Gluten-Free Pie Crust

5 from 1 vote

This gluten-free pie crust gets its flaky layers from a lamination technique, where the dough is folded and turned several times to build thin layers of butter. Use it as a single crust, double crust, or lattice top, for both sweet and savory pies.

Print Recipe Pin Recipe

Prep Time 30

Chilling Time 1 30

Total Time 2

Servings 8 servings

Metric - US Customary

Ingredients

▢ 2½ cups (350 g) gluten-free flour blend - use Cup4Cup Multipurpose Flour
▢ 1 tablespoon (12 g) granulated sugar
▢ ½ teaspoon salt
▢ ½ teaspoon baking powder
▢ 1 cup (227 g) unsalted butter - cold and cubed
▢ ⅔ cup (160 g) sour cream - cold

**Use the toggle button above to turn the instruction photos on and off!

Instructions

In a large mixing bowl, combine 2½ cups (350 g) gluten-free flour blend, 1 tablespoon (12 g) granulated sugar, ½ teaspoon salt, and ½ teaspoon baking powder. Stir until well mixed.
Add the cold, cubed 1 cup (227 g) unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the butter is coated in the flour and there are some larger pieces of butter remaining, about the size of an almond.
Gently mix in the cold ⅔ cup (160 g) sour cream until the dough starts to come together. The dough will be shaggy and slightly dry at this stage.
Knead the dough in the bowl until it forms a ball. This can take a few minutes to do. At first the dough will be dry, but as you knead it the flour will hydrate with the sour cream and some of the butter will melt from the warmth of your hands to form into a ball.
Shape the dough into a rectangular block and wrap it tightly in plastic wrap. Refrigerate for about 30 minutes to allow the butter to chill.
After chilling, unwrap the dough and place it on a lightly floured surface. Roll the dough out into a long rectangle, about 1/4 inch thick.
Fold the dough into thirds, like folding a letter, by bringing one short side of the dough over the center, then folding the other side over that. Rotate the dough 90 degrees and roll it out again into a large rectangle. Do the folding and rotating process 4 times in total. This creates multiple layers of butter within the dough, resulting in a flaky crust.
Divide the dough into two portions. Shape each portion into a disk and wrap individually in plastic wrap. Refrigerate for at least 1 hour before using. If refrigerating for longer than an hour, let the dough soften at room temperature for about 15 minutes before rolling it out.
Use this gluten-free pie crust in your favorite pie recipe!

Notes

Gluten-Free Flour: I tested this pie crust recipe with many gluten-free flour blends and the clear winner for me was Cup4Cup Multipurpose Flour. It was a dream to handle and gave the most flaky pie crust. My second choice would be Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. though it isn't quite as easy to handle when transferring to the pan or creating a lattice top, and the crust isn't quite as flaky. Still a good choice for this recipe if you are unable to find Cup4Cup.
Yield: This recipe is for two 9-inch pie crusts. You can use it for two single-crust pies, or one double-crust or lattice-topped pie.
Fixing Cracks: While shaping your pie crust in the pie tin, if any cracks appear, use the warmth of your hands or a bit of water to seal them. This will help prevent the pie crust from cracking further in the oven.

Nutrition