How to Make Best Gluten Free Pie Crust Ever

The BEST Gluten Free Pie Crust EVER!
Yield: approximately ¾ lb. of pastry, enough for 9-10” 1 crust pie

The original Pâte Brisée recipe called for All-Purpose Flour. However with the egg helping to hold the dough together, substituting gluten-free flour seemed like a reasonable segue.

Ingredients:
1 ¼ cup GF flour (see NOTE*)
¼ tsp. salt
¼ lb. (1 stick) UNSALTED butter, cut into small pieces
1 egg
1 TBLS COLD water


1. SIFT flour and salt together into mixing bowl.
2. Add butter bits. With fingertips, blend the flour/salt and butter until you have crumbly dough.
3. Add the egg, then the water. Kneed again with your fingertips until the dough forms easily into a ball into your fingers. Do not overwork the dough.
4. Wrap the ball in plastic wrap and refrigerate about 1 hour or overnight.
5. When ready to make your pie, allow the dough to soften a little before rolling out.

This dough goes together quickly by hand. If making many pies, I use my tabletop Mixmaster. The flat beater, at low/stir speed (2) cuts the butter into the flour quickly, making a cornmeal like consistency, before adding the egg and water. With this mixing technique, rather than cutting the butter into little square bits, slice butter into 1/4“ (or less) pads.

For a two-crust pie, double recipe or make it twice.


NOTE*: Caution when buying GF flours. For fruit pies, stay away from the ones containing garbanzo bean flour. While acceptable in other recipes, the garbanzo bean flour gives the dough a bean-y taste, not pleasing with fruit pies. Better to use the rice flour types. Also it is acceptable, but NOT necessary, to buy GF flour containing xanthium gum and the other additives required for substituting GF flours in other recipes. I have used plain GF flour without xanthium gum et.al. and obtained excellent results with this pie crust recipe.