Gluten Free Pie Crust
Gluten Free Pie Crust
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Course: Dessert
Cuisine: American
Keyword: Pie Crust
Calories: 2037kcal
Author: Chef Bill Collins

Ingredients

  • 10.5 oz gluten free baking flour
  • 1.5 teaspoon Xanthan Gum (use only if not already in the GF Flour)
  • 10 tablespoons butter (very cold and cut into small cubes)
  • 1 teaspoon salt
  • 2 large eggs (beaten)

Instructions

  • Put the flour, (and xanthan gum, if using) and salt in a food processor, and pulse-chop to combine
  • Add the butter, and process until the mixture looks like lumpy sand
  • Add the eggs, and process until a ball forms. Flatten the dough into a disk, wrap in plastic wrap, and chill for 1 hour
  • 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

Notes

Makes two 8" pie crusts.
Nutrition Facts
Gluten Free Pie Crust
Amount per Serving
Calories
2037
% Daily Value*
Fat
 
132
g
203
%
Saturated Fat
 
75
g
469
%
Trans Fat
 
5
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
35
g
Cholesterol
 
673
mg
224
%
Sodium
 
3498
mg
152
%
Potassium
 
187
mg
5
%
Carbohydrates
 
195
g
65
%
Fiber
 
30
g
125
%
Sugar
 
9
g
10
%
Protein
 
41
g
82
%
Vitamin A
 
4039
IU
81
%
Calcium
 
266
mg
27
%
Iron
 
11
mg
61
%
* Percent Daily Values are based on a 2000 calorie diet.
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