Gluten-Free Pie Crust

This is one for your gluten-free baking repertoire; a simple, endlessly-versatile Gluten-Free. Flaky and buttery, this gluten-free version makes a perfect pie crust for anything from pumpkin pie to quiche!

Total Time

1hr 10min

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0 Ratings

Author: SideChef

Servings:

Ingredients

•

2 cups

Gluten-Free All-Purpose Flour

•

3/4 tsp

Xanthan Gum

(optional)

•

1/4 tsp

Baking Powder

•

1/2 tsp

Salt

•

1/3 cup

Butter , frozen

•

1/2 cup

Sour Cream , chilled

•

1/4 cup

Water

Cooking Instructions

Combine Gluten-Free All-Purpose Flour (2 cups) , Xanthan Gum (3/4 tsp) , Baking Powder (1/4 tsp) and Salt (1/2 tsp) in a large mixing bowl.

Grate the Butter (1/3 cup) onto a plate and then empty into your dry ingredients.

Work the butter in between fingers pressing it into the flour mixture to form a shaggy dough.

Add Sour Cream (1/2 cup) and stir until the dough starts to clump, then knead the dough on a floured work surface until it holds together. Keep additional Water (1/4 cup) on hand in case you need more to loosen the dough. Form the dough into a disk and chill for 30 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Divide the dough in half. Using a floured rolling pin and a floured work surface, roll out the dough until it reaches 1/2-inch all around. Shape into the pie or tart pan and chill in the fridge for another 30 minutes.

Using a fork, poke holes in the bottom of your crust. Careful not to pierce all the way through the dough. Prebake the crust for 10 minutes with pie weights before using as desired.

Author's Notes

Makes 2 pie crusts.

Nutrition Per Serving

CALORIES

1996

FAT

93.0 g

PROTEIN

20.4 g

CARBS

262.0 g