- 2 ½ cups gluten-free flour blend (we recommend using 325 g of King Arthur All-Purpose Gluten-free Flour or 360 g of Bob’s Red Mill One-to-One Gluten-Free Baking Flour)
- 1 cup (2 sticks) cold, unsalted butter, cut into ½ inch thick slices (may sub plant-based stick butter)
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon apple cider vinegar
- 1 egg
- 2 tablespoons cold water
- In a large bowl, combine the flour and butter. Using a pasty cutter, cut the butter into the flour until the dough resembles a crumbly texture about the size of small peas.
- Add the salt, sugar, vinegar, egg, and 2 tablespoons cold water. Stir to mix and then, with clean hands, continue to work the dough until it comes together, forming a loose, large ball. Though dough should stick together pretty easily, but if not add 1-2 teaspoons more cold water.
- Divide the dough in half and form each portion into a ball (you’ll have two dough balls). Place each ball in the center of a large sheet of parchment paper. Fold the paper over and press down to form a thick, round disc. Wrap the disc and repeat with the other dough ball. Place the wrapped dough in the refrigerator to chill at least 30 minutes or up to 2 hours. Repeat with a second dough ball. If you only want to make a single-crust pie, wrap one of the dough discs tightly with plastic wrap and place in the freezer to save for a future pie.
- Chill the dough discs at least 30 minutes or up to 2 hours. If chilling longer, you will need to allow the dough to set at room temperature for 15 to 30 minutes before rolling it out.
- To roll the dough out: Remove the dough from the parchment paper and dust the paper lightly with flour. Place the dough back onto the center of the parchment paper and dust the top of dough lightly with flour. Cover with another sheet of parchment paper. Using a rolling pin, roll the disc into an ⅛- to ¼-inch-thick round. If the dough starts to stick to the parchment paper, add more gluten-free flour, as needed.
- To transfer the first pie crust into the pie plate, remove the top parchment paper. Mist a 9-inch pie plate with nonstick spray and place upside down over the pie crust. Gently slide your hand under the bottom layer of parchment paper and quickly but gently flip the pie plate and crust over so it is right side up.
- Carefully remove the remaining parchment paper from the dough. Gently press the dough into the bottom and up the sides of the pie plate. Use a knife to remove any excess dough that hangs over the edges of the pie plate, but leaving enough to create a thick edge. If not filling the pie crust immediately, you can refrigerate it in the pie plate for up to 1 day.
- Add a decorative pattern to the edge of the dough, if desired, such as a fluted edge.
- The crust is ready for filling it or par-baking. Use this crust to make our Gluten-Free Apple Pie with Crumble Topping!
This recipe makes enough dough for two single-crust pies or one double-crust pie.
If making a pie that calls for a single crust, you can freeze one of the discs or formed pie crust in a pie plate wrapped or covered with plastic wrap for up to 3 months.
You can place a dough in parchment paper, pressed down to a disc shape, and keep it in the refrigerator for up to 5 days. Allow to sit at room temperate for 30 minutes before rolling out.
- Serving Size: 1/8 of 1 pie crust
- Calories: 175
- Fat: 12 g
- (Sat Fat: 7 g)
- Sodium: 241 mg
- Carbohydrate: 16 g
- (Fiber: 2 g
- Sugar: 1 g)
- Protein: 1 g
- Cholesterol: 39 mg