Gluten Free PIe Crust Recipe (2024)

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Struggling to find a flaky and delicious gluten-free pie crust recipe? Look no further! This is it.

When it comes to desserts pie ranks high on one of my all-time favorites. This Gluten-Free Pie Crust Recipe is my go-to when it is time to make a pie (sweet or savory). This flaky crust is a perfect balance and can be premade and stored in the freezer until you need it.

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Ingredients

To make this gluten-free pie crust you will need.

• Gluten Free Flour
• Butter
• Eggs
• sugar
• water
• apple cider vinegar
• salt

Instructions

In a food processor, add flour, sugar, xanthan gum, and salt. Pulse to combine. Add cold diced butter into the food processor and pulse until the mixture resembles coarse crumbs.

*Avoiding Dairy? Use your favorite vegan butter substitute.

In a small bowl, add egg, cold water, and apple cider vinegar. Use a fork to beat the egg and mix. Pour egg mixture into the food processor and pulse a few more times until dough is just moistened.

Transfer the pie dough to a large bowl and use clean hands to shape it into a ball, slightly flattened. Cover bowl with plastic wrap and place in the fridge to chill for at least an hour. You can leave it in the fridge for up to 24 hours with no problems as long as it is tightly wrapped.

When you are ready, remove the dough ball and cut it in half. Place 1/2 back in the fridge wrapped.

Place the other half on a lightly floured piece of parchment paper. Sprinkle a little flour on top of the dough and add an additional piece of parchment paper on top. Roll out the dough with a rolling pin into a 12-inch circle.

Carefully transfer to pie pan and use as directed in your pie recipe.

You can do the same with the other half and use it as a top or for another pie.

Dairy Free

To make this recipe dairy-free simply substitute your favorite dairy-free butter.

Storage

Store unbaked dough in the fridge for up to 24 hours.

You can also freeze the pie dough for up to 3 months or until ready to use.

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