Easy Flaky Gluten-Free Pie Crust Recipe with Gluten Free Flour
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5.0
201 reviews
Excellent
Easy Flaky Gluten-Free Pie Crust Recipe with Gluten Free Flour
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This gluten-free pie crust recipe is my favorite gluten-free dairy-free pie crust - made with shortening, easy to work with, and perfectly make-ahead, and freezer-friendly! Use it in your favorite Thanksgiving recipes, or make it now and freeze for when you need it. Happy gluten free baking with this flaky pie crust!
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Ingredients
For 1 9- inch pie:
- For crust:
- 1 ¼ cup all-purpose gluten free flour
- 2 ml ¼ teaspoon salt
- 2 tablespoon sugar
- ½ cup shortening chilled
- OPTIONAL: One small egg
- 1-4 tablespoons cold water if using egg, use 1 tablespoon of water; if not using egg, use 4.
- 1 tablespoon white vinegar
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Instructions
- To make the crust, combine flour, sugar and salt in a mixing bowl. Alternatively, you can also process this in the food processor for 10 seconds.
- Cut chilled shortening into flour with two knives until mixture is uniform and shortening resembles large peas. Do not overwork. You can also add this to the food processor in pulses.
- Beat egg (if using), water and vinegar together. Pour evenly over the flour mixture. Stir with wooden spoon until well combined and all of the mixture is moistened. If making dough in a food processor, slowly add in the liquid mixture gradually, with the motor running.
- Without overworking it too much, shape dough into a ball and lightly flatten into a circle of about 10 cm. Wrap and chill for 30 minutes (or longer, if making ahead). If freezing, double wrap in plastic and freeze for up to 3 months.
- When the crust has cooled and you're ready to bake the pie, cover your working surface with parchment paper. Lightly dust it with flour. Transfer dough onto the lightly floured piece of parchment paper, and cover with another piece of parchment paper. Roll dough between the two pieces of parchment to a uniform thickness with light, even strokes. Roll out a circle about 1 inch larger than an upside-down pie plate, to about ¼-inch thickness.
- Remove the top layer of parchment paper (if parts tear off, simply stick them back together). Using the bottom piece of parchment paper, transfer the gluten free pie crust onto the pie plate. Invert it, and press onto the pie plate using the parchment paper. Gently remove the paper, and patch any holes or tears. Flute the edges as desired. Use in your favorite pie recipe, or freeze for future use for up to 3 months.
Equipments used:
Nutrition Information
Show Details
Calories
196kcal
(10%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
2g
Cholesterol
20mg
(7%)
Sodium
128mg
(5%)
Potassium
8mg
(0%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
30IU
(1%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 2g | 100% |
| Cholesterol | 20mg | 7% |
| Sodium | 128mg | 5% |
| Potassium | 8mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 30IU | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
201 reviews
Excellent
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