Gluten-Free Pie Crust
This recipe crafts a tender and flaky gluten-free pie crust, utilizing a blend of oat and all-purpose gluten-free flours, enriched with cold butter and cream cheese. The method emphasizes quick processing and adequate chilling to achieve the perfect texture, ensuring an easy-to-handle dough suitable for various sweet or savory pie fillings.
Equipment
- 1 Food Processor Essential for efficiently incorporating cold fats.
- 1 Measuring Cups and Spoons For accurate ingredient measurement.
- 1 Rolling Pin For evenly rolling out the dough.
- 1 Plastic Wrap For chilling and storing the dough.
Ingredients
Main
- 1¼ cups 120 g gluten-free oat flour
- ½ cup 78 g all-purpose gluten-free flour (such as King Arthur), plus more for surface
- ½ cup 100 g granulated sugar
- ½ tsp. fine sea salt
- ⅛ tsp. baking soda
- 8 Tbsp. 1 stick unsalted butter, cut into small pieces and chilled in freezer for 10 minutes
- 2 oz. cream cheese cut into small pieces and chilled in freezer for 10 minutes
- 1 large egg
- 1 tsp. vanilla extract
Instructions
- In a food processor, pulse together gluten-free oat flour, all-purpose gluten-free flour, granulated sugar, fine sea salt, and baking soda until well combined.
- Add the chilled, small pieces of unsalted butter and cream cheese to the food processor. Pulse in short bursts until the mixture resembles coarse meal with some pea-sized pieces of fat remaining.
- In a separate small bowl, whisk together the large egg and vanilla extract.
- Add the egg mixture to the food processor and pulse just until the dough comes together and forms a shaggy ball. Do not overmix.
- Turn the dough out onto a lightly floured surface (using additional all-purpose gluten-free flour). Gently gather it and form into two even disks.
- Wrap each disk tightly in plastic wrap and flatten slightly. Refrigerate for at least 30 minutes, or up to 2 days, to allow the dough to firm up and hydrate.
- When ready to use, remove one dough disk from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly, making it easier to roll.
- On a lightly floured surface or between two sheets of parchment paper, roll out the dough into a 12-inch circle about ⅛-inch thick, rotating frequently to prevent sticking.
- Carefully transfer the rolled dough to a 9-inch pie plate. Trim and crimp the edges as desired.
- Chill the formed crust for another 15-20 minutes before filling and baking, or blind baking.
Notes
Maintaining cold fats (butter and cream cheese) is paramount for a flaky, tender gluten-free crust. Chill them thoroughly, and work quickly to prevent them from warming up too much. The cream cheese adds an extra layer of richness and aids in tenderness, a valuable attribute for gluten-free baking which can sometimes lack elasticity. Avoid overmixing the dough; process only until just combined and a shaggy dough forms, as excessive handling can lead to a tough texture even without gluten. Gluten-free flours absorb moisture differently, so monitor the dough's consistency closely. A crucial step is chilling the dough after forming; this allows the fats to firm up, making the crust easier to roll and preventing shrinkage during baking. When rolling, use parchment paper to prevent sticking. For wet fillings, consider blind baking the crust to ensure a crisp bottom.