This is the perfect gluten free pie crust! I find that this recipe holds up well and doesn’t really fall apart when transferring to a pie plate. This recipe makes a double crust for a 9 inch pie plate, but you can always half the recipe for a single crust. I also ALWAYS use a food processor to make my pie crust as I find it easier to mix, but you can always just mix by hand as well.
•2 cups gluten free flour
•1/2 teaspoon salt
•1 egg, beaten
•8 tablespoons cold butter, unsalted and cut into tablespoons
•1 teaspoon apple cider vinegar
Ice cold water, by the tablespoon until the mixture comes together
1.) In a food processor, add all the dry ingredients, and pulse to combine them. Then, add in the butter and pulse until the butter is in pea sized lumps.
2.) Add in the apple cider vinegar and beaten egg, then add in the water slowly until the dough comes together in a ball. You can always add more water if needed to bring the dough together. Be careful to not add too much, otherwise the dough will become too sticky.
3.) Roll out the dough between two sheets of parchment paper. Chill in the fridge for an hour. Store up to 3 days in the fridge.
*Gluten free pie crust tends to be quite crumbly so be sure to chill in the fridge for the maximum amount of time to help when rolling it out.
*I always roll my dough out between two sheets of parchment paper, which helps when transferring to a pie plate.