Gluten Free Pie Crust Recipe
½ cup unsalted butter or solid, all vegetable non-dairy shortening
2 to 4 tablespoons cold water
1¼ cups All Purpose Gluten Free Flour Blend plus more for rolling
1 teaspoon kosher or fine sea salt
2 tablespoons sugar
You can make your own homemade version of a flour blend by combining 3/4 cup super fine white rice flour with 1/4 cup potato starch (not potato flour), 1/4 cup sweet rice flour, 1/4 cup tapioca starch and 1 teaspoon xanthan gum. Whisk until fully combined. This will give you enough for the recipe plus rolling. For best results use Asian or Superfine rice and sweet rice flours. I also use Asian tapioca starch as it does not have that “off” flavor of many tapioca starches. Do not use Asian potato starch as it is made from sweet potatoes.
Cut butter into ½ inch pieces and place in the freezer for 15 – 30 minutes.
Add some ice cubes to the water and let it get ice-cold while preparing the dry ingredients.
Combine the flour blend, salt and sugar in the bowl of a mixer or food processor . Pulse 5 -6 times to combine. Add the butter and pulse 6 -8 times or until the mixture resembles a coarse meal with some pea size pieces of butter.
With processor running, add ice water 1 tablespoon at a time until the mixture just barely starts to clump together. If you pinch some of the crumbly dough together and it holds then you have enough water, if not add more a little at a time. You do not want to add any more water than is absolutely necessary.
Remove the dough from the machine and form into a disk. Wrap the disk in plastic wrap and refrigerate for at least one hour or for as long as 2 -3 days. Since the dough is so crumbly and does not hold together at this point, I find it easier (and far less messy) to pour the mixture into a large food storage bag and form it into a disk using the bag to help. Then just close up the bag and put it in the fridge. Remove dough from fridge 5 minutes before rolling.
To roll the dough, lay a piece of waxed paper on a work surface and sprinkle with some flour blendlay on a work surface. Lay the chilled disk on the floured paper, sprinkle with some more flour and lay on another piece of waxed paper. Roll the dough into a circle approximately 12 inches wide. Remove the top sheet of waxed paper and carefully transfer into a 9 inch pie plate and remove the waxed paper. Push the dough very gently down so it lines the bottom and sides of the pie plate. If the dough splits or breaks apart just push it back together. Trim the edge of the pie crust to about ½ – ¾ inch over hang. Tuck the overhang under and pinch the dough into a decorative finish.
To Pre-bake (or Blind Bake) a pie crust:
Sometimes a recipe will call for a pre-baked or blind baked pie crust, here’s how to do that.
Freeze the pie crust in the pie plate for at least 30 minutes.
Preheat oven to 350 degrees.
Place a piece of parchment paper (or foil) in the bottom and up the sides of the pie crust. Fill with dried beans, rice or pie weights. (I prefer dried black beans as they help distribute the heat better and are much less expensive than pie weights. I use the same beans over and over.) Bake the crust for 20 minutes. Remove the weights and waxed paper, poke a few holes in the bottom of the crust using a fork and return to the oven for 10 minutes or until golden brown.
Let pie crust cool completely before filling.
A gluten-free recipe that makes 1 – 9 inch pie crust.