Pastry Dough Crust

Pastry Dough Crust

Gluten-free, gum-free, dairy-free, low-FODMAP pie crust. Freezable.

By, variation of Martha Stewart’s pate brisee

A tender, gluten-free crust that's sure to please the most discerning Southern pie palate! Ms. Stewart, the pie-baking queen bee, has a beautiful pate brisee crust that has been my stand-by forever, until I became sensitive to eating wheat...and now dairy. Thankfully, Ms. Barbone's pastry blend is an easy substitute for regular flour in this recipe and shortening works well to replace all of the butter.

Due to the lack of gluten, this pastry dough crust can be very fragile. Handle with care when rolling out and placing onto pie plate. If it cracks more than you prefer, then simply use a cookie cutter or a biscuit cutter to cut the rolled dough into small circles to make an overlapping, shingle-like crust. It will wow your guests, and they will have no idea what the rounds are really hiding. Your secret is safe with me, boo.


For Dough
  • 3 and ¾ cups flour blend (I use Gluten-Free Pastry Flour Blend from Elizabeth Barbone)
  • 1 Tbsp granulated sugar
  • ¾ tsp Kosher salt
  • 1 cup palm shortening at room temperature (I use Spectrum or Nutiva in order to avoid soy)
  • 1 cup ice water
  • 3 - 4 Tbsp tapioca starch for dusting
For Baking
  • 1 large egg
  • 1 Tbsp water


    For Dough
  1. Using fork, in large bowl, combine flour blend, sugar, and salt.
  2. Add to dry mix cold butter and room temperature shortening. Using pastry blender or two knives, cut-in shortening until coarse meal is formed. Do not over cut-in.
  3. Slowly add ice water to bowl, one tablespoon at a time, and blend with pastry blender or fingers between each addition of water. Add water until the dough comes together and sticks into a rough ball. You do not want to make it too saturated.
  4. Turn out dough onto a lightly floured surface (use the tapioca flour for dusting) and knead gently only two times. Do not over work the dough because you want to keep the butter cold and in small bits. Form into two, flat disks about 4 inches each. Roll out each disk into pie crust about 10 – 12 inches in diameter. Be certain to keep flouring rolling pin with tapioca flour to avoid sticking.
  5. This is a fragile crust due to the lack of gluten and gums. It will crack, so be careful when lifting off of the surface and placing onto the pie plate. If it comes apart, gently press together.
  6. For Baking
  7. If using as a top crust, just before baking, make egg wash by mixing egg and 1 Tbsp water into a small bowl. Gently brush the surface of the raw crust with the egg wash to help it brown when baked.
  8. Bake in preheated oven at 375 degrees for 30 – 40 minutes.


  • If not using immediately, do not roll out and do not apply egg wash. Wrap dough disks in plastic wrap and refrigerate/freeze. This dough may be refrigerated and brought to room temperature prior to rolling. It may be frozen for up to three months.
  • This recipe yields two, 10 – 12 inch crusts.
  • Use in Harvest Chicken Pot Pie.