Gluten-Free Pie Crust made with baking mix

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Recipe photo
Hands-on time:
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Yield: one 9" crust.

Recipe photo

No rolling pin — no problem! The only "tools" you need for this gluten-free pie crust are a mixing bowl, a fork, and your fingertips. Bake the shortbread-like crust, then fill it with your favorite cream or custard filling.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

Gluten-Free Pie Crust made with baking mix

Be the first to rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: one 9" crust.
Published: 09/06/2013

Ingredients

  • 1/2 cup King Arthur Gluten-Free All-Purpose Baking Mix*
  • 3/4 cup almond flour or finely ground blanched or slivered almonds
  • 1/3 cup sugar
  • 1/4 cup soft butter
  • *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.

Tips from our bakers

  • This recipe calls for soft butter. The butter should be soft enough for you to press your finger through it with no resistance.
  • Want to make cheesecake? This crust makes enough for two 9" to 10" cheesecake bases. Prebake the crust before adding the filling; then finish following your cheesecake recipe directions.
  • If you prefer dough that can be rolled, add 1 large egg to the crumb mixture and blend until smooth. Flatten the dough into a disk, wrap, and chill for at least 30 minutes before rolling. Roll crust and place it in a 9" pie pan. Bake as directed in step #6, at right.

Directions

1) Lightly grease a 9" pie pan.

2) Blend the ingredients until crumbly.

3) Spread the crumbs in the pan. Use your fingers to press into a uniform layer across the bottom and up the sides. Press the crumbs firmly together, paying close attention to the top edge of the crust for a neat finish.

4) Freeze the crust for 20 minutes.

5) While the crust chills, preheat the oven to 375°F.

6) Bake the crust for 12 to 15 minutes, or until it's uniformly golden brown. Remove it from the oven, and cool on a rack.

Yield: one 9" crust.

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