With a few hints – this Gluten Free Crust will rival ANY with regular flour.
A light, crispy crust is achieved by starting with cold butter – and working quickly; not overworking the dough. Because of the lack of gluten – handling of the dough is done in a gentle manner.
I like my crust golden, flakey, buttery and sweet! This recipe makes two 6 inch smaller pies. Double the recipe for a 9 inch regular sized pie.
DOUBLE this recipe if making a Fruit Galette. See: Karen’s Amazing Apple Galette (recipe)
Doubled, this recipe will be good for the bottom of a 9″ pie; with pastry for a lattice top.
Otherwise, a 9″ pie crust alone – you will start with 1 1/2 cups flour, 3/4’s of this recipe.
Enjoy the art of pastry crust making… Gluten Free!
Karen
Karen’s Gluten Free Buttery & Flaky Pie Crust
Ingredients
- 1 cup All Purpose Gluten Free Flour Blend, (I’ve used Bob’s Red Mill 1 to 1)
- 2 tablespoons pure cane sugar
- 1/4 teaspoon sea salt
- 3 tablespoons very cold filtered water
- 1 large egg yolk, (I used pasture raised)
- 1 stick unsalted butter, I use organic, no "natural flavor"
Instructions
- This recipe make enough dough plus lattice topping for 2, 6 inch pies.Double the recipe for a 9" pie. (See more below.)
- Cut the butter into tablespoons, wrap in waxed paper and freeze for 15 minutes.
- In the meantime add the flour, sugar and salt in a medium- large bowl. In a small bowl, add egg yolk and cold water – stir well with a fork; set aside.
- Add the butter to the flour bowl. Using a pastry blender – “cut” the butter into small pieces; the size of large peas. Make a well in the center. Add the egg/water mixture and mix in quickly with a wooden spoon or rubber spatula.When it looks somewhat combined – quickly use your hands to bring the dough together into a ball. Do so quickly – the warmth of your hands can heat the dough. HINT: Cold pieces of butter in the dough – with a marbled appearance create a flaky dough.
- Wrap the ball of dough in waxed paper and refrigerate until cold, at least 30 minutes.
- Proceed with recipe to roll out the dough in recipe. See Fabulous Black Raspberry Pie!
Notes
Otherwise, a 9" pie crust alone - you will start with 1 1/2 cups flour, 3/4's of this recipe. This recipe can not be reproduced without the consent of its author, Karen Sheer
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used your crust recipe for a pecan pie with wonderful results. I mixed the dough ahead of time and froze it for several days. I thawed it on the counter the morning I wanted to use it. I found it rolled out well but had some trouble transferring it to my pie pan. I ended up placing the dough in the pan with pieces and pinching them together. Filled the shell and baked as usual. The pie was great! The crust baked up beautifully flaky and sandy and a toasty brown but not too brown. Thumbs up from a party of 6! Thank you
Hi Penny – Well, this is fabulous news! Happy the gluten free crust was flaky & delicious!
I would suggest after being frozen to add a thin layer of GF flour on you work surface when rolling, a pinch on the
rolling pin too, but not too much – could toughen the dough. So happy you let me know.