Extra Flaky Gluten Free Pie Crust Recipe
Making a perfect gluten free pie crust is easy. You don't need fancy ingredients or skills. This Extra Flaky Gluten Free Pie Crust Recipe works every time.
Equipment
- Large Mixing Bowl
- Measuring cups and spoons
- Pastry cutter or fork
- Rolling Pin
- Plastic wrap
- 9-inch pie pan
- Parchment paper
Ingredients
- 2 cups gluten free flour blend
- 1 teaspoon xanthan gum if not in flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup cold butter cubed
- 1 large egg
- 2 tablespoons ice water
- 1 teaspoon apple cider vinegar
Instructions
- Add flour, xanthan gum, sugar, and salt.
- Whisk them together in your large bowl.
- This helps distribute everything evenly.
- Make sure there are no lumps.
- Add your cold butter cubes to the flour.
- Use a pastry cutter to blend.
- Work until mixture looks like coarse crumbs.
- Small butter pieces create those flaky layers.
- Beat the egg in a small bowl.
- Add ice water and vinegar to the egg.
- Pour this mixture into your flour mixture.
- Stir gently with a fork.
- Mix until dough starts to come together.
- Don't overmix or crust becomes tough.
- The dough should be slightly crumbly.
- Press it into a ball with your hands.
- Wrap dough tightly in plastic wrap.
- Put it in the fridge for 30 minutes.
- This step is very important.
- Cold dough rolls out much easier.
- Place dough between two parchment paper sheets.
- Roll it into a 12-inch circle.
- Transfer carefully to your pie pan.
- Trim edges and crimp as desired.
Notes
- Keep all ingredients very cold. This creates the flakiest texture.
- Don't skip the chilling time. Cold dough is easier to handle.
- Use a good gluten free flour blend. I recommend Bob's Red Mill or King Arthur.
- Add xanthan gum if your flour doesn't have it. It helps bind the dough.
- Work quickly when handling the dough. Your warm hands can melt the butter.
- Blind bake for custard pies. Use pie weights and parchment paper.