Gluten-Free Pie Crust
This gluten-free pie crust is buttery, flaky, and the perfect base for both sweet and savory fillings, making it an ideal choice for everyone at your table.
Ingredients
For the Pie Crust
- 1 1/4 cups gluten-free all-purpose flour Look for brands containing xanthan gum for better texture.
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed Can be replaced with coconut oil for a dairy-free option.
- 1/4 cup ice water Can substitute with cold milk or a dairy-free alternative.
Instructions
Preparation
- In a large bowl, combine the gluten-free flour and salt.
- Add the cubed, chilled butter to the flour mixture, and work it in until it resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Baking
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to fit your pie dish.
- Transfer the rolled dough to your pie dish, gently pressing it into the sides.
- Trim any excess dough and flute the edges as desired.
- Bake for 25-30 minutes or until golden brown.
- Let the crust cool before filling with your favorite pie filling.
Notes
For a decorative touch, dust your pie with powdered sugar before serving.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 100mgFiber: 1g
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