The one thing I miss about being gluten-free is BREAD. And flaky pie crusts.
I’ve experimented with many gluten-free flours to find the right consistency of a flaky gluten-free pie crust and I think I’ve found the right combination! So here is my recipe for the best flaky gluten-free pie crust.
Best Flaky Gluten-Free Pie Crust
3/4 cup unsalted butter
10 tablespoons ice-cold water
1 3/4 cups gluten-free flour blend (I used 3/4 cup rice flour, 1/2 cup tapioca, 1/4 cup almond, 1/4 cup sorghum flour)
a pinch of xantham gum
1 teaspoon sea salt
2 teaspoons sugar
Cut cold butter into cubes and set aside in the freezer. Add ice cubes to a glass with a few tablespoons of cold water.
Combine the flours, salt and sugar in the bowl of a stand mixer with the dough blender. Mix until the dough resembles coarse meal with pea-sized pieces of butter.
Add 1 tablespoon of ice-cold water at a time, until the mixture starts to clump together. If you’re able to press some dough together and it holds, you’ve added enough water. Don’t over-add water.
Take the dough and divide into two. Place each ball of dough on wax paper, and press down to form two disks. Wrap in remaining wax paper and chill for 1 hour.
On wax paper, and plastic wrap, roll out the dough to pie size with a rolling pin. Carefully remove the top sheet of plastic wrap and transfer into a 9-inch pie plate. Push the dough very gently down so it lines the bottom and sides of the pie plate. If the dough splits or breaks apart just press it back together.
This gluten-free crust comes out so tasty and flaky, you’d never know it’s gluten-free!
Make sure to take a look at my Peach Pie recipe.