Gluten Free Pie Crust Recipe makes a perfect crust for any type of pie. It is easy to prepare, and it can be made ahead of time. The dough also freezes well both before and after baking. This Gluten Free Pie Crust Recipe is a must-try for any gluten-free baker.
This easy-to-make gluten-free pie crust recipe requires just a few ingredients and can be prepared in just minutes. Its secret is using vegetable shortening in addition to butter, which has a lower melting point and helps the dough maintain its flakiness during baking. This recipe also calls for a bit of apple cider vinegar and ice cold water, which both help lighten the dough. It also has no eggs, which makes it vegan as well as gluten-free.
Using a food processor or a pastry cutter is the easiest way to work the butter into the flour. However, if you are not comfortable using a machine, it is perfectly fine to use your hands. Just make sure to keep the butter very cold as you cut it into the flour, so that it does not melt as you mix it with the other ingredients. When you’re finished, you should have coarse crumbs with some larger pea-sized pieces of butter remaining.
In a large bowl, combine the flour, salt and sugar, and mix well. Whisk in the vegetable shortening, and then mix in the ice cold water until all of the ingredients are combined and form a dough. If the dough is too dry, add more ice cold water, a tablespoon at a time, until the dough is moist enough to stick together.
When you’re ready to roll out the dough, lightly dust a large piece of parchment paper with gluten-free flour and lay it on your work surface. Then place one of the pie crust dough balls on top and begin rolling it out. It is important to roll the dough from the center out towards the edges and rotate it as you go, so that you are getting an even thickness throughout the entire pie crust. If the dough sticks to the parchment paper as you’re rolling, just sprinkle more flour over the dough and continue rolling until the pie crust is the desired size for your pie pan.
Once you have rolled out the pie crust, cover it with plastic wrap and refrigerate for about 30 minutes if it is not too warm in your kitchen. This will give the crust time to firm up and also gives you a chance to do any last-minute adjustments before filling it.
When you’re ready to bake, pre-heat your oven to 425 degrees Fahrenheit (220 Celsius). Remove the dough from the refrigerator and carefully place it in a glass or metal pie pan. If you have any holes or tears in the crust, use the saved scraps of pie crust dough to patch them. Then, pour the filling into the pie shell and bake as directed in your recipe.