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Homemade Gluten-Free Pie Crust Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This homemade pie crust recipe provides a simple, foolproof method for creating a flaky and tender crust perfect for both sweet and savory pies. Made with basic ingredients like flour, butter, water, and optional sugar and salt, this crust is easy to prepare using a food processor and requires chilling before rolling out. The crust bakes beautifully in the oven, giving you a delicious foundation for your favorite pie fillings.

Ingredients

Scale

Pie Crust Ingredients

  • 1 cup flour (gluten-free 1-to-1 blend)
  • 6 Tbsp. butter (cold, cubed)
  • ¼ cup cold water
  • 1 Tbsp. sugar (optional)
  • Pinch of salt (optional)

Instructions

  1. Preheat the oven. Set the oven temperature to 375 degrees Fahrenheit so it is ready for baking your pie crust after preparation.
  2. Mix dry ingredients and butter. In the bowl of a large food processor, combine the flour, cubed cold butter, sugar, and salt. Pulse the mixture 20-25 times until it resembles a coarse crumb texture with pea-sized bits of butter still visible.
  3. Add water and form dough. Slowly pour in the cold water while pulsing intermittently until the dough starts to stick together and forms a cohesive ball.
  4. Chill the dough. Shape the dough into a flat disc and place it between two sheets of wax paper. Refrigerate for 20-30 minutes, or up to overnight, to relax the gluten and firm up the butter for better rolling.
  5. Roll out the dough. Keeping the wax paper on the dough, roll it out into an 11-12 inch diameter circle, ensuring an even thickness all around.
  6. Transfer to pie dish. Remove the top wax paper and carefully flip the dough into a lightly sprayed 9-inch ceramic or glass pie dish.
  7. Press and fit the dough. Gently press the dough into the bottom and sides of the pie dish to cover it completely without stretching.
  8. Trim and seal edges. Trim any excess dough hanging over the edges, leaving about 1/2 inch. Fold the edges under and crimp as desired to form a decorative border that seals the crust.
  9. Dock or line the crust. Using a fork, prick the bottom of the crust several times to prevent bubbling during baking. Optionally, line the crust with parchment paper or foil and fill with pie weights or dried beans for blind baking.
  10. Bake the pie crust. Bake in the preheated 375°F oven for approximately 35-45 minutes until golden brown and fully cooked. If using pie weights, remove them and foil/parchment during the last 10 minutes to brown the crust evenly.

Notes

  • Use cold butter and cold water to ensure a flaky crust by preventing the butter from melting before baking.
  • If you don’t have a food processor, you can cut the butter into flour using a pastry cutter or your fingers until coarse crumbs form, then mix in the water by hand.
  • The optional sugar adds slight sweetness, ideal for dessert pies, while salt enhances flavor.
  • Chilling the dough for at least 20 minutes helps relax gluten and firms up the dough for easier handling.
  • To prevent the crust from shrinking, avoid stretching the dough when fitting it into the pie dish and chill it again before baking if possible.
  • Blind baking is recommended for pies with no-bake fillings or custards to prevent a soggy bottom crust.

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Find it online: https://comfortmealsmadeeasy.com/homemade-gluten-free-pie-crust-recipe/