Pie Crust

Before I was Gluten Sensitive, my favorite go-to pie crust was this crust from Epicurious.com. It is just a super simple all-butter crust. It always turned out well and worked in both sweet and savory applications. I often enjoy simplicity and prefer to not have to use multiple pie crust recipes depending on the application. Some people like it. I’m not one of them.

The recipe below is one of the first recipes I tested my Gluten-Free Flour blend out on. Other than using way more water than the recipe called for (my bad), it turned out great and tasted like the Gluten Insensitive version.

Special Equipment: I use a food processor for my pie crust. If you don’t have one, use a fork or a pastry blender. For Pie Crusts and Biscuits where working with a cold butter is key for the baked good, I use a food processor. It does a great job in a fraction of the time.

All-Butter Pie Crust

Used for Chicken Pot Pie

Ingredients Notes:

Flour: For this recipe I used my Gluten-Free Flour blend. Check it out. If you use a different flour blend, let me know how it turns out in the comments.

Butter: I use unsalted butter for this recipe. That said, I am certain I have also used salted butter for this. Sometimes I work with what I’ve got. Also, I like my crust on the flakier side, so I leave some chunks of butter behind that are about the size of a small pea at the largest. If you like less flakes, then pulse the dry ingredients/butter longer in the food processor.

Salt: The recipe calls for Kosher Salt. Annoyingly, not all Kosher Salts are the same. Therefore, pay attention to whether you are using Diamond Crystal or Morton as this will impact the amount of salt you need for the recipe.

Sugar: Just regular ol’ granulated sugar.

Ice-Cold Water: The colder the water the better.

Butter Pie Crust

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Yield: 1 9" Pie Crust

Author: Kari Moore - Begrudgingly Gluten Free

Simple Pie Crust adapted from Epicurious.com to be Gluten-Free. Makes One - 9" Pie Crust. (Make a double batch for a double crust.)

Ingredients

Dough

• 1 1/4 c. Kari's Gluten-Free Flour Blend
• 1 1/2 t. Sugar
• 1/4 t. Morton Kosher Salt (If using Diamond Crystal, please use 1/2 t. + 1/8 t.)
• 1/2 c. Unsalted Butter (Cold; Cut into 1/2" pieces)
• 6 T. Ice-cold Water

Instructions

1. Pulse flour, sugar, and kosher salt in a food processor to combine.
2. Add chilled unsalted butter, cut into ½" pieces, and pulse until mixture resembles coarse meal. I usually pulse 11 times. It's weirdly specific, yet I read that somewhere and it actually works with food processor. If you do not have a food processor, use a fork or a pastry blend.
3. Drizzle in 6 Tbsp. ice water, pulsing just until dough comes together in moist clumps. Pulse in more water by tablespoonfuls if needed (dough should still be crumbly).
4. Turn out dough on a surface and gather into a ball. Then flatten into a disk. Wrap tightly in plastic and chill at least 2 hours and up to 12 hours. (If you are making a double batch, divide into two disks before chilling.