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Gluten-Free Extra Flaky Pie Crust Recipe

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4.2 from 12 reviews

This Gluten Free Pie Crust Recipe creates an extra flaky, tender crust perfect for any pie filling. Using a careful combination of gluten free flour, xanthan gum, baking powder, and chilled butter laminated with sour cream, this crust delivers a crumbly yet pliable dough. The method includes chilling and folding the dough to achieve layers, followed by parbaking to ensure a crisp base. Suitable for gluten sensitive diets, it yields a reliable and delicious foundation for savory or sweet pies.

Ingredients

Dry Ingredients

  • 1 1/2 cups all purpose gluten free flour blend
  • 3/4 teaspoon xanthan gum (omit if your blend already contains it; use a heaping 3/4 teaspoon)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 6 tablespoons unsalted butter (roughly chopped and chilled)
  • 1/2 cup sour cream (full fat, chilled)
  • Ice water (by the teaspoonful as necessary)
  • Egg white (for brushing, optional)

Instructions

  1. Make the pie crust dough: In a large bowl, whisk together gluten free flour blend, xanthan gum, baking powder, and kosher salt to combine evenly.
  2. Incorporate butter: Add the chilled, chopped unsalted butter to the dry ingredients. Toss with a spoon to coat the butter pieces thoroughly with flour, then press each chunk flat between your fingers to create thin, flour-coated shards.
  3. Add sour cream: Make a well in the center of the dry ingredients and add sour cream. Mix to moisten; the dough will be shaggy and crumbly at this stage.
  4. Moisten with ice water: Identify any dry spots and drizzle ice water teaspoon by teaspoon on those areas; mix until just moistened. Add additional ice water only as needed so the dough comes together but remains slightly crumbly.
  5. Form dough disk: Knead lightly with clean hands until the dough starts coming together, then turn it onto plastic wrap and press into a rough disk. Wrap tightly and refrigerate for 30 minutes to chill.
  6. Preheat oven and prepare pie plate: When ready to bake, preheat oven to 375°F, and grease a 9- to 10-inch pie plate generously.
  7. Roll out the dough: Turn chilled dough onto a lightly floured surface, sprinkle flour on top. Roll into a rough 1-inch thick rectangle, lightly flouring as needed to prevent sticking.
  8. Lamination (folding and rolling): Fold dough in thirds like a business letter (one 'turn'). Sprinkle with flour, roll again into a 1-inch thick rectangle, and fold again. Repeat a third time, then fold dough into a square packet and press into a disk. If dough warms, refrigerate until butter firms up again.
  9. Shape dough into pie crust: Roll dough into a circle approximately 2 inches larger than your pie plate diameter, about 1/4 to 3/8 inch thick. Roll from center outward to help form a round shape, patching any cracks by pinching edges together.
  10. Transfer dough to pie plate: Roll dough loosely around your rolling pin and unroll over the greased pie plate. Trim rough edges with kitchen shears or a sharp knife.
  11. Fit and crimp edges: Gently lift the dough edges to avoid shrinking, tuck excess dough under itself around the pie plate perimeter, and crimp edges by pinching with one hand and shaping with a finger on the other hand.
  12. Chill pie crust: Cover crust with plastic wrap and refrigerate for at least 30 minutes, up to 3 days, to firm the dough for baking.
  13. Parbake the crust: Remove plastic wrap, pierce the crust bottom and sides with a fork to prevent bubbling. Line crust with parchment paper and fill with pie weights or dried beans.
  14. Bake crust partially: Place pie plate in the center of the preheated oven and bake for about 10 minutes, until edges just start to turn lightly golden.
  15. Remove weights and finish parbaking: Take out parchment and pie weights. If crust bottom is shiny, optionally brush with egg white, then return to oven for 2 to 4 more minutes until less shiny but not browned.
  16. Cool parbaked crust: Allow crust to cool completely before filling and proceeding with your pie recipe.

Notes

  • If using a gluten free flour blend that already contains xanthan gum, omit additional xanthan gum or use a heaping 3/4 teaspoon total.
  • Chilling the dough is crucial to maintain the butter’s solid state for a flaky texture.
  • The lamination technique (folding and rolling) creates layers that result in a flaky crust.
  • Parbaking (partially baking) the crust prevents sogginess when adding wet fillings.
  • Ice water is used sparingly to avoid making the dough too wet, which can affect texture.
  • Use full fat sour cream chilled for moisture and tenderness in the crust.
  • The optional egg white brushing helps create a moisture barrier on the crust’s surface.

Find it online: https://glowcooks.com/gluten-free-extra-flaky-pie-crust-recipe/