This gluten-free pie crust has a flaky texture that can be difficult to achieve without conventional wheat. Be sure to bake it thoroughly: The golden-brown color gives it a wonderful toasty flavor. This recipe makes enough for a single 9" gluten-free pie crust, but it can easily be doubled to make a double-crust pie.
Lightly grease a 9" pie pan.
Whisk together the flour or flour blend, sugar, Instant ClearJel, xanthan gum, and salt.
Cut the cold butter into pats, then work the pats into the flour mixture until it's crumbly, with some larger, pea-sized chunks of butter remaining.
Whisk the egg and vinegar or lemon juice together until very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.
Shape into a ball and chill for an hour, or up to overnight.
Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that's been heavily sprinkled with gluten-free flour or flour blend. Invert the gluten-free pie crust into the prepared pie pan.
Fill and bake as your pie recipe directs; note the yolk makes this crust brown quickly in the oven. Shield the edges of the crust with aluminum foil or a pie shield, to protect them from burning while baking. Store unbaked gluten-free pie dough, well-wrapped, in the refrigerator for 2 days or in the freezer for up to 2 months.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
Making fruit pie? Apply strong heat to the bottom crust at the beginning of the baking time to prevent sogginess. For best results, use a metal (aluminum preferred) pie pan. Bake at 425°F on the bottom rack of your oven for 20 minutes, then reduce the heat to 350°F, move your pie to the middle rack, and continue to bake until the crust is golden and the filling is bubbly.
If you're using this recipe as a base for custard pie, pre-bake the crust without filling. Preheat the oven to 375°F, line the bottom with pie weights, and bake for 25 minutes. Remove the weights, and bake for an additional 10 to 15 minutes, until the crust is a light golden brown. Cool the crust until you can touch it comfortably before pouring in the custard. Bake the custard-filled pie as directed in your recipe, shielding the edges as necessary.
If making a double-crust pie, we recommend brushing the gluten-free pie crust with milk and sprinkling it with sugar. This treatment will enhance the browning and add sparkle and sweet crunch to your pie.
