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Gluten-Free Pie Crust

This gluten-free pie crust is tender, flaky, and perfect for a variety of fillings. Easy to make and ideal for everyone, it’s your new go-to recipe for baking without gluten.
Imprimer la recette Pin Recipe
Temps de préparation 15 minutes
Temps de cuisson 30 minutes
Temps total 45 minutes
Portions: 1 crust
Type de plat: Baking, Dessert
Cuisine: Gluten-Free
Calories: 400
Ingredients Method Nutrition Notes

Ingrédients
  

For the Pie Crust
  • 1 1/4 cups gluten-free all-purpose flour Ensure it includes xanthan gum for better elasticity.
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cubed For a dairy-free version, consider using coconut oil or vegan butter.
  • 1/4 cup ice water Add ice cubes if the kitchen is warm to keep the butter cold.

Method
 

Preparation
  1. In a large mixing bowl, whisk together gluten-free all-purpose flour and salt.
  2. Add chilled and cubed unsalted butter into the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
  3. Gradually mix in ice water, stirring until the dough begins to hold together but is not sticky.
  4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Baking
  1. Preheat your oven to 375°F (190°C).
  2. On a floured surface, roll out the dough to fit your pie dish, aiming for a thickness of about 1/8 inch.
  3. Gently transfer the rolled-out dough to your pie dish and trim any excess dough.
  4. Bake the pie crust in the preheated oven for 25-30 minutes, or until golden brown.
  5. Let the crust cool before adding your favorite filling.

Nutrition

Portion: 1gCalories: 400kcalCarbohydrates: 45gProtéines: 5gFat: 22gLipides saturés: 14gSodium: 200mgFibre: 2gSucre: 1g

Notes

For best results, avoid overmixing the dough, keep ingredients cold, and chill the dough before rolling it out. Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.

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