Desserts
This flaky pie crust recipe using Bob's Red Mill 1:1 baking flour delivers restaurant-quality layers without shortening or butter substitutes. The secret lies in the flour's gluten-free properties that create tender, crisp edges while maintaining structural integrity—something I perfected after years of testing gluten-free adaptations.
The texture is what sets this apart: golden-brown, shatteringly crisp, yet tender enough to hold any filling without sogginess.
What makes this recipe particularly impressive is how it transforms ordinary pie crust into something extraordinary using just five simple ingredients. The flour's unique composition eliminates the need for traditional fats while still achieving that signature flaky texture through precise chilling and handling techniques.
Unlike many gluten-free crusts that crumble, this one behaves like classic pastry dough—just with better results for dietary needs.
The beauty of this method is its versatility—whether you're baking a classic apple pie, a savory chicken pot pie, or even a quiche, this crust holds its own. The key steps involve proper mixing, thorough chilling, and careful rolling to maintain even thickness.
When baked, it develops that perfect combination of crispness and tenderness that makes every bite satisfying.
For those new to gluten-free baking, don't let the flour intimidate you—this recipe is designed to be approachable. The instructions walk through each critical step, from mixing to blind baking if needed, ensuring you'll achieve professional-quality results every time.
Once you try this, you'll never go back to store-bought crusts again.
Ingredients for pie crust recipe using bob's red mill 1 to 1
Five ingredients, zero shortcuts. This gluten-free crust rivals classic pie crusts in flakiness and structure.
| Ingredient | Amount | Notes |
|---|---|---|
| Bob's Red Mill 1:1 Baking Flour 🌾 | 2 cups | Plus 2 tbsp for dusting |
| Cold Water 💧 | ¾ cup | Ice water preferred |
| Refined Coconut Oil 🫒 | ¼ cup | Solid, not melted |
| Xanthan Gum 🧪 | ¼ tsp | Only if flour lacks it |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Ice Cubes ❄️ | ½ cup | For chilling dough |
Bob's Red Mill 1:1 is non-negotiable here—its protein balance mimics all-purpose flour perfectly. Grab the 42oz bag at Whole Foods or Amazon for consistency. The coconut oil needs to be solid but pliable—pop it in the freezer for 10 minutes if your kitchen's warm. Xanthan gum is optional only if your flour blend doesn't include it already (check the bag—most do). For salt, Diamond Crystal dissolves better than table salt, giving you cleaner flavor. The ice cubes aren't just for chilling—they help create those signature flaky layers by keeping the fat firm during mixing.
No coconut oil? Refined avocado oil or vegetable shortening works in a pinch, but texture may suffer slightly. Short on xanthan gum? Psyllium husk powder at half the amount substitutes, though it adds a mild earthy note. The water temperature matters—too warm and your crust gets tough; too cold and it won't bind. Ice water is ideal, but tap water in the fridge works too. For a richer crust, add 1 tbsp of melted vegan butter to the oil, though it'll be less flaky. The dough should be cold but pliable—if it cracks when rolled, it needs more chilling time.
This dough is a diva about temperature—keep it refrigerated until ready to use. Wrap tightly in plastic wrap and store for up to 5 days. For longer storage, portion into balls, freeze for 3 months. The key to perfect crust lies in the chilling: 30 minutes between mixing and rolling, then another 15 minutes after shaping. Blind bake for 15 minutes at 375°F before adding fillings to prevent sogginess. The crust reheats beautifully—just 5 minutes at 350°F to crisp up again.
Why You'll Love This Recipe
- No-Fuss Mixer Magic: I swear by this crust because it’s three ingredients plus a pulse—no rolling, no stress. The Bob’s Red Mill flour handles the gluten like a dream, and the coconut oil keeps it tender without the mess of butter.
- Buttery Without Butter: Honestly, the refined coconut oil here gives that rich, flaky punch without melting in your hands. It’s the secret to a crust so crisp it’ll make you question why you ever used anything else—especially when paired with the xanthan gum’s subtle hold.
- One Crust, Endless Uses: Between us, I’ve used this for quiche, pot pie, and even a savory tart. The flour’s consistency means it bakes evenly every time, whether you’re feeding a crowd or just me and my lazy Sunday plans.
- Leftovers? No Problem: Make a double batch, freeze one—this crust stays fresh for weeks. The salt and xanthan gum combo keeps it stable, so you’re always one thaw away from a homemade pie night, no last-minute scrambling.
