Simple Gluten-Free Pie Crust
I haven’t made pie that I could eat since before I went Gluten Free in 2014. Honestly I love to bake. I love pie. The problem was every gluten free lie crust recipe I found was very difficult! It required weighing out various types of flours and starches to make the perfect combination of Gluten Free flours and you needed 2 days at least to finish the dough before you even start on the pie!
I know I am not any busier than anyone else, but I am doing good to carve out the time to make the pie. If I have to start the crust 2 days before, who knows if I am going to have time each day for each step. I just want to make pie.
Over the last few years I have had pretty good luck using Thomas Keller’s Cup4Cup Gluten Free Multi-Purpose Flour in regular recipes. So I finally decided to try using my old, pre-gluten-free diet pie crust recipe with this Gluten-Free Flour. What did I have to lose?
My old recipe called for regular flour and Crisco. So I decided to swap out the flour equally and swap out the crisco for Vital Farms Grass Fed Butter in equal parts. It also can be made for savory or sweet recipes. Just add a couple of tsp of sweetener to pies and deserts and omit for savory dishes.
I found that like the original dough, this rolls out best when chilled so I worked with half of the dough at a time, leaving the other half wrapped in plastic wrap in the refrigerator until I was ready for it.
Add Flour and Sweetener (if using) to a large mixing bowl. Add butter (slightly softened) in 1 tbsp chunks.
Cut in butter using 2 knives or a pastry cutter until well incorporated.
Add water 1/4 cup at a time, mixing as you go, until dough comes together into a ball.
Divide into two halves, wrap in plastic wrap and place in refrigerator until ready to use.
The result was a light and flakey crust just like I was used to and it took less than 30 mins start to finish. Oh happy day!
Simple Gluten-Free Pie Crust
This gluten-free pie crust is ready in under 30 mins!
Ingredients
- 2-1/4 cup Thomas Keller Cup4Cup Multiple Purpose Gluten Free Glour
- 1 cup grass fed butter
- 2-3 tsp swerve sweetener optional
- 3/4-1 cup ice water
Instructions
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Add flour to large mixing bowl. If making a sweet crust, add sweetener.
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Add butter in 1 tbsp chunks.
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Cut in with 2 knives or pastry cutter until well incorporated.
Add ice water 1/4 cup at a time, mixing as you add until crust comes together and forms a ball.
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Divide in half and wrap in plastic wrap. Place in refrigerator until ready to use.
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When ready, flour your working surface with Gluten Free Flour. Place 1 of the halves of dough on the work surface and roll out to desired thickness and size. Bake per instructions for Pie, Tart or other recipe.
Recipe Notes
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