Name: Gluten-Free Pie Crust
Prep time: 20 min
Total time: 120 min
Ingredients: 1.25 cups gluten-free all-purpose flour blend; 0.25 teaspoon salt; 6 tablespoons cold unsalted butter, cut into small chunks; 2-3 tablespoons ice water

Gluten-Free Pie Crust

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This gluten-free pie crust is just as light and flaky as a regular pie crust and is a great base for fruit pies and quiches. This recipe makes one crust. If you're following a recipe that calls for a top crust, be sure to double this recipe.

Devon O'Brien

Updated on July 9, 2020

Prep Time:

20 mins

Additional Time:

1 hr 40 mins

Total Time:

2 hrs

Servings:

Yield:

1 9-inch pie crust

Nutrition Profile:

Low-Calorie Low Carbohydrate Egg Free Gluten-Free Vegetarian Low Sodium Nut-Free Soy-Free

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Ingredients

1 ¼ cups gluten-free all-purpose flour blend
¼ teaspoon salt
6 tablespoons cold unsalted butter, cut into small chunks
2-3 tablespoons ice water

Directions

Combine flour blend and salt in a large bowl or food processor. Cut in cold butter using a pastry blender, two knives or by pulsing in the food processor until pebble-size pieces form. Add ice water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together.
Pat the dough into a 5-inch disk. Lightly flour a large sheet of plastic wrap and wrap the dough in it. Refrigerate for at least 1 hour and up to 2 days. Remove from the refrigerator about 15 minutes before rolling out.
Preheat oven to 400 degrees F.
Unwrap the dough, keeping the plastic underneath. Lightly flour the dough and cover with another large piece of plastic wrap. Roll out the dough into a 12-inch round. Remove the top sheet and invert a 9-inch pie pan onto the dough. Slide your hand under the dough and quickly flip the dough into the pan. Remove the plastic.
Trim and patch the dough so there is an even overhang all the way around. Fold the overhang under and crimp the edges with a fork. Patch any cracks with the extra dough. Line the crust with parchment paper and fill with pie weights, dried beans or uncooked rice. Bake the crust until lightly golden, 20 to 25 minutes. Carefully remove parchment and weights.

Tips

To make ahead: Prepare and wrap dough (Steps 1-2); refrigerate for up to 2 days.

Nutrition Facts (per serving)

111	Calories
7g	Fat
12g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 10
Serving Size 1 slice
Calories 111
% Daily Value *
Total Carbohydrate 12g	4%
Protein 1g	1%
Total Fat 7g	9%
Saturated Fat 4g	22%
Cholesterol 18mg	6%
Vitamin A 213IU	4%
Folate 0mcg	0%
Sodium 64mg	3%
Calcium 2mg	0%
Magnesium 0mg	0%
Potassium 2mg	0%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.