Description
This Extra Flaky Gluten-Free Pie Crust offers tender, buttery flakiness without gluten, perfect for both sweet and savory pies.
Ingredients
Scale
- 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
Instructions
- In a bowl, whisk gluten-free flour, salt, and sugar if using.
- Add cold butter and use a pastry cutter or your 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.
Notes
Keep ingredients very cold for flakiness. Using parchment makes rolling much easier. Chill again 10 minutes before baking to prevent shrinking. For a golden color, brush edges with beaten egg.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg