Gluten Free Pie Crust

Making the perfect pie crust is even easier than you think. Learn how to prepare the BEST gluten-free pie dough. Impress your family with this ultra-rich, buttery, and flaky pie crust!

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Ingredients: Gluten-free flour Blend Sea Salt Sugar Butter Apple Cider Vinegar Cold Water

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To blind bake a single crust, preheat oven to 400 degrees. Transfer dough to a pie plate. Line the crust with parchment paper & pie weights. Bake for 15 minutes & remove the weights. Bake 5 minutes longer.

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Tips: Roll out the dough on floured parchment paper to prevent sticking. Make your crusts ahead of time and freeze to prepare for the holidays!

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FAQS

Get the recipe!

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I'm Nicki Sizemore, a trained chef and cookbook author. I create wholesome, flavor-packed recipes that just happen to be gluten-free. These are dishes that anybody can master and everybody will love!

Gluten Free Pie Crust

The best rich and flaky pie dough

Making the perfect pie crust is even easier than you think. Learn how to prepare the BEST gluten-free pie dough. Impress your family with this ultra-rich, buttery, and flaky pie crust!

Ingredients: Gluten-free flour Blend Sea Salt Sugar Butter Apple Cider Vinegar Cold Water

1

Place your dry ingredients (Cup 4 Cup gluten-free flour, salt, and sugar) in a food processor and pulse to combine.

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Scatter cold butter over the dry ingredients in the food processor. Pulse until only pea-sized chunks of butter remain. Drizzle apple cider vinegar on top.

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Start the food processor and add cold water until the dough comes together. Give the dough a pinch, if it sticks together it is ready.

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Transfer the dough to a floured surface & shape it into a ball. Divide the dough into 2 disks and wrap with plastic wrap, Refrigerate 30 minutes to 2 days (or freeze!)

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If the dough has been in the fridge long, let it sit at room temperature until slightly softened. Roll the dough on floured parchment paper.

To blind bake a single crust, preheat oven to 400 degrees. Transfer dough to a pie plate. Line the crust with parchment paper & pie weights. Bake for 15 minutes & remove the weights. Bake 5 minutes longer.

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For double crust pies, preheat oven to 400. Transfer one disk of dough to a pie plate. Add your filling & top with butter. Secure the second dough on top. Brush with egg wash, cut vents & bake.

Tips: Roll out the dough on floured parchment paper to prevent sticking. Make your crusts ahead of time and freeze to prepare for the holidays!

FAQS

and answers!

How does it taste?

Just like a regular rich, flaky, & buttery pie crust.

Can you make it ahead of time?

Yes!

Can I use the crust for savory or sweet baking?

It's great for both!

Get the recipe!

I'm Nicki Sizemore, a trained chef and cookbook author. I create wholesome, flavor-packed recipes that just happen to be gluten-free. These are dishes that anybody can master and everybody will love!