Gluten Free Pie Crust Recipe Cup For Cup
If you're someone who loves pie but can't tolerate gluten, you know how difficult it can be to find a good gluten-free crust. Store-bought gluten-free crusts can be expensive and often don't taste very good. But don't worry, we have a solution for you! This gluten-free pie crust recipe is easy to make and tastes delicious. Plus, it's cup for cup, so you can easily swap it in for any traditional pie crust recipe.
Ingredients:
For this recipe, you'll need:
- 2 1/2 cups gluten-free flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
For the gluten-free flour, we recommend using a cup-for-cup flour like Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. This will ensure that your crust turns out just as good as a regular crust.
Instructions:
1. In a large bowl, whisk together the gluten-free flour, salt, and sugar.
2. Add the chilled butter pieces to the bowl and use a pastry cutter or your hands to cut the butter into the flour mixture until it resembles coarse sand.
3. Gradually add the ice water, starting with 1/4 cup and adding more as needed, until the dough comes together in a ball.
4. Divide the dough in half and flatten each half into a disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.
5. When you're ready to use the dough, remove it from the refrigerator and let it sit at room temperature for 10-15 minutes to soften slightly.
6. Preheat your oven to 375°F.
7. Roll out one disc of dough on a lightly floured surface until it's about 1/8 inch thick.
8. Carefully transfer the rolled-out dough to a 9-inch pie dish, trimming any excess dough from the edges.
9. Fill the pie crust with your desired filling.
10. Roll out the second disc of dough and place it over the filling, trimming the edges and crimping them together with the bottom crust.
11. Use a sharp knife to cut a few slits in the top of the crust to allow steam to escape.
12. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Tips:
Here are a few tips to help ensure your gluten-free pie crust turns out perfectly:
- Make sure your butter is cold. This will help create a flaky crust.
- Don't overwork the dough. Overworking the dough can make it tough and dry.
- Chill the dough before rolling it out. This will help prevent it from sticking to your rolling pin and make it easier to work with.
- If the edges of your crust are browning too quickly, cover them with strips of aluminum foil to prevent them from burning.
Conclusion:
With this gluten-free pie crust recipe, you can enjoy all your favorite pies without having to worry about gluten. Whether you're making a classic apple pie or a savory quiche, this crust is sure to impress. Give it a try and let us know what you think!
