🎼 Perfect partnerCreamy Chicken Wild Rice Soup
🍔 ⏱️ 1h 5m
Oven + stovetop — no fighting over heatShares 7 ingredients (butter, gluten, blend)
👨🍳 Instructions
✨ Meez Magic · 10 steps → 14 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Cut cold butter into small pieces
2
In a medium mixing bowl, combine flour, salt, and xanthan gum
3
Cut butter (or shortening) into flour
4
The butter should resemble the size of small peas
5
Add milk
6
Use your hands to work the milk into the dough, until the ingredients are combined and the dough forms a ball. Add more milk if needed
7
Divide dough in half and roll one dough ball between two pieces of wax paper
8
Repeat with the second dough ball
9
Remove the top piece of wax paper and place the pie pan upside down on dough
10
Flip the pan and pie crust dough over so the pie pan is right side up, then peel the wax paper off
11
Repair and pinch the gluten-free pie crust dough into shape
12
If you are baking the crust and then filling it with filling, preheat oven to 425°F (220°C)
13
Bake until cooked through
14
For other recipes where you bake the pie with the filling in it, follow the recipe baking instructions
🎉
You're all done!
Enjoy your easy gluten-free pie crust — and don't forget to share.
From Cook Mode
Tips as you cook
- Gather IngredientsMise en place makes cooking easier
- Cut Cold ButterKeep butter very cold
- Combine Dry IngredientsWhisk to evenly distribute xanthan gum
- Check Pea SizeSmall pea-sized pieces create flakiness
- Add MilkStart with 8 tbsp, add more if needed
- Watch out · Form Dough BallDon't overwork the dough
- Roll First Dough BallWax paper prevents sticking
- Roll Second Dough BallKeep thickness even for both crusts
Swaps, storing and making ahead
Good to know
Swaps
No butter? Use an equal amount of cold palm shortening or shortening instead.
Storing it
Store baked, cooled crust (unfilled) in an airtight container in the fridge for 3-4 days, or freeze wrapped well for up to 3 months. Warm in the oven until heated through before filling.
Making it ahead
The dough can be made, divided into balls, and kept wrapped in the fridge a day or two before rolling and baking.
Notes by Meez Magic, written for this recipe. Use your judgment.
Per serving (1/8th of two crusts)
Nutrition
- Calories
- 135 calories
- Protein
- 1 grams protein
- Carbohydrates
- 6 grams carbohydrates
- Sugar
- 1 grams sugar
- Fiber
- 0 grams fiber
- Fat
- 12 grams fat
- Saturated fat
- 7 grams saturated fat
- Unsaturated fat
- 4 grams unsaturated fat
- Trans fat
- 0 grams trans fat
- Cholesterol
- 31 milligrams cholesterol
- Sodium
- 162 milligrams sodium
As published by glutenfreepalate.com. Meez doesn't calculate nutrition.
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