Gluten Free Pie Crust
Source of Recipe
Gluten Free on a Shoestring
This pie crust is easy to use and so flaky and delicious. No one will guess that it is gluten free!
List of Ingredients
3 cups gluten free flour (I use Namaste or Pamela’s)
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 cup unsalted butter, cubed and cold
1 large egg
2/3 cup buttermilk
Place all the dry ingredients into a mixer or food processor and blend together.
Add the cold, cubed unsalted butter to the flour mixture while the mixer is on low. Mix until the mixture resembles coarse meal.
Whisk egg and buttermilk together in a small bowl.
Turn mixer on low and slowly pour egg mixture into flour mixture. Mix dough on low until it forms a ball.
Allow dough to rest in refrigerator for at least 30 minutes. *You can make the night before and let dough rest overnight.
Cut the dough in half and using extra flour, roll out one portion on flat surface and drape to fit the contours of a pie dish.
Fill with your favorite pie filling, sweet or savory. Bake according to pie filling recipe.
Recipe yields 2 pie crusts. Use remaining portion for an additional pie or drape over a filled pie plate. It also freezes well for later use.
For blind baking the crust: Pierce the bottom of the crust all over with a fork. Bake at 350° degrees for 10-20 minutes or until golden brown.