This Homemade all butter Gluten-Free Pie Crust bakes up so soft yet has distinct flaky layers and with a buttery finish.
- 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
- 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 tablespoons 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.
- Make one 9-inch pie crust
- To freeze: Tightly wrap the crust twice with plastic wrap, ensuring to cover all the edges. Then I like to place it in a freezer-safe plastic bag and I use a sharpie and write the date on it as well. It should keep for 1-2 months in the freezer. Place the refrigerator for a few hours to thaw. Remember the crust should still be cold when you roll it out.
- Recommended gluten-free flours: Be sure the flour is a 1:1 cup replacement with 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 shielf to prevent the edges from browning too much.
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: gluten-free recipe, pie crust,