I feel lazy sometimes when I have to make a pie crust. But honestly, it’s the most straightforward recipe you can do that is worth the price, the taste, and the quality. It’s only three ingredients and 15 minutes of prep. I kept it simple for the basis. You could blend different flours too, have fun! And forget the idea of rolling the pie; you’ll have to press it in the pan.

For savory pie, I use brown rice or sorghum flour. If you want to be fancy, you can combine it with millet, quinoa, or buckwheat flour.

For a sweet pie, I like oat flour or brown rice flour.

GF PIE CRUST

Prep. time: 15 minutes - For one 12 inches crust

INGREDIENTS

2 cups of gluten-free flour of your choice

1/2 cup of cold unsalted butter (1 stick)

3/4 teaspoon of xantham gum

2 tbsp of cold water

1 pinch of salt

INSTRUCTIONS

  1. In a large bowl, place the flour, xantham gum, and salt.

  2. Pre-cut the butter into 1-inch cubes and add it to the flour.

  3. With the tip of your fingers, combine the butter with the flour. When it seems well blended, add 1 tbsp of cold water and knead the dough. If it’s still dry and you can’t form a ball, add the last tablespoon of cold water. The dough is ready when it doesn’t stick to the bowl anymore.

  4. Butter a pie dish and start to press the dough little by little. Make sure you flatten it enough.

  5. Keep it refrigerated until you use it.