By Martha Rose Shulman
- Total Time
- About 30 minutes
- Rating
- 4(226)
- Notes
- Read community notes
I worked with many different combinations of flours before settling on this one. I love the flavor of the oat flour, but it is so fine that when I tried using all oat flour the pastry crumbled much too easily. So I combined it with corn flour, which is finely ground cornmeal; Bob’s Red Mill produces the version I used. Millet flour will also work, but it has a chalkier flavor. The almond flour absorbs moisture and helps hold the dough together. The dough will crack if you roll it out cold, so I roll it between pieces of plastic before I chill it. Then I remove it from the refrigerator and let it soften just enough so that I can line the tart pans without it cracking.
Featured in: Gluten-Free Dessert Pastry
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Ingredients
Yield:2 9-inch crusts
- 160grams (approximately 1¼ cups) corn flour or finely ground cornmeal
- 150grams (approximately 1⅓ cups) oat flour (make sure it is from a gluten-free facility)
- 168grams (6 ounces) butter, preferably French style Plugrà
- 4grams (½ teaspoon) fine sea salt
- 50grams (approximately ¼ rounded cup) sugar
- 40grams (approximately ⅓ rounded cup) almond flour
- 9grams (approximately 2 teaspoons) vanilla extract
- 63grams egg (approximately 1 extra large plus 2 teaspoons), beaten
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
1467 calories; 91 grams fat; 46 grams saturated fat; 3 grams trans fat; 22 grams monounsaturated fat; 7 grams polyunsaturated fat; 140 grams carbohydrates; 12 grams dietary fiber; 27 grams sugars; 27 grams protein; 744 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Sift together the corn flour and the oat flour. In a stand mixer fitted with the paddle attachment, or in a bowl with a rubber spatula, cream the butter and salt on medium speed for about 1 minute, taking care not to whip. Scrape down the sides of the bowl and the paddle with a rubber spatula and add the sugar. Combine with the butter at low speed. Scrape down the sides of the bowl and the paddle.
Step
2
Add the almond flour and vanilla extract and combine at low speed.
Step
3
Gradually add the egg and one fourth of the flour mixture. Beat at low speed until just incorporated. Stop the machine and scrape down the bowl and the paddle.
Step
4
Gradually add the remaining flour and mix just until the dough comes together.
Step
5
Scrape the dough out of the bowl, weigh it and divide it into 2 equal pieces. Place each piece between sheets of plastic wrap and gently roll out to a 10-½ inch circle. Place on a sheet pan and refrigerate for 1 hour or (preferably) longer.
Step
6
Very lightly butter a 9-inch tart pan or pie dish (depending on the recipe you’ll be using this for). You should not be able to see the butter. Remove one sheet of dough from the refrigerator, and if it is very stiff set it out for about 5 minutes, until it’s pliable. Ease the dough into 9-inch tart pan or pie dish. If the dough cracks, just pinch the cracked edges together. You do not have to worry with gluten-free dough about over working and stiffening the pastry, but try not to press the dough thinner in some places than in others.
Tip
- To prebake: I don’t use pie weights, because the grain flours tend to stick to the lining. The crust shouldn’t buckle. Preheat the oven to 325 degrees. With a fork, pierce the bottom of the crust in rows. Place the tart pan on a baking sheet and place in the oven on the middle rack. Bake 25 to 30 minutes, until lightly browned and dry. Remove from the heat and allow to cool completely before filling.
Ratings
4
out of 5
226
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Cooking Notes
Mary Soderstrom
Try this easy gluten free crust:Two cups cup-for-cup gluten free flour (usually a mixture of flours like manioc, potato etc. I use Canelle brand which is available here but there are others.1 tsp salt3/4 cup neutral oil, like canola1/4 cup vinegarMix together, let stand a minute. Divide in two. Roll out each half between two sheets of waxed paper, transfer one to pie pan, add filling, top with other half and you're on....
avy
I think this is a fantastic crust, It's my new go-to gluten-free pie crust. We brushed lightly with beaten egg and popped in oven to set (blind bake, no need for weights) for 7 minutes. This helps to seal the crust for liquid fillings.
