Homemade Gluten Free Pie Crust
Yield: 6 people
Materials
- 3 3/4 cup all purpose gluten free flour or regular all purpose flour if you don't need to be gluten free. I use my own homemade gluten-free flour blend, I share that recipe in my digital The Ranchers Homestead Cookbook. Just make sure whatever gluten free flour mixture you are using has xanthan gum in it or add 1.5 tsp of xanthan gum to your bowl.
- 1 TBSP sugar
- 1/2 TBSP salt
- 1/2 tsp baking powder
- 1 Cup & 6 TBSP cold butter
- 2/3 cup ice cold water Remove ice before adding to bowl
- 1 tsp apple cider vinegar
- 2 TBSP sour cream or plain yogurt See below for dairy free options
Instructions
- Mix flour, sugar, salt, and baking powder in a large bowl.
- Using a pastry cutter, cut the butter into the flour until you have pea size pieces.
- Remove ice from water and add water to the bowl along with the plain yogurt or sour cream and apple cider vinegar. Mix all together well, using your hands when needed, until you have a ball of pie crust.
- Place in refrigerator if using same day or cut into 3 equal pie crusts and place in a ziploc bag. They can be stored in the ziploc bag in the freezer for 6 months to a year!
- When ready to make a pie, cut ball of dough into 3 equal pie crusts. Roll out in between 2 pieces of parchment paper that are well floured, so it doesn't stick.
- Place in a pie dish and fill with your favorite pie filling. Bake pie according to your pie filling directions.