Gluten Free Pie Crust
Buttery and flaky gluten free pie crust is amazing and will quickly become a household staple recipe.
- 1 stick cold butter diced and placed into the freezer for 5-10 minutes
- 1 cup GF flour blend I use Bob's Redmill 1 for 1
- 1 egg
- 1/2 tsp course salt
- 1-3 tbs ice water
Cut up cold butter into small pieces and place in freezer for 5-10 minutes.In a food processor, pulse flour, and salt until combined. Add butter and pulse until mixture has no large pieces of butter remaining. Add egg and 1 tablespoon ice water, then pulse until well-combined and dough holds together when squeezed. If it doesn't hold together well, add a little more ice water. Roll into a ball and place in the fridge or freezer for 5-10 minutes.Preheat oven to 350. Roll out dough to about 1/8 inch thick and place into a pie pan. Cut off excess dough, and form with fingers or with fork. Pre-bake for about 20 minutes before filling.
Use very cold butter. Place in freezer 5-10 minutes before using.
You can make this ahead of time and keep it in the fridge for a few days, or freeze it for a few weeks.
Serving: 1g | Calories: 159kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 254mg | Potassium: 7mg | Fiber: 1g | Vitamin A: 385IU | Calcium: 16mg | Iron: 0.6mg