8/28/13 NOTE: I’ve rewritten this post and the instructions in order to address the questions and challenges readers have had with gluten-free pie dough over the years.

This post is dedicated to my friend Kate McDermott, the Queen of Pie.

As I’ve traveled this road called “gluten intolerance,” I’ve run across many gluten-free baking “holy grails.” One of them is a good, flaky pie crust. Somehow, pie crust has gotten a bad rap in the gluten-free world. From my research, I think this is mostly due to the fact that gluten-free flours act a bit differently from wheat flour. So, if you are someone who made wheat pie crusts before and is now making gluten-free pie crusts, you need to let go of some of your assumptions about how pie crust dough behaves in different circumstances. Once you do this, your pie crusts will be golden and flaky and delicious!

First and foremost piece of advice: do not be intimidated! Gluten-free pie crust is actually easy and fun to make, and you can be playful with it. It is also quite forgiving and you can fix any flubs you make along the way. The main thing you need is patience and a little time. That said, the making of pie crust is a skill that you get better at the more you do it. Remember: pie crust making is pastry making. The first time you do it, it probably won’t be perfect. The more you do it, the more experience you get, and the better your crusts will be.

Most recipes for wheat pie crust recommend using dough that is as cold as possible (sometimes even almost frozen) in order to keep the fat (usually butter, shortening, or lard) in solid bits throughout the dough. I have found that gluten-free pie crust dough needs to be not quite as cold (but not warm) as a wheat crust allows in order to roll properly. I have found that a dough temperature of 65 to 67 degrees F/18 degrees C to 19 degrees C is optimal for rolling my gluten-free pie crust dough. The warmer or colder your dough is than that, the more difficulty you will have with rolling it. If the dough seems too sticky and floppy, it’s too warm. If it’s too stiff and breaks immediately, it’s too cold. (use an instant read thermometer to take readings–so easy!)

Note: I give you the optimal temperature for pie crust dough in case you’re having trouble telling by feel. Optimally, you should be able to get to the point where you can tell by how the dough looks and feels.

Pie crust making, as is true of all pastry making, requires some care to be taken in order to be done well. Be gentle when rolling out the dough. You do need to work quickly so the dough doesn’t warm up too much, but I have found that working with care always produces a better result. Don’t work so quickly that it makes you sloppy. Slow and steady like a snail versus fast and jerky . An additional tip: don’t use much pressure on the dough as you roll it. Be light as a butterfly. If the dough starts cracking, slow down and use an even lighter touch with your dough. It takes patience, but your result will be worth it. Think snail and butterfly. This mantra will help. (or at least it will make you giggle)

OK, let’s get started! This will be fun!