Karen’s Gluten Free Buttery & Flaky Pie Crust
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.
Servings: 6
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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
Recipe: Fabulous Black Raspberry 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. This recipe can not be reproduced without the consent of its author, Karen Sheer
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 Facts
Karen’s Gluten Free Buttery & Flaky Pie Crust
Amount per Serving
Calories
226
% Daily Value*
Fat
17
g
26
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
71
mg
24
%
Sodium
100
mg
4
%
Potassium
8
mg
0
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
3
g
6
%
Vitamin A
512
IU
10
%
Calcium
22
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.