Gluten Free Pie Crust

From Becky Excell



10.5 oz/300g gluten free baking flour

1.5 tsp xanthan gum (use only if not already in the GF flour)

10 tablespoons/5 oz/145g very cold butter cut into small cubes

1 tsp salt

2 large eggs beaten


  1. Put the flour, (and xanthan gum, if using) and salt in a food processor, and pulse-chop to combine
  2. Add the butter, and process until the mixture looks like lumpy sand
  3. Add the eggs, and process until a ball forms. Flatten the dough into a disk, wrap in plastic wrap, and chill for 1 hour
  4. When you remove the dough from the fridge, let it rest for 5 minutes to soften a bit, so it can be more easily rolled out


Makes two 8” pie crusts