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best gluten-free pie crust recipe


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Prep Time: 15 minutes

Total: 15 minutes

Servings: 2


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Step 1

Fill a tall glass with ice water and set it aside.

Step 2

Combine the flour and salt in the work bowl of a food processor. Pulse to combine.

Step 3

Cut the butter into 1/2-inch pieces, and add them to the food processor 2-3 pieces of the time and pulse a few times in between additions. The mixture should resemble coarse damp sand. Don't overmix it.

Step 4

Measure out 1/4 cup of the ice water into a small bowl. Crack the egg into the water and beat it with a fork.

Step 5

Pour the egg mixture into the processor slowly while pulsing. Continue to pulse the crust until it gradually thickens and gathers to one side of the mixing bowl.

Step 6

Transfer the dough to the countertop and gather it into one ball. Cut it in half and form each half into a disk. Cover the disks with plastic wrap and chill for 45-60 min (or put it in the freezer for 20 minutes).

Step 7

Place the chilled disk on a floured surface and gentle roll it out working from the middle outward. If the crust cracks, just pinch it back together. Roll it out to the desired size -- I like to turn the pie plate I'm using upside down to make sure the crust is big enough.

Step 8

Using a pastry scraper or a metal spatula, loosen the edges and work your way into the center to release it from the work surface. Transfer it to a pie plate.

Step 9

If there is any crust that hangs over the edge of the plate more than about 1/2-inch, trim it off. Tuck the edges under and crimp them if you want.

Step 10

At this point you can fill the crust and bake it. If you want to pre-bake it, prick the base of the crust with a fork and press a piece of foil over the crust, covering the edges.

Step 11

Bake the crust at 425 degrees F for 12 minutes. Remove the foil and continue to bake for another 6-8 minutes until the crust is baked through, but not too browned.