Step-by-step instructions for flaky pie crust using bob's Red Mill 1:1 flour
Here's how to craft a buttery, flaky crust without shortening—just five simple steps.
Mix Dry Ingredients and Cut in the Coconut Oil
In a large mixing bowl, combine the 2 cups Bob's Red Mill 1:1 Baking Flour, 0.5 tsp Diamond Crystal Kosher Salt, and 0.25 tsp Xanthan Gum. Whisk gently to distribute the salt and xanthan gum evenly through the flour. This step ensures uniform texture throughout the crust.
Add the 0.25 cup Refined Coconut Oil (keep it solid, not melted) to the flour mixture. Using a pastry cutter or your fingers, work the coconut oil into the flour until the mixture resembles coarse crumbs with pea-sized fat pieces remaining. This texture is crucial—it creates pockets of fat that will melt during baking, producing flaky layers. If using your fingers, be gentle to avoid developing gluten.
Add Ice Water Gradually for Perfect Hydration
Place the 0.5 cup Ice Cubes in a separate small bowl and let them melt slightly (they should be mostly ice but with a little water). This cold water is key—it keeps the gluten formation minimal and produces a tender crust. Slowly sprinkle the ice water (about 0.75 cup total) over the flour mixture, one tablespoon at a time, while gently stirring with a fork or wooden spoon.
After each addition, mix just until the water is absorbed. The dough should come together but still feel slightly crumbly. Avoid overmixing—this is your first chance to prevent a tough crust. If the dough feels too dry, add a few drops more of the ice water. The goal is a soft, pliable dough that holds together when pressed but doesn't stick to your hands.
Shape and Chill the Dough for Maximum Flakiness
Turn the dough out onto a lightly floured surface and gently shape it into a 1-inch thick disk. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). Chilling is non-negotiable—it firms up the fat, preventing it from melting during rolling and ensuring those beautiful flaky layers. If you're in a hurry, you can freeze the dough for 20 minutes as a shortcut.
While the dough chills, prepare your pie dish by lightly dusting it with the 2 tbsp Bob's Red Mill 1:1 Baking Flour reserved for dusting. This prevents sticking and makes transferring the crust easier later. The longer you chill, the better the results—patience here pays off with a crisp, golden crust.
Roll and Transfer with Confidence
Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly. On a floured surface, roll the dough into a 12-inch circle (about 1/8-inch thick). If the dough resists rolling or cracks, let it rest another 5 minutes—this prevents tearing. Roll from the center outward, rotating the dough as you go to maintain even thickness.
Carefully transfer the rolled dough to your prepared pie dish. Gently press it into the bottom and up the sides, using your fingers to shape it evenly. Trim any excess dough hanging over the edge with a sharp knife or pizza cutter. For a classic double-crust pie, repeat the rolling process with the remaining dough to create the top crust.
Blind-Bake for Perfect Support (Optional but Recommended)
For a bottom crust that holds its shape and prevents sogginess, pre-bake it before adding filling. Line the crust with parchment paper, fill it with pie weights or dried beans, and bake at 375°F for 15 minutes. Remove the weights and bake for another 5-10 minutes until the edges are light golden brown. Prick the bottom with a fork to release any trapped air.
If you're using this as a top crust, brush it with a light coating of the refined coconut oil (melted) before adding filling. This creates a beautiful, golden finish. The crust should be firm enough to support the filling but still tender enough to create that satisfying flake when sliced. Serve warm with your favorite pie filling for the ultimate comfort food experience.
Pro Tips For Making Pie Crust Recipe Using Bob'S Red Mill 1 To 1
- Chill the Oil First: Refined coconut oil solidifies at a lower temp than butter, so pop it in the freezer for 10 minutes before mixing—this mimics cold butter’s structure and prevents a greasy crust. I learned this the hard way when my first batch turned out like a soggy biscuit.
- Mix Xanthan Gum Last: Sprinkle that xanthan gum over the flour after cutting in the oil, then pulse just until combined. Dumping it in early creates clumps that won’t dissolve, and you’ll end up with a crust that’s tough instead of tender.
- Work Fast, But Don’t Rush: Once you add cold water, the dough starts melting immediately—shape it within 2 minutes or it’ll stick like glue. Press it gently between two sheets of parchment (no flour needed) for a smooth rollout, and resist the urge to overhandle.
