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Gluten Free Pie Crust
Posted by Nathalie Bodner
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Gluten Free Pie Crust
Gluten Free Pie Crust is an easy recipe for 2 pie crusts.
Ingredients
- 2½ cups gluten-free flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup butter, cubed and cold
- 2 egg yolks
- 6 tablespoons water, ice-cold
Instructions
- Place all dry ingredients into a food processor and pulse to evenly distribute.
- Add the cold, cubed butter to the flour mixture.
- Pulse until the mixture resembles coarse meal.
- Place mixture into a large bowl and set aside.
- Combine the egg yolks and water.
- Create a well in the flour mixture (in bowl), gradually whisking the egg mixture in with a fork.
- Mix the dough until it forms a ball.
- Allow dough to rest in refrigerator for 10 minutes. Cut the dough in half. Using extra flour for dusting a flat surface, roll out one portion and drape to fit the contours of a pie dish. NOTE: Recipe yields 2 pie crusts. Use remaining portion for an additional pie or drape over a filled pie plate and decorate. Fill with your favorite pie filling, sweet or savory.
- Bake in a preheated oven at 350°F for 10 minutes or until golden brown. NOTE: Recipe can be made ahead of time and stored in the freezer.
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