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Homemade Gluten-Free Pie Crust Recipe

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★★★★★

4.7 from 111 reviews

This homemade pie crust recipe delivers a flaky, buttery base perfect for any pie. Made with simple ingredients like flour, butter, and water, it can be tailored with optional sugar and salt to suit sweet or savory pies. The dough is quick to prepare using a food processor, chilled for firm texture, and can be either partially baked (blind baked) or fully baked depending on the pie filling requirements.

Ingredients

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Pie Crust Dough

  • 1 cup flour (gluten-free 1-to-1 blend)
  • 6 Tbsp. cold butter, cubed
  • ¼ cup cold water
  • 1 Tbsp. sugar (optional)
  • Pinch of salt (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the pie crust.
  2. Combine Dry Ingredients and Butter: Add the flour, cubed butter, sugar (if using), and salt (if using) to the bowl of a large food processor. Pulse 20-25 times until the mixture resembles coarse crumbs. This process cuts the butter into the flour for flakiness.
  3. Add Water and Form Dough: Pour in the cold water and pulse again until the mixture just sticks together and forms a ball of dough, being careful not to overmix.
  4. Chill Dough: Shape the dough into a round disc, place between two sheets of wax paper, and refrigerate for 20-30 minutes or overnight. This firms up the dough making it easier to roll out.
  5. Roll Out Dough: Keep the wax paper on and roll the dough into an 11 to 12-inch circle, ensuring even thickness for uniform baking.
  6. Transfer to Pie Dish: Remove the top wax paper and carefully flip the dough into a lightly sprayed 9-inch ceramic or glass pie dish. Gently press to cover the bottom and sides completely.
  7. Crimp Edges: Form a V-shape with your thumb and pointer finger on one hand and press with the thumb of the other hand to create a decorative edge around the crust.
  8. Dock the Crust: Use a fork to poke holes in the bottom of the crust to prevent bubbling during baking.
  9. Partial (Blind) Bake Option: For pies that require a pre-baked crust, bake in the preheated oven at 375°F for 10-15 minutes, until the bottom starts to dry out.
  10. Full Bake Option: For a fully baked crust, place a piece of parchment paper or foil over the crust and fill with dried beans or pie weights. Bake at 375°F for 20 minutes, remove the weights, and bake for an additional 15-20 minutes until golden and fully cooked.
  11. Use as Desired: The crust can be used immediately in your favorite baked pies, such as pumpkin pie, or cooled and used for no-bake fillings.

Notes

  • Keep all ingredients and dough cold to ensure a flaky crust.
  • The sugar and salt are optional and can be adjusted depending on whether you are making a sweet or savory pie.
  • Blind baking prevents soggy bottoms when using wet fillings.
  • Dried beans or ceramic pie weights are reusable and perfect for blind baking.
  • Chilling the dough can be done overnight to improve texture and flavor.

Keywords: homemade pie crust, gluten free pie crust, flaky pie crust, blind baking, pie dough

Find it online: https://thefoodrecipe.com/homemade-gluten-free-pie-crust-recipe/