In this step-by-step tutorial you’ll learn how to make the perfect gluten-free quiche crust (or pie crust). Just a few simple ingredients is all it takes to create a delicious, flaky gluten-free quiche crust.
Table of contents
- What flour to use for gluten-free quiche crust?
- How to make gluten-free quiche crust:
- How to make a gluten-free quiche crust (or gluten-free pie crust):
- Can you use this gluten-free quiche crust for a pie?
What flour to use for gluten-free quiche crust?
Arguably the most important part of gluten-free baking is the flour blend you choose to use.
In general, it’s important to find a blend that works at a 1:1 ratio to regular all-purpose flour.
There are quite a few on the market now but a few things to look for in a blend are:
- Xanthan gum should be listed as an ingredient
- Have at least one type of starch listed in the ingredients (such as tapioca or potato
I really like Bob Red’s Mill 1:1 gluten-free baking flour.
How to make gluten-free quiche crust:
Making a gluten-free quiche crust (or gluten-free pie crust) is just as simple, if not a bit easier, than making a regular crust using regular all-purpose flour.
The aspect that makes gluten-free baking so challenging also makes it less stressful—at least in this application.
When it comes to making any quiche crust or pie crust, it’s important to not overwork the dough. In order to create a flaky crust, the key is to mix the ingredients together without mixing too much and encouraging gluten formation.
Well that isn’t an issue in gluten-free baking. A blessing and a curse in most cases. But here, when making a gluten-free quiche crust it’s actually helpful! We can work the fat into the flour without worry too much about over mixing.
How to make a gluten-free quiche crust (or gluten-free pie crust):
Step 1: Measure or weigh (I love this scale) out your dry ingredients. Combine dry ingredients (flour, sugar, salt) in a large bowl.
Step 2: Cut butter into dry ingredients using a pastry blender or by pulsing in a food processor.
Step 3: Beat egg and vinegar together then add to butter-flour mixture and use a spatula to mix just until combined.
Step 4: Add water to flour mixture, 1 tablespoon at a time, gently mixing after each addition, just until a dough comes together.
Step 5: Form dough into a disk, wrap with plastic wrap, and chill in the refrigerator for at least 1 hour.
Step 6: Use as directed in your favorite gluten free quiche or pie recipe!
Can you use this gluten-free quiche crust for a pie?
You can definitely use this gluten-free quiche crust as a pie crust. The only change I would make would be to increase the sugar from 1 tablespoon to 2 tablespoons.
As the recipe specifies, it makes one single crust for a deep dish pie plate or two crusts for a regular pie plate. So double the recipe if needed.
Gluten-Free Quiche Crust
Print Recipe Pin
5 from 11 votes
Prep Time 15 minutes mins
Cook Time 1 hour hr
Chilling Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 45 minutes mins
Yield 1 (9-inch) deep dish quiche crust
Category Breakfast, Dessert
Cuisine American
Author Lauren Grant
Description
Perfectly crisp and flaky gluten-free quiche crust! Use in your favorite quiche recipe or pie recipe!
Ingredients
- 2 cups (269 grams )all purpose gluten free flour blend, such as Bob's Red Mill
- 1 tablespoon sugar
- ½ teaspoon salt
- 12 tablespoons cold unsalted butter, diced
- 1 large egg, beaten
- 1 tablespoon white vinegar
- 2 –3 tablespoons ice water
Instructions
By hand:
Whisk together flour, sugar, and salt in a large bowl. Cut butter into flour mixture using a pastry cutter until butter is pea-sized.
Whisk egg and vinegar together until foamy, then stir into flour mixture just until combined. Add water 1 tablespoon at a time, mixing after each addition, until a dough comes together.
Food processor:
Add flour, sugar and salt to a food processor. Scatter butter over flour and pulse until it resembles a very coarse meal with some butter pieces pea-sized. Whisk egg and vinegar together until foamy then pour over flour-butter mixture, pulse just until combined, about 5 pulses. Add water 1 tablespoon at a time, pulsing after each addition, until a dough comes together.
Form dough into a disk (for a single deep dish crust) or form into 2 disks (for two regular crusts, or a regular double-crust pie), wrap tightly with plastic and chill at least 1 hour.
Use as directed in favorite quiche or pie recipe.
For a single pre-baked deep-dish quiche crust:
Heat oven to 375° with rack set in middle position.
Roll dough out into an 11-inch, ¼ -inch thick round, transfer dough to a 9-inch deep dish pie plate and gently press into bottom and up sides. Fold edges under and crimp, freeze 20 minutes. Line pie shell with parchment paper and fill with baking weights or beans.
Bake crust until edges are golden brown, and bottom is set 40–45 minutes. Remove parchment and baking weights, and bake until bottom is golden brown about 15 minutes more. Use as desired according to quiche or pie recipe.
Notes
Dough can be made and chilled up to 2 days ahead of time.
Nutrition
Calories: 195kcalCarbohydrates: 15gProtein: 2gFat: 18gSaturated Fat: 11gCholesterol: 69mgSodium: 279mgSugar: 2g
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About The Author
Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.
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