Gluten-Free Pie Crust
Ingredients
-
2½
cups
gluten-free flour blend
-
1
cup
cold, unsalted butter
-
½
teaspoon
fine salt
-
2
tablespoons
sugar
-
1
teaspoon
apple cider vinegar
-
1
large
egg
-
2
tablespoons
cold water
Instructions
- Combine the flour and butter in a large bowl and cut the butter into the flour until crumbly.
- Add salt, sugar, vinegar, egg, and cold water, then mix until the dough forms a loose ball.
- Divide the dough into two balls and shape each into a disc.
- Wrap the discs in parchment paper and chill in the refrigerator for at least 30 minutes.
- Dust parchment paper with flour, place one dough disc on it, and roll out to ⅛-¼ inch thickness.
- Transfer the rolled dough to a pie plate, pressing it into the bottom and sides.
- Trim excess dough, leaving enough for a thick edge, and decorate the edge if desired.
- Poke holes in the bottom of the crust to prevent bubbling.
Nutrition Facts (estimated)
Servings
8-10 servings
Calories
175
Total fat
12g
Total carbohydrates
16g
Total protein
1g
Sodium
241mg
Cholesterol
39mg
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