Description
A tender yet crisp gluten-free pie crust that delivers flaky layers and buttery flavor without sacrificing texture or tradition.
Ingredients
Scale
- 1 1/2 cups all purpose gluten free flour blend
- 3/4 teaspoon xanthan gum
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter, chopped and chilled
- 1/2 cup sour cream, chilled
- Ice water, by the teaspoonful (as necessary)
- Egg white (for brushing, optional)
Instructions
- Chill your tools and ingredients, placing chopped butter in the freezer for 10–15 minutes.
- In a large bowl, whisk together gluten free flour blend, xanthan gum, baking powder, and salt.
- Add chilled butter to the dry mix and cut it in until it resembles coarse crumbs.
- Stir in chilled sour cream and add ice water until the dough comes together.
- Form the dough into a ball and flatten into a disc, wrap in plastic wrap, and chill for at least 1 hour.
- Roll the chilled dough on a floured surface into a 10–11 inch circle.
- Transfer the dough to a 9-inch pie plate and shape as desired.
- If desired, brush the crust with egg white.
- Preheat oven to 400°F (200°C), parbake the crust by lining with parchment and pie weights for 12–15 minutes.
- Cool slightly before adding filling and follow your pie recipe’s baking time.
Notes
For a vegan crust, substitute butter with solid coconut oil and use dairy-free sour cream.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 1g
- Sodium: 130mg
- Fat: 11.5g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17.9g
- Fiber: 0.6g
- Protein: 2.9g
- Cholesterol: 30mg