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Gluten Free Pie Crust Recipe

GF pie and a slice
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5 from 1 review

This pie crust is buttery, flaky and delicious! You can shape it, crimp the edges, and weave lattice tops just like with a wheat crust. I can also cut fancy embossed shapes with mini cutters to decorate pies, and they don’t puff up as they cook - they keep their shape beautifully!

Ingredients

Scale
  • 94 gm. Sweet rice flour
  • 94 gm. White rice flour
  • 112 gm. Tapioca starch
  • 75 gm. Corn flour ( not corn starch)
  • 1 ½ tsp. Xanthan gum
  • 3 tablespoons granulated sugar
  • ½ teaspoon salt
  • 1 cup of very cold butter, or 2 sticks, up to 250 gm.
  • 1 large egg
  • 1 tablespoon vinegar (I use apple cider vinegar)
  • 1 tablespoon cream, half and half, or whole milk (I prefer cream)
  • Ice cold water, up to 6 tablespoons


Instructions

  1. Combine all the flours, sugar, xanthan gum, and salt in a large bowl. Stir well with a whisk.
  2. Using a box grater, grate the butter. 
  3. After grating the first stick, take a minute to toss the butter shreds into the flour so they stay separated as much as possible. Then grate the other stick, and toss as before.
  4. Mix the egg, vinegar, cream, and 3 tablespoons of ice water together in a small bowl and stir into the flour/butter mixture with a spoon or spatula.
  5. Add cold water, 1 tablespoon at a time, until the dough comes together in a rough ball. 
  6. At this point, let the shaggy dough ball sit at room temperature, covered, for about an hour so the flours blend and absorb the liquids. The dough will be pretty dry at this point, but resting will help change that.
  7. Now add the remaining few tablespoons of water, one at a time, and mix with your hands until the dough ball is smooth.
  8. Roll out the bottom crust using the parchment paper method and put in a pie tin.
  9. Roll out and cut the top crust as desired. At this point the top crust can be chilled inside its parchment paper layers if desired.
  10. Assemble the pie. If the top crust is too cold and stiff, let it sit at room temperature for a few minutes until it becomes more pliable again, then crimp the edges as desired.
  11. Chill a second time: chill the pie once more before baking. I like to put mine in the fridge while the oven is preheating.
  12. Line a cookie sheet with foil and place the pie on it. This will be a safeguard just in case the filling bubbles over as it cooks. Brush the top of the pie crust with a combo of beaten egg and little water to encourage browning. Sprinkle with coarse sugar, if desired.
  13. Bake according to your specific pie recipe or pie filling instructions. I typically bake my pies at 350℉, unless otherwise directed.

Notes

You can make this pie crust dairy free by swapping the butter for  a vegan butter like Earth Balance buttery spread. Another good one is Country Crock Plant butter sticks - which are easier to shred with a box grater. 

 

And you can replace the cream with a non-dairy milk such as cashew milk or coconut milk.

Find it online: https://www.beneficial-bento.com/2024/03/gluten-free-pie-crust-recipe.html