This truly is the best all-butter gluten-free pie crust. Oh so tender, flaky, and it holds up well enough you can pick up a piece of pie with your hand. Buttery pie perfection right here!
If you are like me, you have probably searched hi and low to find the perfect gluten-free pie crust for your holiday pies. I’ve made my own pie crust the last few years, and I’ve been semi-satisfied.
Just semi-satisfied. I seemed to either be missing the buttery flake, or have a pile of crumbs. I also like my pie crust to be sturdy enough that I can pick up the slice of pie with my hand. It makes it easier to sneak a slice out of the fridge the day after…
I hadn’t figured out how to get a pie crust that could hold up AND have that buttery flakiness AND tender bite all at the same time. Until now!
The flours make all of the difference. Don’t get me wrong, I LOVE my rice flour blend. It is still my go to for cakes, cookies, muffins, and the like. For pie crust I just needed a lower starch content. I tried this amazing recipe from Allergy-Free Alaska (Megan has an amazing blog with tons of great recipes, you should follow her!)and I was won over! But I wanted an all-butter pie crust. I don’t personally have any issues with dairy, so I adapted her recipe to create my perfect pie crust.
Full of butter, tender bite, flaky, and just pure amazing! (If you have any dairy sensitivities I recommend using Megan’s recipe, as hers is formulated specifically to accomodate those.)
One secret to making the perfect flaky crust is to make sure your butter and water are VERY cold, and then be careful to only lightly work the dough. Leaving larger chunks of butter in the dough also helps the crust to have that flakiness that we all desire.
Another one of my secrets is to use plastic wrap to form the dough into a disc (so that your hands don’t melt that beautiful butter.)
And to roll the dough out between 2 pieces of plastic wrap.
Then just move the dough to the pan and fill with your favorite pie filling. If you want to make a pie with a top crust, or are making several pies at once just multiply the recipe by the number of single layer crusts you need, and then divide the dough into that number of discs.
Keep your eye out for this sweet Honey Pumpkin Pie that I made using this recipe. It really is the best all butter gluten free pie crust around!
- ⅓ cup sorghum flour
- ⅓ cup millet flour
- ⅓ cup tapioca starch
- ⅓ cup rice flour
- ¾ teaspoon xanthan gum
- ½ teaspoon salt
- ½ cup cold butter
- 1½ teaspoons apple cider vinegar
- 3-5 tablespoons ice cold water
- In a medium-sized mixing bowl whisk together the flours, xanthan gum, and salt.
- Add the butter and using a pastry cutter or 2 knives cut the butter into the flours until it looks like very coarse crumbs with some large chunks of butter about the size of your fingernail(see picture).
- Add the apple cider vineagar, and then add the ice water 1 Tbs at a time, mixing lightly with a fork until it starts to pull together into a crumbly looking dough. If you pinch in between your fingers it should easily come together into a dough. It took me 3 Tbs of water, but depending on your climate, your flour, and the weather you might need more.
- Dump the mixture onto a large square of plastic wrap, and use the plastic wrap to form the dough into a disc, handling it as little as possible.
- Wrap the disk tightly in the plastic wrap and let it rest in the fridge for 30 minutes. (Don't let it rest much longer, it will dry out.)
- Roll out the disc of dough between 2 large pieces of plastic wrap or parchment paper until it is ⅛-1/4" thick.
- Remove the top sheet of plastic wrap and transfer the crust to your 9 inch pie pan buy lifting the crust up, using the bottom sheet of plastic wrap, and then flipping it over into the pan. Gently press the crust into the corners of the pan, repair any tears, and then trim the edges and crimp as desired. I like using a small cookie cutter to cut shapes to decorate the edge of my pie.
- Fill and bake according to your favorite recipe OR...
- To Pre-bake without filling:
- Preheat your oven to 375F and prick the bottom of the crust all over with a fork. Bake for 20-30 minutes, or until the pie crust is golden brown. Cool completely before filling.
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