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SideChef
Recipes
Gluten-Free Pie Crust
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Recipe

7 INGREDIENTS • 7 STEPS • 1HR 10MINS

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!
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
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!
1HR 10MINS
Total Time
$0.19
Cost Per Serving
Ingredients
Servings
16
us / metric
Gluten-Free All-Purpose Flour
2 cups
Gluten-Free All-Purpose Flour
Xanthan Gum
1 tsp
Xanthan Gum
if your Gluten-Free Flour Mix does not have it already
optional
Baking Powder
as needed
Baking Powder
Salt
as needed
Butter
1/3 cup
Butter, frozen
Sour Cream
1/2 cup
Sour Cream, chilled
Water
4 Tbsp
Water
icy cold
Nutrition Per Serving
VIEW ALL
Calories
125
Fat
5.8 g
Protein
1.3 g
Carbs
16.4 g
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Gluten-Free Pie Crust
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Author's Notes

Makes 2 pie crusts.
Cooking InstructionsHide images
step 1
Combine Gluten-Free All-Purpose Flour (2 cups), Xanthan Gum (1 tsp), Baking Powder (as needed) and Salt (as needed) in a large mixing bowl.
step 2
Grate the Butter (1/3 cup) onto a plate and then empty into your dry ingredients.
step 3
Work the butter in between fingers pressing it into the flour mixture to form a shaggy dough.
step 4
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 (4 Tbsp) on hand in case you need more to loosen the dough. Form the dough into a disk and chill for 30 minutes.
step 5
Preheat oven to 375 degrees F (190 degrees C).
step 6
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.
step 7
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.
step 7 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.
Tags
Gluten-Free
Shellfish-Free
Vegetarian
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