Gluten Free Pâte Brisée (Pie Crust)

Pâte Brisée is one of those staples in baking. If you want to bake almost any pastry based dessert, chances are, you’re going to run into this bad boy. Thankfully, it’s such a simple recipe just about anyone can do it. But not everyone can do it right. That’s what we’re shooting  for today.

Unfortunately, when you take the gluten out of pie crust, it gets a little tricky. The possibility of the crust tearing is huge. Or the dough not resembling ANYTHING you have ever seen in baking before. STICKY…But here’s the solution: roll it out in a double layer of parchment! This should help you avoid major tears, (I found this out the hard way). However if some small ones still persist, by simply putting a bit of water or oil on your fingertips you can pinch the dough back together. Still…a rustic pie is prettier anyway, right?


1 1/4 cups brown rice flour

3/4 cups tapioca starch


2 1/2 cups all purpose gluten free flour

2 sticks butter (1 cup), cut into cubes

1/4 teaspoon salt

1 cup ice water


I’ve taken the liberty of photoing each step so you can really get an idea of how this dough comes together. But first, a valuable tip.

Work cold. The whole idea here is to keep the butter from melting when you’re making the dough. Keep all your ingredients in the fridge, or even the freezer, until you’re ready to bake and this will help ensure that you’re crust bakes off flaky.

Combine all dry ingredients in food processor and blitz the mixture for a few seconds until it comes together. If you’re doing this by hand, just whisk it.

It should look a whole heck of a lot like this.

It should look a lot like this.

Next you’re going to add the butter. Normally, I would recommend that they be cut into 1 inch cubes or less. Grating frozen butter might be your saving grace. But here I just cut it off in chunks, which will work just fine.



Pulse it until the flour looks a little something like this. This should only take 3 or 4 one second pulses. You are not aiming to blend the butter and flour. You’re only trying to disperse the butter chunks throughout the flour. If you’re doing this by hand, you can use your hands or a pastry cutter. It’s not so much the size but the temperature. Cold, cold, cold!

It should look a whole heck of a lot like this.

See how there’s still little chunks of butter in there?

Next, you’re going to add the water. This is where it can all go bad. Do not over blend or add too much water. So here’s what you do: pour in two tablespoons of water, then pulse for one second. Repeat until it looks like this. You’ll be able to know if it’s done if the dough sticks together when you squeeze a clump of it in your fist.

And there's the shape of my hand for all of you to enjoy.

And there’s the shape of my hand for all of you to enjoy.

That’s it! After this point, you should divide the dough in half and form it into two disks. Wrap them in plastic wrap and store in the fridge for up to two weeks or in the freezer for up to 4 months.

Helpful tip: When it’s time to roll this out, do it on the plastic wrap it was wrapped in. It helps keep things together. You can also use fresh parchment paper.

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