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Gluten-Free Pie Crust

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A versatile and flaky gluten-free pie crust that works beautifully for both sweet and savory fillings.

Ingredients

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  • 1/4 cup cold water (plus 1 tablespoon at a time if the dough is dry)
  • 1 large egg
  • 1 teaspoon apple cider vinegar
  • 1 1/2 cups gluten-free flour mix
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/2 cup cold unsalted butter (cut into cubes, or use vegan butter)

Instructions

  1. In a small bowl whisk together the egg, cold water, and apple cider vinegar.
  2. In a large bowl, combine the gluten-free flour, sugar, xanthan gum, salt, and baking powder, then add the chilled butter cubes.
  3. Use a pastry cutter or two knives to cut in the butter until the mixture resembles peas.
  4. Add the egg mixture and mix together quickly to form a dough. If too dry, add cold water 1 tablespoon at a time.
  5. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to 1 hour or overnight.
  6. Roll out the dough on lightly floured parchment paper into a 13-inch round, then transfer to a 9-inch pie dish.
  7. Crimp the edges as desired and use as directed in individual recipes.

Notes

Keep ingredients cold for a flakier crust. Don’t overwork the dough and remember to refrigerate it after forming.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-pie-crust-recipe/