Best Gluten-Free Pie Crust Recipe

Prep Time::25 mins

Additional Time::45 mins

Total Time:: 1 hr 10 mins

Servings::16

Yield::2 (9-inch) pie crusts

Ingredients

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Original recipe (1X) yields 16 servings

2 tablespoons brown rice flour

1 cup cold butter, cut into ½-inch cubes

2 cold eggs

½ teaspoon apple cider vinegar

2 ½ cups gluten-free flour blend

¼ cup ice cold water

Directions

Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.

Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.

Pour gluten-free flour into a large bowl. Cut in cold flour-coated butter cubes with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water, 1 tablespoon at a time, until dough is no longer sticky and forms a ball.

Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.

Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.

Fill and bake as directed in your pie recipe.

Cook’s Note

This pie crust freezes well both before and after baking.

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