Description
This homemade gluten-free pie crust recipe bakes up soft and buttery with distinct crisp, flaky layers. It’s a perfect easy base for your favorite gluten-free pies.
Ingredients
- 1/2 cup (113g) unsalted butter, cold
- 1 1/2 cups measure for measure gluten-free flour
- 1/4 teaspoon salt
- 1 teaspoon granulated sugar
- 1 large egg
- 1 tablespoon (15ml) vinegar
- 2 tablespoons (30ml) water
Instructions
- Cut the cold butter into 1/2-inch thick cubes. It should be straight from the fridge.
- Combine the flour, sugar, salt, and butter in a food processor. Pulse several times until the mixture is crumbly but still has large chunks of butter.
- Add the egg and vinegar. Pulse until combined; the dough will still be crumbly. Start adding the water 1 tablespoon at a time as needed. Pulse until the dough starts to hold together. Give it a minute before adding more water; sometimes the dough will come together without needing additional water.
- Turn the dough out onto the counter. Press it into a ball, then flatten it into a disc about 5 inches wide. Wrap it in plastic wrap and refrigerate it for a minimum of 60 minutes.
- Roll the dough onto a lightly floured surface, rolling from the center to the edges and rotating occasionally. Roll it out so it’s about 11” in diameter, leaving you at least 1 inch on each side of the pie plate.
- Place the dough into a 9-inch pie plate and fold under the excess edges, then crimp the edges. Refrigerate the dough while you prepare your pie filling.
Notes
- Makes one 9-inch pie crust.
- To freeze: Wrap the crust twice with plastic wrap, then place it in a freezer bag and label it with the date. It should keep for 1-2 months in the freezer. Place in the refrigerator for a few hours to thaw. The crust should still be cold when you roll it out.
- Recommended gluten-free flours: Make sure the flour is a 1:1 cup replacement for all-purpose flour and that it includes xanthan gum. I recommend King Arthur Flour or Bob’s Red Mill.
- To blind bake: Line the crust with parchment paper and pie weights (or uncooked rice or beans), filling it to the top edge. For a partially baked crust, bake at 375°F for 10-12 minutes. Remove the parchment paper and pie weights. Poke the bottom with a fork and bake for another 8 minutes or so. Use a pie shield to prevent the edges from browning too much.