- VE
- GF
- LS
Gluten Free Pie Crust Recipe
This gluten free pie crust recipe is flaky, buttery and perfect for any pie! Only 5 pantry staple ingredients needed. This pie crust is great for gluten free pumpkin pies, pecan pies, apple pies and holiday baking. The texture tastes like classic pie crusts!
Ingredients
Instructions
- Step 1
First, add gluten free flour, sugar and salt to a food processor. Pulse 2 or 3 times.
- Step 2
Then, add in cubed cold butter and cold water. Process until mixture becomes crumbly. When pinched between fingers, mixture should hold together.
- Step 3
Remove dough from the food processor. Form into 2 equal sized balls of dough.
- Step 4
Wrap in cling wrap. Refrigerate for at least 1 hour, up to 48 hours.
- Step 5
When it is time to bake the pie, remove dough from fridge. Unwrap from cling wrap.
- Step 6
Place dough on a floured piece of parchment paper. Add gluten free flour to a rolling pin. Gently roll out into a large circle. If dough breaks apart, repair with fingers.
- Step 7
Gently transfer the large circle of dough to your nonstick sprayed pie plate.
- Step 8
Crimp the edges of the pie crust. Pour in filling and continue with your recipe.
- Step 9
If your recipe calls for par-baking the crust, poke small holes in the bottom of the pie crust with fork.
- Step 10
Bake crust naked (no filling) for 15 minutes at 375 degrees Fahrenheit. Finally, remove from oven and add filling.
Tips & Tricks
Per serving
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