My gluten-free mini pie crust recipe is perfectly flakey, buttery and tender and easy to make at home. While this recipe has filling for apple pie, blueberry pie and cherry pie, feel free to swap the fillings. Strawberry rhubarb, pumpkin or even a savory pie filling would all work wonderfully!
I love having lots of different pies at a special meal (it’s my favorite food). But when that meal is for two people or just a few, 5 pies is is more than I can devour. With the use of ramekins or mini pie pans and frozen fruit, you can make as few or as many as you need. For me this is a win because I can have my very own pie. I am definitely not a sharer when it comes to pie!
Individual Mini Pie Crust
The recipe for gluten-free pie crust below will make 3 mini pies. Maybe you just need one? Here is thet recipe that will make enough for just one mini pie crust:
- 1/2 c gluten-free flour blend (see my post to learn about the best gluten-free flours for baking)
- 2 Tbsp non-gmo corn or potato starch
- 1 tsp sugar
- 1/4 tsp salt
- 1/8 tsp xanthan gum (omit if your flour blend includes it)
- 3 Tbsp cold, unsalted butter
- 1 egg white (save the yolk, mix with 1 tsp water, and use as the egg wash)
- 1 tsp apple cider vinegar
Follow the method in the recipe card below.
Gluten-Free Pie Dough
I have included my gluten-free pie dough recipe which is enough for 2 mini pies and 1-2 ramekins total (depending on the size and height of your ramekins). There will still be a little bit left over for decorating the top.
Instead of covering the top of the pie completely or making a criss-cross pattern I prefer to cut out shapes that I bake separately and lay on top once the pie is cooled. This way you can dress up the pie for any occasion.
How to Roll out Mini Pie Crust
Tips for Rolling Gluten-Free Pie Dough
I find that gluten-free pie dough can be a little bit tricky to roll out. So for the ramekins, I use my fingers to form the dough into a disk and then press it into a ramekin. For the mini pie plates, it does work better to roll out the dough. But because it is so much smaller than a regular pie pan, it is way easier.
As shown in the video above, I prefer to roll out pie dough between 2 sheets of plastic wrap or silicone mats. The mat makes it much easier to transfer the rolled out dough to the pie pan. These silicone mats are perfect for pie dough, rolled cut-out cookies and my rolled gluten-free biscuits.
I have provided recipes for mini blueberry, cherry and apple pie fillings. If you want to use your own filling or pie dough, the 5.5″ mini pie pan (made by Emile Henry or these mini metal pie pans) uses 1/3 of a full sized pie dough and about 1 1/2 c filling.
If you want to make this a super easy recipe, ready-made pie fillings are so convenient. But mixing up a pie filling with frozen fruit is also super easy. And because you’re using frozen fruit. you can just use what you need and store the rest.
Frozen cherries and blueberries in particular, release a lot of liquid as they thaw. So it is best to cook them before baking. It’s super quick and easy. You can thaw them to room temperature before cooking but it is not necessary. If I think of it, I put the bag in the fridge overnight to thaw.
For apple pie, I prefer using flour as the thickener-any gluten-free flour blend will work. The apples are cut and cooked with butter, flour, lemon juice, sugar and cinnamon to be sure that they are soft once the whole pie is cooked.