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Gluten-Free Pie Crust

Gluten-Free Pie Crust

Extra flaky, tender and gluten-fee pie crust handles just like a pie crust should.

  Total Time: 140 min 

  Yield: 1 Pie Crust


  • 8 tbsp cold butter
  • 1 large egg, lightly beaten
  •  2 tbsp apple cider vinegar
  • 1/3 cup ice-cold water
  • 1 tsp sugar (optional)

How to Make It:

Step 1:


Sift dry ingredients together in a large bowl. Cut the butter into small chunks (about 1/2 thick) and add to dry ingredients. Work it into the dry ingredients using a pastry cutter or your finger tips, mashing until the butter has crumbled into pea-size pieces.

Step 2:

Make a well in the dry ingredients. Pour the egg and apple cider vinegar into the well, and use a fork to stir gently, outwards from the center. Once all the ingredients are incorporated, drizzle the ice-cold water into the mixture very slowly, just a little at a time. Only add water until the mixture has become a cohesive ball of dough that's just moist enough to handle without being wet.

Step 3:

Using hands or rolling pin, gently push the dough outward, equally in all directions, until it is a pie-sized thick, even disc of dough. Seal well in plastic wrap or ziploc bag. Refrigerate for at least two hours. Remove the dough from the refrigerator and allow to sit at room temperature for 15-20 minutes.

Step 4:

Roll dough out gently, as thin as you can. When the dough is between 1/4 and 1/3 thick. Place a pie pan with the top side down over the dough (centered) and then carefully flip dough and pan over so that the dough drapes into the pan. Use your fingers to make sure the dough touches all the corners of the pan. If any holes have already formed at this point, mend them with a finger or pastry brush dampened in egg white or water, or with excess dough.

Step 5:

Use in your favorite pie recipes, or roll out for use in a galette or other pastry. You can prebake this crust if you like, but it doesn't require prebaking.

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