Gluten Free Pie Crust Recipe
A pie just is not the same without a buttery and flaky crust, and my Gluten-Free Pie Crust is the perfect recipe that bakes up golden every time in just 15 minutes using gluten free flour, salt, butter, and water. Follow my step-by-step recipe for a no-fail crust to use in sweet and savory pie recipes.
Servings: 12 slices of pie crust
Calories: 109kcal
Ingredients
- 1¼ cups gluten free flour
- ½ teaspoon salt
- ½ cup cold butter, cubed can use vegan butter if desired
- 4-6 tbsp ice cold water
Instructions
- Add the flour, salt and butter to a food processor and pulse until crumbly.
- Slowly add the chilled water until a dough starts to form.
- Remove from the food processor and form a disc shape.
- Cover in plastic wrap and allow to rest in the fridge for 1 hr.
- Remove from the fridge and sit the dough at room temperature for 10-15 minutes.
- Roll the dough between 2 sheets of baking paper until approximately ¼ inch thick.
- Transfer the dough to an 8-inch pie plate and trim the dough edges to about a ½ inch overhang, and fold it under slightly to form a ring (which you can crimp if desired). Cover the dough with plastic wrap or parchment paper and chill for 30 minutes and up to 3 days in the fridge before baking.
- To parbake the crust: Preheat the oven to 375 degrees F. Using a fork, prick the base of the pie crust all over. Cover the entire crust with parchment paper, and then pour in dried beans or lentils or pie weights to cover the bottom. Bake 10-15 minutes, remove the parchment and beans, and bake an additional 2-5 minutes until the crust is golden brown.
Notes
- My #1 Secret Tip for this gluten-free pie crust is to use cold water and butter to make the perfect flaky pie crust. The cold butter is what creates those beautiful flaky layers.
- Don’t overwork the dough: The butter melts, the more the dough is overworked, so only mix until a dough forms.
- For a golden crust: Brush the dough with egg wash before baking.
- Pie plates: Any pie plate will do, but I recommend a glass one that allows you to see the bottom of the crust.
- Crumbly dough: If the dough is too crumbly, I add a tablespoon of cold water at a time until I get a smooth ball.
Nutrition
Serving: 1slice of pie crust | Calories: 109kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 164mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g