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gluten free pie crust

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Gluten-Free Pie Crust

Finding a good pie crust when you're not gluten-free is already tough (our classic pie crust took us several tries to get just right)—imagine when you need to avoid flour! Fortunately, our gluten-free pie crust has been tested and perfected. New to gluten-free baking? We’ve got you. With the right ingredients and a few tricks, it’s surprisingly straightforward. You’re still following the basic steps and “rules” of pie crust making, with some easy tweaks here and there. So the result is flaky, light, and tender. Starting with a perfect pie crust sets you up for greatness. Then, you can move on to the fun part: filling it.

Ingredients :
  • Cooking spray
  • 2 tbsp. Ice water, plus more if necessary
  • 1/4 cup Cold sour cream
  • 1/4 tsp. Kosher salt
  • 1/4 tsp. Baking powder
  • 1 tbsp. Granulated sugar
  • 1/2 cup Butter, cut into 1/2" pieces
  • 1 1/2 cups All-purpose gluten free flour, plus more for sprinkling
Directions :
  1. Freeze flour and butter for 30 minutes before starting the crust process.
  2. In a large food processor, pulse flour, sugar, baking powder, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. Add sour cream. With the machine running, add ice water into the feed tube, 1 tablespoon at a time until the dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). The mixture will be crumbly. Best restaurants near me
  3. Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).
  4. Cover with plastic wrap and refrigerate until dough is very cold, at least 1 hour or up to overnight.
  5. Preheat oven to 425ºF and lightly grease a 9" pie dish with cooking spray. Meanwhile, on a lightly floured piece of parchment paper, roll out the dough into a 12” circle. Drape over the pie dish and gently press to fit, making sure there are no air bubbles. Remove parchment, trim edges to 1”, and tuck overhang under itself. With a fork, lightly prick the bottom of the crust and decoratively crimp edges. Refrigerate 30 minutes or freeze 10 minutes. Line crust with parchment paper and fill with dried beans or pie weights. Bake for 15 minutes, then remove parchment and weights and bake until lightly golden, 5 minutes more.

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