Gluten-Free Pie Crust

Name: Gluten-Free Pie Crust
Prep time: 15 min
Total time: 2 h 15 min
Yield: 1 pie crust
Ingredients: 1 ¼ cups gluten-free all-purpose flour; 8 Tbsp unsalted butter; ½ tsp sea salt; 4 to 5 Tbsp cup ice cold water*

User Reviews

4.7

9 reviews

Excellent

Prep Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 15 mins
Servings
1 pie crust
Calories
120 kcal
Course
Dessert
Cuisine
American

Gluten-Free Pie Crust

Winston Blankenship

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The perfect pie crust for all your gluten-free pies! Double the recipe for two pie crusts.

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Ingredients

Servings

1 ¼ cups gluten-free all-purpose flour
8 Tbsp unsalted butter
½ tsp sea salt
4 to 5 Tbsp cup ice cold water*

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Instructions

Fill a small glass with ice cubes then fill it with water and set it aside. You’ll only need 4 to 5 tablespoons of water but you want to be sure it is ice cold.
Making sure your butter is completely chilled (not softened), chop it into small chunks. I slice the butter into thin slices, then cut those slices into 4 squares. Be sure to do this fairly quickly to prevent the butter from warming up.
Pour the gluten-free all-purpose flour into the bowl of your stand mixer and fit it with the paddle attachment. Add about half of the butter chunks then turn the mixer on low speed. As the mixer mixes, continue adding the rest of the butter until all of it has incorporated. I use this method to avoid any areas that have too much butter and to encourage the butter to mix evenly.
Once all of the butter is incorporated, continue mixing on medium speed until the flour appears to have small pieces pea sized chunks.
Leaving the mixer on low speed, add the water one tablespoon at a time and allow the mixer to thoroughly mix between each addition. You should only need 4 or 5 tablespoons of water so after the fourth or fifth addition, allow the mixer to continue mixing until a thick dough forms. The dough should hold together easily but be sticky on your hands. Immediately roll the dough into a dough ball, then press it into a disc shape. Wrap the pie dough tightly in plastic wrap then refrigerate for at least 3 hours, or up to 1 week.
When you’re ready to bake your pie, remove the pie crust from the refrigerator and allow it to soften up at room temperature for a few minutes.
Dust a flat surface such as a large wooden cutting board with gluten-free flour, then unwrap your pastry dough and place it on the center on the dusted surface. Use a rolling pin (or a wine bottle if you don’t have a rolling pin) to roll out the crust in a large circle about 12 inches in diameter. Press together any splits in the pie dough as you go along (there will be many).
Lightly spray a 9-inch pie pan with cooking spray then gently transfer the rolled out pie dough to the prepared pie pan. Press it into the pie plate, ensuring the surface is evenly covered. You can trim the edges or make fluted edges.
Poke the pie crust many times using a fork. This helps the pie crust bake evenly and prevents it from bowing up during the baking process.
Proceed with your pie recipe, filling the crust with your pie filling.

Notes

*Use just enough water to bring the pie crust together so that it holds together perfectly without being sticky. This requires you to allow the mixer to mix for a minute or so after adding the water to allow the flour to absorb and incorporate it.
*Use just enough water to bring the pie crust together so that it holds together perfectly without being sticky. This requires you to allow the mixer to mix for a minute or so after adding the water to allow the flour to absorb and incorporate it.
2 1/2 cups gluten-free all-purpose flour
16 Tbsp (2 sticks) unsalted butter
1 sea salt
8 to 10 Tbsp cup ice cold water*
2 1/2 cups gluten-free all-purpose flour
16 Tbsp (2 sticks) unsalted butter
1 sea salt
8 to 10 Tbsp cup ice cold water*

Nutrition Information

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Serving 1slice (of 12) Calories 120kcal (6%) Carbohydrates 13g (4%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 5g (25%) Cholesterol 20mg (7%) Sodium 97mg (4%)