Is Pillsbury pie crust gluten-free?

Unfortunately, the classic Pillsbury pie crusts contain wheat flour, making them unsuitable for a gluten-free diet. Always double-check labels for GF certification.

Does Trader Joe's sell a gluten-free pie crust?

You are in luck at Trader Joe's! They often carry a gluten-free pie crust in their frozen goods section, particularly around the holidays. It is a solid choice in a pinch.

What is the best gluten-free flour to use for pie crust?

For the most reliable results, reach for a gluten-free flour blend specifically labeled "1-to-1" or "measure for measure." Blends from King Arthur or Bob's Red Mill are designed for this purpose and work wonderfully.

What is the best gluten-free crust?

While store-bought options are convenient, nothing compares to the flavor and texture of a homemade gluten-free pie crust . This recipe is designed to be that perfect, reliable option that will impress everyone.

Gluten-Free Pie Crust: The Ultimate Flaky & Buttery Recipe

Description

This foolproof gluten-free pie crust is incredibly flaky, buttery, and surprisingly easy to make. It creates a tender, workable dough that serves as the perfect foundation for any sweet or savory pie you can dream of. Say goodbye to crumbly, disappointing crusts forever!

Ingredients

Scale

1 ½ cups (210 g) all purpose gluten free flour blend

¾ teaspoon xanthan gum, omit if your blend already contains it

¼ teaspoon baking powder

½ teaspoon kosher salt

6 tablespoons (84 g) unsalted butter, roughly chopped and chilled

½ cup (120 g) sour cream, full fat, chilled

Ice water by the teaspoonful, as necessary

1 Egg white, for brushing (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well.

2. Add the chopped and chilled butter, and toss to coat it in the dry ingredients. Flatten each chunk of butter between your thumb and forefinger to make flat shards.

3. Create a well in the center of the dry ingredients, add the sour cream, and mix until the dough is shaggy and somewhat crumbly.

4. If there are any very dry portions, drizzle ice water by the teaspoon only on those parts and mix to moisten them.

5. Knead the dough together gently with clean hands until it begins to come together.

6. Turn the dough out onto a sheet of plastic wrap, and press into a disk as you close the plastic wrap around the dough.

7. Place the dough in the refrigerator to chill for at least 30 minutes.

8. Preheat your oven to 375°F. Grease a 9-inch metal pie plate generously. The crust is now ready to be rolled out and used in your favorite recipe.

Notes

Keep Ingredients Cold: For the flakiest possible crust, your butter and sour cream must be very cold, directly from the refrigerator.

Do Not Overwork: Mix the dough just until it comes together. Overworking it will result in a tough crust.

Parchment Paper is Your Friend: Roll the dough between two sheets of parchment paper to prevent sticking and make it easy to transfer to the pie plate.

Storage: Unbaked dough can be refrigerated for up to 2 days or frozen for up to 3 months.

Prep Time: 15
Cook Time: 15
Category: Dessert, Basics
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8th of crust)
Calories: 250
Sugar: 1 g
Sodium: 180 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 40 mg