Description
Whip up The Gluten Free Pie Crust of Your Dreams for a buttery, flaky crust that’s perfect for any dessert. This simple recipe makes it easy for everyone to enjoy homemade goodness, bringing a touch of nostalgia and flavor to your table.
Ingredients
Scale
- 9 tablespoons unsalted butter, chilled and cut into small cubes
- 1 1/2 cups gluten free baking flour blend
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt, slightly heaping
- 3/4 cup ice water
Instructions
- Freeze the butter for 20-30 minutes after cutting into cubes.
- Combine the dry ingredients in a food processor and pulse to mix.
- Add chilled butter and pulse until the mixture resembles small peas.
- Drizzle ice water into the mixture while pulsing until it holds together.
- Form the dough into a ball, flatten into a disc, and chill for at least 2 hours.
- Laminate the dough by slicing, stacking, and pressing down.
- Roll out the crust to a 12-inch circle and transfer to a pie pan.
- Flute the edges of the crust and refrigerate for another hour.
- Blind bake if needed by preheating and preparing the crust accordingly.
Notes
Use a gluten-free flour blend with a binder to ensure proper structure.
Adjust the amount of ice water based on the absorbency of your flour blend.
Make sure to chill all equipment to maintain butter’s firmness.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg