Gluten-Free Pie Crust
I’ve tried so many different recipes for pie crusts over the years. This is my absolute fave! It’s so easy to make (with a food processor) and I use it for all of my pies—sweet and savory. It is so flaky and delicious that no one will ever know it’s gluten-free!
Ingredients
Double Crust (9-inch)
- 1 cup (2 sticks) cold butter cut into 1/2-inch chunks (it must be cold!)
- 2 1/2 cups Cup-4-Cup gluten-free flour*
- 1 tablespoon sugar (omit for savory dishes)
- 1 teaspoon salt (you can use or omit if using salted butter)
- 1/2 to 2/3 cup buttermilk**
Single Crust (9-inch)
- 8 tablespoons (1 stick) cold butter cut into 1/2-inch chunks (it must be cold!)
- 1 1/4 cups Cup-4-Cup gluten-free flour*
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/4 to 1/3 cup buttermilk**
Notes on ingredients:
*This crust is very picky with the type of flour you use. If you want the BEST crust, you absolutely must use Cup-4-Cup.
**Typically I use reconstituted powdered buttermilk at room temperature. The amount can vary—you want to use enough buttermilk for your dough to hold together. It will be slightly sticky but not soupy or crumbly at all. See video
Instructions
- Add flour, sugar, and salt to the bowl of your food processor.
- Add cold butter and pulse until butter is incorporated and until you see small-sized pieces.
3. Slowly pour in the buttermilk and continue to pulse just until the buttermilk is incorporated into the dough—you want it to come together well and be slightly sticky. Use immediately or store in the refrigerator until use (I typically use immediately because I like how pliable the dough is—but you can store in the refrigerator up to 24 hours and take it out 30 min before you roll it.)
4. Scrape dough out of food processor bowl and onto a piece of parchment paper dusted with GF flour. I typically put a pastry mat under the parchment paper so that I have a perfect circle to roll the dough to.
5. Dust hands with GF flour and form dough into a ball then pat it down flat into a circle.
6. Using a rolling pin (I like the smaller version with this dough), roll out to the desired size.
7. Place pan over the dough to ensure it will be large enough to fit and cover the sides.
8. Lifting the edge of the parchment paper with your right hand, lift the dough onto your left and carefully place it into your pie dish.
9. If using a fluted dish, simply press dough into the bottom and up the sides, cutting any extra that goes over the edge. If using a non-fluted dish, press dough into the bottom of the dish and gently lay up to the sides. Cut off any excess and flute the edges.
