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Extra Flaky Gluten Free Pie Crust

Extra Flaky Gluten Free Pie Crust

This extra flaky gluten free pie crust is made with sour cream, and rolls out beautifully. You can have the perfect recipe for pie crust in your baking toolbox. It’s right here!

Extra Flaky Sour Cream Gluten Free Pie Crust

Before cookie season comes pie season. And we’re in it! That means that we need light and extra flaky gluten free pie crust, and plenty of it. For years and years (and years), I’d used this gluten free pie crust recipe almost exclusively for single and double crust pies alike. And it’s still one of my favorites. But this extra flaky gluten free pie crust?

Extra Flaky Sour Cream Gluten Free Pie Crust

It’s giving my regular, go-to gluten free pie crust a run for its money. Below is how to make the crust and then shape it, all in step-by-step photographic glory.

Extra Flaky Sour Cream Gluten Free Pie Crust, Step by Step

My basic principles of flaky pastry-making remain the same: begin with relatively large chunks of butter (no pea-sized bits, please!), coat them in dry ingredients and then flatten them between your thumb and forefinger. That way, when the butter melts a bit as you’re working with the pastry, it will firm back up when you chill the shaped pastry. This time, though, rather than using ice water to bring the dough together, it’s sour cream. It adds a tenderness to the dough that is like nothing else. Truuuuust me. And be sure to lift the pie crust up and into the bottom and sides of the pie plate rather than attempting to stretch it. That’ll keep it from shrinking during baking.

Extra Flaky Sour Cream Gluten Free Pie Crust

I’ve included instructions for parbaking the crust, but your gluten free pie recipe may or may not require that step. Extra tender and extra flaky? That’s right. Thank you, sour cream! In these weeks leading up to Thanksgiving, we’ll be filling that gorgeous crust with all your favorites. Stay tuned!

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Prep time: Cook time: Yield: 1 10-inch pie crust

Ingredients

1 1/2 cups (210 g) all purpose gluten free flour (I highly recommend Cup4Cup, my Better Than Cup4Cup blend, my Mock Cup4Cup, or my Better Batter Pastry Hack blend), plus more for sprinkling

3/4 teaspoon xanthan gum (omit if your blend  already contains it)

1/4 teaspoon baking powder

1/2 teaspoon kosher salt

6 tablespoons (84 g) unsalted butter, roughly chopped and chilled

1/2 cup (120 g) sour cream (full fat, preferably), chilled

Ice water by the teaspoonful, as necessary

Directions

  • Make the pie crust dough. In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well. Add the chopped and chilled butter, and toss to coat it in the dry ingredients. Flatten each chunk of butter between your thumb and forefinger. Add the sour cream, and mix to moisten the dry ingredients with the sour cream. The dough should be shaggy and somewhat crumbly. Knead the dough together with clean hands until it begins to come together. Add ice water by the teaspoon only if necessary for the dough to hold together. Turn the dough out onto a sheet of plastic wrap, and press into a disk as you close the plastic wrap around the dough. It will still seem rough. Place the dough in the refrigerator to chill for 30 minutes.

    Preheat your oven to 375°F. Grease a 9-inch metal pie plate generously and set aside.

  • Smooth out the chilled dough. Once the dough has chilled, turn it out onto a lightly floured piece of unbleached parchment paper. Sprinkle the dough lightly with more flour, and roll it out into a rectangle that is about 1 inch thick, moving the dough frequently and sprinkling it lightly with flour if it begins to stick. Fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, and roll out the dough once again into a rectangle about 1 inch thick. Twice more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.

  • Shape the dough in the pie plate. Roll out the dough into an approximately 12-inch round, about 3/8-inch thick. Roll the pie crust loosely onto the rolling pin and then unroll it over the prepared pie plate. Trim the roughest edges of the crust with kitchen shears. Lift up the edges of the pie crust gently to create slack in the crust, and place the crust into the bottom and up the sides of the pie plate. Tuck the excess pie crust under itself, and crimp the edge gently all the way around the crust by pinching the dough at regular intervals with one hand, and creating a crimped impression with the forefinger of the other hand. Cover the pie crust with plastic wrap and place it in the refrigerator to chill until firm, at least 30 minutes (and up to 3 days).

