My Favorite Gluten Free Pie Crust

Pie! Need i say more? It can be made sweet like an apple pie on a beautiful fall day or filled with a delicious berry filling for the summer months. It can be made savory like a chicken pot pie on a cold winters day or even filled with egg and veggies for a quick breakfast quiche. It is one of my go to meals for the versatility of it. This pie crust is my favorite gluten free pie crust I have found.

📝 Ingredients:

• 1 1/2 cups (210 g) gluten-free 1:1 flour blend (preferably one without added xanthan gum)

• 3/4 tsp xanthan gum (omit if your flour blend already contains it)

• 1/4 tsp baking powder

• 1/2 tsp kosher salt

• 6 tbsp (84 g) unsalted butter, chilled and chopped

• 1/2 cup (120 g) full-fat sour cream, chilled

• Ice water, as needed (by the teaspoon)

👩‍🍳 Instructions:

1. Mix Dry Ingredients:In a large bowl, whisk together gluten-free flour, xanthan gum (if needed), baking powder, and salt.

2. Cut in Butter:Add chilled, chopped butter. Use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.

3. Add Sour Cream:Stir in chilled sour cream until the dough starts to come together. If the dough feels too dry or crumbly, add ice water 1 teaspoon at a time until a soft dough forms. It should hold together when pressed but not feel wet or sticky.

4. Chill:Shape the dough into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30–60 minutes.

5. Roll & Use:Roll out on a lightly floured (gluten-free) surface or between two pieces of parchment. Use as needed for your pie recipe.