Stephanie
I thought this was a tasty pie crust, more so than a wheat flour pastry. I would add more butter or fat, though, as it did seem a bit dry. I forgot to butter the pie pan and it did stick. Next time I will use an oil spray.
Ellie
This was fun to make, however, my boyfriend did not like this - he said no flavor and bland:( Bummer! I will need to keep searching for another gluten-free pie crust.
Perfect!
Best gluten-free crust I've ever had. Great flavor and texture, and fairly easy to make. A big hit with my gluten free friends. Excellent.
Tom
This crust turned out great. I added orange zest to add some flavor for an apple pie. Blind baked first and pre cooked the filling a bit so that the crust wouldn’t turn soggy. It was super crumbly served right away but the following day it was even better! It must have absorbed a bit of moisture and made for a better crust that most people probably wouldn’t suspect to be gluten free.
MC Majumdar
It would be nice if, in the list of ingredients, the words ‘softened’ or ‘room temperature’ came after the butter - most pie crusts are made with cold butter. This one is not. Got everything all measured out before I saw the words about creaming the butter.
Ced
Can this be frozen.
Robin
veganized this with Earth Balance margarine and flax seed "egg". Worked great.
Urban Hiker
Any thoughts about switching out almond flour and chickpea flour? It is what I have in my pantry and trying to keep it low carb.
tricia murray
do you think I can add cocoa powder to this, I want to make the chocolate peanut butter pie for Thanksgiving. Would I decrease oat or corn flour?
Sheryl
Can margarine be used instead of butter to make it vegan? (minus brushing eggwash on it, of course)
Marianna Holland MI
I didn't have oat flour on hand so I tried barley flour. It's chilling now, so don't know exactly how it bakes up. One thing I note, though, is that the uncooked dough is yummy! I think I'd like to try making it into shortbread!
jessica
I by accident added 6 teaspoons of mustard and it was great :) :0
CSN
Anyone know whether this will freeze well before baking?
Maryam
This was easy to make and tasty, but turns out oats are not actually gluten free! So i would say change the title so it wont be misleading. I made this for a celiac, thankfully she asked what was in it before eating it. Most oats are contaminated with gluten and if someone is celiac couldn’t really have them.
Caleb
Hey, as a celiac, I could have this if it was made with gluten free oats. You can find certified gluten free oats that are made to ensure they aren't contaminated by wheat. However, some people with celiac cannot eat even certified gluten free oats (I believe because some celiacs also respond negatively to a protein that's similar to gluten and found in oats)
Tom
This crust turned out great. I added orange zest to add some flavor for an apple pie. Blind baked first and pre cooked the filling a bit so that the crust wouldn’t turn soggy. It was super crumbly served right away but the following day it was even better! It must have absorbed a bit of moisture and made for a better crust that most people probably wouldn’t suspect to be gluten free.
Perfect!
Best gluten-free crust I've ever had. Great flavor and texture, and fairly easy to make. A big hit with my gluten free friends. Excellent.
avy
I think this is a fantastic crust, It's my new go-to gluten-free pie crust. We brushed lightly with beaten egg and popped in oven to set (blind bake, no need for weights) for 7 minutes. This helps to seal the crust for liquid fillings.
Stephanie
I thought this was a tasty pie crust, more so than a wheat flour pastry. I would add more butter or fat, though, as it did seem a bit dry. I forgot to butter the pie pan and it did stick. Next time I will use an oil spray.
Ellie
This was fun to make, however, my boyfriend did not like this - he said no flavor and bland:( Bummer! I will need to keep searching for another gluten-free pie crust.
Mary Soderstrom
Try this easy gluten free crust:Two cups cup-for-cup gluten free flour (usually a mixture of flours like manioc, potato etc. I use Canelle brand which is available here but there are others.1 tsp salt3/4 cup neutral oil, like canola1/4 cup vinegarMix together, let stand a minute. Divide in two. Roll out each half between two sheets of waxed paper, transfer one to pie pan, add filling, top with other half and you're on....
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