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RECIPE
7 INGREDIENTS7 STEPS1hr 10min

Gluten-Free Pie Crust

This is one for your gluten-free baking repertoire; a simple, endlessly-versatile Gluten-Free Pie Crust that can be used as the base for anything from pumpkin pie to quiche! Let us know how you used it!
Gluten-Free Pie Crust Recipe | SideChef
This is one for your gluten-free baking repertoire; a simple, endlessly-versatile Gluten-Free Pie Crust that can be used as the base for anything from pumpkin pie to quiche! Let us know how you used it!
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
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Estimated Total: Estimated Total:
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SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
1hr 10min
Total Time
$3.02
Cost Per Serving

Ingredients

US / METRIC
Servings:
1
Serves 1
2 cups
Gluten-Free All-Purpose Flour
3/4 tsp
Xanthan Gum
if your Gluten-Free Flour Mix does not have it already
(optional)
1/4 tsp
Baking Powder
1/2 tsp
1/3 cup
Butter , frozen
1/2 cup
Sour Cream , chilled
1/4 cup
Water
icy cold
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Nutrition Per Serving

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CALORIES
1996
FAT
93.0 g
PROTEIN
20.4 g
CARBS
262.0 g

Author's Notes

Makes 2 pie crusts.

Cooking Instructions

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Step 1
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.
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 (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.
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.
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Nutrition Per Serving
Calories
1996
% Daily Value*
Fat
93.0 g
119%
Saturated Fat
61.4 g
307%
Trans Fat
0.0 g
--
Cholesterol
273.9 mg
91%
Carbohydrates
262.0 g
95%
Fiber
51.1 g
182%
Sugars
8.1 g
--
Protein
20.4 g
41%
Sodium
1703.6 mg
74%
Vitamin D
--
--
Calcium
219.2 mg
17%
Iron
2.8 mg
16%
Potassium
21.9 mg
0%
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