This Extra Flaky Gluten-Free Pie Crust gives you the same tender, buttery flakiness as a traditional crust, without gluten. It’s fully tried-and-tested, easy to work with, and bakes beautifully for sweet or savory pies.

Ingredients
1 ½ cups gluten-free all-purpose flour (with xanthan gum included)
½ teaspoon salt
1 tablespoon sugar (optional, for sweet pies)
10 tablespoons cold unsalted butter, cubed
1 large egg
2–3 tablespoons ice water
1 teaspoon apple cider vinegar (helps texture)

Instructions
In a bowl, whisk gluten-free flour, salt, and sugar if using. Add cold butter and use a pastry cutter or fingers to break it into small pea-sized crumbs.
In a small bowl, whisk egg, vinegar, and 2 tablespoons ice water. Pour into the flour mixture.
Mix gently with a fork until dough starts to come together. If dry, add 1 more tablespoon ice water.
Shape into a disc, wrap tightly, and chill for 30–45 minutes.
Roll between two sheets of parchment paper to avoid sticking.
Transfer to pie dish by peeling off the top parchment and flipping gently. Press into the edges.
For a pre-baked crust, prick with a fork and bake at 375°F (190°C) for 15–18 minutes.
For filled pies, bake according to recipe instructions.

Tips
Keep ingredients very cold for flakiness.
Using parchment makes rolling much easier.
Chill again 10 minutes before baking to prevent shrinking.
For golden color, brush edges with beaten egg.

Details
Prep Time: 15 mins
Chill Time: 30–45 mins
Cook Time: 15 mins
Total Time: ~1 hour
Serves: 1 pie crust
Calories: ~180 per slice (1/8 pie)