Pie Crust - Gluten Free Recipe

"This recipe makes a double crust for a 9-10 inch pie. This is a very delicate crust and takes getting used to, so be patient while making it, and it will work out fine for you. I have not tried to lattice the top crust with this, and not sure you could with the dough being so delicate. The cook time will depend on the type of pie you are baking. Adapted from Art of Gluten Free Baking"

Original is 16 servings

Metric US

I've Tried It

Ingredients

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2 1/3 cups gluten-free flour (Jeanne’s Gluten-Free All-Purpose Flour Mix, I posted recipe here)
1 tablespoons granulated sugar
1/4 teaspoon salt
1 cup unsalted butter (cold, and cut into pieces)

1 tablespoon apple cider vinegar
5 to 7 tablespoons cold water
Extra tapioca flour, for rolling out

Nutritional

Serving Size: 1 (38.1 g)
Calories 164.3
Total Fat - 11.9 g
Saturated Fat - 7.4 g
Cholesterol - 30.5 mg
Sodium - 38.5 mg
Total Carbohydrate - 13.4 g
Dietary Fiber - 1.9 g
Sugars - 0.9 g
Protein - 2.4 g
Calcium - 9.6 mg
Iron - 0.6 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Place flour, sugar, and salt into a food processor. Pulse until combined.

Step 2

Add butter pieces to the dry ingredients mixture, and pulse until the mixture looks like dry crumbly sand.

Step 3

Add the vinegar into the mixture.

Step 4

Add water a tablespoon at a time, pulsing into the mixture. You want to add enough water to create a dough that holds together well, but isn’t wet (about 5-6 tablespoons).

Step 5

Divide the dough into 2 fairly equal pieces. Shape into disks, and wrap each disk separately in plastic wrap.

Step 6

Refrigerate disks for 20-30 minutes (or until the disks are cool and nicely firm but not hard).

Step 7

Prepare your rolling surface by laying a sheet of plastic wrap down, then the dough disk, and another piece of plastic wrap over the dough, and roll it out between the sheets of plastic.