Gluten Free Pie Crust
Discover the perfect foundation for your favorite pies with this Gluten-Free Pie Crust recipe—a buttery, flaky, and tender crust that’s easy to make from scratch! Designed for gluten-sensitive bakers, this recipe uses a versatile gluten-free all-purpose flour blend and can accommodate flour mixes with or without xanthan gum. Cold, cubed butter ensures a flaky texture, while an egg binds the dough and a splash of ice water brings it all together. Whether you’re crafting a savory quiche or a sweet fruit pie, this dough rolls out beautifully between sheets of parchment paper and holds its shape in the oven. Simple, quick, and versatile, this gluten-free pie crust will have you impressing guests and satisfying cravings without compromising on flavor or texture. Perfect for both novice bakers and seasoned pie enthusiasts!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour blend
- 0.5 teaspoons Xanthan gum (omit if your flour blend includes it)
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, cold and cubed
- 1 large Egg
- 2 tablespoons Ice water
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if using), and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
In a small bowl, beat the egg lightly. Add the egg to the flour-butter mixture and mix gently with a fork to combine.
Add the ice water, one tablespoon at a time, mixing between each addition. Stop adding water once the dough starts to come together but isn’t sticky.
Turn the dough out onto a clean surface or a sheet of plastic wrap. Gently form it into a disk shape. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes before rolling out.
When ready to use, remove the chilled dough from the fridge and let it rest at room temperature for 5-10 minutes to soften slightly.
Roll the dough between two sheets of parchment paper to prevent sticking. Work gently to achieve the desired size and thickness for your pie dish.
Carefully transfer the rolled dough into your pie dish, trim any excess dough around the edges, and proceed with your desired pie recipe.
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 730 mg | 32% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 0.2 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 114 mg | 2% | |
*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.
