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Gluten-Free Pie Crust Recipe

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  • Author: Lora
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes (crust only, baking depends on pie recipe)
  • Total Time: 45 minutes (including chilling)
  • Yield: 1 9-inch pie crust
  • Category: Baking
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Description

This Gluten Free Pie Crust recipe offers a tender, flaky, and reliable base perfect for pies and tarts, made without any gluten-containing ingredients. Utilizing gluten free all-purpose flour, xanthan gum, and cold butter, it creates a dough that is easy to handle and bakes beautifully. The addition of apple cider vinegar helps tenderize the dough, and chilling ensures a perfect texture. Ideal for those with gluten sensitivities seeking a delicious homemade pie crust.

Ingredients

Dry Ingredients

  • 2 cups gluten free all purpose flour
  • ½ tbsp sugar
  • 1 tsp xanthan gum
  • pinch of salt

Wet Ingredients

  • 1 ½ sticks butter (cold and cubed)
  • 3 tbsp ice water
  • 1 tsp apple cider vinegar

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the gluten free all purpose flour, sugar, xanthan gum, and salt until fully combined to ensure an even distribution of ingredients.
  2. Incorporate Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse sand with no large lumps of butter remaining. This hand technique helps achieve the best texture for gluten free dough.
  3. Add Liquid: Stir together the ice water and apple cider vinegar. Gradually pour the liquid into the flour and butter mixture. Use a cutting motion with a knife while gently turning the bowl to bring the dough together. Once most liquid is absorbed, switch to your hands and knead gently until a smooth dough forms. Add a bit more water if needed, depending on your flour’s absorption.
  4. Chill Dough: Shape the dough into a thick disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes. This resting period helps the dough firm up and makes it easier to roll out without cracking.
  5. Prepare for Baking: After chilling, roll the dough on a piece of baking parchment to your desired size for lining your pie pan. The parchment makes it easy to transfer the dough without breaking. Proceed with your preferred pie recipe’s instructions for filling and baking.

Notes

  • For best results, keep the butter and water very cold to ensure a flaky texture.
  • Different brands of gluten free flour may absorb liquid differently; adjust water quantity as needed.
  • Use apple cider vinegar to tenderize the crust without altering the flavor.
  • This dough can be rolled out between parchment paper to prevent sticking and ease handling.
  • Chill dough thoroughly to prevent shrinking during baking.

Find it online: https://meallora.com/gluten-free-pie-crust-recipe/