I’m so psyched to have perfected my gluten free pie crust recipe. In New England fall is setting in and its the perfect time of year for apple pies, chicken pies, peach pies, pumpkin pies, you name it, its time for pies.
I hadn’t eaten a slice of apple pie since becoming gluten free until this past weekend. It was so delicious!
This gluten free pie crust is very tasty, flakes up nice and doesn’t fall apart on you. I hope you enjoy it!
Add the gluten free flour, xanthan gum, salt and sugar to a mixing bowl.
Use a pastry blender to work the butter into the flour.
The dough will be sandy. Slowly add the water until the dough comes together and is not crumbly or sticky.
Divide the dough and wrap each piece in plastic wrap and place into the refrigerator for 15 minutes.
Press the dough into a disc on a floured rolling mat.
Roll the dough so it is roughly 1/4″ thick.
Press the dough into the pie plate and trim the edges.
For a double crust pie, use a fork to scramble an egg up then use a brush to brush the egg on the pie. Sprinkle with sugar for some extra sweetness.
Easy Gluten Free Pie Crust
Prep Time 30 mins Cook Time 10 mins Servings 2 9″ Pie Crusts
- 2 sticks Unsalted Butter
- 2 cups King Arthur GF Measure for Measure Flour
- 2 tsp Sugar
- 1 tsp Salt
- 2 tsp Xanthan Gum
- 1/2 cup Ice Water
- Place the gluten free flour, xanthan gum, salt and sugar into a mixing bowl.
- Cut up the butter so it is in little chunks and use a pastry blender or a fork to work the butter into the flour.
- When the mixture has a sandy consistency, slowly add the water. You may not need all the water. Add until the dough is solid, but not crumbly, and not sticky.
- Divide the dough in half and wrap each half in plastic wrap.
- Place the dough in the refrigerator for 15 minutes.
- Press the dough into a disc shape and place on a floured rolling mat.
- Roll the pie crust so it is roughly 1/4″ thick.
- Place pie crust in your pie plate, or use as you like.
For a single baked pie crust, press the pie crust into the pie plate and bake for 8-10 minutes on 475°. For a double pie crust, like an apple pie, coat the top crust with an egg wash and sprinkle with sugar then bake on 425° for the first 20 minutes, then reduce to 375° for the remainder of the cooking time.