Mary’s Pie Crust: no one will know it’s gluten free

Mary's gluten free pie crust made with bob's redmillIf you follow this blog, you’ll know that some of our best recipes come from my mother Mary. As we have said, she is known for her pies – both glutinous and gluten free – and she often drops by with a gf one for Geoff. Last week’s was lemon meringue 🙂 It was sooooo good we figured we re-post her gf pie crust recipe with quantities and instructions for single crust pies.

For a lighter/flakier version and/or instructions for a two crust pie, see our earlier post.

Like this? You might also enjoy our recipes for these creations from Mary. Click on the picture to go to the recipe post.

chocolate orange cookies

Servings: 16 (8 per pie)

Time: 5 hours

What you’ll need (makes 2 single crust pies):

1 cup Bob’s Redmill All Purpose Gluten Free Flour (Cloud 9 flour also works well)

1 teaspoon xanthan gum

1/2 cup butter (chilled and cut into cubes)

1/4 cup sour cream


What you’ll do:

Put flour and xanthan gum in food processor and pulse a few times until combined. Add butter and pulse until the dough comes together in pea size balls. Add sour cream and pulse until the dough starts to hold together.

Remove from food processor and work together into 2 balls. Wrap in plastic wrap and place in fridge for at least 4 hours.

TIP: According to Mary, overnight works better.

Heat oven to 400 degrees.

Roll one ball out onto a flat, floured surface until its diameter is slightly larger than your pie plate. Place the dough into the bottom of the pie plate and press it down around the inside of the plate. Crimp around the edge of the crust with your thumbs or a fork.

TIP: Roll the crust on floured parchment paper or greased plastic wrap and use the wrap/parchment to move the crust over to your pie plate.

TIP: Place a piece of parchment on top of the crust and fill it with pie weights (dried garbanzo beans or rice also work) to keep it from bubbling and lifting. Or you can prick the crust all over with a fork and prick any bubbles that come up while baking.

Bake in oven for 10-15 minutes. It will continue to brown after you remove from the oven, so do not over bake.

Fill pie with your favorite filling – in this case it was lemon.

TIP: Shirriff Lemon Pie Filling mix is gluten free (although there may be a risk of cross contamination). Top with meringue or whipped cream.

TIP: This crust would also work well for this banana cream pie.

Photo credit: gfandme 2014

13 thoughts on “Mary’s Pie Crust: no one will know it’s gluten free

  1. What a sweet Mom. 🙂 (Is the Mary who comments here your Mom?) Has she (or have you) ever used cream cheese in a pie crust? I’m wondering if the sour cream gives a similar crust. (I added some cream cheese to a basic crust recipe and loved the results. I don’t always have cream cheese on hand tough but do always have sour cream so I was just wondering if it would be a close match.)

    • Yes, Mary is one and the same! And no we have never tried cream cheese – but I bet it tastes fabulous! – so I can’t say whether you could just replace one for the other.

  2. Pingback: Spring has sprung and a gluten free asparagus and goats cheese tart | The Cheergerm & the Silly Yak

  3. Pingback: gluten free pumpkin tarts | gf and me

  4. Pingback: gluten free pumpkin tarts – mmmmmm pumpkin … | gf and me

Leave a Reply