Description
A simple, make-ahead gluten-free pie dough that freezes beautifully for up to 3 months, perfect for holiday baking, quiches, and fruit pies.
Ingredients
Scale
- 2 ½ cups gluten free all-purpose flour blend
- 1 cup cold unsalted butter, cubed
- 2 tbsp granulated sugar
- 1 tsp xanthan gum (skip if blend includes it)
- ¾ tsp fine salt
- 6–8 tbsp ice water
- 2 tbsp cold vodka (optional)
Instructions
- 1. 1. In a large bowl, whisk together flour, sugar, salt, and xanthan gum.
- 2. 2. Cut in cold butter using a pastry cutter or fork until pea-sized crumbs form.
- 3. 3. Drizzle ice water and vodka, one tablespoon at a time, tossing with a fork until dough holds together.
- 4. 4. Gather dough into two disks.
- 5. 5. Wrap each disk tightly in plastic wrap, place in a freezer bag, label with date, and freeze.
- 6. 6. To bake, thaw frozen dough overnight in the fridge, then roll and shape as desired. Bake according to your recipe.
Notes
Keep everything cold, especially butter and bowl. Chill dough 30 minutes before freezing.
Press plastic wrap directly onto dough to prevent freezer burn. Use within 3 months. Roll between parchment sheets.
For dairy-free, substitute cold coconut oil for butter. Add cinnamon for sweet crust or grated cheddar for savory.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1/16 of recipe (1 slice of pie crust)
- Calories: 180
- Sugar: 2g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: gluten free pie dough, frozen pie crust, gluten free baking, make ahead pie dough, gluten free pie crust