Going gluten-free for your pie crust is surprisingly simple — maybe even more simple than making traditional pie crusts . Because with traditional crusts, you need to let it rest before you roll it out . But with an all-purpose gluten-free flour blend (which you can easily find at Trader Joe's and other grocery stores), you can go directly from the mixing bowl to the pie plate. Talk about a time-saver!
Gluten-Free Pie Crust
Yield: One 9" pie crust
- 1½ cups all-purpose gluten-free flour blend
- 2 tablespoons sugar
- ¼ teaspoon salt
- ½ cup butter, melted and cooled
- ¼ cup water
Good to Know
Double this recipe to easily make a double crust pie .
1. In a large bowl, whisk together the flour, sugar and salt. Make a well in the center and pour in the melted butter and water. Stir with a spatula until the dough comes together.
The dough should form a loose ball that you can handle easily. If the dough is overly wet or sticky, stir in an additional 1-2 tablespoons of flour.
2. Turn the dough out into a 9" pie plate and press it into an even layer over the bottom and sides of the pan.
3. If you want to
blind bake the crust
, preheat the oven to 375 F. Bake the crust for about 25 minutes, until firm. Allow to cool before filling.