Description
A tender and flaky gluten-free pie crust that’s perfect for both sweet and savory fillings.
Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional, for sweet pies)
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 large egg
- 2–3 tablespoons ice water
- 1 teaspoon apple cider vinegar
Instructions
- 1. In a large bowl, whisk together the gluten-free flour, salt, and sugar.
- 2. Cut the cold butter into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs.
- 3. In a small bowl, whisk together the egg, vinegar, and 2 tablespoons of ice water.
- 4. Add the wet mixture to the dry ingredients and stir just until the dough begins to come together.
- 5. If the dough is too dry, add an additional tablespoon of ice water, one teaspoon at a time.
- 6. Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
- 7. Roll the chilled dough between two sheets of parchment paper to fit your pie pan.
- 8. Transfer the crust to the pie pan, trim the edges, and crimp as desired.
- 9. For a pre-baked crust, prick the bottom with a fork, line with parchment, fill with pie weights, and bake at 375°F (190°C) for 15 minutes. Remove weights and bake 5–10 minutes more until golden.
Notes
- Keep all ingredients as cold as possible for a flaky crust.
- You can make the dough up to 2 days ahead and store it in the refrigerator.
- For dairy-free, use vegan butter or coconut oil instead of butter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: gluten-free, pie crust, baking, pastry