Gluten Free Pie Crust Recipe
User Reviews
5
Gluten Free Pie Crust Recipe
Description
The Gluten Free Pie Crust uses a 1-to-1 gluten free flour blend combined with cubed cold unsalted butter, sugar, salt, and cold water. Processing the ingredients in a food processor creates a crumbly dough that, once chilled, can be rolled out easily. The cold butter ensures flakiness by creating layers during baking, while the sugar adds a subtle sweetness balanced by salt.
The chilled dough can be shaped, docked, and baked as needed — either blind baking for recipes requiring a pre-baked crust or filled and baked for fruit or custard pies. Maintaining cold ingredients and proper chilling helps the dough hold together despite the absence of gluten. The texture is tender with a delicate crumb, suitable for a variety of fillings.
This recipe yields two standard-size pie crusts, ideal for double crust pies or two single crust pies. It can be stored refrigerated for up to 48 hours or frozen for longer storage. Using recommended gluten free flour blends like King Arthur or Bob's Red Mill helps achieve consistent results, and following the rolling and handling tips preserves dough integrity for easier shaping and minimal cracking during transfer to pie plates.
Ingredients
- 2 ½ cups all-purpose flour gluten free 1 to 1
- 1 ½ tbsp granulated sugar
- pinch salt sea salt
- 1 cup butter cut into cubes, cold unsalted
- ⅓ cup water cold
Instructions
- First, add gluten free flour, sugar and salt to a food processor. Pulse 2 or 3 times.
- Then, add in cubed cold butter and cold water. Process until mixture becomes crumbly. When pinched between fingers, mixture should hold together.
- Remove dough from the food processor. Form into 2 equal sized balls of dough.
- Wrap in cling wrap. Refrigerate for at least 1 hour, up to 48 hours.
- When it is time to bake the pie, remove dough from fridge. Unwrap from cling wrap.
- 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.
- Gently transfer the large circle of dough to your nonstick sprayed pie plate.
- Crimp the edges of the pie crust. Pour in filling and continue with your recipe.
- If your recipe calls for par-baking the crust, poke small holes in the bottom of the pie crust with fork.
- Bake crust naked (no filling) for 15 minutes at 375 degrees Fahrenheit. Finally, remove from oven and add filling.
Notes
- Recipe makes two regular-size pie crusts; halve for one crust needs like pumpkin or pecan pies.
- Use cold unsalted butter cut into small cubes for best flakiness.
- Ice-cold water helps dough come together without warming the butter.
- Recommended gluten free flour blends include King Arthur and Bob's Red Mill 1-to-1.
- Do not mix dough by hand; use a food processor for proper crumbly texture.
- Dough can be refrigerated up to 48 hours or frozen up to one month before rolling.
- Step-by-step photos (not included here) may help visualize dough consistency and rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2pie crusts
Amount Per Serving
Calories 1580 kcal
% Daily Value*
| Calories | 1580kcal | 79% |
| Carbohydrates | 169g | 56% |
| Protein | 13g | 26% |
| Fat | 95g | 146% |
| Saturated Fat | 59g | 295% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 4g | 200% |
| Cholesterol | 244mg | 81% |
| Sodium | 13mg | 1% |
| Potassium | 179mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 2836IU | 57% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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