Gluten Free Pie Crust
The perfect gluten-free pie dough that has the perfect balance of tenderness and structure. This flaky pie crust can be used for sweet desserts and savory pies.
Ingredients
- 2 ¾ cups 1:1 gluten-free flour with xanthan gum
- 1 tablespoon granulated sugar omit for savory recipes
- 1 teaspoon dry milk powder omit if your blend contains it
- 1 teaspoon kosher salt
- ¼ teaspoon baking powder
- ½ teaspoon xanthan gum omit if your blend contains it
- 5 Tablespoon ice water
- 3 Tablespoon sour cream
- 1 tablespoon apple cider vinegar
- 17 Tablespoon unsalted butter cold, cut into ½ inch dice
Instructions
- In a chilled bowl, whisk together ice water, sour cream, and vinegar.
- Pulse the dry ingredients in a food processor 5 times, until combined.
- Sprinkle the butter over the flour in the bowl of the food processor. Pulse until you get large pea-sized pieces, about 10 to 12 pulses.
- Turn on the food processor and slowly pour in the water–sour cream mixture. You might not need all of it. Once the dough looks shaggy and just begins to come together, it's ready.
- Turn out the dough and form it into a ball. Divide it in half and press each portion into a flat disc. Wrap each disc individually in plastic wrap and chill for at least 30 minutes—2 hours is even better.
- Roll out the pie crust and bake it according to your recipe.
Video
Equipment
- food processor
- pie plate
Notes
- Please read the entire post the first time you make this recipe. I know it is long but it contains many helpful tips and tricks so that you can have success with your gluten-free baking!
- You may not need all the water mixture. If you need more, just use ice water.
- For the chilled water, do not use straight water. Instead, fill a glass with ice and water. Use this to measure out the cold water.
- Use as little flour as possible for rolling out the dough. You can roll it out on parchment paper or a Silpat, if needed.