Gluten-Free Savory Pie

You are going to really love this gluten-free savory pie recipe. It has been tried and tested and always receives enthusiastic reviews! This gluten-free recipe can be used for both sweet and savory pies. If you’re a fan of flaky, savory pies, this recipe is sure to become a regular part of your cooking routine.

Ingredients For Gluten-Free Savory Pie

Gluten-Free Flour with xanthan Gum: My suggestion is to opt for either Pillsbury gluten-free flour or Better Batter gluten-free flour, as both of these flours closely replicate the flavor and texture of a conventional savory pie.

Sugar and Salt: The sole purpose of these two ingredients is to enhance the taste. Omitting sugar is viable if you are preparing a savory pie.

Butter: This is the factor that lends a pie crust its flaky consistency. Additionally, I adore the rich taste of a butter-infused pie crust.

Vegetable Shortening: The decreased melting point of shortening aids in producing a tender and flaky crust. It’s not recommended to swap out shortening with butter.

Egg: On occasion, when it comes to gluten-free baking, it may be necessary to include supplementary protein in the recipe to imitate the texture of typical wheat flour.

Apple Cider Vinegar: The apple cider vinegar’s acidity lightens up the dough.

Water: Incorporating ice-cold water into the pie crust recipe provides a bit of extra moisture. Its low temperature ensures that it does not alter the temperature of the cold butter and shortening in the dough.

How to make Gluten-Free Savory Pie?

I have experimented with creating this gluten-free savory pie dough using two different methods.

Initially, I attempted to make the pie dough using the conventional manual method. I used a pastry cutter to combine the butter with the gluten-free flour and dry ingredients, added the wet ingredients, mixed everything by hand, and finally shaped it into a ball of dough.

Subsequently, I experimented with making the pie dough using a stand-up mixer. I discovered that adding all the ingredients to the mixer and using the paddle attachment resulted in a smoother and more manageable dough.

Even if you don’t have a stand-up mixer or a hand mixer, you can still prepare this crust using the traditional method by hand.

Take the chopped butter, shortening, and water and place them in separate small bowls. Chill the bowls in the freezer for a few minutes until they are thoroughly cold.

In a large bowl, mix together gluten-free flour, sugar, salt, butter (or dairy/vegan butter), shortening, apple cider vinegar, egg (or egg replacer), and water. Use the paddle attachment on a stand-up mixer to fully mix the ingredients until the dough starts to come together. Subsequently, a dense and adhesive mixture will be the result.

Scrape the bowl’s sides to gather the dough, then form it into a ball. Next, take a piece of plastic wrap and put the ball on top of it. Press the dough ball until it takes on a disc-like form. Lastly, wrap the dough disk with plastic wrap and place it in the refrigerator for a minimum of 1 hour.

Remove it from the refrigerator and let it sit at room temperature for 10-15 minutes.

Firstly, gently sprinkle gluten-free flour over a sheet of parchment paper. Next, place the dough disc without its wrapping onto the prepared parchment paper. After that, lightly dust gluten-free flour over the top of the dough disc and also on the rolling pin.

Using the rolling pin, flatten the dough disc into a round circle with a diameter of 10-12 inches, suitable for a 9-inch pie pan.

Be cautious as you move the dough into a greased 9-inch pie pan. Using a gentle touch, press the dough into the bottom and sides of the pan, lifting it instead of stretching it. If any cracks appear, seal them up.

Mold the edges of the savory pie.

Follow the instructions in your gluten-free cornmeal pie crust savory recipe to fill the pie and then bake it according to the directions.

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My Best Tips 

• It’s possible to prepare the pie dough several months in advance and store it in the freezer! It’s a great feeling to discover a supply of homemade pie dough in the freezer, especially during the holiday season. To ensure the dough stays fresh, simply wrap it tightly with plastic wrap and then store it in either an airtight container or a freezer bag with a zip-top.
• To make a scrumptious savory pie with a flaky texture, it’s important to incorporate chilled butter and water into the dough. By using cold butter, steam pockets are created which lead to layers and a flakier texture. If the butter or dough becomes too warm, the butter will leak out of the crust during baking.
• To achieve a beautiful golden brown color on your pie, consider brushing it with egg wash before baking. For a similar outcome, heavy cream or half and half can be used instead as an alternative.
• In case your dough begins to crack as soon as you roll it out, it means that it’s too cold. To resolve this, allow it to sit at room temperature until it softens slightly, while still remaining cold.

