Description
Craft a delicious, gluten-free pie crust that’s flaky and flavorful! This easy recipe highlights rich butter and simple ingredients, perfect for any pie.
Ingredients
- Unsalted Butter (9 Tablespoons)
- Gluten Free Baking Flour Blend (1-1/2 cups)
- Granulated Sugar (1 Tablespoon)
- Salt (slightly heaping 1/2 teaspoon)
- Ice Water (1/2 – 3/4 cup)
Instructions
- Chill the butter in the freezer for 20-30 minutes.
- Combine gluten free flour blend, sugar, and salt in a food processor.
- Incorporate chilled butter until the mix resembles coarse crumbs.
- Gradually add ice water and pulse until the dough holds together.
- Form the dough into a disc and refrigerate for at least 2 hours.
- Roll the dough into a 12-inch circle.
- Transfer to a pie pan, tuck the edges, and flute them.
- Refrigerate the crust again for at least an hour before baking.
- Blind-bake if necessary, pricking and lining with parchment.
- Bake at 400°F for 15 minutes, then cool before filling.
Notes
Avoid overworking the dough to prevent toughness.
Keep all ingredients chilled for the best texture.
Store unbaked dough wrapped in plastic for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 1g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg