Pie crusts can be intimidating for many people, but making your own pie crust from scratch is actually quite simple and the results are well worth it. With a few basic ingredients and some easy-to-follow instructions, you can make a flaky, buttery pie crust that will be the envy of all your friends and family.
Here’s a recipe for a gluten-free pie crust that you can use for your favorite pie:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 1 large egg, beaten
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, salt, and sugar.
- Add the cold, cubed butter to the flour mixture and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
- Add the beaten egg and mix until the dough comes together in a ball. The dough should be just moist enough to hold together.
- Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to overnight.
- When ready to use, remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. Roll out the dough on a piece of parchment paper to the desired size and shape for your pie.
- Transfer the rolled-out dough to a 9-inch pie dish, trimming any excess dough from the edges. If making a double-crust pie, add the filling and top with the second rolled-out dough. If making a single-crust pie, prick the bottom of the crust with a fork and bake according to your recipe.
Gluten-free pie crusts can be a bit more fragile than traditional pie crusts, so be sure to handle the dough gently and roll it out between two sheets of parchment paper to prevent it from sticking. With this recipe, you can enjoy your favorite pie even if you’re gluten-free!