Baked (Blind Baked) Crust Some recipes require a fully baked pie shell, such as cream pies. Follow directions for Partially-Baked Pie Crust, adding 5-10 minutes to cooking time, and removing the liner with weights for last 10-15 minutes. Bake until the bottom crust is golden brown. Tip: I highly recommend using this silicone adjustable pie shield when baking pies. It will keep the crust golden brown instead of burnt before the filling is ready.
Storing / FreezingWrapped dough may be refrigerated up to 1 day. Longer than that, place the wrapped disc in a freezer ziplock bag to freeze for 1 month. Thaw in refrigerator overnight. Recipe adapted from America’s Test Kitchen: The How Can It Be Gluten Free Cookbook
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