Gluten Free Pie Crust
Serves: 1 pie crust
  • 2½ cups gluten-free 1-to-1 baking flour (I used Bob's Red Mill)
  • 2 teaspoons granulated sugar
  • ½ teaspoon kosher salt
  • 1 cup (2 sticks) salted butter, chilled
  • ½ cup ice water
  • 1 egg yolk
  1. In a medium-sized bowl, combine the gluten-free flour, sugar, and salt. Whisk to combine.
  2. Cube the butter and add it to the dry ingredients. Using a pastry cutter or two butter knives, cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Pour in the ice water and add the egg yolk and stir with a wooden spoon to combine. When it gets too hard to stir, start using your fingers to knead the dough. Since this is gluten free pie crust, you don't have to worry about over-kneading the dough.
  4. Use your hands to shape the dough into a ball, packing it together firmly. Flatten the dough ball into a disk and wrap with plastic wrap or parchment paper.
  5. Refrigerate the dough for at least one hour, or up to 3 days. You can also freeze the dough at this point.
  6. After the dough has chilled, roll it out until it reaches 10 inches in diameter.
  7. Carefully drape the rolled pie crust over your pie pan and press into the pan. Crimp the edges with your fingers or a fork.
  8. Place in the freezer for 10 minutes to chill. Fill with whatever pie filling you'd like. Continue as instructed on pie recipe.
Recipe by TGIF - This Grandma is Fun at