Gluten-Free Pie Crust
- Yield: 1 pieces
We're proud of the flaky texture of this crust, which can be difficult to achieve with gluten-free ingredients. Thorough baking and a golden brown color will give this crust a wonderful toasty flavor. This is enough for a single 9-inch crust, but can easily be doubled to make a two-crust pie. Note that the Instant ClearJel used here is optional; it's not packaged in a gluten-free facility, and thus isn't suitable for celiacs, or for those with a strong allergy to gluten.
Ingredients
- 1 1/4cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
- 1tablespoon sugar
- 2teaspoons Instant ClearJel (optional; not packed in a gluten-free facility)
- 1/2teaspoon xanthan gum
- 1/2teaspoon salt
- 6tablespoons cold butter
- 1large egg
- 2teaspoons lemon juice or vinegar
Instructions
- Lightly grease a 9-inch pie pan.
- Whisk together the flour or flour blend, sugar, ClearJel, xanthan gum, and salt.
- Cut the cold butter into pats, then work the pats into the flour mixture till it's crumbly, with some larger, pea-sized chunks of butter remaining.
- Whisk the egg and vinegar or lemon juice together till very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.
- Shape into a ball and chill for an hour, or up to overnight.
- Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
- Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that's been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan.
- Fill and bake as your pie recipe directs. Makes 1 (9-inch) pie crust
*Make your own blend: Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.
The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour. Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).