This recipe is an adaptation of King Arthur Flour gluten-free pie crust. It’s been a staple of my gluten-free pantry for years. The recipe is for 2 double pie crusts. I freeze what I don’t use since it can stay frozen for up to three months.
Gluten-free Pie Crust
Course: RecipesDifficulty: EasyPrep time
30
minutesCooking timeminutes
Ingredients
24 oz 24 Simona’s Flour Mix – 4 1/4 cups
2.2 oz 2.2 Granulated sugar – 1/4 cup and 1 Tbsp
0.5 oz 0.5 Salt – 2 tsps
12 oz 12 Unsalted butter or vegetable shortening, cold – 1 1/2 cup
4 large 4 Eggs
1.3 oz 1.3 Apple cider vinegar, or lemon juice – 2 1/2 Tbsps
4.3 oz 4.3 Iced water – 1/2 cup and 1 teaspoon
Directions
- Whisk together the flour, sugar, and salt.
- Cut the cold butter into pats, then work the pats into the flour mixture until it’s crumbly, with some larger, pea-sized chunks of butter remaining.
- Whisk the egg, vinegar – or lemon juice, and iced water together until very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.
- Divide the dough in 4 parts – each weighing 350 gr. Place in plastic wrap and refrigerate for one hour before using.
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In the old days when I ate gluten my best “never fail” pie crust recipe had vinegar in it. I’m excited to see that here!