No Fail Gluten-Free Pie Crust

October 11, 2017

Do you miss your grandmother’s famous pie crust? If you do, and you have resigned yourself to never again having a light and flaky pie crust, then you’ll want to try this recipe. This is my grandmother’s pie crust recipe, the same pie crust I ate for 26 years before being diagnosed with Celiac Disease, and it is just as delicious gluten free as it was gluten full!

No Fail Gluten-Free Pie Crust
Prep time: 
Cook time: 
Total time: 
Serves: 2 pie crusts
  • 2 ¼ cups Grandpa's Kitchen flour blend
  • 1 very cold egg
  • 4 Tbsp ice water
  • 1 Tbsp vinegar
  • 1 c very cold butter¾ tsp salt
  • ¾ tsp sugar
  1. In large mixing bowl combine flour blend, salt and sugar. With pastry cutter cut in margarine until pieces are pea size. A food processor can also be used. Beat egg using a fork, add vinegar and ice water. Stir into flour mixture and knead to form a ball. It is better to be a little moist than a little dry. Add a little more cold water if too dry. Cover and refrigerate for one hour to make it easy to roll out.
  2. Divide dough in half. Roll out on a piece of wax paper dusted with flour until it is larger than the pie pan. Lay the pie pan on the dough and using the wax paper invert the dough and pan. Carefully peel the wax paper off.
  3. Shape to fit the pan and trim the edges. Flute the edges or press a fork onto the edge to make it look nice. Using a fork poke holes in the bottom of the crust and around the sides.
  4. For single crust:
  5. Bake in a preheated oven at 400 degrees for 10 to 15 minutes or until slightly browned. Cool before filling.
  6. For double crust:
  7. Roll out the bottom crust as explained above and fill. Roll out the top crust and lay over filling. Trim edges leaving ½ inch, fold under bottom crust to seal. Flute edges. Make a few slits on the top crust before baking. Bake as directed for filling used.


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