Flaky Gluten Free Pie Crust

Step 1

Mix the flour, xanthan (or guar), sugar and salt together in a large mixing bowl until well mixed.

Step 2

Add the cold butter (or butter sub) and mix together with a fork or pastry cutter. Mix until you have a sandy kind of mixture. Stir in the egg.

Step 3

Mix in the water 1 tablespoon at a time. Add water until you form a dough that sticks together in a ball.

Step 4

Divide dough in half - each half should weigh about 300 grams. Flatten each half into 1-inch thick discs using your hands.

Step 5

Wrap tightly in plastic wrap and refrigerate the dough for at least 20 minutes or up to 5 days.

Step 6

Place the dough between two lightly floured sheets of parchment paper and roll out to be 1/8-1/4 of an inch thick.

Step 7

Remove the top layer of baking paper. Use the bottom baking paper to transfer your dough to the pie dish. Carefully transfer the rolled out dough to the pie plate. Slip one hand under the bottom layer of parchment paper to gently flip the dough over into the pan.

Step 8

Peel back the paper and sooth over any cracks or breaking points in the dough. Use the dough hanging over the edges of the pie dish to cover up the holes in the middle.

Step 9

Crimp the edges of the dough as you like. If you need to par bake this pie, use a fork to poke a few holes across the bottom of the dough. This will keep your pie from bubbling in the centre as it bakes.

Step 10

Proceed with the pie according to your recipes instructions.