Description
A light and flaky gluten-free pie crust that offers irresistible flavor and simple preparation. Perfect for fruit pies, custards, or no-bake desserts!
Ingredients
Scale
- 9 Tablespoons Unsalted Butter
- 1–1/2 cups Gluten Free Baking Flour Blend WITH Binder
- 1 Tablespoon Granulated Sugar
- slightly heaping 1/2 teaspoon Salt
- 1/2 – 3/4 cup Ice Water
Instructions
- Chill butter until firm, about 20-30 minutes.
- Mix dry ingredients: flour blend, sugar, and salt in a food processor.
- Add chilled butter to dry mix and pulse until butter resembles small peas.
- Drizzle in ice water, pulsing until the dough holds together; adjust water as needed.
- Form dough into a ball and then flatten into a disc before chilling.
- To enhance flakiness, laminate the dough with folding steps.
- Roll out chilled dough into a 12" circle on a floured surface.
- Transfer rolled dough to the pie pan, trim edges, and flute if desired.
- Chill again for at least 1 hour before filling and baking.
Notes
For best results, use cold ingredients to maintain flakiness.
Store unfilled crust at room temperature for 1 day, or refrigerate for up to 3 days.
When freezing, wrap tightly and thaw in the fridge overnight before use.
Nutrition
- Serving Size: 1/8 of crust
- Calories: 160
- Sugar: 1g
- Sodium: 104mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg