- 2 cups All Purpose Gluten-Free Flour
- 1 ½ tsp. Xanthan Gum (Omit if Xanthan is included in your GF flour blend)
- ½ tsp. Salt
- ½ cup Cold, unsalted butter
- 1 Egg, whisked
- 2-4 Tbsp. Ice cold water
- 2 tsp. Sugar (add only if you’re making a sweet recipe; Substitute for raw honey and such depending on your diet)
In a medium sized mixing bowl add the flour, xanthan gum, salt and sugar if applicable. Whisk to combine.
Use a box grater to grate the butter as you would with cheese. Add the grated butter the flour and use a fork to combine. Grating the butter makes it faster and easier to combine with the flour.
Mix in the whisked egg. You should have a wet, crumbly mixture. Add the water 1 tablespoon at a time until the dough sticks together.
Divide the dough into two equal pieces and roll into the ball to make two crusts – one pie with a top and bottom or two separate pies.
If your dough is sticky, use floured hands to place one of the balls onto a lightly floured sheet of baking parchment. Place another sheet of parchment over the top of the dough. Roll out the dough until it is slightly larger than a 9 inch pie tin. Remove the top paper. Carefully flip the parchment paper under the pie crust over the top of the pie tin to transfer the dough. Press the dough into the sides and bottom of the pan. Gently peel away the parchment. If there are any cracks in the dough just pinch it back together. Crimp the edges of the dough as you like.
Use a fork to pieces holes across the bottom of the dough to release steam while baking.
If you need to pre-bake your crust before adding any filling then bake for 15 minutes at 425°F. Otherwise, bake according to your recipe and enjoy!