Gluten-Free Pie Crust
A crumbly, tender crust built from gluten-free flour and cold butter.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher
Allergens
Dairy, Eggs
This gluten-free pie crust uses a measure-for-measure flour blend and xanthan gum to mimic the flaky structure of traditional dough. Cold butter and ice water keep the fat from melting into the flour too early, producing distinct flaky layers. It works equally well for sweet fruit pies or savory quiches.
Ingredients
- 2 1/2 cups gluten-free all-purpose flour blend (measure-for-measure, with xanthan gum)
- 1 teaspoon xanthan gum (omit if blend already contains it)
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold, cubed
- 1 egg, cold
- 1 tablespoon apple cider vinegar
- 3 tablespoons ice water, plus more as needed
Method
-
In a large bowl, whisk together the gluten-free flour blend, xanthan gum, salt, and sugar.
-
Scatter the cold butter cubes over the flour mixture and cut in with a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
-
In a small bowl, whisk together the egg, vinegar, and ice water.
-
Drizzle the egg mixture over the flour mixture and mix with a fork until the dough just comes together, adding more ice water by the teaspoon if the dough is too dry.
-
Divide the dough in half, shape each half into a flat disc, wrap tightly in plastic wrap, and refrigerate until firm.
-
Remove one disc from the refrigerator and let it sit at room temperature for 5 to 10 minutes to soften slightly before rolling.
-
Roll the dough between two sheets of parchment paper into a 12-inch round about 1/8-inch thick.
-
Peel off the top parchment and invert the dough into a 9-inch pie pan, pressing gently into the bottom and sides. Trim overhang to 1 inch and crimp the edges as desired.
-
Refrigerate the shaped crust for 15 minutes before filling or blind baking to help it hold its shape.
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Gluten-Free Pie Crust
This gluten-free pie crust uses a measure-for-measure flour blend and xanthan gum to mimic the flaky structure of traditional dough. Cold butter and ice water keep the fat from melting into the flour too early, producing distinct flaky layers. It works equally well for sweet fruit pies or savory quiches.
1 hr 30 min 8 slices 265 cal
Ingredients
- 2 1/2 cups gluten-free all-purpose flour blend (measure-for-measure, with xanthan gum)
- 1 teaspoon xanthan gum (omit if blend already contains it)
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold, cubed
- 1 egg, cold
- 1 tablespoon apple cider vinegar
- 3 tablespoons ice water, plus more as needed
Method
- 1
In a large bowl, whisk together the gluten-free flour blend, xanthan gum, salt, and sugar.
- 2
Scatter the cold butter cubes over the flour mixture and cut in with a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 3
In a small bowl, whisk together the egg, vinegar, and ice water.
- 4
Drizzle the egg mixture over the flour mixture and mix with a fork until the dough just comes together, adding more ice water by the teaspoon if the dough is too dry.
- 5
Divide the dough in half, shape each half into a flat disc, wrap tightly in plastic wrap, and refrigerate until firm.
- 6
Remove one disc from the refrigerator and let it sit at room temperature for 5 to 10 minutes to soften slightly before rolling.
- 7
Roll the dough between two sheets of parchment paper into a 12-inch round about 1/8-inch thick.
- 8
Peel off the top parchment and invert the dough into a 9-inch pie pan, pressing gently into the bottom and sides. Trim overhang to 1 inch and crimp the edges as desired.
- 9
Refrigerate the shaped crust for 15 minutes before filling or blind baking to help it hold its shape.