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

1%
Saturated Fat

12g

0%
Carbohydrates

24g

1%
Fiber

1g

0%
Sugar

1g

0%
Protein

2g

0%
Cholesterol

78mg

3%
Sodium

218mg

10%

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

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Gluten Free Pie Crust

Ingredients

Ingredients

Instructions

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Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts