Gluten-Free Pie Crust
Gluten-free pie crust is a simple homemade crust made with oat flour, cold butter, and ice water that bakes up crisp and sliceable.
Ingredients
- 2 cups oat flour
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ cup butter, cold
- ¼ cup cold water
Instructions
- Add the oat flour, cornstarch, and salt to a bowl and whisk to combine.
- Cut the cold butter into small cubes and add it to the bowl. Use a pastry cutter or your fingertips to work the butter into the flour until it looks like coarse crumbs with some pea-sized pieces.
- Add the cold water a little at a time, mixing until the dough holds together when pressed.
- Form the dough into a disc, wrap, and refrigerate for at least 30 minutes.
- Roll the chilled dough between two sheets of parchment paper, then transfer it to a pie dish and press it in gently. Trim and crimp the edges as needed.
Nutrition
Notes
- Use certified gluten-free oat flour: This helps keep the crust truly gluten-free since oats can be cross-contaminated.
- Keep everything cold: Cold butter and cold water are what help the crust bake up tender and not greasy.
- Do not overwork the dough: Mixing too much can make the crust tough, so stop once it holds together.
- Roll between parchment: This is the easiest way to prevent sticking and cracking with gluten-free dough.
- Chill again if needed: If the dough softens while shaping, chill it for 10 minutes before baking.
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