It took multiple tries but I finally perfected a gluten free pie crust! This one is light and flaky and doesn’t fall apart like a lot of other GF pie crusts. The picture below is from when I made my banana “cream” pie, but this crust can be used for any pie your heart desires.
Makes 1 single crust. For a two crust pie, double the recipe.
1 cup of all-purpose GF flour blend
¼ tsp salt
1 tsp xanthan gum
¼ cup coconut oil
⅛ cup earth balance
1-2 tbsp cold water
- Combine flour, salt and xanthan gum in a bowl.
- Add coconut oil and earth balance. Use a fork to cut the oil and earth balance into the flour mixture until they are combined and you have a bunch of little crumbs.
- Slowly stir in cold water a little bit at a time until the dough comes together and isn’t dry, but also not so wet that it becomes really sticky. If you accidentally add in too much water, just throw in a little extra flour.
- Lay out a sheet of plastic wrap on the counter and put the ball of dough on it. Place another sheet of plastic wrap on top of the dough. Roll it out into a round shape big enough to fill the pie dish.
- Take off the top sheet of plastic wrap and carefully transfer into the pie dish by flipping it over. Gently form it to the dish, fold over the excess dough on the edges and pinch it around the whole circle.
- For a prebaked crust, pierce with a fork a few times so it doesn’t bubble up and bake at 450⁰F for 10-12 minutes or until slightly golden brown.
- For a filled crust, put filling into unbaked crust and bake according to pie recipe.