Gluten Free Pie Crust
This is the BEST Gluten Free Pie Crust! This simple, tender, flaky gluten free shortcrust pastry pie crust comes together in just 15 minutes, ready to be chilled, rolled and used in your favorite pie recipe!
Servings: 1 pie crust
Ingredients
- 2 cups gluten free all purpose flour
- ½ tbsp sugar
- 1 tsp xanthan gum
- pinch of salt
- 1 ½ sticks butter cold and cubed
- 3 tbsp ice water
- 1 tsp apple cider vinegar
Instructions
- In a large bowl, whisk together the flour blend, sugar, xanthan gum and salt until combined.
- Toss in the cubed butter and rub it into the flour using your fingertips to make a rough sand-like mixture. You’re done when there are no solid cold lumps of butter remaining, and the mixture is starting to clump. With a gluten free flour, it is better to do this by hand rather than in a food processor or using a pastry cutter.
- Stir together the ice water and apple cider vinegar. Gradually pour into the mixture, using a cutting motion with an eating knife, turning the bowl a little each time, to bring a dough together. Once all the water is used up switch to your hands, bringing the mixture together into a bowl of smooth dough. Add a little more water if you need it, as the absorption levels in different brands of gluten free flour differ.
- Carefully shape the dough into a thick disk before wrapping in food wrap and chilling for 30 minutes. Then, proceed with the instructions to lining the pan for your chosen recipe, rolling the pie crust out on a piece of baking parchment so you can transfer it to the pan without it breaking or cracking.
Notes
Pro tips and tricks:
- Keep the ingredients cold! To achieve perfectly tender and flaky scones, make sure your butter and heavy cream are very cold. This helps create the perfect texture!
- Skip the pastry cutter. Working with gluten free flour blends, you will get much better results if you rub the flour into the butter the old fashioned way by hand.
- Roll the crust on a piece of baking parchment. Gluten free pastry can crack really easy, so once you have rolled it is easier to pick up to line the pan if you roll it out on a piece of baking parchment first.
- Bake the pie on a metal baking sheet. Unless you are using a ceramic pie dish, bake it on top of a baking sheet that has been in the one during preheating to help avoid a soggy bottom and generally underdone pastry.
Nutrition
Calories: 835kcal | Carbohydrates: 182g | Protein: 25g | Fat: 8g | Saturated Fat: 0.03g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.2mg | Sodium: 91mg | Potassium: 15mg | Fiber: 27g | Sugar: 14g | Vitamin A: 2IU | Calcium: 163mg | Iron: 9mg