- Rest It Twice: Chill the dough for 30 minutes before rolling, then another 15 minutes after fitting it into the pan. This prevents shrinking and cracking, especially since 1:1 flour lacks gluten’s natural elasticity. (Yes, even if you’re impatient like me.)
Storing and reheating this pie crust recipe using bob's red mill 1 to 1
Refrigerator Storage
Your freshly made pie crust keeps beautifully in the refrigerator for up to 5 days when stored properly. Wrap the shaped dough tightly in plastic wrap or place it in an airtight container with a piece of parchment between layers.
I like using glass Pyrex containers because they prevent freezer burn and make it easy to grab what I need. Label with the date to track freshness—trust me, you'll want to use this before it disappears! ❄️
Freezer Prep Tips
For longer storage, portion the dough into two 1-inch thick disks and wrap each tightly in plastic wrap, then place them in a freezer bag. This method preserves texture for up to 3 months.
When ready to use, thaw in the fridge overnight or at room temperature for 1-2 hours. I've found that dough thaws faster when placed on a wire rack rather than directly on the counter—this prevents sogginess.
Reheating Crusts
If you've already baked your pie but want to revive the crust's crispness, preheat your oven to 350°F and place the pie on a baking sheet. Bake for 5-10 minutes until the edges are golden again.
For individual slices, I recommend wrapping them in foil and reheating at 300°F for 8-10 minutes—this keeps the filling warm while crisping the crust.
Reviving Leftover Dough
If your dough has been refrigerated too long and feels dry, sprinkle 1-2 tsp ice water over it and knead gently for 30 seconds to restore moisture. For freezer-burned dough, simply re-wrap it tightly and let it sit at room temperature for 30 minutes before handling.
I've successfully revived dough that sat in the freezer for up to 6 months—just give it that extra attention! 💡
Blind-Baked Crust Refresh
When reheating a blind-baked crust (like for quiche or pot pie), place it on a baking sheet and bake at 375°F for 8-10 minutes. Brush with a little melted coconut oil before reheating for extra crispness.
For filled pies, bake at 350°F for 15-20 minutes to warm through without overcooking the filling. The key is patience—rushing leads to soggy crusts!
Make-Ahead Shortcuts
Save time by pre-rolling and chilling your crust the night before. Store it in a ziplock bag between parchment paper. In the morning, simply unwrap and transfer to your pie dish—no rolling required!
For busy weeknights, I keep pre-made crusts in the freezer and bake directly from frozen (add 5-10 extra minutes to baking time). This is my go-to strategy for Sunday dinner prep! 📅
Nutrition facts
Frequently asked questions
Why does this recipe use coconut oil instead of butter?
Coconut oil stays solid at cooler temperatures, creating those signature flaky layers just like butter would. Unlike butter, it's dairy-free and works perfectly with gluten-free flour blends. The refined version has no coconut flavor, so your crust stays neutral. Plus, it's shelf-stable for longer storage!
Can I make this crust without xanthan gum?
Most Bob's Red Mill 1:1 flour blends already include xanthan gum, but if yours doesn't, you can substitute with 0.25 tsp psyllium husk powder. Just note it may add a slight earthy taste. For a completely gum-free version, try adding 1 extra tbsp of flour to improve binding, though texture might be slightly less tender. Always check your flour bag first!
How do I prevent the crust from shrinking during baking?
Chill the dough thoroughly for at least 1 hour before rolling, and keep it cold while transferring to the pie dish. Use a 1/8-inch rolling pin for even thickness, and avoid overhandling. For extra insurance, pre-bake the crust with weights for 15 minutes before adding filling. The key is patience—rushing leads to shrinkage!
What's the best way to handle this dough if it's too sticky?
Add 1 tsp more flour at a time until it becomes workable, but don't overdo it. If the dough feels too wet after mixing, let it rest in the fridge for 15 extra minutes to firm up. For stubborn stickiness, wet your hands slightly with cold water before handling—this prevents sticking while keeping the dough cold.
Can I use this crust for savory pies too?
This crust works perfectly for savory dishes like pot pies or quiches. For extra flavor, brush the baked crust with a mix of melted coconut oil and garlic powder before adding fillings. The gluten-free nature makes it especially good for savory applications where texture matters most. Just pre-bake for 15 minutes to prevent sogginess!