Description
Your go-to Gluten Free Pie Crust recipe for all your fruit pies in the summer and holiday pies in the winter!
Ingredients
Scale
- 1 cup 1-to-1 gluten free baking flour
- 1 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon xanthan gum
- 1/2 cup plant-based butter (sub regular butter)
- 1/4 cup egg whites
- 1/2 tablespoon unsweetened almond milk
Instructions
- Prep: Preheat oven to 400 degrees F.
- Dry Ingredients: Add flour, salt, baking powder and xanthan gum to a large bowl. Stir to combine.
- Cut: Add softened butter and cut into the flour mixture with a fork or pastry cutter.
- Wet Ingredients: Add egg whites and almond milk to a separate small bowl. Whisk for 30 seconds.
- Combine: Slowly pour egg white mixture into flour mixture, mixing as you go. Mixture will be sticky and wet, but use your hands to form it into a ball and it should calm down. If pie dough still seems extra wet, add additional flour 1 tablespoon at a time.
- Roll Out: Place the dough ball in between two sheets of wax paper and use a rolling pin to roll out to desired size. For pie crust, roll out until dough is approximately 1/4 inch thick.
- Peel: Peel off the top layer of wax paper and carefully flip over onto a 10 inch pie plate making sure the pie plate is centered. Peel off the remaining wax paper.
- Form to Pan: Gently help the dough fall down, pressing as needed, to mold the dough into the pie pan. Crimp the rim of the crust with your fingers so the edges are all even.
- Baking (Option 1): Poke holes in the bottom of the crust with a fork. Place a piece of parchment paper in the crust. Place dried beans or pie weights in the center and bake at 400 degrees for 15 minutes. Remove parchment and bake for an additional 5 minutes.
- Pie Recipe (Option 2): Use in your regular pie recipe – we love our Dairy Free Pumpkin Pie).
Notes
- Flour Substitution: we used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour in testing this recipe (extensively), we did not test with other gluten free flours.
- Wet Dough: Yes, the dough is more on the wet side (on purpose) through testing it seems to crumble less and be more pliable when it’s more moist. If you get a patch of wet dough simply add a teaspoon of flour to the area and rub in.
Nutrition
- Serving Size: 1 slice
- Calories: 137
- Sugar: 0 g
- Sodium: 115.2 mg
- Fat: 7.7 g
- Trans Fat:
- Carbohydrates: 15.3 g
- Protein: 1.6 g
- Cholesterol: 20.3 mg