Gluten Free and Dairy Free Pie Crust
The best ever gluten free pie crust also made dairy free! Flaky, buttery and absolutely delicious!
Ingredients
- 1 1/2 cup gluten free baking flour 1:1
- 1/4 cup tapioca flour
- 2 packets stevia
- 7 tbsp vegan butter or regular butter if not dairy free I used Earth Balance
- 1 egg
- pinch sea salt omit if your butter is salted
- 3-5 tbsp ice cold water
Instructions
- In a bowl, stir together the gluten free baking flour, tapioca flour, stevia packets and salt if butter is unsalted.Use a cheese grater to add the butter to the dry mixture and then use your to incorporate the ingredients together. Add the egg and three tablespoons of ice water and continue mixing with your hands until a dough starts to come together. Add 1-2 more tablespoons of water if dough is too dry.
- Separate the dough into two evenly sized discs. Roll the dough out on a flat surface between two pieces of parchment paper. The dough should be about 1/8 inch in thickness and about 3 inches larger than the pan you will be baking with. I used a 9 inch pan. Pick up the rolled out pie crust by the parchment paper, center it over the pan, and quickly flip it over into the pan. Peel off the parchment paper and press your dough evenly into the pan. Fold over the edges and reshape them. *Note that gluten free pie crust is very fragile so be gentle when handling.
- Roll the second second disc to make a second pie, decorative crust topping or cover with plastic wrap and freeze for up to two months.
Notes
Did you make this recipe? Tag @peanutbutterpluschocolate on Instagram. I love seeing your creations!