Pastry Recipe for Pie Crust Gluten Free
Craft the ultimate gluten-free pie with this flaky and buttery Pastry Recipe for Pie Crust! Perfectly tailored for those avoiding gluten, this recipe uses a gluten-free all-purpose flour blend and xanthan gum to achieve a tender, pliable dough that bakes beautifully golden. Cold, cubed butter ensures a rich, crumbly texture, while a splash of apple cider vinegar enhances elasticity and flavor. With just 20 minutes of prep time, this versatile crust can be pre-baked or filled for both sweet and savory creations. Whether you're crafting a classic apple pie or a savory quiche, this gluten-free pie crust guarantees a flawless base that's as delicious as it is reliable.
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, cold and cubed
- 6 tablespoons Ice water
- 1 teaspoon Apple cider vinegar
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt. Mix thoroughly to ensure an even distribution.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter scattered throughout.
In a small bowl or glass, combine the ice water and apple cider vinegar.
Drizzle the water-vinegar mixture, one tablespoon at a time, over the flour and butter mixture. Use a fork or your hands to gently mix the dough after each addition, stopping as soon as the dough comes together. The dough should be moist but not sticky.
Turn the dough out onto a piece of plastic wrap or parchment paper. Gently shape it into a flat disc, wrap it tightly, and refrigerate for at least 1 hour to allow the butter to chill and the flavors to meld.
When ready to use, lightly flour a clean surface with gluten-free flour and roll out the dough to fit your pie dish. Carefully transfer the dough to the dish, pressing it gently into place. Trim any excess dough around the edges and shape the crust as desired.
For a pre-baked crust, 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, remove the weights, and bake for an additional 5–10 minutes until golden. For a filled pie, proceed with your recipe's filling instructions.
Nutrition Facts
Calories |
2807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.0 g | 250% | |
| Saturated Fat | 121.5 g | 608% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 1250 mg | 54% | |
| Total Carbohydrate | 266.2 g | 97% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 0.2 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 80 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 84 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.
