No Roll Gluten-Free, Dairy-Free Pie Crust

I’ve never liked making pie crust because rolling out the crust is such a messy job. I was never any good at it. When I started making gluten-free pie crust, the job got much harder. Gluten-free crust has to remain sticky or it will dry out when you bake it, so you roll it out between pieces of parchment paper or plastic wrap.

I don’t like to use plastic wrap if I can avoid it because I don’t trust anything plastic not to leech into my food. Plus plastic wrap is usually too narrow for an average pie crust, so you have to use two pieces of wrap on top of and below the crust. The plastic wrap always twists and wrinkles, and it all turns into a mess. Parchment paper works a little better, but the dough sticks to the parchment, so you have to peel it off, and it often tears, producing yet another mess.

To avoid these problems, I make this simple no roll pie crust recipe, cut it in half (it makes a top and bottom crust), put half into the fridge, and plop the other half into the center of a greased pie or tart pan. I press it into the pan with slightly floured hands, and voila! Pie crust without any rolling! It’s so easy, I have not rolled out a pie crust in years.

You can pre-bake the crust for pies that don’t require cooking or simply fill and bake it. I add a tablespoon of sugar or xylitol or erythritol to the dough to make it slightly sweet but it’s optional. It bakes into a crispy crust that’s light and a little crumbly. If you want a more elastic, less crumbly crust, you can add a teaspoon of xanthan gum to the flour.

If you don’t own a pastry cutter, you can make this pie crust by cutting the shortening into the flour with two knives, cutting crosswise. I’ve done it many times this way. Even if you have a pastry cutter, you’ll need to use a knife to scrape the dough off the pastry cutter as you cut the shortening into the flour. I cut it until the big lumps of shortening are gone and the flour looks a little like bread crumbs, more crumbly than floury.

Print Recipe

No Roll Pie Crust

Prep Time: 20 minutes – Cooking Time: 0-15 minutes – Total Time: 20-35 minutes

This light, crispy crust is great for both sweet and savory pies. Instead of rolling and cutting it, you press the dough into a greased pie pan with your floury fingers. No rolling pin required.

Ingredients

• 1 3/4 cups plus 2 tablespoons (a scant 2 cups) of gluten-free flour mix
• 1 teaspoon xanthan gum (optional)
• pinch of salt
• 1 tablespoon baking powder
• 1 tablespoon xylitol, erythritol or coconut sugar (optional for savory pies)
• 1/3 cup plus 2 tablespoons vegetable shortening or non-dairy butter
• 1 large egg
• 1/3 cup plus 1 tablespoon dairy-free milk (I use almond or coconut)

Instructions

1

Grease an 8" or 9" pie pan or tart pan with shortening or non-dairy butter.

2

In a medium bowl, whisk dry ingredients together.

3

In a small bowl or measuring cup, mix the egg and milk together. Set aside.

4

Drop the shortening into the center of the flour mixture.

5

Using a pastry cutter or two knives, cut the shortening into the flour until the large lumps of shortening are gone and it looks a little like bread crumbs.

6

Pour the egg and milk mixture into the center of the flour mixture, and stir with a wooden spoon until it forms a ball.

7

Cut the ball in half. Wrap one half in parchment, then in plastic wrap and put it into the refrigerator.

8

Put the other half into the center of the prepared pie or tart pan. Slowly flatten and spread the dough with lightly floured fingers until it fills the bottom and sides of the pan. You may need to break off parts of the dough to move it to other areas of the pan. Press gently and be careful not to overwork the dough.

9

If you are baking the crust for a pie that doesn't require cooking, prick it all over and place it in a 350 degree F oven for 12-17 minutes. Watch it carefully so it doesn't dry out. It will be light in color when fully baked.

The shortening and flour should look crumbly when mixed properly.

Add the dairy-free milk and egg mixture.

Mix wet and dry ingredients together with a wooden spoon until they form a ball.

This is enough dough to make two pie crusts. Cut it in half, wrap half in parchment, then in plastic wrap and put it into the fridge for your next pie.

Plop half the dough into a greased pie or tart pan and press it out with lightly floured fingers until it fills the entire bottom and sides of the pan.

The finished crust, ready to fill or bake.

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