Flaky All Butter Gluten Free Pie Crust (Edit recipe)

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This is truly the flakiest pie crust, and it just so happens to be gluten free! It comes together within seconds and is a dream to roll out, but the real deal is in the baked pie. No one will know it’s gluten free! (This recipe yields two pie crusts)

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PREP TIME

45 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 24

Ingredients

3 cups Kim's Gluten Free Bread Flour Blend (click for recipe)
1 tsp Kosher Salt
339 gram Unsalted Butter, 1.5 cups, cut into ½ inch pieces and chilled
1 Egg, beaten and cold
1 Tbsp distilled White Vinegar
1/4 - 1/3 cup Water, ice water, more if needed

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In the bowl of a food processor, add flour and salt. Pulse to combine. Add butter and pulse several times until butter is the size of large chunks. Alternatively, place flour in a large bowl and add salt. Add butter and using your fingers or a pastry blender, blend into butter until the size of large peas.
Pour the vinegar and beaten egg into the bowl and pulse to combine (or combine with a fork if not using a food processor).
With the food processor running, slowly add water through the chute, a few tablespoon at a time. You may not need the full amount of water, depending on your climate. When the mixture comes together in the bowl, stop mixing. Of note, gluten free pie crusts do better when they are slightly wetter (because the flour will soak up some of the liquid).
Divide the dough between two sheets of plastic wrap, flattening each into a round disk. Chill in the refrigerator for about 20-30 minutes.
Roll out the dough onto a lightly floured surface into approximately a 12-inch round, moving constantly to avoid sticking. If it does stick, lightly sprinkle more flour. Roll dough onto rolling pin and carefully lift and unroll into the pie plate. Trim the edges of the dough and crimp the edges.

To Blind Bake

Prick the bottom of the dough all over with a fork. Place the crust in the refrigerator and chill for about an hour, or the freezer for about 20 minutes.
Preheat the oven to 425° F. Remove the pie crust from the refrigerator and line it with a piece of parchment paper. Fill it with pie weights, beans, or rice.
Bake for approximately 12-15 minutes, until the edges start to brown. Carefully remove the parchment and beans and continue to bake for about 5 more minutes, or until the bottom and sides are lightly browned and no longer shiny. Cool the crust completely before proceeding with your recipe.

For Double Crust Pies

Roll out the bottom crust and add your filling of choice into the crust. Roll top crust out and place on top of filling. Crimp as desired to seal. Vent and proceed as per your recipe instructions.

Notes

Unbaked pie crusts will keep in the refrigerate for about 3 days. They can be frozen for up to 3 months, well wrapped. To thaw, remove from freezer and place in the refrigerate to thaw overnight. Let come to a cool room temperature, about 20-30 minutes, before rolling out and using.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	126
Fat:	11 g
Carbohydrates:	5 g
Protein:	5 g
Cholesterol:	29 g
Sodium:	48 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.