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FLAKY PIE CRUST RECIPE (Gluten-Free)
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Pie crust is one of the most versatile pastries in the kitchen. It can be used for savory pot pies or pockets of sweet pie filling. You can make it as fancy as you want or leave it rustic, both are beautiful in their own way. The best is flaky pie crust, that holds its form but also melts in your mouth. This gluten-free flaky pie crust is the perfect addition to your recipe book.
I have used this recipe to make turkey pot pie, hand pies with apple pie filling inside, and our thanksgiving pumpkin and apple pies. Some of these recipes require you to pre-bake the bottom crust and some do not. The hand pies are free formed and the pot pie his held together in a pie pan. With all of these dishes the pie crust came out flaky, delicious and able to hold its contents. This recipe can also be found in our new E-Book Color Your Way Gluten-Free.
TIPS FOR THE BEST FLAKY PIE CRUST
If you want that beautiful flaky pie crust, there are a few important things to remember.
- COLD BUTTER – Do not take out your butter early and do not let it soften. The trick is you want the butter stay cold until your dish hits the oven. You want to handle it as little as possible with your warm hands. If you need to chill for a longer period of time or before popping in the oven, feel free to.
- Parchment Paper – You do not want to flour your workspace before rolling out the dough. Roll your dough between two pieces of parchment paper. This will make it easier to transfer to your dish. It will also allow you to keep your workspace clean make for an easy clean up. Most importantly it will stop your dough from becoming chalky.
- Ice Water – When you add your water to the dough make sure it is ice water. I actually put 4 pieces of ice in my 1 cup measuring cup and let it sit until the ice is almost melted. This allows the water to be ice cold while I add the rest of the ingredients and cut in the butter.
COLOR YOUR WAY GLUTEN-FREE E-BOOK
$10.00
Color Your Way Gluten-Free is a fun and unique approach to teaching children how to cook gluten-free. This is the perfect book for parents of children 6-11 years old who have an allergy or sensitivity to gluten. We talk about what gluten is, products it’s found in and teach how to make a few staple…
Sourcing Bulk Ingredients
Most of my ingredients I try to source in bulk. I do enough cooking and baking from scratch that it is more cost effective for me to purchase in bulk. If you are interested in building your pantry on a budget, I highly suggest checking out Azure Standard. I can order from them once a month if I want to, which I don’t need to do that. I then meet a semi-truck at a specific drop location. Everyone purchasing helps unload all the product for that drop and then we take our goods and head home. I have saved so much money this way. For example, the items I have purchased in bulk for this recipe are: sugar, salt, apple cider vinegar and gluten-free flour all of which I get from Azure Standard. I also buy my butter in bulk from Costco.
I also have a great source for vanilla beans and make my vanilla extract and vanilla sugar in bulk. If you have not started to purchase in bulk, I highly suggest you start. Take the time to do a price comparison, especially on spices and flours. Now let’s get to the recipe…
Flaky Pie Crust (Gluten-Free)
Equipment
- Silicone Spatula
- Ziploc Bag
Ingredients
- 4 1/2 cups 1 for 1 gluten-free all purpose flour We use Bob’s Red Mill.
- 2 cups cold unsalted butter
- 1 Tablespoon Sugar
- 2 teaspoons salt
- 2 large eggs beaten
- 1 Tablespoon apple cider vinegar
- 3/4 – 1 cup ice-cold water
Instructions
- In a large bowl, combine flour, sugar and salt.
- Take butter out of the refrigerator and cube. Add one stick at a time to the bowl of flour gently coating with the flour before adding the next stick.
- Using a pastry blender (pictured above) cut the butter into the flour mixture. There is a lot of butter so this might take time and you might have to take turns doing this. The important thing is you do not use your hands to break the butter up, they are too warm and will melt the butter to early. You want to butter to pea sized and evenly incorporated into the flour before moving on.
- Add eggs, apple cider vinegar and ice-cold water to mixture. Mix as much as you can with a silicone spatula. You want it roughly mixed and basically sticking together. You will have to finish with your hands, just don’t over work and melt the butter.
- Place all pie dough into a gallon Ziploc bag and squeeze together. Place in the refrigerator for at least 30 minutes.
- Remove Pie dough onto parchment lined work area. Press together into a flat circle and separate into 4 different sections. Each section makes one pie crust. Form each section into a 1-inch thick circle and wrap in cling wrap and store in a Ziploc bag. You can store in refrigerator for a few days or the freezer for a few months.
- Use Pie Crust to make sweet pies, savory pot pies or delicious hand pies. You will follow the cooking instructions for whatever pie you are making.
Video
Notes
Nutritional Information is for 4 pie crusts. How much per serving of pie or hand pie will vary depending on the size of the servings you create, you will also need to add whatever you fill it with.
Nutrition
Calories: 1307kcalCarbohydrates: 101gProtein: 18gFat: 99gSaturated Fat: 59gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gTrans Fat: 4gCholesterol: 326mgSodium: 1209mgPotassium: 61mgFiber: 14gSugar: 8gVitamin A: 2955IUCalcium: 132mgIron: 5mg
Tried this recipe?Let us know how it was!
If you liked this recipe, you should check out our Gluten-Free Chocolate Chip Surprise Cookies, Oatmeal Christmas Cookies and our Gluten and Dairy Free Peppermint Brownies. All of three of these recipes can be found in our E-book The Christmas Kitchen – A Gluten-Free Holiday Made Easy. We will be launching new recipes and projects weekly so keep checking back to see what is new.
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