This gluten-free pie crust recipe is perfect for those who have dietary restrictions or simply want a healthier option. Made with a combination of gluten-free flours and butter, this pie crust is flaky and tender, with a delicious buttery flavor. Whether you're making a sweet or savory pie, this crust will be a hit with everyone. Plus, it's so easy to make, you'll never buy a store-bought crust again!
Ingredients
- 1 ¼ cups gluten-free flour blend
- ½ cup almond flour
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- 8 tablespoons cold unsalted butter, cut into small pieces
- 4-6 tablespoons ice water
Directions
- In a large mixing bowl, combine the gluten-free flour blend, almond flour, xanthan gum, and salt.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, mixing gently with a fork or your hands after each addition. Continue adding water until the dough comes together and can be easily formed into a ball.
- Divide the dough in half and flatten each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour.
- Preheat your oven to 375°F (190°C).
- Remove one of the dough disks from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
- Place the dough between two sheets of parchment paper and roll it out into a circle, about 12 inches in diameter.
- Carefully transfer the rolled-out dough to a 9-inch pie dish, gently pressing it into the bottom and sides of the dish. Trim any excess dough.
- Fill the pie crust with your desired filling, such as apple pie filling or quiche ingredients.
- Repeat the rolling and filling process with the second dough disk if making a double-crust pie.
- Bake the pie according to your specific recipe instructions, usually for about 45-60 minutes or until the crust is golden brown and the filling is cooked through.
- Allow the pie to cool completely before serving.
