Golden Flake Gluten-Free Pie Crust
This gluten-free pie crust is a tender and flaky alternative perfect for those with gluten sensitivities, offering a buttery taste that complements both sweet and savory pies.
Prep time: 30 minutesCook time: 15 minutesServes: 8
Ingredients
1 1/4 cups gluten-free all-purpose flour blend
1/4 cup almond flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 large egg
2 tablespoons ice water
Instructions
1. In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, almond flour, sugar, and salt.
2. Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. In a small bowl, beat the egg and add it to the flour-butter mixture. Stir until the dough begins to come together.
4. Add ice water, one tablespoon at a time, mixing until the dough is cohesive and can be pressed into a ball.
5. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
6. Roll out the chilled dough on a lightly floured surface to fit your pie pan.
7. Carefully transfer the rolled-out dough to the pie pan, pressing it gently into place. Trim and crimp the edges as desired.
8. Pre-bake the crust if using a no-bake filling, or fill and bake according to your pie recipe.
Storage
Store in the refrigerator for up to 3 days or freeze for up to 1 month.
Reheating
Reheat in the oven at 350°F for 10-15 minutes or until warm.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