  • Parbake the crust. Remove the pie crust from the refrigerator and unwrap and discard the plastic. Pierce the bottom of the pie crust all over with the tines of a fork. Place a sheet of parchment paper on top of the raw crust and cover the bottom of the crust with pie weights or dried beans. Place in the center of the preheated oven and bake until the crust is lightly golden brown on the edges, about 10 minutes. Remove the pie weights and parchment and allow the crust to cool before proceeding with your recipe.

Love,
Nicole

 

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  • Michelle Parker Howard

    So which would you prefer for apple pie? I’m attempting my first GF apple pie for Thanksgiving and was planning on your “pie in a bag” recipe. Would this crust be preferable to that one?

    • Good question, Michelle. I still love that pie crust, but I honestly think this would be even better. 😁

  • Jennifer S.

    I will use this if I’m in charge of pies this year!

  • Kay Edeal

    I made the GF apple pie in a bag.. that crust was hard and tough on edges of pie. I usually use the GF flour and use beaten egg and vinegar or lemon juice mix for cold liquid; more tenderness.

    • It sounds like you overworked the crust, Kay, and perhaps your edges were too thick/dry. When prepared according to the recipe instructions with the ingredients specified, the crust shouldn’t be tough anywhere at all.

  • Kathe

    Hi , my question is our kiddos are gluten and diary so would using the vegan sour cream and vegan butter work also since the fats are so different ?

    • For a non-dairy butter replacement for pie crust, Kathe, I always recommend shortening. I use Spectrum nonhydrogenated vegetable shortening. I’d recommend using my basic pie crust recipe (just follow the link!), though, as I’m really not sure about the vegan sour cream.

      • Tina Stalter

        I have used pureed silken tofu with a little oil to replace sour cream in some of my recipes. It might work here too.

    • Nicola

      Hi, if your little ones only cows milk intolerant, try sheep yogurt. It’s great. I understand from a cafe owner here in the uk that soya yogurt replacement is also good. Try it!

  • youngbaker2002

    o my gosh!!!

  • suzeyg3

    Hi, will this dough freeze? I like to have a couple of different pastries in the freezer.
    Especially with Christmas coming up, not to mention my Birthday lol xxx

    • It sure will, Suzey! You can freeze it before or after shaping it, but just be sure to wrap it well because freezer burn will dry it out otherwise! And happy birthday. :)

      • suzeyg3

        Thanks Nichole.
        That will be really handy. I didn’t phrase that very well.
        I meant both my Birthday and Christmas are coming up.
        So I won’t actually be a year older till th 29th.
        My fault. I have made some cheese scones from a frozen recipe from you. And they hace come out brilliantly.
        Hany when the batteries run out on your kitchen scales and you have used all the spare ones lol.

        Suzey xxx

  • Carole

    What if all your pie pans are glass ???
    Made the honey muffins and they disappeared quickly.

    • I really don’t recommend baking pies in a glass pie pan, Carole, as it bakes faster and pies are more likely to burn. But you can try lining the outside of the bottom and sides of the pan with a few layers of foil during baking. So glad you liked the honey muffins!

  • What a gorgeous pie crust! Pinning!

  • Kim Erdogan

    I wonder if yogurt would work instead of sour cream?

    • Terra Frank

      By sheer mistake (grabbed the wrong container from the refrigerator and didn’t realize my mistake until the crust was in the oven) I substituted plain whole milk yogurt for sour cream. The crust was fantastic! I can’t wait to try the recipe as written! Lol

  • Jill

    This is gorgeous! I made your crust from the pie in a bag to try it out for Thanksgiving and while it was better than any other GF crust I’ve tried, it didn’t have the texture I’m used to. It seemed more like a cookie even though there was no sugar in it. Normally I use shortening rather than butter for my standard (non-GF) crusts. Do you think the pie in a bag recipe would be more flaky if I made it with shortening? Or maybe I should just try this one. Any insight you could give would be greatly appreciated. LOVE your blog!

  • calle

    Wow this sounds wonderful.
    Question where are the different flour blend recipes located?

  • Nicola

    I like the sound of this. I make scones with sheep yogurt and they are fantastic. My daughter is gluten and dairy intolerant and I am dairy (cows milk products that is). We get by quite well, only eating out is a problem. Here in the UK we have Dove flour, plain, self-raising and bread flour. Do you know how that compares to yours? Thanks for your ideas.

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