If you’re looking for a flaky, tender gluten-free pie crust (or pastry dough) that is fabulously easy to roll out, look no further. Or try another gluten free pie recipe or crust from the collection shared!
(If cut butter hasn't been placed in freezer, freeze for 10 minutes.) In the food processor, pulse the flour, sugar, and salt together until mixed. By hand, whisk the dry ingredients in medium-sized bowl.
Add the butter to the processor and pulse about 10 times, until the butter is about size of peas. By hand, use a pastry cutter or fingers to cut and knead butter into the dough until you have pea-sized chunks.
Combine cold water, sour cream, and vinegar in a small bowl.
Pour half of the liquid mixture in in the food processor and pulse a few times, until incorporated. Add the rest and pulse until the dough just comes together, about 6-10 times. If dough doesn't start to come together, add a touch more cold water. By hand, add half the liquids, then mix with a fork or fingers. Pour in the remaining liquid, and mix until the dough starts to come together and well mixed with the flour.
Turn the dough onto a large sheet of plastic wrap and flatten into a thick 1" disk. Wrap tightly and refrigerate for at least 1 hour or freeze for 30 minutes. Before rolling out, let sit on counter 5 minutes so it is easier to work with.
HOW TO ROLL OUT PIE CRUST:
Lay a large piece of parchment paper (preferred) or wax paper on your workspace. Place the unwrapped dough disc in middle and place a large sheet of parchment on top. Use a rolling pin to press and spread the dough from the middle out. Roll into a circle slightly larger than your pie dish. (See tips in recipe notes for rolling out crust)
Remove the top paper, and invert into the pie plate. Remove the second paper. Tip: If the dough has warmed while rolling, it may be trickier to take the paper off. If this happens, leave the paper on, and stick the whole thing in the fridge for 5-10 minutes. Once the crust is chilled again it's much easier to pull off the paper. If the dough is too cold and the crust breaks, let it sit on the counter for a minute first before trying again.
Trim off excess dough around the edges. If some edges need more dough to fold under, press on some of the clipped off pie dough. Tuck the 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, or up to an hour, until chilled. Fill and bake according to recipe directions, or see recipe notes for a partially or fully baked crust.
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Notes
Double Crust or Lattice Crust
This recipe yields enough for a single pie crust. If your recipe calls for a double crust or lattice top, double the recipe and divide dough in two discs to refrigerate.
Best tips For Rolling Out Crust
I find rolling between two large pieces of parchment paper works best. Wax may be used, but it has a tendency to stick to the dough more.
If the dough is too cold it will be hard to roll and break apart. Let it sit on the counter for 5 minutes and try again.
When you are rolling, press down in the middle and push the dough out from center. This will ensure the middle not being too thick, while edges are too thin.
Rotate the pie dough as you are rolling so it forms a perfect circle. If one side is bigger than the other, cut some dough off and add it to the smaller side of the circle.
While rolling the dough may warm, which causes the parchment paper to stick. If this happens, place rolled pie crust, with parchment still on, in the refrigerator for 5-10 minutes so butter re-solidifies and releases from the paper.
Once the dough is turned over in the pie dish use kitchen scissors to trim off excess dough around edges. If some edges need more dough to fold under, press on some of the clipped off pie dough.
There are many ways to crimp a decorative pie crust edge. This page gives great tutorials for making easy to very creative edges.
Baking Methods
Partially-Baked Crust:For recipes that call for a partially baked bottom of the crust, before filling, preheat the oven to 375ºF. Line the bottom of chilled crust with foil or parchment paper. Place pie weights or dried beans on top of liner. Bake on the middle rack for 20-25 minutes, rotating halfway through.Fully Baked (Blind Baked) CrustSome recipes require a fully baked pie shell, such as cream pies. Follow directions for Partially-Baked Pie Crust, adding 5-10 minutes to cooking time, and removing the liner with weights for last 10-15 minutes. Bake until the bottom crust is golden brown.Tip: I highly recommend using this silicone adjustable pie shield when baking pies. It will keep the crust golden brown instead of burnt before the filling is ready.
Storing / Freezing
Wrapped dough may be refrigerated up to 1 day. Longer than that, place the wrapped disc in a freezer ziplock bag to freeze for 1 month. Thaw in refrigerator overnight.Recipe adapted from America's Test Kitchen: The How Can It Be Gluten Free Cookbook