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Simple Gluten-Free Pie Crust

LaNay Hervey
Flaky pie crust, without the gluten. Use this crust for all your favorite sweet & savory pies.
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Prep Time 20 minutes
Rest time in fridge 30 minutes
Total Time 50 minutes
Cuisine American
Servings 1 crust

Ingredients
  

  • 1 + 1/2 cups 1:1 gluten-free flour
  • 1 tsp sugar
  • 1/2 tsp xanthan gum
  • 1/4 tsp salt
  • 1/2 cup butter chilled
  • 1/4 cup ice cold water
  • cream for brushing

Instructions
 

  • In a medium size bowl, mix flour, sugar, xanthan gum & salt.
  • Slice chilled butter into 1/4” pieces & add into mixture.
  • Press butter chunks flat.
  • Mix butter into flour mixture until small pebbles form.
    • NOTE: I find it easiest to use my hands, but you could also use a pastry cutter or cheese grater to get small chunks of butter incorporated into the flour mixture.
  • Using your hands, mix in 1/4 cup ice cold water. Keep mixing until your dough comes together and only small pebbles of dough remain possibly loose, but no fluffy flour remains.
    • NOTE: You may need to add an extra tsp of water, but do not over hydrate. Your dough may seem crumbly, but no loose flour should remain.
  • Turn your dough onto lightly floured plastic wrap and use the plastic wrap to help shape it into a rectangle.
    • NOTE: If your dough is starting to get sticky from the butter melting, wrap in plastic wrap and refrigerate for 15 minutes.
  • Sprinkle flour on top of dough & place another layer of plastic wrap or parchment paper on top.
  • Press or roll dough out to about 1" thick.
  • Fold in half & repeat previous step.
  • Roll & fold 6 times. (This is called lamenting the dough & is what will give a flaky pie crust.)
  • Lightly sprinkle dough with flour if it is sticking to the plastic wrap or parchment paper. You can even get a new sheet if too much dough has stuck.
  • After folding and rolling 6 times, form a wheel of dough, wrap in plastic wrap & refrigerate for about 30 minutes.
  • Remove the dough from the fridge & place on a floured piece of plastic wrap or parchment paper.
  • Place an additional piece of plastic wrap or parchment paper on top of dough for rolling.
  • Roll dough out to about 1/8" thickness in a circle.
  • Remove the top plastic wrap.
  • Using the bottom plastic wrap to assist, flip the crust into the pie plate. Trim any excess crust from the edges & form the crust into the pie plate.
  • Brush any exposed edges of crust with cream (you can also use an egg wash).
Keyword gluten-free