Why You Need This Gluten-Free Pie Crust Dough from The How Can It Be Gluten Free Cookbook

Ingredients

• 2 1/2 cups Gluten-Free All-Purpose Flour Blend (look for a blend that contains rice flour, tapioca starch, and potato starch)
• 1 cup Unsalted Butter (cold, cut into 1/2‑inch cubes; use high‑quality butter for best flavor)
• 1/4 cup Sour Cream (adds richness and helps bind the dough)
• 1/2 teaspoon Xanthan Gum (provides structure to gluten‑free dough)
• 1 tablespoon White Vinegar (tenderizes the crust without adding flavor)
• 1/2 teaspoon Salt (enhances flavor)
• 4 tablespoons Ice Water (add a tablespoon at a time until dough comes together)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together the gluten‑free flour blend, xanthan gum, and salt until evenly distributed.

   Time: PT5M

2. Cut in the Butter

   Add the cold butter cubes to the dry mixture. Using a pastry cutter or food processor, cut the butter into the flour until the pieces are about the size of small peas.

   Time: PT5M

3. Add Sour Cream and Vinegar

   Stir in the sour cream and white vinegar until the mixture looks shaggy and starts to come together.

   Time: PT5M

4. Incorporate Ice Water

   Add ice water, one tablespoon at a time, mixing gently with a spatula until the dough holds together when pressed.

   Time: PT2M

5. Form and Chill the Dough

   Gather the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

   Time: PT30M

6. Roll Out the Dough

   Place the chilled dough between two sheets of parchment paper. Lightly flour the surface with gluten‑free flour and roll to a 12‑inch circle, about 1/8‑inch thick.

   Time: PT5M

7. Transfer to Pie Pan and Dock

   Carefully lift the rolled dough using the parchment paper, unroll into a 9‑inch pie pan, and press gently into the edges. Trim excess, then dock the bottom with a fork.

   Time: PT5M

8. Blind Bake the Crust

   Preheat the oven to 375°F (190°C). Line the crust with parchment and fill with pie weights or dried beans. Bake for 12‑15 minutes, then remove weights and parchment and bake another 3‑5 minutes until lightly golden.

   Time: PT15M

   Temperature: 375°F

9. Cool Before Filling

   Allow the crust to cool on a wire rack for 5 minutes before adding your desired filling.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

2g

Carbohydrates

25g

Fat

10g

Fiber

2g