Gluten & Dairy Free Pie Crust
The Wrote Oat
August 15, 2023
This pie crust recipe is easy and versatile and can be used for a fruit pie or a savory pie; any gluten-free flour blend you use should work great!
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Ingredients
Adjust Servings
| 200 grams gluten-free flour blend Fiorglut Caputo Flour also works great | |
| 130 grams dairy-free butter use butter sticks, not spread from a tub |
Extra gluten-free flour for dusting
Directions
1.
1.
Place the gluten-free flour into a large bowl and cut in the dairy-free butter.
It may become warm and seem like a butter ball, but allow it to sit in the fridge for 2 hours so the starches and fats can combine and absorb.
Mark as complete
2.
2.
On a lightly floured surface, roll out the dough to 1/4 inch thickness and place into a pie dish.
Blind bake at 375*F for 15 minutes.
Mark as complete
3.
3.
Pour your choice of sweet or savory (I chose GF cherry pie filling) contents into the partially baked pie crust, and, if desired, arrange the pie dough scraps, as I did above, using a cookie cutter.
If desired, you can re-roll the pie dough scraps to make a pie crust top. Since there is no gluten to develop in the dough it can't be over-worked or become stiff so work this dough as much as you want! You may need to chill it before re-rolling.
Mark as complete
4.
4.
Bake 45-60 minutes at 375*F for a fruit pie or per your recipe's directions for a savory pie.
If it starts to get browned, cover with foil and continue baking.
Mark as complete
5.
5.
Allow to cool on a wire rack.
Mark as complete
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