# Easy Gluten-Free Pie Crust

Easy Gluten-Free Pie Crust takes 38 min (20 min prep, 18 min cooking) and serves 10.

Recipe by glutenfreepalate.com · original: https://www.glutenfreepalate.com/gluten-free-pie-crust/  
Cuisine: American · Dish: Desserts & baking  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/easy-gluten-free-pie-crust (with step-by-step Cook Mode)

A golden, flaky Gluten-Free Pie Crust that is simple to make and perfect for making gluten-free pies.

## Ingredients (serves 10)

- 3 cups all-purpose gluten-free flour blend
- ½ teaspoon salt (omit if using salted butter)
- 2 teaspoons xanthan gum (omit if you use a blend that has xanthan)
- 1 cup butter (2 sticks), cold - cut into small pieces (or palm shortening, or shortening)
- 8-10 tablespoons milk, cold (or dairy-free milk)

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

## Steps

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

## 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.

## Nutrition (per serving, 1/8th of two crusts, as published by glutenfreepalate.com)

- 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