Carrageenan Free Gluten Free Pecan Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups gluten free flour blend
- 1 tbsp granulated sugar
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the filling
- 3 large eggs
- 1 cup light corn syrup
- ¾ cup packed light brown sugar
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 cups pecan halves
Instructions
- 1
Whisk together the gluten free flour blend, granulated sugar, and salt in a large mixing bowl. Add the cold butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
- 2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together. Add the remaining 1 tbsp water only if the dough is still crumbly and won't hold when pressed. Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
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