This gluten free pie crust is from Chef Alina Eisenhauer. It is just as good, if not better, than wheat pie crust. It is also easier to make, and easier to roll out.
Ingredients
- 224 grams unsalted butter, room temperature (2 sticks/8 ounces)
- 224 grams cream cheese, room temperature (8oz)
- 112 grams heavy cream
- 384 grams 1:1 gluten-free flour blend
- 25 grams sugar (2 tbsp, can omit for savory pies)
- 7 grams salt
Instructions
- Process the butter, cream cheese and cream in an electric mixer fitted with a paddle or in a large food processor to thoroughly combine.
- Add the flour, sugar and salt. Mix until just combined, and the dough holds together in a ball. Turn the dough out onto a lightly floured surface, and knead just enough to pull it together into a uniform ball. It should be a soft and slightly sticky dough; if it is really wet and sticky, add a small amount of flour. Do not add too much; you can always add more when rolling out if necessary.
- Divide the dough into four evenly sized pieces. Shape each piece into a disk that is approximately 1-inch thick, smoothing the edges. Cover in plastic wrap or waxed paper, and refrigerate for 30 minutes to firm up the dough, making it easier to roll out.
- You can also refrigerate the dough for up to four days — remove from the fridge, and let it rest for 15 minutes or so before you roll it out.*
- Bake according to the directions for the pie you are making.
Notes
You can also refrigerate the dough for up to four days, or wrap well and freeze for up to three months. When ready to use your dough, remove from the fridge and let it rest for 15 minutes or so at room temperature before you roll it out.
*If you have frozen your dough, let it thaw overnight in the refrigerator before using.
Adapted from Chef Alina, Gluten-Free Foolproof Cream Cheese Pie Crust – Chef Alina
