My Best Gluten-Free Pie Crust

Hi Bakers,

This crust took me about a year to perfect. I was so tired of terrible gluten-free pie crusts...you know the soggy, tough or weird-tasting ones that look ok but didn't measure up at all. This crust is so good no one can tell it's not wheat! It is short but doesn't disintegrate when filled with fruit. A day later it's just as good as one made with wheat and hasn't melted into the filling like many of the gf crusts I've tried. I modified a recipe for pie dough from The Joy of Cooking and I used most of their proportions but changed many of the ingredients. I've used this recipe to make all kinds of fruit pies, galettes, and even a pandowdy. I hope you try this phenomenal crust and get to enjoy pie AND the crust again -Carolyn

My Best Gluten-Free Pie Crust

Dry

2 cups gluten-free flour

1 teaspoon sweet rice flour

¼  teaspoon xanthan gum

½  teaspoon salt

1 teaspoon plain whey protein powder isolate

1 teaspoon granulated sugar

Wet

⅔ cup cold butter minus 1 tablespoon, cut into small chunks

2 tablespoons shortening

~3¼ tablespoons ice water

In a medium-sized bowl whisk dry ingredients together. 

Cut in butter and shortening with a pastry blender or fingertips until the mixture resembles bread crumbs but still has some pea-sized bits of butter. Add ice water and mix until just combined. Divide into 2 portions for crust pies. Roll into balls and flatten into discs. Lightly flour a counter or cutting board and roll out dough  1/8” thick in a circle larger than your pan. Gently move the pie crust into the pie pan. Trim and shape edges as you like. Make sure the dough gets into all the curves of the pan and is flat. You can chill this dough as a flat disc before rolling it out and store it in the fridge until ready to use. You will need to let the dough warm up for about 10 minutes before rolling it out.