Name: Gluten Free Pie Crust
Yield: 6
Ingredients: Ingredients:; 1 1/4 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*; 1 tablespoon sugar; 2 teaspoons Instant ClearJel (optional; not packed in a gluten-free facility); 1/2 teaspoon xanthan gum; 1/2 teaspoon salt; 6 tablespoons cold butter; 1 large egg; 2 teaspoons lemon juice or vinegar; water to make 1/2 cup; *See recipe for this blend below.; Instructions:; Lightly grease a 9" pie pan.; Whisk together the flour or flour blend, sugar, ClearJel, xanthan gum, and salt.; Cut the cold butter into pats, then work the pats into the flour mixture till it's crumbly, with some larger, pea-sized chunks of butter remaining.; Whisk the egg and vinegar or lemon juice together till very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.; Shape into a ball and chill for an hour, or up to overnight.; Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.; Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that's been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan.; Fill and bake as your pie recipe directs.; Yield: crust for one 9" single-crust pie.

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@wraywrancher

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Ingredients

1 1/4 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*

1 tablespoon sugar

2 teaspoons Instant ClearJel (optional; not packed in a gluten-free facility)

1/2 teaspoon xanthan gum

1/2 teaspoon salt

6 tablespoons cold butter

1 large egg

2 teaspoons lemon juice or vinegar

water to make 1/2 cup

*See recipe for this blend below.

Instructions

Lightly grease a 9" pie pan.

Whisk together the flour or flour blend, sugar, ClearJel, xanthan gum, and salt.

Cut the cold butter into pats, then work the pats into the flour mixture till it's crumbly, with some larger, pea-sized chunks of butter remaining.

Whisk the egg and vinegar or lemon juice together till very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.

Shape into a ball and chill for an hour, or up to overnight.

Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.

Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that's been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan.

Fill and bake as your pie recipe directs.

Yield: crust for one 9" single-crust pie.

Steps

No steps available for this recipe.

Nutrition Facts

Calories

299kcal

14%
Fat

20g

30%
Saturated Fat

12g

60%
Carbohydrates

24g

8%
Fiber

1g

4%
Sugar

1g

2%
Protein

2g

4%
Cholesterol

78mg

26%
Sodium

218mg

9%

Percent Daily Values are based on a 2,000 calorie diet.

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Gluten Free Pie Crust

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Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

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Nutrition Facts