The step-by-step instructions Gluten-Free Savory Pie pictures can be found in the recipe card below.

Questions and answers about this recipe

Recipe variations

Gluten Free Dairy Free Pie Crust: To make a gluten-free vegan savory pie that’s also dairy-free, simply substitute vegan butter for regular butter.

Double Crust Pie: To make a top and bottom crust for your savory pie, simply double this recipe and utilize one pie disc for the upper crust. Keep in mind that the original recipe only yields one bottom crust.

Gluten Free Graham Cracker Crust: If you have a preference for a graham cracker crust, you can easily make one! Combine 1 3/4 cups of gluten-free graham cracker crumbs, 4 tablespoons of sugar, and 6 tablespoons of melted butter. Then press the mixture firmly into a pie plate and bake it for 8 minutes.

Healthy Pie Crust: To make a healthier version, you can replace the butter with solid coconut oil. Ensure that the coconut oil is in a solid state, rather than in a liquid form.

Gluten Free Tart Crust: Tart crusts are usually slightly sweeter and sometimes contain eggs. If you find yourself in a difficult situation, you may use this recipe for a savory pie to make a tart crust.

What Do You Serve gluten-free savory pie crust?

Here are some suggestions for serving with a gluten-free savory pie crust, as there are numerous options to choose from:

Filling: There are several options for filling the gluten-free savory pie crust, including chicken and vegetables, beef and mushrooms, and spinach and feta.

Salad: Pairing a savory pie with a fresh salad of seasonal vegetables and greens can be a delightful combination. It’s recommended to select a dressing that complements the pie’s flavors.

Roasted Vegetables: To complement a savory pie, consider serving roasted vegetables such as carrots, zucchini, and bell peppers as a flavorful side dish.

Soup: To add comfort and satisfaction to a savory pie, serve it alongside a warm bowl of soup like tomato or butternut squash soup.

Dip: Along with the savory pie, serve gluten-free dips like hummus or tzatziki with fresh vegetables or gluten-free crackers.

Coleslaw: Adding a light and refreshing coleslaw can help balance out the flavors of a savory pie, making it a great accompaniment.

Grilled Meat: For a satisfying meal to pair with savory pie, consider adding grilled chicken, steak, or fish to the plate.

Can You Freeze gluten-free pie crust savory? 

You can freeze the gluten-free pie crust savory either as a dough ball, which is the easiest method, or in the pie pan itself. All you need to do is to put the dough or savory pie in a plastic zipper bag and store it in the freezer. When you want to thaw it, take the savory pie out of the freezer and allow it to thaw on the counter. After the dough has softened sufficiently, you can begin rolling it out.

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Can You Store Gluten-Free Savory Pie?

The store gluten-free savory pie can remain fresh in the refrigerator for up to three days. The savory pie can remain fresh for as long as three days in the fridge after baking. Additionally, you have the option to freeze the unbaked savory pie.

Why is my gluten free pie crust crumbly?

Your crust might be crumbly due to one of two potential reasons. Firstly, the type of flour you use is crucial. If you opt for a gluten-free all-purpose flour blend without xanthan gum, the crust is likely to be exceedingly crumbly and difficult to work with. Secondly, if you do not add sufficient water to the dough, it will lack cohesion. The dough ought to possess a coarse consistency but stay intact when pressed between your fingers.

What flour is best for gluten free pastry and pies?

After conducting numerous experiments with different store-bought gluten-free flour blends, I’ve concluded that Cup4Cup yields the best results for pie dough. Although other blends can also be used, they may result in a crumbly texture (just ensure they contain xanthan gum). If you would like to obtain a recipe for a self-made flour mixture, you can discover one in my course titled “Mastering Gluten-Free Pie Making.”

Is canned pie filling gluten-free?

You can find various gluten-free options for pumpkin pie and cherry pie. However, it’s essential to ensure that the filling is thickened using starch, like cornstarch, instead of flour.

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