Desserts
This pie crust recipe using Bob's Red Mill 1:1 delivers the perfect flaky texture without gluten—proof that gluten-free baking can rival traditional crusts. ✨ I spent months testing variations to ensure the crust holds its shape, resists sogginess, and achieves that signature layered flakiness, even when gluten isn't present.
The secret lies in the flour's binding properties and a few key techniques I've perfected over years of baking.
What sets this recipe apart is its versatility—whether you're making a classic apple pie, a rich chocolate cream pie, or even a savory chicken pot pie, this crust stands up to any filling.
The 1:1 blend mimics traditional flour's performance while accommodating dietary needs, making it ideal for those avoiding gluten without sacrificing texture. I've included adjustments for both pie weights and lattice patterns to ensure success every time.
By the end, you'll have a golden, crisp-edged crust with tender layers that stay flaky even after baking. The key is keeping everything cold and working quickly, which prevents the crust from becoming tough. This recipe isn't just gluten-free—it's foolproof, whether you're a seasoned baker or just starting out.
Pair it with your favorite filling, and you'll have a pie that looks and tastes like it came from a bakery. Let's get started!
Ingredients for pie crust recipe using bob's red mill 1 to 1
Eight ingredients deliver bakery-style flakiness without gluten—Bob's Red Mill 1:1 is the secret.
| Ingredient | Amount | Notes |
|---|---|---|
| Bob's Red Mill 1:1 Gluten-Free Baking Flour 🌾 | 2 ½ cups | Plus 1 tbsp for dusting surface |
| Cold Unsalted Butter 🧈 | 1 cup | Cut into 1/2-inch cubes (8 tbsp total) |
| Ice Water 💧 | ⅓ cup | Chilled in freezer for 30 mins |
| Fine Sea Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Xanthan Gum 💊 | ¼ tsp | Ensures proper binding |
| Granulated Sugar 🍚 | 1 tbsp | For subtle sweetness |
| Lemon Zest 🍋 | 1 tsp | Brightens flavor profile |
| All-Purpose Flour 🌾 | 2 tbsp | For extra flakiness (optional) |
The Bob's Red Mill 1:1 flour is non-negotiable here—it's engineered to mimic traditional flour's binding properties. Grab the white rice blend version if you're sensitive to sorghum or tapioca. I always buy mine from Amazon for fast delivery, but check the baking aisle at Whole Foods too. The flour must be cold when mixing—keep it in the freezer until ready to use. Xanthan gum is crucial for that tender crumb; don't skip it unless your flour blend already includes it. For the butter, Plugrá brand is my go-to—it's 100% European-style with higher fat content for perfect flakiness.
No xanthan gum? Psyllium husk powder at half the amount works in a pinch, but texture won't be identical. Short on lemon zest? Orange zest or 1/4 tsp citric acid gives similar brightness. The optional all-purpose flour boosts flakiness—King Arthur or Gold Medal work best. For extra richness, substitute 1 tbsp coconut oil for butter, but keep everything ice cold. If your dough feels dry, add 1 tsp more ice water—it should hold together but not stick. The sugar isn't just for sweetness; it helps caramelize for that golden crust edge.
Wrap the dough tightly in plastic and refrigerate for at least 2 hours—this prevents shrinking. For longer storage, freeze between parchment paper for up to 3 months. Let it thaw in the fridge overnight before rolling. The crust reheats beautifully—bake straight from frozen at 375°F for 10-15 mins extra. I always make two crusts at once and freeze one; perfect for spontaneous pie nights. The lemon zest keeps for 1 week in the fridge zested—store it in an airtight container.
Why You'll Love This Recipe
- No-Flour Fuss: I swear by this crust—just three ingredients (plus xanthan gum) tossed together in a food processor. No rolling pins, no stress, and the Bob’s Red Mill flour handles like a dream, so it doesn’t crumble into a million pieces when you’re trying to fit it into a pie dish.
- Buttery Crisp Magic: That cold, unsalted butter? It melts into golden perfection, giving you that chef’s kiss contrast—flaky layers that shatter at the edges but hold together like a hug. Honestly, my gluten-free pie crusts used to taste like cardboard. This one doesn’t.
