Buttery Gluten-Free Pie Shell

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Buttery Gluten-Free Pie Shell

This flaky, buttery homemade pie shell recipe is perfect for gluten-free pies and tarts. Whether you’re dealing with celiac disease or just exploring a gluten-free version of your favorite recipe, this crust delivers the best flavor and texture every time.

Prep Time25

Cook Time55

Chill time1 20

Total Time2 40

Course: Dessert

Cuisine: American

Keyword: gluten free pie crust, gluten-free pie, pie shell

Servings: slices

Calories: 102kcal

Author: Thomas Keller with adjustments by James Collier

Equipment

Standing mixer with a paddle attachment
Plastic wrap
springform pan
parchment paper
Rolling Pin
Pastry brush
Dried beans or rice (for blind baking, not snacking)

Ingredients

2 cups Cup 4 Cup flour sifted, plus more for dusting
1 teaspoon kosher salt
2 sticks chilled unsalted butter cut into ¼-inch dice
¼ cup ice water
Canola oil for brushing
*If you aren't using a Cup 4 Cup blend add ¼ teaspoon xanthan gum to the flour blend before sifting

US Customary - Metric

Instructions

In the bowl of a standing mixer fitted with the paddle, mix 1 cup of the flour with the salt. At low speed, add the butter pieces, a handful at a time. When all of the butter has been added, increase the speed to medium and mix until the butter is completely incorporated. Reduce the speed to low and add the remaining 1 cup of flour just until blended. Mix in the water just until thoroughly incorporated.
Flatten the pastry into an 8-inch (20 cm) disk, wrap it in plastic, and refrigerate until chilled, at least 1 hour or overnight.
Set the ring of a 9-inch (23 cm) springform pan on a rimmed baking sheet lined with parchment paper, leaving the hinge open. Brush the inside of the ring with oil.
Dust the pastry on both sides with flour. On a lightly floured work surface, roll out the pastry to a 16-inch round, about 3/16 inch thick. Carefully roll the pastry around the rolling pin and transfer to the prepared ring, pressing it into the corners. Trim the overhanging pastry to 1 inch and press it firmly against the outside of the ring. Use the trimmings to fill any cracks. Refrigerate the shell for 20 minutes.
Preheat the oven to 375°F (190°C)
Line the pastry shell with a 14-inch (36 cm) round of parchment paper; fill the shell with dried beans or rice. Bake for about 40 minutes, or until the edge of the dough is lightly browned. Remove the parchment and beans and continue baking the pastry shell for about 15 minutes longer, or until richly browned on the bottom.
Transfer the baking sheet to a rack and let the pastry cool. Fill any cracks with the reserved pastry dough.

Video

Notes

The uncooked pastry can be frozen for up to 1 month. The baked pastry shell can be wrapped in plastic and kept at room temperature overnight.

Nutrition