Gluten-Free Pie Crust Recipe Card

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Gluten-Free Pie Crust Recipe Card

Flaky and delicious, this gluten-free pie crust is quick, super easy to make, and dairy-free as written!

Prep Time15

Cook Time0

Rolling & trimming15

Total Time30

Course: Dessert

Cuisine: American

Diet: Gluten Free, Low Lactose, Low Salt

Servings: slices (assuming two single-layered pie crusts cut into eight slices each)

Calories: 309kcal

Author: Heidi

Ingredients

1 cup vegan butter softened
8 ounces vegan cream cheese softened
1/2 cup vegan heavy cream room temperature
385 grams King Arthur Measure for Measure gluten free flour mix about 3 cups
25 grams granulated sugar about 2 Tablespoons

Instructions

Use a stand mixer or handheld mixer to combine the vegan butter, vegan cream cheese, and vegan heavy cream in a large bowl for 30 seconds until completely combined.
Add the gluten-free flour mix and granulated sugar. Mix on low speed until a ball of dough forms, scraping the bowl as needed.
Turn the dough out onto a piece of plastic wrap.
Divide dough into 3 roughly equally sized pieces. They should weigh 222 to 224 grams each when weighed on a digital scale.
Flatten each one to a disk and wrap well in plastic wrap. Place them in the refrigerator for 30 minutes.
When the dough has finished chilling, preheat the oven to 375F.
Remove one disk from the refrigerator and place on a sheet of floured parchment paper.
Roll dough into an 11-inch circle, turning the parchment as you go, adding bits of flour as necessary.
When ready to move the dough to the pie plate, gently pick up and drape half the dough onto the rolling pin and move it to the pie plate, gently laying it inside the pan. Remove the parchment paper. If if cracks, simply press it back together.
Trim off any long edges and make a decorative edge by pinching the edges of the dough. If making a double crust pie, repeat the steps, starting at removing the disk of dough from the refrigerator.
At this point the crust is ready to be filled or blind baked. If you are baking the pie crust without filling it first, put a pie weight on top of the dough and bake at 375F for 10-15 minutes until the crust is golden brown. If you are filling the crust before baking, be sure to follow the baking instructions in that specific pie recipe.

Notes

This recipe was tested with King Arthur Measure for Measure Gluten-Free Flour Mix. Other mixes may work, but have not been tested.
Vegan butter may be substituted with regular butter or solid coconut oil.
Vegan heavy cream may be substituted with canned coconut cream (the cream toward the top of the can).
This crust may be mixed in a food processor (follow instructions in Pro Tips section, #3).
When rolling the dough, first place the dough on a floured parchment paper, then sprinkle lightly with a bit more flour.
You may need a bit more flour to prevent the rolling pin from sticking to the pie crust.
If the dough cracks when laying it in the pie plate, simply press it back together.
It is not necessary to bake before filling the pie crust. But if you opt to, follow the instructions for blind baking in the Pro Tips section, #4.

Nutrition