No Fail Gluten-Free Pie Crust From GFFP Certified Brand Grandpa’s Kitchen

No Fail Gluten-Free Pie Crust

Grandpa’s Kitchen
Make the perfect gluten-free pie crust every time with this No Fail Pie Crust recipe from Grandpa's Kitchen. Whether your pie is single or double crust, using the Grandpa's Kitchen Baking Flour Blend, you can count on flaky, delicious pie anytime. Visit the Gluten-Free Finder Grandpa's Kitchen webpage to find a list of all of their GFFP Certified products.
Cook Time 15 minutes
Course Dessert
Cuisine gluten free


  • Rolling Pin
  • Waxed paper
  • Pie pan
  • Large mixing bowl


  • 2 ¼ Cups Grandpa's Kitchen Baking Flour Blend
  • ¾ tsp Salt
  • ¾ tsp Sugar
  • 4 tbsp Ice water
  • 1 Cup Margarine or Shortening
  • 1 Cold Egg
  • 1 tbsp Gluten-Free vinegar


  • In large mixing bowl combine flour blend, salt & sugar. With pastry cutter cut in margarine until pieces are pea size.                                            
  • Beat the egg using a fork; add vinegar and ice water. Stir into flour mixture.
  • Knead to form a ball.  It is better to be a little moist than too dry. Add a little more cold water if it is too dry.

Single Crust

  • Divide dough in half.  Roll out on a piece of wax paper dusted with gluten-free flour. The dough will roll out easily with a rolling pin dusted with flour.  
  • Roll the dough out until it is larger than the pie pan.
  • Lay the pie pan on the dough filling side down. Using the wax paper invert the dough and pan.  Carefully peel the wax paper off.  The wax paper should peel off easily if ithas been dusted with enough flour. Shaking the paper carefully helps. 
  • Shape to fit the pan, trim the edges.  Flute the edges or press a fork onto the edge to make it look nice.
  • Using fork poke holes in bottom of crust and around the sides so crust does not bubble.
  • Bake in preheated 400˚ oven for 10 to 15 minutes or until lightly browned.  Cool before filling.

Double Crust

  • Roll out bottom crust.  Pour filling into crust.  Roll out top crust and place overfilling. 
  • Trim the edges leaving ½ inch;  fold under bottom crust to seal.  Flute edges. Make a few slits on the top crust before baking.
  • Bake as directed for filling used.
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