Gluten Free Pie Crust Recipe

Serves 12

20 mins prep

15 mins cook

60 mins chilling

95 mins total

A pie just isn't the same without a buttery, flaky crust. This gluten free pie crust recipe bakes up golden every time and it's easy to make too. Follow this step-by-step recipe for a no-fail crust you can use for all your favorite pie recipes!

2 servings

¼ cupsgluten free flour

⅕ teaspoonsalt

⅕ cupcold butter, cubedcan use vegan butter if desired

1 tbspice cold water

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Add the flour, salt and butter to a food processor and pulse until crumbly.
Slowly add the chilled water until a dough starts to form.
Remove from the food processor and form a disc shape.
Cover in plastic wrap and allow to rest in the fridge for 1 hr.
Remove from the fridge and sit the dough at room temperature for 10-15 minutes.
Roll the dough between 2 sheets of baking paper until approximately ¼ inch thick.
Transfer the dough to an 8-inch pie plate and trim the dough edges to about a ½ inch overhang, and fold it under slightly to form a ring (which you can crimp if desired). Cover the dough with plastic wrap or parchment paper and chill for 30 minutes and up to 3 days in the fridge before baking.
To parbake the crust: Preheat the oven to 375 degrees F. Using a fork, prick the base of the pie crust all over. Cover the entire crust with parchment paper, and then pour in dried beans or lentils or pie weights to cover the bottom. Bake 10-15 minutes, remove the parchment and beans, and bake an additional 2-5 minutes until the crust is golden brown.