Wheat Free All-Butter Pie Crust

Total time1 hr 15 min

Prep time15 min

Cook time0 min

This buttery, flaky crust starts with cold butter cubes worked into a dry base until the mixture turns coarse and crumbly, with just enough ice water added to bring it together into a cohesive dough. A short chill firms everything back up so the butter stays in distinct little pockets, which is exactly what gives the baked crust its signature shatter and flake. Rolling it out from the center into an even round keeps the thickness consistent, so it bakes evenly with no thin, blowout spots. Once it's eased into the dish and crimped along the edge, you've got a homemade shell ready for any sweet or savory filling you like. It's a dependable go-to for a wheat free kitchen, and it holds up beautifully whether you're pre-baking it blind or filling and baking it all at once.

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Ingredients

8 servings

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ tsp salt
1 tsp granulated sugar
½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
3–4 tbsp ice water

Instructions

1
Whisk together the flour, salt, and sugar in a large mixing bowl until combined.
2
Add the chilled butter cubes to the flour mixture and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible throughout.

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