There are so many types of gluten-free flours out there right now to make your own gluten-free pie crusts! I love Cup4Cup, King Arthur, and Pamela’s around holiday time.
I modified my regular single crust recipe just a bit and got a great gluten free pie crust. To smooth out the flavors of gluten free flour, I add a little sugar to balance out the flavor.
Gluten Free Pie Crust
- 1 cup flour
- 7 tablespoons butter
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 tablespoons (or so) of chilled water
- Cut the flour, salt, and sugar into chilled butter with a pastry blender or two forks OR use a food processor.
- You want the consistency to be crumbly. Gradually add the tablespoons of water and work them one at a time into the dough with your hands. (To get the water chilled, I usually fill a pyrex measuring cup with water and throw a few ice cubes in there and then measure the water a tablespoon at a time.)
- Using extra flour, sprinkle your countertop with gluten free flour and roll the dough starting from the center until it is larger than the size of the pie pan you are using.
- When rolling out gluten free dough, because it tends to fall apart a little easier than regular pie crust, I generally do not fold it, flip it, and roll it out on the other side. Less is more.
- If the dough starts to stick to the counter, lift it and rotate it, adding additional flour.
- Use a spatula to lift the crust gently from the counter without tearing it, and place it in the pie plate - repairing the tears as necessary. Crimp the edges and your pie is ready for its filling!
Gluten Free Pie Crust! So Easy …
For this pie crust, we used the last of our local North Carolina pecans to make a delicious pecan pie – aka Papa’s Pecan Pie. Yum. Happy Baking!