Perfect Gluten Free Pie Crust
Achieve flaky, buttery perfection with this *Perfect Gluten Free Pie Crust*—a game-changer for gluten-free baking! Made with gluten-free all-purpose flour, cold cubed butter, and a touch of apple cider vinegar, this recipe ensures a tender, easy-to-roll dough that holds together beautifully. The secret lies in the balance of ingredients, including xanthan gum in the flour for structure and an egg for added richness. Whether you're crafting a classic double-crust apple pie or a pre-baked tart shell, this versatile crust ticks all the boxes. Ready in just 15 minutes of prep, with minimal chilling time, it's perfect for both novice and seasoned bakers. Say goodbye to crumbly, difficult dough—this gluten-free pie crust is here to elevate your baking game!
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour (preferably with xanthan gum)
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, cold and cubed
- 1 large Egg
- 3 tablespoons Ice water
- 1 teaspoon Apple cider vinegar
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, sugar, and salt until evenly combined.
Add the cold, cubed unsalted butter to the bowl. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
In a small bowl, whisk together the egg, ice water, and apple cider vinegar until well-combined.
Pour the liquid mixture over the flour-butter mixture. Using a fork (or your hands), gently mix the ingredients just until the dough starts to come together. Do not overmix – the dough should be slightly crumbly but hold together when pressed.
Turn the dough out onto a piece of plastic wrap. Form it into a ball, then flatten it into a disc about 1 inch thick. Wrap the dough tightly in the plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
When ready to use, lightly dust a clean surface and rolling pin with gluten-free flour. Roll out the chilled dough into a circle about 12 inches in diameter and 1/8 inch thick.
Carefully transfer the rolled-out dough to a pie dish by rolling it onto the rolling pin and unrolling it over the dish. Gently press the dough into the bottom and sides of the dish, then trim any excess overhang with a knife or scissors.
If using for a double-crust pie, reserve the excess dough, re-roll, and use as the top crust. Decorate and crimp the edges as desired.
For a pre-baked crust, chill the dough in the pie dish for 15 minutes, then line with parchment paper and fill with pie weights. Bake at 375°F (190°C) for 15 minutes, remove the weights, and bake for an additional 5–8 minutes until lightly golden. Cool completely before filling.
Nutrition Facts
Calories |
2945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.4 g | 261% | |
| Saturated Fat | 124.1 g | 620% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 1338 mg | 58% | |
| Total Carbohydrate | 247.2 g | 90% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 15.8 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 106 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 274 mg | 6% | |
*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.
