5-Ingredient Flaky Gluten-free Pie Crust (Easy Recipe!)
This 5-ingredient flaky gluten-free pie crust recipe tastes just like a classic all-butter pie crust! Use in your favorite pie recipes including both savory and sweet pies.
Servings 1 pie crust
Calories 166kcal
Equipment
- food processor (Amazon affiliate link)
- 1 Pie Plate (Amazon affiliate link)
- 2 sheet of parchment paper (Amazon affiliate link)
- pie weights (Amazon affiliate link)
- Rolling Pin (Amazon affiliate link)
Ingredients
- 1 stick grassfed butter very cold
- ¼ teaspoon xanthan gum
- ½ teaspoon salt
- 4-5 tablespoon ice water
- 1 cup gluten-free flour
- 2 tablespoon gluten-free flour
Instructions
- Cut the butter into cubes and place in a small dish. Place them in the freezer while you assemble the dry ingredients.1 stick grassfed butter
- In a food processor, pulse xanthan gum, salt, and flour until mixed.¼ teaspoon xanthan gum, ½ teaspoon salt, 2 tablespoon gluten-free flour, 1 cup gluten-free flour
- Add in the cold butter and pulse until the mixture resembles wet sand.
- Add in water 1 tablespoon at a time until the mixture comes together.4-5 tablespoon ice water
- Remove the dough from the food processor and roll it into a ball. Place it into a Ziploc bag and press down gently to create a disc.
- Refrigerate the dough disc for at least 8 hours or overnight.
- Preheat the oven to 425F. Grease a pie plate with butter.
- Remove the dough from the fridge. Allow it to sit out for 15-30 minutes to be easier to roll. Place the dough between two pieces of parchment paper, on a work surface. Use a rolling pin to gently roll out the dough from the middle to the ends. Do not roll back and forth.
- The ends may begin to crack; use the rolling pin to roll them together as much as possible. Roll the dough out to a uniform thickness of ¼ inch.
- Gently place the pie crust onto the prepared pie dish. Leave about 1-inch of dough hanging over the side. Place the pie dish on a sheet pan and flute the edges of the crust. Use a fork to pierce the bottom.
- Place two pieces of parchment paper on top of the pie crust in a cross pattern. Add pie weights to the top of the parchment-lined crust.
- Bake at 425F for 15 minutes for a blind bake pie crust. Follow your favorite pie recipe to create a fully baked pie.
Notes
Do not substitute flour and follow the recipe card exactly for the best results.
Use very cold butter and do not skip the chilling process. The longer the dough chills, the better results you will get.
Gluten-free pie crust tends to crack more than traditional pie crust. This is normal and should be expected. Use excess dough to patch holes or thin spots.
Use the pie weights to reduce shrinkage.
Do not skip the blind bake as this helps the bottom crust to flake and bake properly.
Nutrition
Serving: 0.25crust | Calories: 166kcal | Carbohydrates: 13.5g | Protein: 1.9g | Fat: 11.6g