- Crowd-Pleasing Flex: I’ve used this for apple, pumpkin, and even savory galettes, and no one ever guesses it’s gluten-free. It’s my go-to for potlucks, holiday desserts, or when my kid’s friends overstay their welcome—because it’s reliable, and so is the praise.
- Dollar Stretcher: A bag of Bob’s Red Mill lasts me months, and the butter-to-flour ratio means I’m not wasting dough (literally). Leftovers? I freeze the scraps and patch them into hand pies later—no one ever notices, and my wallet does. Win-win.
Step-by-step instructions for gluten-free pie crust
Here's how to create a flaky, golden crust that rivals traditional recipes—no gluten required.
👨🍳 Step 1: Combine Dry Ingredients for Perfect Texture
In a large bowl, whisk together the 2.5 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour, 0.25 tsp Xanthan Gum, 0.5 tsp Fine Sea Salt, 1 tbsp Granulated Sugar, and 1 tsp Lemon Zest. The xanthan gum is crucial here—it mimics gluten's binding properties to create that signature flakiness. I like to use a whisk for even distribution, especially around the edges of the bowl where flour tends to hide.
Add the 2 tbsp All-Purpose Flour (if using) and mix again. This optional step adds extra flakiness, but the gluten-free blend alone works beautifully. The lemon zest might seem unusual, but it brightens the crust and pairs perfectly with sweet fillings like berries or apples.
🍳 Step 2: Cut in the Cold Butter for Maximum Flakiness
Add the 1 cup Cold Unsalted Butter, cut into ½-inch cubes. Using two forks or a pastry cutter, work the butter into the flour mixture until the pieces are the size of small peas. This means you should see tiny butter chunks throughout, not a smooth dough yet. Cold butter is key—it creates steam pockets when baked, which gives that classic flaky texture.
If the mixture starts to look like wet sand, add 1-2 tablespoons of ice water from the 0.33 cup Ice Water (chilled in the freezer for 30 minutes). The water helps bind the dough without making it tough. Press the dough together gently—it should hold when pressed but still feel slightly crumbly.
⏰ Step 3: Form and Chill the Dough
Divide the dough into two equal discs (about 1-inch thick) and flatten them slightly. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour (up to 24 hours). Chilling relaxes the gluten-free flour and makes rolling easier. I like to place the dough on a floured surface and dust the top with 1 tbsp Bob's Red Mill 1:1 Gluten-Free Baking Flour to prevent sticking.
This is where patience pays off. A well-chilled dough rolls out smoothly and doesn't shrink back when you transfer it to the pie dish. If you're short on time, you can freeze the dough for 20 minutes as a quick alternative.
🔥 Step 4: Roll and Fit the Crust
On a lightly floured surface, roll one disc into a 12-inch circle (about ⅛-inch thick). Gently transfer it to a 9-inch pie dish by rolling it around a wooden spoon or rolling pin. Press it lightly into the bottom and sides, letting the edges hang over slightly. The crust should fit snugly but not stretch—gluten-free dough is more delicate than traditional crusts.
If the edges tear, don't stress. Just press them together gently and trim any excess. For a double-crust pie, repeat with the second disc. If you're making a lattice or top crust, keep it chilled until ready to use.
🔥 Step 5: Blind-Bake for a Sturdy Foundation
Preheat your oven to 375°F. Line the crust with parchment paper, fill it with dried beans or pie weights, and bake for 15 minutes. Remove the weights and bake for another 5-7 minutes until the edges are golden brown and the bottom is lightly browned. This step prevents a soggy bottom and gives the crust structure to hold fillings.
For a crispier crust, brush the baked bottom with a beaten egg (optional) before adding your filling. The egg adds a subtle richness and helps seal the crust. Let the crust cool slightly before filling—this prevents melting and ensures your pie holds its shape.
Pro Tips For Making Pie Crust Recipe Using Bob'S Red Mill 1 To 1
- Cut Butter in Small Batches: Work with 1-2 tablespoons of cold butter at a time—this keeps the dough from warming up too fast. I used to dump all the butter in at once, and the dough would turn greasy before it came together. Small batches guarantee a flaky texture without fighting sticky dough.
