Gluten free push-in piecrust

I’ve written before about my mother-in-law’s easy push-in pie crust recipe. Since I’ve been trying to eat gluten free, lately I’ve been experimenting with a gluten free version. Here’s the recipe I’ve settled on. It comes together in five minutes flat, just like the original recipe, holds together well, and has a nice flakiness with a crisp outer edge.  I love it!

Begin by combining the following dry ingredients right in the pie pan.

  • 1 cup rice flour
  • 1/2 cup tapioca starch
  • 2 T. sugar
  • 1/2 t. salt
  • 1/2 t. xantham gum

Blend the dry ingredients well with a fork.  Then add the following wet ingredients.

  • 1/2 cup coconut oil
  • 1/4 cup milk

Combine all ingredients with a fork or with your fingers.  At first the mixture will look sloppy and very wet.  Rest the mixture for a minute or so, then knead the mixture just a few turns.  The mixture will form a soft ball.  Run the ball around the perimeter of the pie pan to grab up any extra dabs of flour.  Then begin pressing and spreading the dough out into the pan.  Once crust is spread evenly in the bottom and up the sides of the pie pan, crimp the edges.  Bake at 325 for 10 minutes.  Fill with the filling of your choice and bake as normal. Enjoy!

One more note:  I made the above pumpkin pie dairy free as well, by simply using a can of coconut milk instead of evaporated milk in a typical pumpkin pie recipe.  Yum!

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  1. Yum! Thanks for the note about making the pumpkin pie filling dairy free. What would you substitute the 1/4 cup of milk in the pie crust with… coconut milk again?

    • Yep, I’m sure coconut milk would work in the crust too. Might have to tweak the ratios a tiny bit if it seems too wet or dry tho.

    • Julie, I am dairy free and would suggest any dairy alternative, like almond or soy milk. Rice may work but has very little fat…The others have a bit more fat. I think coconut milk from a can, which is what I am sure Mary is referring to as a sub for the evaporated milk, will not work unless you water it down. If you regularly have coconut milk that comes in a 1/2 gallon for drinking or using on cereal, that would work for the pie crust but not the pumpkin pie filling. I hope this helps.

  2. I use a very similar pie crust. I just wanted to point out something I learned the hard way. Do not do this recipe in a stoneware pie pan. The stoneware will suck up the wet ingredients before it mixes and does not work. Use a glass pan! 🙂 Hope this helps someone out!

  3. Everyone should have cans of coconut or goat milk in their pantry. We use coconut milk for all our soup bases. Wonderful sweet taste. Especially good for squash soups of any kind.
    Any extra pie crust can be used to make pasties. Pasties are a staple in our house.

  4. I’m so glad you tried this! I was thinking about you on Thanksgiving as I was rolling out my GF pie crust. I was wondering if I could just press it in the pan. Can’t wait to try your recipe!

  5. I’m not a pumpkin pie eater (I know – some people find this unimaginable 🙂 so I was wondering: do you pre bake your crust? or just fill it and then bake?

  6. I love this recipe! Pumpkin pie has always been my favorite and it’s nice to have an alternative for gluten-free! I used vanilla flavored soy milk and it was sweet and delicious.

  7. This sounds great! I have been leaning away from gluten, not gone there 100% (as far as the little non-obvious hidden ingredients). I found your book this week, & now your blog. 🙂

  8. Is the coconut oil solid or do you melt it first?

  9. Thank you so much!! This made a fabulous pie crust – we did a ‘trial’ sweet potato pie last night before doing it for Thanksgiving — no one minded at all! 🙂 Much easier than the gf recipe I’ve been using for the past several years!!!

  10. Thanks for sharing Mary. This is awesome! Have you looked at the Bette Hagman flour mixes. When we were doing GF for our son 3 years ago I found them really helpful. The mixtures helped with consistency and taste issues that you sometimes have with GF issues.

  11. There is a wonderfully simple GF pie crust recipe here:
    It is 2 ingredients- almond flour and flax meal. It does need to be pre-baked, though.