VERY BEST GLUTEN-FREE
PIE CRUST EVER
Pies – who doesn’t love a pie or quiche? But after going gluten-free 5 1/2 years ago, I tried to find a pie crust I loved. However, none of them worked for me. After several attempts, I found one that I loved the taste, but the crust was difficult to work with, fell apart while trying to get it in the pie pan, and looked horrible. It tasted so good but just wasn’t worth the effort. Being one to not give up, I found another one, but it was out of my price range for every day, so pies were only for special occasions. I found a third – the dough was easy to work with, and it was affordable, but nobody really liked the taste. This past week, I found THE BEST gluten-free pie crust recipe. Easy to make, affordable, and tastes delicious!!!!!
BEST EVER GLUTEN FREE PIE CRUST – WHO MAKES THESE RECIPES ANYWAY?
However, I made modifications. And the time recommendations – that’s a no. I have yet to find any recipe by any food manufacturer that actually hits the mark for prep time. Maybe in their fancy kitchens where no one actually bothers the chef, but we are moms. If a recipe says 10 mins prep time, it takes 10 minutes for me to find all the ingredients, because someone put the salt in the wrong place.
The other thing I have begun to do differently is using a food processor to make my crusts. I love it. It is quick, easy and no fail! I love my Ninja blender/food processor. (And I wish I could say this was an advertisement, but it isn’t. I just love my Ninja sooooo much).
I do use Krusteaz gluten-free flour for all sorts of things in my kitchen, however, I do not use it for everything. BUT this is absolutely a great pie crust. Let me know how it works out for you!
Very BEST GLUTEN-FREE PIE CRUST RECIPE
Ingredients
- 2 1/2 cups Krusteaz Gluten-Free All Purpose Flour
- 1 tsp Salt
- 1 Tbsp Sugar (omit sugar for quiches and savory pie crusts)
- 1 cup Cold Butter (cut in slices - I use salted butter)
- 8-10 Tbsp Ice Water
Instructions
- Preheat Oven to 350.
- In food processor, blend flour, sugar and salt.
- Cut butter in 1 tbsp sections. Add to food processor 2-3 tablespoons at a time.
- Add ice-cold water 1 Tablespoon at a time. The amount of water will vary depending on humidity, but will generally take 8-10 Tbsp.
- Divide dough into 2 flattened balls. Place each ball onto waxed paper and cover. Chill for 15 minutes.
- Sprinkle gluten-free flour over flattened ball and place another piece of waxed paper on top of dough. Roll into circle about 1/8 of an inch thick. While rolling, I usually flip over and add a little more flour to prevent sticking. Remove top sheet of waxed paper, and flip into pie pan.
- Pierce bottom of crust with fork and add pie weights - I add parchment paper and pinto beans.
- For a pie that will require baking - bake empty crust 20 minutes. If you are making a pie that will not require baking - bake empty pie crust 30 mins.
- Fill and bake (or fill and refrigerate).
Check out my friend Michelle’s Instant Pot Gluten Free French Onion Soup! Yummy. And For dessert – how about Gluten-Free Grey Stuff?
Reviewing movies for parents from a Christian perspective since 2005. Know Before You Go!
Christian Homeschooling mom – 30 years and counting
Autism Mom & Disney enthusiast
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