Gluten Free Pie Dough Recipe
This easy gluten free pie dough recipe delivers a buttery, cookie-like crust that's perfect for a variety of pie fillings. It's a crowd-pleaser that will delight everyone, especially those following a gluten free diet.
Equipment
- Bowls, measuring cups and spoons
- Plastic wrap
Ingredients
- ½ Cup Granulated Sugar
- 1 Cup Unsalted Butter Softened
- 1 teaspoon Salt
- 2 ¼ Cups Gluten Free Flour
- 2 Large Egg Yolks
Instructions
- Place sugar, butter and salt in the bowl of a stand mixer fitted with the paddle attachment.
- Mix on medium speed until butter is light and fluffy scraping sides of bowl as needed.
- Add gluten-free flour to mixing bowl. Mix on low speed for 10 seconds.
- Scrape down side of bowl.
- Mix an additional 10 seconds.
- Add egg yolks to the mixing bowl and mix on low speed for 10 seconds.
- Scrape down side of bowl.
- Mix an additional 10 seconds.
- Remove dough from mixer and place on plastic wrap. Gently knead dough to work in any dry pieces. Wrap dough well with plastic wrap.
- Place in refrigerator for 20 minutes.
- Roll dough on generously floured surface.
Notes
- This dough will last up to a week in the refrigerator if wrapped in plastic wrap. Alternatively, wrap the dough and freeze for up to 2 months.
- The dough will be difficult to roll out if it is too cold. You will know this if the dough cracks while rolling out. If so, simply let the dough rest at room temperature until it has softened sufficiently.
Nutrition
Calories: 2332kcalCarbohydrates: 316gProtein: 35gFat: 104gSaturated Fat: 62gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gTrans Fat: 4gCholesterol: 611mgSodium: 2361mgPotassium: 368mgFiber: 8gSugar: 101gVitamin A: 3327IUCalcium: 116mgIron: 14mg
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