Best Flaky Gluten Free Pie Crust

The one thing I miss about being gluten-free is BREAD. And flaky pie crusts.

Making homemade pie crust is difficult as it is; making a flaky gluten-free pie crust is even tougher! I’ve had many attempts in making the best flaky gluten free pie crust but have failed. 

I’ve experimented with many gluten-free flours to find the right consistency of the best flaky gluten-free pie crust and I think I’ve found the right combination! So I’m pleased to share with you my recipe for the best flaky gluten-free pie crust.

Best Flaky Gluten-Free Pie Crust

Ingredients

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 xanthan gum

1 teaspoon sea salt

2 teaspoons sugar

Method

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, sugar and butter 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.

Making homemade gluten-free pie crust does take a little bit of effort, but it’s so worth it! 

Yield: 1 pie crust (double)

Best Flaky Gluten Free Pie Crust

Print

Making homemade pie crust is difficult as it is; making a flaky gluten-free pie crust is even tougher! This pie crust is so tasty and flaky, you’d never know it’s gluten-free!

Prep Time 20 minutes

Additional Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• 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)
• 1/4 teaspoon xantham gum
• 1 teaspoon sea salt

Instructions

1. Cut cold butter into cubes and set aside in the freezer. Add ice cubes to a glass with a few tablespoons of cold water.
2. 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.
3. 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.
4. Take the dough and divide into two. Place each ball of dough on wax paper, and press down to form two disks.
5. Wrap in remaining wax paper and chill for 1 hour.
6. 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.
7. 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.