Gluten-Free Pie Crust Recipe
The best buttery, flaky, homemade gluten-free pie crust! Perfect for sweet or savory pies. Quickly & easily make the dough for two pie crusts with just five ingredients in 10 minutes!
Equipment
- Kitchen Scale (recommended for accurately weighing gluten-free flour, not required)
Ingredients
- 1 cup cold unsalted butter
- 2 ½ cups King Arthur Gluten-Free Measure for Measure Flour plus extra for dusting when rolling out crust
- 1 teaspoon salt
- ½ cup sour cream
- 1-2 tablespoons ice water (place a few ice cubes in a cup of water to chill while you mix the other ingredients)
Instructions
Pie Crust Dough
- Cut butter into small ½-inch cubes. Place butter cubes in the freezer while prepping and measuring other ingredients.
- Add flour and salt to a large mixing bowl. Stir with a whisk to combine.
- Add cold butter cubes to the flour-salt mixture. Use a pastry cutter to cut the butter into the mixture. Do not over-mix. The dough should be rough and crumbly with pea-sized chunks.
- Mix in sour cream. Slowly drizzle 1-2 tablespoons of ice-cold water onto the mixture and stir or use your hands to combine. Dough should still be rough, not wet, but will easily press together with the consistency of cookie dough. If needed to hold the dough together, add another tablespoon or two of ice water. Use your hands to form a dough ball.
- Put the dough ball on the counter. Divide in two. Then press each half into a flat disk about 1" thick.
- Wrap each disk in plastic wrap and store in the refrigerator for 1 hour (up to 2 days) before rolling out your pie crust.
- Roll out the dough, fill, and bake according to the instructions for your pie recipe.
Parbake Bottom Crust (recommended for fresh fruit or custard pie fillings)
- Preheat oven to 450℉.
- Using parchment paper and a light dusting of flour, roll out 1 pie crust and place it in a pie dish. Gently press the dough down so that it is fully set into the bottom edges of the pan.
- Double-crust pie: remove excess pie crust from the edges of the pie pan. Single-crust pie: make a decorative edge. Cut excess crust to about ½-1 inch from the edges of the pie pan. Fold edges of the crust to create a tall, thick border. Press the side of your pinky or thumb into the crust at an angle, repeating around the entire edge.
- Dock/poke the bottom of the crust with a fork. Cover the edges with a pie shield, put the pie pan on a baking sheet, and place it in the bottom third of the oven. Bake for 10 minutes at 450℉.
- Fill and bake according to the instructions for your pie recipe.
Notes
Keeping the butter cold is key to the perfect pie crust. Once in the oven, cold, pea-sized pieces of butter melt, leaving pockets of air, creating a flaky crust.
Tips to keep the butter cold:
- Store butter cubes in the freezer while you prep and mix your other ingredients.
- Work quickly and don't overmix the butter and flour mixture.
- Use ice-cold water. Add ice to cold water and leave for at least a minute before measuring out 5-7 tablespoons.
- Store pie crust disks in the fridge for 1 hour before rolling out crusts.
- Work quickly when rolling out the crust. If the dough gets sticky or breaks easily, return to the fridge for a few minutes.
- If using a metal pie pan, which can handle extreme temperature changes, chill your crust for 10 minutes before baking.
Nutrition
Serving: 1crustCalories: 1428kcalCarbohydrates: 123gProtein: 7gFat: 103gSaturated Fat: 64gPolyunsaturated Fat: 4gMonounsaturated Fat: 27gTrans Fat: 4gCholesterol: 278mgSodium: 1268mgPotassium: 344mgFiber: 10gSugar: 2gVitamin A: 3195IUVitamin C: 1mgCalcium: 451mgIron: 10mg
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