Best Gluten-Free Pie Crust

This flaky gluten-free pie crust is easy to make from scratch with butter, eggs, and gluten-free flour; it rolls out beautifully ready for your favorite filling.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 185 Calories

Ingredients

• 2 tablespoons brown rice flour
• 1 cup cold butter, cut into 1/2-inch cubes
• 2 cold eggs
• 0.5 teaspoon apple cider vinegar
• 0.25 cup ice cold water
• 2.5 cups gluten-free flour blend

Recipe Instructions

Step 1

Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.

Step 2

Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.

Step 3

Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.

Step 4

Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.

Step 5

Pour gluten-free flour into a large bowl. Cut in cold flour-coated butter cubes with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water, 1 tablespoon at a time, until dough is no longer sticky and forms a ball.

Step 6

Fill and bake as directed in your pie recipe.