Use this Pie Crust for both dessert pies and pot pies! Easy to use and can be frozen and saved for future pie making!

You need two of these for a covered pie, one for the bottom and one for the top. You can make four to five (4-5) 6″ tort sized pies bottoms or tops with this recipe as well!

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Pie Crust (Gluten Free)

Author: mosttimers

Difficulty: Intermediate Prep Time 15 mins Rest Time 3 hrs Total Time 3 hrs 15 mins

Ingredients

Servings

• 1 ¹⁄₄ cup Flour (Gluten Free) (I have been using Walmart's Great Value GF Flour (lowest price) and it has worked great!)
• 1 tbsp Sugar
• ¹⁄₂ tsp Salt
• 6 tbsp Butter (Cold)
• 1 Egg (large)
• 1 ¹⁄₂ tsp Vanilla Extract
• 2 tsp Apple Cider Vinegar
• 3-4 tbsp Cold Water (Add the minimum needed to get it to "stick" together)

Instructions

1. In a medium sized bowl, whisk together Flour, Sugar, and Salt

2. Cut butter into dry mixture with a pastry knife

3. In a separate bowl, whisk together Egg, Apple Cider Vinegar, and Vanilla until foamy

4. Mix wet ingredients into dry. Stir until it holds together. You can add 1 to 3 tablespoons of cold water if needed (one tablespoon at a time) until it sticks together enough to make it into a ball

5. Shape into a ball and wrap with plastic wrap. Chill in the refridgerator for at least 3 hours, or overnight. You can also freeze if you want to use it more the 2-3 days out.

Keywords: Pie Crust Gluten Free