Gluten-Free Pie Crust Recipe
This easy, flaky, and buttery gluten-free pie crust is perfect for both sweet and savory pies. Made with simple, accessible ingredients, it produces a tender, crumbly crust that holds together well and serves as a reliable base for any pie filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 pie crusts (enough for two 9-inch pies)
- Category: Pie Crust
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Pie Crust Ingredients
- 2½ cups gluten-free flour blend
- 1 cup (2 sticks) cold, unsalted butter, cut into ½-inch thick slices
- ½ teaspoon fine salt
- 2 tablespoons sugar
- 1 teaspoon apple cider vinegar
- 1 large egg
- 2 tablespoons cold water
Instructions
- Combine flour and butter: In a large bowl, combine the gluten-free flour blend and cold, sliced unsalted butter. Use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs about the size of peas.
- Add remaining ingredients: Stir in the salt, sugar, apple cider vinegar, egg, and 2 tablespoons of cold water until mixed.
- Form the dough ball: With clean hands, work the dough until it comes together into a loose but cohesive large ball. If the dough is too dry and doesn’t stick together easily, add 1-2 teaspoons more cold water as needed.
- Divide and shape dough: Divide the dough into two equal portions and form each into a ball.
- Wrap dough discs: Place each dough ball in the center of a large sheet of parchment paper. Fold the parchment over the dough and press down to form a thick, round disc. Wrap each disc tightly in the parchment.
- Chill: Refrigerate the wrapped dough discs for at least 30 minutes and up to 2 hours. For single-crust pies, one disc can be wrapped tightly in plastic wrap and frozen for later use. If chilling longer than 2 hours, let dough sit at room temperature for 15-30 minutes before rolling out.
- Roll the dough: Remove one dough disc from parchment paper and lightly dust the parchment with gluten-free flour. Place the dough back on the parchment and dust the top lightly with flour as well. Cover with a second sheet of parchment and roll out with a rolling pin to a ⅛ to ¼-inch thickness, adding more gluten-free flour as needed to prevent sticking.
Notes
- If the dough feels too sticky while rolling, dust with additional gluten-free flour.
- Apple cider vinegar helps tenderize the crust and improve texture but can be substituted with lemon juice if desired.
- Butter must be cold to achieve a flaky texture.
- This crust works well for any pie filling, both sweet and savory.
- For best results, pre-chill all ingredients before starting.
- Make ahead tip: freeze one dough disc wrapped tightly in plastic wrap for up to 1 month.
Find it online: https://marthatasty.com/gluten-free-pie-crust-recipe/
