Are you tired of gluten-free pie crusts that crumble, crack, or taste like cardboard? Prepare to be amazed by this game-changing gluten-free pastry recipe that will revolutionize your baking! Whether you're dealing with gluten sensitivities or simply looking for a delicious alternative, this pie crust is so incredibly flaky and tender, your guests will never guess it's gluten-free. Get ready to become the star baker in your family with this simple yet magical recipe that promises professional-quality results every single time!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 1 pie crust
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/4 cup ice water
Instructions
- In a large mixing bowl, combine the gluten-free all-purpose flour and salt, whisking together to ensure even distribution.
- Add cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- Gradually add ice water, one tablespoon at a time, mixing gently with a fork. Stop adding water when the dough begins to come together and can be pressed into a cohesive ball.
- Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten-free flour to hydrate and the butter to firm up.
- Remove dough from refrigerator and let sit at room temperature for 5-10 minutes to soften slightly.
- Place the dough between two sheets of parchment paper and roll out to approximately 1/8 inch thickness, rotating and adjusting parchment as needed to prevent sticking.
- Carefully transfer the rolled dough into a pie or tart pan, gently pressing into the edges and trimming excess dough from the rim.
- Crimp or decorate the edges as desired, then chill the prepared crust for 15 minutes before blind baking or filling according to your specific pie recipe.
Tips
- Keep everything cold! Cold butter and ice water are crucial for achieving a flaky, tender crust.
- Use a high-quality gluten-free all-purpose flour blend for the best texture and taste.
- Don't overwork the dough - mix just until it comes together to prevent a tough crust.
- If the dough becomes too warm while rolling, refrigerate it for 10-15 minutes to firm up.
- Use parchment paper when rolling to prevent sticking and make transferring easier.
- For extra insurance against a soggy bottom, consider blind baking the crust for recipes with wet fillings.
- If the edges start browning too quickly while baking, cover them with aluminum foil strips.
- Allow the crust to cool completely before filling to maintain its crisp texture.
Nutrition Facts
Calories: kcal
Carbohydrates: 90g
Protein: 10g
Fat: 75g
Saturated Fat: 47g
Cholesterol: 200mg
