Gluten-Free Pie Crust Recipe

Step 1

Cut butter into small ½-inch cubes. Place butter cubes in the freezer while prepping and measuring other ingredients.

Step 2

Add flour and salt to a large mixing bowl. Stir with a whisk to combine.

Step 3

Add cold butter cubes to flour-salt mixture. Use a pastry cutter to cut the butter into the mixture. Do not over-mix. The dough should be rough and crumbly with pea-sized chunks.

Step 4

Slowly drizzle 5 tablespoons of ice-cold water onto mixture. Stir just enough to combine. Dough should still be rough and crumbly, not wet, but will easily press together with the consistency of cookie dough. If needed to hold the dough together, add remaining 1-2 tablespoons of ice water. Use your hands to form a dough ball.

Step 5

Put dough ball on the counter. Divide in two. Then press each half into a flat disk about 1" thick.

Step 6

Wrap each disk in plastic wrap and store in the fridge for 1 hour (up to 2 days) before rolling out your pie crust.

Step 7

Roll out dough, fill, and bake according to the instructions for your pie recipe.

Step 8

Preheat oven to 450℉.

Step 9

Using parchment paper and a light dusting of flour, roll out 1 pie crust and place in pie dish. Gently press dough down so that it is fully set into the bottom edges of the pan.

Step 10

Double-crust pie: remove excess pie crust from edges of pie pan. Single-crust pie: make a decorative edge. Cut excess crust to about ½ inch from edges of pie pan. Fold edges of the crust to create a tall thick border. Press the side of your pinky or thumb into the crust at an angle, repeating around the entire edge.

Step 11

Dock/poke bottom of crust with fork. Cover the edges with a pie shield, put the pie pan on a baking sheet, and place in the bottom third of the oven. Bake for 10 minutes at 450℉.

Step 12

Fill and bake according to the instructions for your pie recipe.