Gluten Free Cream Cheese Pie Crust
Achieve pie perfection with this Gluten-Free Cream Cheese Pie Crust recipe—an irresistibly tender and flaky crust that’s as versatile as it is delicious. Made with gluten-free all-purpose flour, cold unsalted butter, and rich cream cheese, this dough is elevated with a touch of cider vinegar and xanthan gum to mimic the elasticity of traditional crusts. The result? A melt-in-your-mouth texture perfect for both sweet and savory pie fillings. Whether blind-baking or filling immediately, this crust handles beautifully thanks to a chill-and-roll method that ensures ease of use and a flawless finish. Impress your family and friends with a homemade pie crust that’s gluten-free and full of classic flavor!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cups Unsalted butter (cold)
- 4 ounces Cream cheese (cold)
- 0.5 teaspoons Xanthan gum
- 0.25 teaspoons Salt
- 1 teaspoons Cider vinegar
- 2 tablespoons Ice water
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum, and salt until well combined.
Cut the cold unsalted butter and cream cheese into small cubes. Add them to the flour mixture.
Using a pastry cutter or your fingertips, work the butter and cream cheese into the flour mixture until it resembles coarse crumbs. Small pea-sized pieces of butter and cream cheese should remain for a flaky crust.
Drizzle the cider vinegar over the mixture and stir gently.
Add the ice water, 1 tablespoon at a time, mixing with a fork until the dough starts to come together. Be careful not to overwork the dough.
Gather the dough into a ball, shape it into a disk, and wrap it tightly in plastic wrap. Chill in the refrigerator for at least 1 hour or up to overnight.
When ready to use, remove the dough from the refrigerator and let it soften slightly at room temperature for 5-10 minutes. Roll the dough out between two sheets of parchment paper to prevent sticking.
Carefully transfer the rolled dough to a pie dish, pressing it gently into the edges. Trim any excess dough and crimp the edges as desired.
For blind baking, preheat the oven to 375°F (190°C), line the crust with parchment paper, and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10-15 minutes until golden brown.
Allow the crust to cool before adding your desired pie filling.
Nutrition Facts
Calories |
1915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 994 mg | 43% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 5.1 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 136 mg | 10% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 150 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
