Yes, you can still enjoy great pies that are gluten-free! This recipe makes a single crust, but you could double it to make a double crust pie. The flour called for is my gluten-free all purpose flour blend.
Gluten-Free Pie Crust
- 1/2 cup cold butter
- 4 tablespoons cold water approx.
- 1 1/4 cups gluten-free all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum in addition to what is in the flour blend
- 2 tablespoons sugar
- Cut butter into small chunks and place in the freezer for a few minutes to get it really cold.
- Place cold water in the freezer also (or add ice cubes to get it really cold).
- Add flour, salt, xanthan gum and sugar to food processor bowl. Pulse to blend together.
- Add butter chunks and pulse until mixture resembles coarse meal.
- Keep the food processor running and add water 1 tablespoon at a time. Add just enough water for the dough to start to clump together.
- Remove dough from food processor and form into a ball. Wrap in plastic wrap (or a plastic food storage bag) and refrigerate for 1 hour (or up to 2 days).
- Remove dough from the fridge and let sit for 5 minutes (or longer if it has been in the fridge for more than an hour) so that it is soft enough to roll.
- Place a sheet of parchment paper on your work area. Dust it lightly with flour. Place the dough on top. Sprinkle more flour over the dough. Place a second sheet of parchment paper over the dough. Roll out the dough in a circle between the sheets of parchment paper.
- Remove the top sheet of parchment, and carefully transfer to a 9" pie plate. I put the pie plate upside down over the dough and then flipped the whole thing over and carefully peeled off the bottom layer of parchment. Fix any cracks by pushing the dough together.
- Fill and bake as recommended in your pie recipe.