Gluten Free Pie Crust
- Jul 24
- 3 min read
Prep time | chill time | Bake time |
10 min | 2 hours | 15 min |
Important information When making the pastries it is important that the butter stays cold the entire time. This is what is going to make the pastry flakey and buttery when baked. While a bench scraper is not needed it will help A TON with this!
Ingredients
Streusel Topping
3 cups gluten free 1:1 flour mix (360 g)
1 tsp salt
1 Tbsp granulated sugar
1 cup cold unsalted butter (227 g)
7-8 tablespoon ice water
Recommended Tools
bench scrapper
wax paper
parchment paper
pie weights or dry beans
metal pie dish
Cost Cutting Note: gluten free flour is cheap if you know where to look. I recommend getting Walmart's Great Value 1:1 blend or buying it from Costco
Instructions
Prep the butter
Cut the cold butter into small cubes
Cover and place into the fridge for later
Make the dough
Separate the flour into two bowls of 1 1/2 cups (180g) each. Set one bowl aside.
Add one bowl of flour, salt, sugar, food processor and pulse for a seconds. Add half the butter and pulse for a few seconds more until a fine sand like texture forms. Add the rest of the flour and butter and pulse again until the same texture is achieved. (See notes if you do not have a food processor)
Add water two tablespoons pulsing two times between additions. After 7 tablespoons have been added check the dough. The texture should be in large crumbles that resemble moon sand.
Pinching a some of the mixture between your fingers to about 1/4 in thickness. The mixture should stick together and not crumble. If still to crumbly continue to add 1 tbsp of water at a time.
Immediately pour the mixture out of the food processor and divide into two equal parts. Using a bench scraper (or your hands if you don't have one), form the crumbly mixture into two disks by applying pressure and pushing the crumbs into the center.
wrap in plastic wrap and chill in the fridge for 2 hours to 3 days. (If storing for more then 3 days you will have to freeze the dough)
Once the dough has been chilled pull out one of the wrapped pie crust dough and let it sit on the counter for about five minutes.
Lightly flour a surface and a rolling pin with the 1:1 blend (or wax paper if you want an easier transfer!). Roll the dough out from the center to the edges until it is about 1/8 in thick
Transfer the dough to your pie pan use on of the following methods
- Wax paper method: just flip the crust into the pan
- Rolling pin method: place the rolling pin on one end of the dough, an roll the pie crust onto the pin. Then unroll it over the pan
If any cracks formed used your fingers the apply pressure to seal them. Trim the rim with kitchen shears or a knife leaving some excess over the pan.
With dough around the rim place your index finger on the outside of the dough and lightly half wrap the dough around the finger from the inside. repeat this all the way around. (This will give the rim a nice wavy look)
Chill the dough for at least an hour before baking, and preheat the oven to 375° before removing from fridge.
Poke holes with a fork every inch along the bottom to prevent over rising and bake the pie crust before filling:
Pies that will be filled and baked: 15 - 20 minutes
No bake pies : 15 minutes, remove the pie wieghts then another 20 minutes
Recipe Notes:
If you don't have a food processor you can use a blender. You can also use a pastry cutter to work the butter into the flour. If you have neither cube the butter as small as possible before the initial butter chill, and work the butter in with yours hands as quick as possible to minimize the melting.
The chilling is not optional in this recipe. This gluten free version tastes AND has the flakey buttery texture of a gluten pie crust ONLY WHEN chilled this way.
This recipe is great when made ahead! Just stop at step 6 and place in the freezer for up to 3 months instead!
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