Description
This gluten-free pie crust delivers a flaky texture and rich buttery flavor, perfect for any occasion. Easy to make, it’s a family favorite for delicious desserts.
Ingredients
Scale
- 9 Tablespoons unsalted butter
- 1–1/2 cups gluten-free baking flour blend WITH binder
- 1 Tablespoon granulated sugar
- Slightly heaping 1/2 teaspoon salt
- 1/2 – 3/4 cup ice water
Instructions
- Freeze butter for 20-30 minutes.
- Combine gluten-free flour, sugar, and salt in a food processor.
- Add frozen butter and pulse until resembling small peas.
- Drizzle ice water and pulse until dough holds together.
- Form dough into a ball, flatten into a disc, refrigerate for 2 hours.
- Roll out chilled dough into a 12” circle, transfer to pie pan.
- Trim edges, flute, and refrigerate for an hour before filling.
- Blind-bake at 400°F for 15 minutes if needed.
Notes
Keep ingredients cold for better flakiness.
Avoid overworking the dough to prevent toughness.
Adjust water gradually if the dough feels too crumbly.
Nutrition
- Serving Size: 1/12 pie crust
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg