With just 4 ingredients you’ll love how easy this pie crust is to make. Gluten-free & Dairy-free. I recommend not doubling this recipe. If you need two or more pie crusts just repeat the recipe.
1/2 cup Buttery Spread, chopped and frozen for 30 minutes (Smart Balance or Earth Balance)
1 1/4 cup gluten-free flour mix (I use Better Batter Gluten-Free Flour Mix)
1/2 teaspoon salt
2 tablespoons of ice water
Take 1/2 cup of buttery spread (Smart Balance or Earth Balance) and spread it out in small chunks on a freezer-safe plate. Put the plate with the buttery spread on it and place it in the freezer for 30 minutes.
In a food processor put in the gluten-free flour mix, frozen buttery spread chunks, and salt and pulse until crumbly. Mix in one tablespoon of ice water (water only) and pulse. Add one more tablespoon of ice water and pulse until it forms into a ball.
If you don’t have a food processor use two forks or a pastry cutter to cut in the buttery spread into the flour and salt. Cut in until crumbly. Mix in one tablespoon of ice water and mix, add second tablespoon ice water and mix until it forms a ball.
Rolling Out Gluten-Free Pie Dough
Take the ball of pie dough and any stray pieces of dough and place them on a piece of parchment paper. Pat out into a round patty.
Place another piece of parchment paper over the pie dough and use a rolling pin to roll out to the pie crust to the size you need. Roll away from the center in different directions to evenly spread it out into a circle. Grab the parchment paper on the corners and turn the whole pie dough and both parchment papers over several times while rolling out.
I have a pastry mat that shows the measurements of the pie pan so that it’s easy to know how big to roll it. If you don’t have something like that simply turn your pie pan over on top to see how big you need it to be. You’ll want it a little larger than your pie pan.
And even though I use a pastry mat I still put parchment paper down. Gluten-free pie dough is a bit stickier and more fragile than regular pie dough. Another great thing about the pastry mat is that it keeps the parchment paper from slipping so it makes it easier to roll the dough out.
Carefully pull off the top parchment paper and then holding the bottom layer of parchment paper turn your pie crust over onto your pie pan and then slowly let it form to the inside of your pie pan.
Remove the parchment paper slowly. You may need to tear it in strips to get it off. Repair any tears that might happen by pushing the dough together with your fingers and then gently smooth out.
Trim the dough around the top edge of the pie pan to about a 1/2″ past the rim. Save any pieces that you trim off in case you need to repair any areas. Use your fingers to press a decorative design around the edge of the crust or use a fork to press a design along the edge.
Now that you have it in the pie pan and the edge has been decorated put it in the refrigerator for 30 minutes to chill. After it’s chilled take it out and fill it with your pie filling and bake according to directions. I find that it bakes best on one of the lower racks.
To Make The Top Crust
Make the second pie crust. Roll out the second pie crust the same as before. The top crust does not need to be chilled as long as you use it right away.
Place on top of the pie and cut off excess about an inch away from the edge, then fold over the edge of the bottom crust’s edge and seal then crimp. Cut a few slits in the top crust to allow the steam to escape.
Making a Lattice Design
If you want to do a lattice design cut the dough into strips. I use a pizza cutter but if you have one of those darling pinked pastry cutters use one of those for extra beauty!
Place the strips across the pie like a basket weave. Some of my strips did break but the dough is very easy to pinch back together. Seal the edges of the pie crust and decorate the edge using your fingers or use a fork to pinch together.
Bake according to your pie recipe.
Keywords: gluten-free pie crust, pie crust, dairy-free pie crust, gluten-free desserts