Gluten-Free Pie Crust made with baking mix

Recipe by Frank Tegethoff
6 Reviews 4.5 out of 5 stars

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. (Gluten-free pie dough has never been easier to mix up.) Bake the shortbread-like crust, then fill it with your favorite cream or custard filling. 

Prep
25 mins
Bake
12 to 15 mins
Total
37 mins
Yield
one 9" crust
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Gluten-Free Pie Crust made with baking mix - select to zoom
Gluten-Free Pie Crust made with baking mix - select to zoom
Gluten-Free Pie Crust made with baking mix - select to zoom

Instructions

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  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.

Tips from our Bakers

  • Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

  • 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. Pre-bake 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.

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