Golden Flake Gluten-Free Pie Crust

🕒 Prep: 30 min
🔥 Cook: 15 min
🍽 Serves: 8
★★★★★
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If you're on the hunt for a perfectly flaky pie crust that just happens to be gluten-free, you've hit the jackpot. This Golden Flake Gluten-Free Pie Crust delivers on texture and taste, making it the perfect base for your favorite pies, whether sweet or savory.

Ingredients for Golden Flake Gluten-Free Pie Crust

Let's start with the backbone of our crust, the gluten-free all-purpose flour blend. It provides the structure we need without the gluten. Adding almond flour brings a subtle nutty flavor and a tender crumb, enhancing both taste and texture. A touch of sugar balances the flavors, while salt enhances them.

Butter is our main fat, and using it cold and cubed helps create those desirable flaky layers. The egg acts as a binder, bringing everything together with a bit more richness. Finally, ice water is crucial for moisture, helping to form a cohesive dough without making it sticky.

Tips & Tricks

  • Keep all your ingredients cold; it’s key to a flaky crust.
  • If the dough cracks while rolling, lightly wet your fingers and patch it up.
  • Wrap and store any leftover dough in the fridge for up to two days or freeze for later use.

Serving Suggestions

This crust is versatile enough for a classic apple pie or a savory quiche. For a summer treat, fill it with fresh berries and a dollop of whipped cream. Or, for a warm, cozy option, try a pumpkin filling spiced with cinnamon and nutmeg.

Frequently Asked Questions

Can I make this dairy-free?
Yes, substitute the butter with a dairy-free alternative like vegan butter or coconut oil.
What if I don’t have almond flour?
You can replace it with more gluten-free all-purpose flour, though it might slightly alter the texture.
How do I know when my pie crust is done baking?
Look for a golden-brown color and a crisp texture. The edges will start to pull away from the pan slightly.

Golden Flake Gluten-Free Pie Crust Recipe Walkthrough

Start by whisking together the gluten-free flour blend, almond flour, sugar, and salt in a large mixing bowl. This ensures everything is evenly distributed before you add the butter. Speaking of which, grab your cold, cubed butter next. Add it to the flour mixture and use a pastry cutter or your fingertips to blend until the mixture looks like coarse crumbs. You’re aiming for pea-sized bits of butter, which will help create a flaky texture once baked.

In a small bowl, beat your egg. Pour it into the crumbly flour-butter mixture. Stir gently until the dough begins to clump together. It’ll still be a bit dry, but don’t worry. This is where the ice water comes in; add it one tablespoon at a time, mixing after each addition, until the dough is just moist enough to form a ball.

Once your dough is ready, flatten it into a disk, wrap it in plastic wrap, and pop it into the fridge. Let it chill for at least an hour to relax the gluten-free flour and firm up the butter. When you’re ready to roll, lightly flour your work surface and roll the dough out to fit your pie pan. Handle it gently to avoid tearing.

Carefully transfer the dough to the pie pan. If it cracks, just pinch it back together. Trim any excess and crimp the edges as you like. If you’re using a no-bake filling, pre-bake the crust; otherwise, fill it and bake according to your pie recipe.

Why You'll Love This Recipe

  • Perfectly flaky texture without gluten.
  • Easy to make with simple ingredients.
  • Versatile for both sweet and savory fillings.
  • No special equipment required; just your hands and a rolling pin.

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

Step-by-step 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.

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