Gluten Free Pie Crust

 

I've made this gluten free crust several times now, and it's really delicious!  I've used it for quiches as well as pumpkin pies.  I got the original recipe on King Arthur's website.  I used Bob's Red Mill gluten free all purpose flour, and it works well.  I have read that not all gluten free flours work as well as others.  The first time I didn't add any water, and my crust fell apart.  The next few times I added 1 Tbsp of water and that seemed to work very well.  I might try adding 2 Tbsp of water and see if it holds even better next time.  It should be smooth like a regular crust and not crumbly. The original recipe does call for clearjel, but it's optional, so I haven't tried using it.

Ingredients

1 1/4 cups gluten free flour (I chose Bob's Red Mill)

1 Tbsp sugar

1/2 tsp xanthan gum

1/2 tsp salt

6 Tbsp butter, cold

1 large egg

2 tsp lemon juice

*For an egg free crust, the recipe states using 4 Tbsp cold water in place of the egg and lemon juice.

Directions

Spray/grease as 9" pie plate (I used deep dish).  Whisk together the flour, sugar, xanthan gum, and salt.  Cut the butter into several pats and work it into the flour mixture until it's crumbly (I use my stand mixer with a whisk for this but you can also use a pastry cutter or forks).  Whisk together the egg and lemon juice until frothy and mix into flour/butter mixture.  Mix until the crust holds together well and is smooth but not wet.  Add cold water if necessary, 1 Tbsp at a time.  Shape into a ball, wrap in saran wrap, and chill in the fridge for one hour or up to overnight.  Let dough rest on counter 10-15 minutes before rolling.  Roll out on saran wrap or a silicone mat that is sprinkled with gluten free flour.  Invert dough into pie plate.  Pinch edges in design if you like.  Fill with whatever fillings you desire and bake.