Gluten-Free Pie Crust Recipe
This easy recipe for gluten-free pie crust uses pantry staples to create a tender, flaky, buttery crust. With a dairy-free and vegan option!
Servings: 8 servings
Ingredients
- 1 ¼ cup all-purpose gluten-free flour with xanthan gum*
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter chopped and chilled, for dairy-free/vegan, use Smart Balance butter.
- ¼ cup shortening** chilled
- ¼ teaspoon apple cider vinegar You can also use white vinegar.
- 1 large egg for vegan, use Bob's Red Mill egg replacer.
- 3 tablespoons ice cold water
Instructions
- In separate small bowls add the chopped butter, shortening, and cold water. Place the bowls in the freezer for a few minutes to get really cold.
- In a large bowl add the gluten-free flour, sugar, salt, chilled butter, chilled shortening, apple cider vinegar, egg (or egg replacer), and ice cold water.
- Using the paddle attachment on a stand-up mixer, mix until fully combined and the dough starts to form. Be sure to scrape the sides of the bowl. The dough will be thick and sticky.
- Shape the dough into a ball. Place the ball on top of a piece of plastic wrap. Press the dough ball into a disc shape. Wrap the dough disc in the plastic wrap and refrigerate for at least 1 hour.
- Remove from the refrigerator and let stand at room temperature for 10-15 minutes.
- Unwrap the dough disc and place it onto parchment paper lightly floured with gluten-free flour. Lightly flour the top of the dough disc and a rolling pin.
- Roll out the dough disc into a 10-12 inch round circle, for a 9-inch pie pan.
- Carefully place the dough into a greased 9-inch pie pan. Press the dough into the bottom and sides (lift the pie crust up and do not try and stretch it). Seal any cracks, if necessary. Shape the sides, fill, and bake as directed in your chosen recipe.
- For a par-baked crust, you can par bake it for 10-15 minutes at 400˚F. Please watch your crust so it doesn't over bake or get too brown. If par-baking this gluten-free pie crust, you can line the crust with parchment paper and pie weights/dried beans/uncooked rice to stop it from puffing up.
Video
Notes
*I use Pillsbury gluten-free flour or Better Batter gluten-free flour in this recipe. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
**Please don't substitute using extra butter for the shortening. Shortening is key to maintaining the moisture of the dough.
Nutrition
Serving: 1serving | Calories: 182kcal | Carbohydrates: 16g | Protein: 1g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 129mg | Fiber: 2g | Sugar: 3g | Vitamin A: 175IU | Calcium: 14mg | Iron: 0.7mg