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Gluten-Free Pie Crust Recipe

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4.3 from 7 reviews

This Gluten-Free Pie Crust recipe offers a tender, flaky, and versatile base perfect for any pie filling. Made with a blend of gluten-free flour and cold butter, this crust combines simple ingredients with straightforward steps to create a delicious crust that works beautifully for sweet or savory pies. The crust is chilled before rolling to ensure easy handling and optimal texture, making it an excellent choice for those with gluten sensitivities or anyone seeking a reliable gluten-free pie crust.

  • Total Time: 50 minutes
  • Yield: 2 crusts (enough for two 9-inch pie crusts)

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

  1. Combine Flour and Butter: In a large bowl, combine the gluten-free flour blend and cold, unsalted butter slices.
  2. Cut Butter into Flour: Use a pastry cutter to cut the butter into the flour mixture until the texture becomes crumbly with pea-sized pieces.
  3. Add Remaining Ingredients: Add salt, sugar, apple cider vinegar, egg, and 2 tablespoons of cold water to the bowl. Stir to combine the mixture.
  4. Form Dough: With clean hands, work the dough until it comes together into a loose, large ball that sticks easily. If needed, add 1 to 2 teaspoons more cold water.
  5. Divide Dough: Split the dough in half and form each portion into a ball, resulting in two dough balls.
  6. 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 them tightly.
  7. Chill Dough: Refrigerate the wrapped dough discs for at least 30 minutes and up to 2 hours. If chilling longer, allow them to rest at room temperature for 15-30 minutes before rolling.
  8. Prepare for Rolling: Remove dough from parchment paper. Lightly dust parchment paper with gluten-free flour and place the dough back in the center. Dust the top of the dough with flour and cover with another sheet of parchment paper.
  9. Roll Out Dough: Using a rolling pin, roll the dough into a ⅛ to ¼-inch-thick round disc. Add more gluten-free flour as needed to prevent sticking.
  10. Invert Dough into Pie Plate: Remove the top parchment sheet. Mist a 9-inch pie plate with nonstick spray and place it upside down over the rolled dough. Carefully flip the pie plate and dough over so the crust sits inside the pie plate.
  11. Remove Parchment Paper: Gently peel away the remaining parchment paper from the dough.
  12. Fit Dough in Pie Dish: Press the dough gently into the bottom and sides of the pie dish.
  13. Trim Excess Dough: Use a knife to remove dough overhang, leaving enough to form a thick edge.
  14. Decorate Edge: Create a decorative edge such as fluting if desired.
  15. Crust Ready: The crust is now ready for filling or par-baking as required by your pie recipe.

Notes

  • Ensure your gluten-free flour blend contains xanthan gum or add it separately to help bind the dough.
  • Keep butter cold to achieve a flaky crust.
  • If only making a single crust, wrap one dough disc tightly and freeze for future use.
  • Allow chilled dough to rest at room temperature before rolling to avoid cracking.
  • Use parchment paper to prevent sticking and for easy handling of the dough.
  • Add vinegar to improve dough elasticity and texture.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Baking
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/gluten-free-pie-crust-recipe/