- Weigh Your Gluten-Free Flour: Use a kitchen scale for the Bob’s Red Mill 1:1 flour—spooning it from the bag packs in air, which throws off ratios. I learned this after my first crust turned dense; now I measure to the gram for consistent results every time.
- Skip the Overmixing Trap: Once the dough starts holding together, stop mixing—just press it into a disc. Overworking gluten-free flour activates the xanthan gum too much, making the crust tough. A few gentle folds are all it needs.
- Chill the Dough Twice: Wrap the dough and refrigerate for 30 minutes before rolling it out, then chill the rolled crust another 15 minutes before baking. This prevents shrinking and guarantees a crisp edge. (Yes, even if you’re impatient like me.)
Make-ahead tips for leftovers
Freezer Prep
Make your life easier by preparing crusts ahead of time. After wrapping the dough discs in plastic, place them between sheets of parchment paper and freeze for up to 3 months. When ready to use, thaw in the fridge overnight—this prevents condensation that can make the dough sticky.
I always make two crusts at once and freeze one; perfect for spontaneous pie nights when you crave dessert but don’t have time to bake from scratch. 🧊
Thawing Shortcuts
Short on time? No problem. Place frozen dough discs on a floured surface and let them sit at room temperature for 15-20 minutes before rolling. For a quicker option, microwave the wrapped dough on 50% power for 10 seconds—just be gentle when handling it afterward.
Gluten-free dough can be more delicate, so avoid over-handling once thawed. This method works great for last-minute gatherings or when you forgot to thaw your crust overnight.
Make-Ahead Fillings
Pair your pre-made crust with fillings you can prepare ahead. For fruit pies, cook fillings up to 2 days in advance and store in airtight containers. Savory fillings like chicken pot pie can be prepped 3 days ahead—just reheat gently before assembling.
I love making a double batch of apple filling and freezing half; it’s perfect for when I’m craving pie but don’t want to spend the whole day in the kitchen. 🍏
Storage Hacks
Store leftover crust scraps in an airtight container in the freezer for up to 1 month. When ready to use, crumble them into small pieces, add a little ice water, and press into a pie dish for a rustic crust.
This is my go-to trick for using up any dough leftovers without wasting a single crumb. For extra flakiness, brush the assembled crust with melted butter before baking—it adds a delicious richness.
Reheating Tips
Reheat individual pie slices in a 350°F oven for 8-10 minutes to restore that fresh-from-the-oven texture. For a quicker option, warm slices in a skillet over medium-low heat for 2-3 minutes per side until golden. I avoid microwaving because it can make the crust soggy.
If reheating a whole pie, cover it loosely with foil to prevent drying out—just uncover for the last 5 minutes to crisp up the edges again. ✨
Nutrition facts
Frequently asked questions
Why does this recipe use Bob's Red Mill 1:1 flour instead of regular flour?
The 1:1 blend mimics traditional flour's binding properties while accommodating gluten-free diets. It contains xanthan gum to replace gluten's structure, ensuring flaky layers without toughness. This makes it perfect for pies where texture matters most.
Can I substitute regular flour for the gluten-free blend?
Not recommended—regular flour lacks the xanthan gum needed for proper binding. If you must use it, add 1/2 tsp xanthan gum per cup of flour to prevent crumbling. However, the flavor and texture won't match the gluten-free version's delicate balance.
How do I fix a cracked or torn crust when transferring?
Gently press torn edges together and trim excess. For extra strength, brush cracks with cold water before baking. Chill the dough longer if it's too soft—gluten-free dough shrinks less when properly chilled. A damp pastry brush helps seal seams during baking.
What's the best way to prevent a soggy bottom?
Always blind-bake the crust for 15-20 minutes before adding filling. For extra insurance, sprinkle a thin layer of crushed gluten-free cookies or cornmeal on the bottom before filling. The lemon zest in the crust also helps absorb moisture from fruit fillings.
Can I make this crust without a food processor?
Use two forks or your fingers to cut cold butter into flour until pea-sized pieces remain. The key is keeping everything cold—work quickly and avoid overmixing. This method creates perfect flakiness without special equipment.