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The Best Gluten-Free Pie Crust
This gluten-free pie crust is flaky deliciousness that your guests will never imagine is gluten-free. This is a recipe out of my upcoming gluten-free cookbook.
Servings
Single Pie Crusts or 1 Double Pie Crust
Ingredients
Servings
Single Pie Crusts or 1 Double Pie Crust
Ingredients
Instructions
  1. 1Put your diced butter into a bowl and place in the freezer until you are ready to use it. Measure out 2/3 cup of water and add 2 ice cubes to the water to keep it really cold.
  2. Measure out the gluten-free flour by spooning it into the measuring cup. Do NOT scoop and sweep the measuring cup. Gluten-Free flour needs the aeration, so as not to be too dense.
  3. Pour the flour, salt, and sugar into the bowl of a food processor, fitted with the blade attachment, and pulse to combine.
  4. Sprinkle the cold butter over the flour mixture in the food processor and pulse until the mixture looks crumbly and the butter slightly larger than pea size. (Those chunks of butter is what makes the crust flaky.) Drizzle the apple cider vinegar over top of the flour and butter.
  5. Turn on the food processor and start drizzling the cold water through the feed tube, a little at a time. Stop the processor when the dough starts looking shaggy. If it seems like it is still crumbly, start the processor again and drizzle in more water. You may or may not use all of the water. You want the dough to be a little sticky. Pinch it to see if it sticks together, if it does it’s ready, if not, turn on the processor and add a little more water, a tablespoon at a time.
  6. Transfer the dough to a lightly floured silicone pie mat, and shape into a ball. (You can use parchment paper, but it really makes it easier with a silicone mat. I got mine at Aldi’s for $9.99.)
  7. Divide the dough into 2 equal parts, and flatten them into disks. Wrap each disk in plastic wrap and place in the fridge for 20 minutes or up to 2 days. Do Ahead Tip: These plastic wrapped disks can be put into a Ziplock bag, and frozen for up to 3 months. Just thaw them in the fridge overnight before using.
  8. If dough has been in the fridge longer than a half hour, let sit at room temperature for about 20 minutes, until slightly softened.
  9. Roll out the softened dough on a lightly floured silicone mat or piece of parchment paper. If the dough starts to crack when you start rolling, the dough is too cold. Let it warm up for a few minutes longer. If the edges crack, (like mine always do), just patch them back together as needed.
Blind Baked Single Pie Crust:
  1. To blind bake a single pie crust: Preheat the oven to 400 degrees F. Roll out one disk of dough to slightly larger than 9 inches. Transfer dough to a 9 - inch pie plate, making sure that the dough is pushed into the bottom corners of the plate. Trim the dough to a ½ inch overhang with a pair of kitchen shears. Fold the overhang under and crimp with tines of a floured fork, or make a decorative scalloped edge with your fingers. If the dough feels like it’s getting soft, just stick it in the fridge for a few minutes to firm up. Prick the bottom and sides of the crust with a fork. Line the crust with parchment and cover bottom of crust with either dried beans or pie weights. Bake 15 minutes or until crust looks light golden brown when parchment is lifted. This crust can be blind baked 1 day in advance.
Single Pie Crust with Filling:
  1. To bake this crust with a filling such as for pumpkin pie: Preheat the oven to 400 degrees F. Transfer dough to a 9 - inch pie plate, making sure that the dough is pushed into the bottom corners of the plate. Trim the dough to a ½ inch overhang with a pair of kitchen shears. Fold the overhang under and crimp with tines of a floured fork, or make a decorative scalloped edge with your fingers. If the dough feels like it’s getting soft, just stick it in the fridge for a few minutes to firm up. Prepare your filling and pour into the pie. Follow the directions for whatever filling you are putting in the crust.
Double Pie Crust:
  1. To make a double pie crust: Preheat the oven to 350 degrees F. Roll out one disk of dough to slightly larger than 9 inches. Transfer dough to a 9 - inch pie plate, making sure that the dough is pushed into the bottom corners of the plate. Add your fruit filling. Roll out the second disk of dough and lay over the top of the fruit filling. Trim the dough of both disks to a ½ inch overhang with a pair of kitchen shears. Fold the overhang under, pinching top and bottom layers together, and crimp with tines of a floured fork, or make a decorative scalloped edge with your fingers. You can brush the top with an egg wash and sugar if desired. With a small paring knife, make a few air vent slots on the top crust. Bake for about 60 minutes, until crust looks golden brown. If the edges start looking too brown before the pie is finished you can place pieces of aluminum foil around the edges.
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