This delicious, versatile gluten-free pie crust is perfect for sweet and savory dishes. It comes together quickly, has a nice texture, and holds up to a variety of pies. Next time you’re craving chicken pot pie or fruit pie, try this recipe out.
Gluten-free Pie Crust
Servings: 12 Servings
Ingredients
- 1 1/2 cups gluten-free flour
- 1/2 tsp salt
- 1/4 cup butter
- 1/3 cup shortening
- 1/2 cup ice water
- 1/4 tsp xanthan gum omit if your flour blend has it
Instructions
- Combine flour and salt in a medium bowl.
- Cut in butter and shortening using a pastry cutter or a fork.
- Gradually add in ice water, mixing well with a wooden spoon until ball is formed.
- Using plastic wrap, turn out the dough and flatten to about 6-inches in diameter.
- Sandwich the dough between sheets of plastic wrap and roll out into a circle slightly larger than your pie dish. Slide a baking sheet underneath the dough.
- Remove the plastic wrap from the top of the dough, invert the pie dish, and place on top. Flip the dough into the pie dish and press down. Remove the plastic wrap.
- Crimp edges of the pie.
- Refrigerate for about 30 minutes.
- Remove from the refrigerator and cook according to the directions in your recipe for a prepared pie crust.
Notes
Double the recipe for a 2-crust pie.
Did you make this recipe?
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This gluten-free pie crust is versatile and delicious. I know you’ll love it as much as I do! Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for another delicious dessert, check out my Gluten-Free Marble Cake recipe here.
What can I substitute for butter, I am allergic to butter
I recommend trying just shortening and see how you like that. It should give you the same texture for the pie crust. The only difference is the buttery flavor.