Best Ever Gluten Free Pie Crust will catapult you back into the world of making pies again. This flaky, tender gluten free crust does not have a gritty texture and is fabulously easy to roll out. You’ll no longer have to boycott making pies now that you have a perfect gluten free pie crust recipe!
Best Ever Gluten Free Pie Crust
I wanted to call this recipe “The No-One-Will-Ever-Suspect-It’s-Gluten-Free Pie Crust,” but I thought it might be a little excessive for Google to wrap their search engines around. This recipe, though, has been exactly that for me, and subsequently has made my gluten free existence immensely less maddening.
I’ve always loved to bake, but the first time I tried to make gluten free pie crust there were tears. After years of working with regular pie crust, the gluten free versions were extremely frustrating to work with and way inferior in taste. I ended up boycotting pie-making altogether because I couldn’t handle that kind of stress anymore.
Then a magical cookbook called America’s Test Kitchen: The How Can It Be Gluten Free Cookbook came along, and it’s whole mission was for all it’s food to taste exactly like the regular versions. They tested the bejeezus out of all the recipes, tweaked them a hundred times, and made sure unknowing taste testers preferred the gluten free version. Holla-freakin’-luja.
I adamantly stand behind a lot of the recipes in the book, but the pie crust recipe holds a special place in my heart. It tastes amazing and will not reduce you to frustrating tears when you make it. It behaves just as good pie crust should.
So pie-making and I gladly reunited, and if by any chance you have boycotted it (or have never made it!), I want to properly introduce you to this recipe. Major props to America’s Test Kitchen for making me whole again.
Roll out pie crust between two sheets of wax paper or parchment paper. Take off top paper, invert pie crust over dish, and remove second layer of paper.
Tuck excess overhang crust under.
Go around edge to make fluted edges with two forefingers, one pressing down while the other presses up. Cover loosely with plastic wrap and freeze 15 minutes – 1 hour, until firm and chilled.
Add pie filling and bake according to recipe. I highly recommend using this silicone adjustable pie shield when baking any pies. It will save your crust from getting overly brown and burnt before the pie is ready to come out of the oven. I especially find gluten free pie crusts have a tendency to get overly browned if you don’t use some sort of shield.
- 2½ tbsp. ice water
- 1½ tbsp. sour cream
- 1½ tsp. apple cider vinegar
- ¾ + ⅔ cup gluten free flour (I highly recommend using Cup 4 Cup for best taste)
- 1½ tsp. sugar
- ½ tsp. salt
- 8 tbsp. unsalted butter, cut into small cubes and frozen for 10 minutes
- Combine water, sour cream, and vinegar in a small bowl.
In a food processor process flour, sugar, and salt together for a few seconds.
Throw in butter and pulse about 10 times, until butter is about size of peas.
Pour half of liquid mixture in and pulse about 3 times, until incorporated. Pour in rest and pulse until dough just comes together, about 6 times.
Turn dough onto sheet of plastic wrap and flatten into a thick disk. Wrap tightly and refrigerate for at least 1 hour. Before rolling out let sit on counter 15 minutes so it is easier to work with.
Place unwrapped disk between two large sheets of plastic wrap and roll out slightly larger than pie dish.
Remove top paper, and invert onto pie dish. Remove second paper.
Tuck overhang dough under to meet edge of pie dish. Using both forefingers, flute edges by pressing one down and one up next to each other.
Wrap loosely with plastic wrap and place in freezer 15 minutes-1 hour until chilled and firm. Fill and bake according to directions.