This recipe makes a double pie crust and isn’t any different from a gluten pie crust other than the GF flour! If you need just a bottom shell, just divide the ingredients in half.
Our preferred flour is Bob’s Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages (Pack of 4).
Note one key is to have very cold butter. Just cut the butter up in slices and freeze for 15 minutes while you get the other ingredients ready!
- 2 1/2 cups all-purpose gluten free flour, plus extra for rolling
- 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 to 8 Tbsp ice water
Combine the dry ingredients, flour, salt and sugar in a food processor and pulse to mix. Add butter and pulse minimally to mix. About 6 to 8 times. Add ice water 1 tbsp at a time, pulsing to mix. Test after a few tablespoons by pinching in your palm or between your hands. If the mix sticks together, then you have enough water. Too much water will make a tough crust.
Once you have it, press it on some wax paper and get it to stick together and divide it in half. Wrap in plastic wrap and refrigerate for a minimum of 1 hour or up to a day.
Remove a disk from the refrigerator and let it sit at room temperature for about 5-10 minutes so that it’s easier to work with. Roll out on a lightly floured surface with extra Gluten Free Flour. Be sure to not use grandma’s old rolling pin! Old wooden rolling pins can hold flour! Make sure you get a new one and use it only for gluten free makings! Roll out until the crust is about 1.5 inches larger in diameter than your pie pan/plate. Flip the plate upside down to check. Carefully place the crust into the pan, trimming the edges if necessary to be only about 1/2 inch larger than needed.
Fill pie with filling! Repeat for the top layer before baking if you are having a top crust. Bake according to your recipe! I like adding some extra sugar to the top just before baking.
Here’s a BlackBerry Pie I made with this recipe! First time I’ve ever done a lattice topping so excuse the cracks!