Gluten-free Crust Recipe
Full-size pies only. Not recommended for guests with Celiac disease due to potential cross-contact.
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Ingredients
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Crust Ingredients
Method
Crust Preparation
- 1
Preheat Oven
Preheat your oven to 375°F (190°C). This ensures that the crust will bake evenly.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt. Whisk them together until well combined.
- 3
Cut in Butter
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 4
Add Ice Water
Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough begins to come together. Be careful not to overmix.
- 5
Form the Dough
Once the dough has come together, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps to firm up the dough and makes it easier to roll out.
- 6
Roll Out the Dough
After chilling, place the dough on a lightly floured surface (using gluten-free flour). Roll it out to fit your pie dish, ensuring it's about 1/4 inch thick.
- 7
Transfer to Pie Dish
Carefully transfer the rolled-out dough to your pie dish. Press it gently into the bottom and sides of the dish, trimming any excess overhang.
- 8
Pre-Bake the Crust
To pre-bake the crust, poke the bottom with a fork to prevent bubbling. Bake in the preheated oven for about 10-15 minutes, or until lightly golden. Remove from the oven and let it cool slightly before adding your filling.