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Gluten-Free Pie Crust Recipe

Struggling to find a flaky and delicious gluten-free pie crust recipe? Look no further! This is it.

baked Gluten Free pie crust

When it comes to desserts pie ranks high on one of my all-time favorites. This Gluten-Free Pie Crust Recipe is my go-to when it is time to make a pie (sweet or savory). This flaky crust is a perfect balance and can be premade and stored in the freezer until you need it.

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Ingredients

flour, butter, eggs and other pie crust ingredients

To make this gluten-free pie crust you will need.

Instructions

gluten free flour and butter in food processor

In a food processor, add flour, sugar, xanthan gum, and salt. Pulse to combine. Add cold diced butter into the food processor and pulse until the mixture resembles coarse crumbs.

*Avoiding Dairy? Use your favorite vegan butter substitute.

crumbly flour in food processor

In a small bowl, add egg, cold water, and apple cider vinegar. Use a fork to beat the egg and mix. Pour egg mixture into the food processor and pulse a few more times until dough is just moistened.

pie dough ball

Transfer the pie dough to a large bowl and use clean hands to shape it into a ball, slightly flattened. Cover bowl with plastic wrap and place in the fridge to chill for at least an hour. You can leave it in the fridge for up to 24 hours with no problems as long as it is tightly wrapped.

unbaked pie in pie plate

When you are ready, remove the dough ball and cut it in half. Place 1/2 back in the fridge wrapped.

Place the other half on a lightly floured piece of parchment paper. Sprinkle a little flour on top of the dough and add an additional piece of parchment paper on top. Roll out the dough with a rolling pin into a 12-inch circle.

Carefully transfer to pie pan and use as directed in your pie recipe.

You can do the same with the other half and use it as a top or for another pie.

Dairy Free

To make this recipe dairy-free simply substitute your favorite dairy-free butter.

Storage

Store unbaked dough in the fridge for up to 24 hours.

You can also freeze the pie dough for up to 3 months or until ready to use.

Gluten Free Pie Crust Recipe

Struggling to find a flaky and delicious gluten-free pie crust recipe? Look no further! This simple recipe can be made dairy free too!
Print Recipe
Prep Time:10 mins
Chilling Time:1 hr
Total Time:1 hr 10 mins

Ingredients

  • 2 1/2 cups gluten-free flour blend
  • 2 tbsp sugar
  • 1 tsp xanthan gum omit if your flour blend contains it
  • 1 tsp salt
  • 1 cup unsalted butter cold and diced
  • 2 eggs
  • 6 tbsp cold water
  • 1/2 tsp apple cider vinegar

Instructions

  • In a food processor, add flour, sugar, xanthan gum and salt. Pulse to combine. Add cold diced butter into food processor and pulse until mixture resembles coarse crumbs.
  • In a small bowl, add egg, cold water and apple cider vinegar. Use a fork to beat the egg and mix. Pour egg mixture into food processor and pulse a few more times until dough is just moistened.
  • Transfer the pie dough to a large bowl and use clean hands to shape it into a ball, slightly flattened. Cover bowl with plastic wrap and place in the fridge to chill for at least an hour.
  • Remove chilled pie dough from the refrigerator and use a knife to cut the dough in half. Place half back in the refrigerator and transfer the other half of pie dough to a lightly floured piece of parchment paper. Sprinkle a little flour on top of the dough and add an additional piece of parchment paper on top. Roll out the dough with a rolling pin into a 12 inch circle.
  • Carefully transfer the pie dough to your pie pan. Fill and bake as your pie recipe directs.

Notes

Dairy Free – Use a vegan butter substitute
Servings: 2 crusts
Author: Amanda Carlisle

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