Gluten Free Pie Crust (How To Make)
Learn how to make Gluten Free Pie Crust that's light and flaky! This recipe is made with butter, egg, vinegar, and a gluten free flour blend.
Servings: 8
Calories: 372kcal
Ingredients
- 3 cups gluten free flour blend such as Cup4Cup or Bob's Red Mill 1 to 1 Flour
- 1 cup unsalted butter cold, equals 2 sticks
- ½ tsp. kosher salt
- 2 large eggs
- ⅔ cup water cold
- 2 tsp. apple cider vinegar
Instructions
- Heat the oven to 350 degrees Fahrenheit.
- Place 3 cups of gluten free flour blend into a large mixing bowl. Add ½ tsp. of kosher salt to the flour and stir until combined.
- Cut 1 cup (equals 2 sticks) of cold butter into small chunks and place the butter into the mixing bowl.
- Using a pastry cutter, combine the flour and butter until the mixture resembles coarse crumbs, or sand. This process may take 5-6 minutes and requires a bit of patience.
- In a separate bowl, crack 2 large eggs and whisk until combined.Add ⅔ cup of cold water and 2 tsp. of apple cider vinegar to the eggs. Whisk until combined.
- Slowly pour the liquid into the flour and butter mixture. Stir until combined. Repeat with the remainder of the liquid, stirring carefully until a thick and sticky dough has formed.
- Divide the gluten free pie dough in half and form each half into a disc.Wrap each of the discs tightly with plastic wrap and place them in the refrigerator to chill for 15 minutes.
- After 15 minutes, remove them from the fridge. Place a piece of plastic wrap or wax paper onto a clean, flat surface. Sprinkle both the top and bottom of the dough generously with gluten free flour blend to prevent it from sticking.
- Place another piece of plastic wrap or wax paper over the top and roll the dough out flat using a rolling pin (this may require a few tries). If the dough falls apart, simply form another disc and try again until the dough is rolled out flat and may be transferred to a pie plate.
- Carefully transfer the dough to a 9-inch pie plate. Arrange it in the pie plate with your fingers.Cut any excess pie dough from the edge of the pie, mend any tears, and use your fingers to crimp the edges.
- Pierce the bottom of the crust with a fork 15-16 times (this will prevent it from bubbling up as it bakes).
- Place the pie crust into the oven and par-bake for 15 minutes.Remove the pie crust from the oven and allow to cool before adding the filling.
- Continue to prepare your pie recipe as directed.
Notes
The nutritional information does not include the pie filling.
This recipe makes two pie crusts. Feel free to cut the recipe in half if you'd only like 1 pie crust.
The pie crust may need to be rolled out a few times. Keep in mind that the pie crust does not need to be perfect and requires some patience when rolling out.
Nutrition
Serving: 1cup | Calories: 372kcal | Carbohydrates: 33g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 141mg | Potassium: 25mg | Fiber: 5g | Sugar: 2g | Vitamin A: 777IU | Calcium: 45mg | Iron: 2mg