Easy Gluten-Free Pie Crust

Make this versatile pie crust with gluten-free pancake and baking mix. You’ll use your hands to press the dough into the pie pan rather than a rolling pin. For a prebaked crust, poke the crust several times with a fork and bake it in a 400°F oven for 8–10 minutes, until golden-brown.

Serves: 8Hands-on: 10 minutesTotal: 10 minutesDifficulty: Medium

Serves: 8

Ingredients

  • ¼ cup plus 1 Tbsp. vegetable shortening
  • 1 cup gluten-free pancake and baking mix
  • 1 large egg yolk
  • 3 Tbsp. ice-cold water

Directions

  • In a medium bowl, cut shortening into baking mix with a pastry blender until it resembles very small peas throughout the dry mixture.
  • Make a well in the center of the mix and add the egg yolk and water. Stir together until you have a crumbly mix.
  • Tip mixture into a greased 8" or 9" pie pan. Press dough over the bottom of the pan and up the sides. Crimp the edges. The crust is now ready to be used.

Recipe Information

Serves: 8

Ingredients

  • ¼ cup plus 1 Tbsp. vegetable shortening
  • 1 cup gluten-free pancake and baking mix
  • 1 large egg yolk
  • 3 Tbsp. ice-cold water

Directions

  • In a medium bowl, cut shortening into baking mix with a pastry blender until it resembles very small peas throughout the dry mixture.
  • Make a well in the center of the mix and add the egg yolk and water. Stir together until you have a crumbly mix.
  • Tip mixture into a greased 8" or 9" pie pan. Press dough over the bottom of the pan and up the sides. Crimp the edges. The crust is now ready to be used.

Nutrition Information

Nutrition Information
Amount per serving
Calories130
Total Fat8g
Saturated Fat2g
Cholesterol25mg
Sodium130mg
Total Carbohydrate12g
Dietary Fiber0g
Sugars1g
Protein1g