The Best Pie Crust

The pie is something that doesn’t have seasonality. Either if you make a sweet pie with fresh fruit, or a savoury one with a nice gravy and meat, it is really important to have a pie crust that can hold everything together without breaking.

With gluten-free baking, achieving a firm crust can be a challenge, but if you follow my recipe, you will be able to bake whatever pie you can think about!

With this recipe, you will obtain two crusts that will fill a 9-inch pie plate, one for the bottom, and another one to cover it! Of course, if you want to make pies without any cover, you can use both to cover the pie plate.

This recipe is very easy, but you have to be careful. You will need a food processor to blend the butter and flour without making a homogeneous dough. We want to obtain a grainy sand of little butter pieces covered in flour. After that, we will incorporate liquid to bind everything. Thanks to this process, we will obtain a flaky crust!

So now prepare your own crusts and fill the pie with whatever you want! Or you can follow my blueberry pie recipe that goes perfect with this crust.

The Best Pie Crust

Recipe by Giovanni PamparanaCourse: Dessert, MainCuisine: AmericanDifficulty: Easy

Servings

2

crusts

Prep time

30

minutes

Cooking time

40

minutes

A pie crust recipe that will yield two portions that will be useful to make either a sweet or savoury 9-inch pie with a bottom crust and its cover. You won’t believe how golden they get!

Ingredients

• 370 g of our gum-free flour mix

• 1 tbsp sugar (omit for savoury)

• 1 tsp salt

• ½ tsp xanthan gum

• 230 g very cold unsalted butter cut into ½ cm cubes

• 90 g ice water (6 tbsp)

• 3 tbsp Greek yogurt

• 1 tbsp rice vinegar (or apple cider)

Directions

• In a food processor, blend the flour, sugar, salt, and xanthan gum.
• Add the butter to the food processor and pulse until you see that everything is combined (like sand without visible pieces of butter). Do not over blend!
• Add the water, yogurt and vinegar to the food processor, and start pulsing until you see that the dough has formed (around 20-30 times). Again, try not to over blend so the butter doesn’t incorporate more than it needs. This is the trick to get a flaky dough.
• Bring everything together and divide the dough in two.
• Form a disk of dough with each (not so thin, around 5 inches) and wrap them in plastic.
• Let them cool in the fridge for at least one hour before using them to build a pie.
• Try to make our Blueberry Pie with this recipe! You won’t regret it!