Print

Gluten Free Basic Butter Pie Pastry

  • Author: Kelli Avila
  • Prep Time: 00:10
  • Total Time: 00:10
  • Yield: 2 single pie crusts (or 1 double crust) 1x
  • Category: basics

Description

Use this basic gluten-free all butter pastry for both sweet and savory pies. This dough is best made either in the food processor, or in a stand mixer.


Scale

Ingredients

  • 21/2 cups (300g) 1-1 gluten free flour blend
  • ½ teaspoon salt
  • 20 tablespoons (1-¼ cups) cold butter, cut into ¼” pieces
  • 1 tablespoon (15g) apple cider vinegar
  • ⅓ cup (80g) ice water

Instructions

To Make in a Stand Mixer:

  1. Add the gluten-free flour blend and salt to the bowl of an electric stand mixer and with a paddle attachment mix on low to blend the dry ingredients.
  2. Add in the butter and mix on low for about 1 minute, until the butter is broken up into small pieces.
  3. Add the vinegar to the water and slowly pour the water mixture into the flour. Continue to mix until the dough forms together into a ball around the paddle.
  4. Remove the dough from the mixer and divide dough into two portions.
  5. At this point you could roll out the dough immediately on a well floured surface, or you can store the dough. To store it, wrap it in plastic as tightly as you can, and then use a rolling pin to roll out the pie disk and flatten it out so it fills any empty space and essentially makes an air tight seal around the dough.

To Make in a Food Processor:

  1. Add the gluten-free flour blend and salt to the bowl of a food processor and pulse to combine.
  2. Add in the butter and pulse 7 times.
  3. Add the vinegar to the water and with the motor running pour the water mixture into the flour. Continue to process the dough until it all forms together into a ball around the blade.
  4. Remove the dough from the processor and divide dough into two portions.
  5. At this point you could roll out the dough immediately on a well floured surface, or you can store the dough. To store it, wrap it in plastic as tightly as you can, and then use a rolling pin to roll out the pie disk and flatten it out so it fills any empty space and essentially makes an air tight seal around the dough.

Notes

  1. Dough can be stored in the refrigerator for about 3 days, or in the freezer for up to 3 months. Defrost in the refrigerator overnight, or let sit at room temperature for about an hour, though being careful not to let it get too soft.
  2. Check out the body of the post for additional tips on this gluten-free pie crust.

Keywords: gluten free pie crust