Get the Recipe: Gluten Free Pie Crust Recipe
This gluten free pie crust recipe is buttery, flaky and so tasty! This recipe is simple and straightforward. The result is a perfect pie crust for holidays, Thanksgiving, Christmas, birthdays and more!
Ingredients
- 2 ½ cups gluten free 1 to 1 flour
- 1 ½ tbsp granulated sugar
- pinch sea salt
- 1 cup cold unsalted butter, cut into cubes
- ⅓ cup cold water
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
- This recipe makes 2 regular sized pie crusts. If your pie only uses 1 crust (like a pumpkin or pecan pie), cut recipe in half.
- I recommend using King Arthur Flour gluten free 1 to 1 flour. I also love Bob's Red Mill gluten free 1 to 1 baking flour.
- Use cold butter right from the fridge. Cut into 1 inch sized pieces.
- Use ice cold water.
- I do not recommend trying to stir this together with your hands.
- Refer to the step by step photos in the blog post for what the dough should look and feel like.
- This pie crust dough can be made up to 48 hours in advance and stored in the fridge unbaked.
- Freeze dough for up to 1 month if desired. Then, thaw before use.
- Nutrition facts are for 1 pie crust.
Calories: 1580kcal, Carbohydrates: 169g, Protein: 13g, Fat: 95g, Saturated Fat: 59g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 25g, Trans Fat: 4g, Cholesterol: 244mg, Sodium: 13mg, Potassium: 179mg, Fiber: 5g, Sugar: 9g, Vitamin A: 2836IU, Calcium: 47mg, Iron: 1mg