Gluten Free Pie Crust (Edit recipe)

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Due to the high fat this gluten free pie crust is flaky and delicious. You can use it in place of any regular pie crust.

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PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

6

Serves: 6

Ingredients

1.5 cups Gluten-Free Flour, I like King Arthur measure for measure
.5 tsp Baking Powder, Aluminum free
.5 tsp Salt
6 Tbsp Butter, Salted, Chopped (keep chilled)
.5 cup Sour Cream
2 Tbsp Ice Water, May need more

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Process

Cook Mode

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 a bowl add flour, baking powder, salt, and butter cubes.
Using hands break up butter until pea size.
Add sour cream and water then using spatula or spoon stir until blended.
You are looking for a fairly dry mix but when squeezed in your hand it holds together.
Add 1 Tbsp of water at a time if too dry.
It is best to chill dough (wrapped in plastic wrap) for 30 minutes before use.
Roll out on floured surface to 1/4” and use in whatever pie recipe you prefer.

Notes

If using this recipe for a sweet pie you can add 1 Tbsp of sugar to the mix to help the finished pie be more golden brown. This makes enough for one pie base or top, I like to double the recipe and freeze half. Wrap in plastic wrap and freeze in ziploc bag for up to one month. My family loves a really flaky and crisp pie crust so I leave the butter cubes a bit larger than normal. It creates pockets or holes but tastes amazing. If you want a smoother finish just break up the butter a little smaller.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	240
Fat:	14 g
Carbohydrates:	25 g
Protein:	2 g
Cholesterol:	47 g
Sodium:	307 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.