Gluten Free Flaky Pie Crust
A buttery Gluten Free Flaky Pie Crust that is the perfect base for all of your favorite sweet or savory pies!
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Servings: 1 9" deep pie crust
Calories: 2289kcal
Ingredients
- 2 cups Cup4Cup multipurpose gluten free flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking powder
- 12 tablespoon butter - very cold, cut into ½" cubes
- 2 oz cream cheese - 4 tablespoon very cold, cut into ½" cubes
- 2 tablespoon buttermilk
- 1 large egg
Instructions
- Mix egg & buttermilk together, set aside.
- Combine flour, salt & baking powder in a large mixing bowl.
- Add the butter and cream cheese to the bowl and use your hands to coat each piece of butter and cream cheese with flour. Then begin pressing the butter and cream cheese between your fingers to flatten each piece. Instead of making pea shapes, make flat disks with the butter, cream cheese and flour. Continue until the mixture looks scraggly.
- Pour in the egg & buttermilk mixture. Mix with your hands to incorporate the ingredients. You will need to continuously rub your hands together to keep the sticky dough from accumulating on your hands. The dough will come together into a ball in a few minutes.
- If the dough is sticky, shape the dough into a disk and wrap it tightly in plastic wrap. Let it chill in the fridge for about 30 minutes or until it is no longer sticky.
- The dough rolls best when it is closer to room temp, so if you store it in the fridge or freezer for an extended period of time, let it rest wrapped in plastic for an hour or two to bring it back to room temp before rolling.
- Work the dough a little with your hands to soften it up and flatten it some. Dust gluten free flour on your work surface, rolling pin and the dough to prevent sticking. Roll to approximately ⅛” inch thick. Transfer to the pie plate, trimming & shaping edges as you like.
- Leftover dough can be used for a lattice crust, decorative pieces or wrapped and saved for another use.
- If baking without filling, bake at 375 degrees for approximately 15 minutes or until browned to your liking. If baking with a filling, consider baking at a minimum of 375 degrees for the first 10-15 minutes of baking time then turn the temp down to meet the recipe directions. This will give the crust enough heat to activate the baking powder and optimize flakiness.
Nutrition
Nutrition Facts
Gluten Free Flaky Pie Crust
Amount per Serving
Calories
2289
% Daily Value*
Fat
170
g
262
%
Saturated Fat
99
g
619
%
Trans Fat
6
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
44
g
Cholesterol
613
mg
204
%
Sodium
2859
mg
124
%
Potassium
229
mg
7
%
Carbohydrates
179
g
60
%
Fiber
24
g
100
%
Sugar
12
g
13
%
Protein
37
g
74
%
Vitamin A
5279
IU
106
%
Calcium
437
mg
44
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.