This gluten-free pie crust is knock-your-socks-off delicious and flaky! It requires just three ingredients that you probably have in your kitchen if you’re a gluten-free cook: gluten-free flour blend, butter and salt!
Cut the butter into 1/2 inch cubes and place in the freezer for 15 to 30 minutes.
While the butter is chilling, measure out the other ingredients so they are ready.You’ll also need 2 to 4 tablespoons of ice water. Put an ice cube in a small bowl of water and have a tablespoon measure on hand.
Place the flour and chilled butter in a food processor with a regular blade. Pulse it quickly until the mixture looks like a bowl of tiny beads. This will take about 25 pulses, or more depending on your processor.
Next, add the salt.While continuing to pulse – slowly pour in 2 to 4 tablespoons of water through the feeder shoot of your food processor. Stop adding water when the mixture begins to stick together and to the side of the food processor.It will not look like pie dough yet. Squeeze some between your fingers to check for it sticking together so you don't add too much water. The mixture shouldn't feel wet; if it does, add a bit more flour.
Carefully dump the crumbly mixture onto a piece of plastic wrap and work it into a ball with your hands.
Place the dough ball into your refrigerator for 15 minutes before rolling it out. This will give it a chance to firm up and make it easier to handle.
To roll out the pie dough, put a piece of plastic wrap (or parchment paper) on your counter and place the ball of dough on the wrap. Start by using the heal of your hand to work the dough out until it’s flat.
Now cover the top of your flattened dough with another piece of plastic wrap and use your rolling pin to smooth and thin it out. The plastic wrap prevents it from sticking to your counter or rolling pin.
Notes
Your dough will not stick together on its own until you work it into a ball. Don’t be concerned, it’ll still turn out when you bake it.