Best Gluten-Free Pie Crust

asian european filipino french dessert side main bread sweet sour savory umami medium fast

Prep

18 min

Cook

62 min

Total

80 min

Ingredients (6)

2 tablespoons brown rice flour g

1 cup cold butter, cut into ½-inch cubes g

2 cold eggs g

½ teaspoon apple cider vinegar g

2 ½ cups gluten-free flour blend g

¼ cup ice cold water g

Nutrition

kcal

fat

carbs

protein

Instructions

Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.

Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.

Pour gluten-free flour into a large bowl. Cut in cold flour-coated butter cubes with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water, 1 tablespoon at a time, until dough is no longer sticky and forms a ball.

Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.

Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.

Fill and bake as directed in your pie recipe.