Wheat Free Pie Crust
Submitted by Jezlin
Three-ingredient barley flour pie crust for gluten-sensitive bakers. Press it in with your fingers for a tender, nutty base that bakes up crisp without rolling or chilling.
YIELD
1 pie crustPREP
10 minCOOK
20 minREADY
30 minForget fussy pastry wheels and marble slabs.
This low-gluten crust comes together in one bowl, presses into the pan with your bare hands, and bakes into a sturdy shell with a subtle, earthy sweetness from barley flour.
Perfect for quiches, fruit pies, or any filling that needs a wheat-free home.
Kitchen Tips
- Flour swaps: Try oat flour, spelt flour, or a gluten-free blend if barley isn’t your jam
- Chill the oil: Use cold vegetable oil straight from the fridge for better texture and easier handling
- Even pressing: Use the flat bottom of a measuring cup to smooth and compact the crust evenly across the pan
Ingredients
Directions
Mix all ingredients well.
Press into pie plate with fingers. Prick with fork.
For precooked crust, bake at 350℉ (180℃) for 20 to 25 minutes.
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