Gluten-Free Pie Crust Recipe
This Gluten-Free Pie Crust recipe provides a tender, flaky, and easy-to-make base for your favorite pies without any gluten. Made with a gluten-free flour blend and cold butter, it rolls out smoothly and holds together well, ensuring a perfect crust every time. Ideal for sweet or savory pies, this crust can be chilled or frozen for convenience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (crust is for filling or baking as needed)
- Total Time: 45 minutes (including chilling time)
- Yield: 2 pie crusts (enough for two 9-inch pies)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Pie Crust Ingredients
- 2½ cups gluten-free flour blend*
- 1 cup (2 sticks) cold, unsalted butter, cut into ½-inch thick slices**
- ½ teaspoon fine salt
- 2 tablespoons sugar
- 1 teaspoon apple cider vinegar***
- 1 large egg**
- 2 tablespoons cold water
Instructions
- Combine flour and butter: In a large bowl, combine the gluten-free flour blend and cold, sliced unsalted butter.
- Cut in the butter: Using a pastry cutter, cut the butter into the flour until the mixture resembles a crumbly texture with pea-sized pieces.
- Add remaining ingredients: Stir in the fine salt, sugar, apple cider vinegar, large egg, and 2 tablespoons of cold water.
- Form the dough: With clean hands, knead the dough gently until it comes together into a loose, large ball. If the dough feels too dry, add 1-2 teaspoons more cold water as needed.
- Divide the dough: Split the dough into two equal portions and shape each into a ball.
- Wrap dough balls: Place each dough ball in the center of a large sheet of parchment paper, fold the paper over, and press down to form a thick, round disc. Wrap the dough securely.
- Chill the dough: Refrigerate the wrapped dough discs for at least 30 minutes or up to 2 hours. For long chilling, allow dough to rest at room temperature 15-30 minutes before rolling.
- Prepare to roll: Remove one dough disc from parchment paper, lightly dust parchment with gluten-free flour, place the dough on it, and dust the top with more flour. Cover with another parchment sheet.
- Roll out the dough: Using a rolling pin, roll the dough into a ⅛ to ¼-inch-thick round. Add more flour between parchment layers if dough sticks.
- Invert onto pie plate: Remove the top parchment sheet, mist a 9-inch pie plate with nonstick spray, and place it upside down on the crust. Slide your hand under bottom parchment and quickly flip the plate and crust right side up.
- Remove parchment: Carefully peel away the remaining parchment paper from the dough.
- Fit dough to pie dish: Gently press the dough into the bottom and sides of the pie dish, ensuring it fits snugly.
- Trim and decorate edges: Trim excess dough leaving enough to create a thick edge. Add a decorative fluted or crimped pattern if desired.
- Ready for use: Your gluten-free pie crust is now ready for filling or can be par-baked as needed.
Notes
- If making a single crust pie, the second dough disc can be wrapped tightly in plastic wrap and frozen for future use.
- To prevent sticking, always dust rolling surfaces and dough lightly with gluten-free flour.
- Use cold butter and chilled water to ensure a flaky crust texture.
- Chilling the dough helps relax gluten-free flours and improves dough handling.
- Par-baking the crust before filling helps avoid sogginess for custard or fruit pies.
Find it online: https://dishcooks.com/gluten-free-pie-crust-recipe/
