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Pie Crust (Gluten Free)

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!

Difficulty Intermediate
Time
Prep Time: 15 mins Rest Time: 3 hrs Total Time: 3 hrs 15 mins
Ingredients
  • 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
Read it online: https://mosttimers.com/recipe/pie-crust-gluten-free/