Description
This pie crust features a delightful blend of flavor and simplicity with just four ingredients. Perfect for any filling, it’s the ideal option for gluten-free baking.
Ingredients
Scale
- 9 tablespoons unsalted butter
- 1 1/2 cups gluten-free baking flour blend
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
Instructions
- Chill the unsalted butter in the freezer for 20-30 minutes.
- Mix the gluten-free flour blend, sugar, and salt in a food processor.
- Add cold butter cubes and pulse until resembling small peas.
- Drizzle ice water while pulsing until the dough holds together.
- Form the dough into a ball and flatten it into a disc.
- Slice and laminate the dough, then refrigerate for 2 hours or overnight.
- Roll out the chilled dough into a 12" circle.
- Transfer and press the dough into a pie pan, fluting the edges.
- Blind bake by preheating the oven to 400°F and baking with weights for 15 minutes.
Notes
Use cold butter for the best flakiness in the crust.
Ensure your flour blend has a binder like xanthan gum.
Store leftover crust wrapped tight for up to 3 days.
Nutrition
- Serving Size: 1/8 of pie crust
- Calories: 175
- Sugar: 1g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg