Lighter No-Butter Pie Crust

Lighter No-Butter Gluten-Free Pie Crust – a GF savory olive oil crust for your New Year’s Resolutions more »

Lighter No-Butter Gluten-Free Pie Crust

I’ve been looking for you everywhere, and you’ve been right here the whole time. You’re in the “Lighten Up” section of the Internet! New Year = New You. I’ve gotta make a note for next January.

Lighter No-Butter Gluten-Free Pie Crust

Last night I made a really lovely, robust chicken pot pie, but I had at least half of my favorite tried-and-true ingredients tied behind my back: no cream, no butter, no mascarpone, no roux. No fun? Yes fun!! It was still so thick & satisfying. And it still had a rich-tasting, flaky crust.

Lighter No-Butter Gluten-Free Pie Crust

Since the crust is the most important part, I’m sharing the recipe for Savory Olive Oil Crust from page 42 of My First Cookbook with you. Oh, and here’s a tip: use this crust for the Spinach Pie on page 134.

Lighter No-Butter Gluten-Free Pie Crust

The secret’s in the fat – it’s olive oil instead of butter. Even the paleo people let you eat olive oil, right? This crust is a bit more delicate to roll out than a traditional gluten-free pie crust, but the same principles apply. And it comes together in a snap. Just you, a few ingredients, a bowl and a spoon. And one ingredient is water! You know you have been meaning to hydrate in the New Year, right?

Prep time: 10 minutes       Cook time: 25 minutes       Yield: About 16 ounces of crust (enough for top & bottom of 9" pie)

2 cups (280 g) high-quality all-purpose gluten-free flour

1 teaspoon xanthan gum (omit if your blend already contains it)

1 teaspoon kosher salt

5 tablespoons (70 g) extra-virgin olive oil

1 1/2 teaspoons white wine vinegar

1/2 to 3/4 cup (4 fl. oz. to 6 fl. oz.) cold water

  • In a large bowl, place the flour, xanthan gum and salt, and whisk to combine well. Pour in the olive oil and then the vinegar, and stir with a fork to combine. Add 1/2 cup of cold water and stir until the flour absorbs the water, then mix or knead until the dough comes together. If the dough is crumbly, add more water by the tablespoon, mixing after each addition, until the dough is smooth.

  • Divide the dough into two equal parts (about 8 ounces each), flatten each into a disk and cover each tightly in plastic wrap. Allow the dough to sit tightly wrapped at room temperature for 30 minutes to allow the flour to absorb the moisture of the oil and water. Place each piece of dough between two pieces of unbleached parchment paper, and roll until it is about 1/8 inch thick (the thickness of a nickel).

  • The dough is ready to be draped over a souffle dish or pie plate filled with a thick, savory filling (such as chicken pot pie or vegetable stew), trimmed and cinched tightly. Bake at 375°F until the crust is set and lightly golden brown. Serve immediately.

  • From the book Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap, by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2011.



P.S. Don’t forget to get your copy of Gluten-Free on a Shoestring Quick & Easy! I can’t keep the blog going without your support!

  • Mindy Asplin

    Sounds lovely. Are you going to share that pot pie recipe too?

    • gfshoestring

      Well, I’m planning on it now, Mindy! ;)
      xoxo Nicole

  • Jennifer S.

    Yes – A light version!  Keep ‘em coming sister! 

    • gfshoestring

      Yes, ma’am, Jennifer!!
      xoxo Nicole

  • Mdjhford

    Are all of your recipes gf and cf?

    • gfshoestring

      They’re not, Mdjh, although many are CF adapable. They are all GF.

  • Bren

    Nicole, you are going to owe me for a new keyboard if you keep posting such drool-worthy recipes!

    I wonder, can this crust be pressed into a pie plate for a bottom crust?  I find I often have to do that with GF crusts because if I add enough flour to get them “rollable” they get tough so I cheat and just press the dough into the plate.  Would that work here?

    Of course now I am CRAVING chicken pot pie.  At 9:30 am.

    • gfshoestring

      Bren, you need to use unbleached parchment paper for rolling out dough! Even in conventional, gluten baking, it’s better to roll between sheets of unbleached parchment than to use flour, which as you mentioned tends to be added in too large quantities and then makes for a tough dough. 
      But if you must press into a pan, I’m sure you could do that with this, as well. But you really can roll! it’s not hard at all. I have a how-to video in the pie crust link.
      xoxo Nicole

  • Robbielewis52

    I see that you started with 2 discs of dough. Do you freeze and save the 2nd for another use?

    • gfshoestring

      I used both on multiple pot pies. If you are not going to use both, I would say go ahead and halve the recipe rather than making and freezing. This dough is so easy to make, there’s no good reason to bother with freezing and then thawing, etc. 

  • Leanne @ healthful pursuit

    The paleo people… Nice haha. Great work with this recipe, I’ve used oil for a bunch of different crusts with great success since going dairy-free. Still lots of fun to be had with 0 butter ;)

    • gfshoestring

      I say “paleo people” with respect and humility. They have their work cut out for them. And they will not be ignored!
      True about butter. I have lots and lots of fun with butter. I also like ghee. Sometimes people who are dairy-free can have that. Maybe you can, too? It’s a wonder.xoxo Nicole

  • Carole

    I’m with Mindy ,is the pot pie filling recipe coming,
    My husband’s going to love this one.
    Have both of your cookbooks.
    Am expecting an order of 8 usa pans tomorrow. All sizes of loaf pans, pie crust ,hearth bread and new england
     hot dog bun pan.
    Now when did you say that bread cookbook is going to be available???
    No hurry !!!!

    • gfshoestring

      I guess I’ll be posting that pot pie recipe, then, Carole. I don’t like to disappoint Mindy. Or you for that matter. 
      So glad you’re getting ready for the bread book. Me too! I’m busy testing and developing and fixing and testing and writing. I promise!
      xoxo Nicole

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  • Debrah

    I’ve never tried an olive oil crust before. Looking at your picture, it’s the next thing I’m going to make! I made your red velvet cupcakes yesterday and gotta say WOW, the best gf cupcakes I’ve had!! Thank you, Nicole!!

    • gfshoestring

      Those red velvet cupcakes are a true wonder, no doubt, Debrah! So glad you enjoyed them. I hope you do give the olive oil crust a whirl. I think you’ll be pleasantly surprised!
      xoxo Nicole

  • Pam

    I’m on a mission to create a gluten-free version of every dish that I miss.  And your blog is helping so much.  Pot pies are on my list so thanks!!   Bought your second cookbook today and am looking forward to trying many of the recipes.

    • gfshoestring

      Pam thank you so much for picking up a copy of my books! I think I am on the same mission – except instead of what I miss, I’m also trying to recreate what YOU miss!
      xoxo Nicole

  • Marilyn

    Thanks for posting this – it looks easy enough for even me to make! Two questions – do you still recommend Better Batter flour? and, would this work as well with melted coconut oil?

    • gfshoestring

      Hi, Marilyn,
      I still use Better Batter when I use a commercially-blended flour, which is often but not always. They are currently not a paid sponsor of the site, but Better Batter will work in all of my recipes. As for coconut oil in this recipe – that sounds intriguing. I bet it would work great – just be sure to replace the olive oil gram for gram. It will taste like coconut, though!
      xoxo Nicole

  • Marilyn B

    Do you have recipes that are egg free, dairy free, wheat free in your recipe books? 
     I am definitely going to try the pie crust recipe above…

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring:
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