Gluten Free Pie Crust Recipe

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Gluten Free Pie Crust
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Ingredients
11
Count
Nutrition
1312
Calories
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Ingredients:

  • 1/2 cup potato starch
  • 3 tsp sugar
  • 1/4 tsp salt
  • 1 tsp strong cinnamon (i use saigon cinnamon from world spice merchants)
  • 8 tablespooons (or, 1 stick) cold butter
  • 1 large egg
  • 1/4 ice-cold water, or enough to make the dough stick together

Directions:

  1. Mix together all the dry ingredients, including the sugar and cinnamon. Cut the butter into little pieces, about 1/2-inch thick and drop the pieces into the dry ingredients. Using a pastry cutter or fork, meld the butter into the dry ingredients until the butter has crumbled into pea-sized pieces.
  2. Make a well in the dry ingredients. Drop the egg and apple cider vinegar in, then stir them in, gently, with a fork, stirring from the center out. Once they are incorporated into the dry ingredients, slowly drizzle the ice-cold water into the mixture, a little at a time, then stirring to see if it has become dough yet. You do not want this dough to be too wet. Add water only until it all coheres together.
  3. At this point, drop the ball of dough onto a large piece of parchment paper. (Prepare this ahead, unless you want to wipe dough off the box of parchment paper later!) Place another piece of parchment paper, the same size, on top of the dough. Gently, smoosh the dough outward, equally in all directions, until it is a thick, round cake of dough, about the size of a pie plate.
  4. Refrigerate the ball of dough, Ideally, you would prepare the dough in the evening and refrigerate overnight. Take the dough out of the refrigerator at least twenty minutes before you want to work with it.
  5. Leave the dough in the parchment-paper sandwich and roll it out. By rolling it, gently, between the pieces of parchment paper, you will not need to add more flour to the mix. Roll it out as thin as you can, then strip the top piece of parchment paper off the dough. Gently, lay your favorite pie plate on top of the dough, then flip the whole thing over. The dough should sag into the pie plate. You can crimp the edges at this point. If some of the dough falls off the sides, don't worry. Simply re-attach the pieces to the crust-to-be by pressing in with your fingers.
  6. You can pre-bake the pie crust, if you like
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1311.56 Kcal (5491 kJ)
Calories from fat 62.12 Kcal
% Daily Value*
Total Fat 6.9g 11%
Cholesterol 187.22mg 62%
Sodium 714.68mg 30%
Potassium 342.77mg 7%
Total Carbs 285.11g 95%
Sugars 9.22g 37%
Dietary Fiber 5.74g 23%
Protein 24.99g 50%
Vitamin C 0.7mg 1%
Iron 6.5mg 36%
Calcium 150.4mg 15%
Amount Per 100 g
Calories 286.18 Kcal (1198 kJ)
Calories from fat 13.55 Kcal
% Daily Value*
Total Fat 1.51g 11%
Cholesterol 40.85mg 62%
Sodium 155.94mg 30%
Potassium 74.79mg 7%
Total Carbs 62.21g 95%
Sugars 2.01g 37%
Dietary Fiber 1.25g 23%
Protein 5.45g 50%
Vitamin C 0.2mg 1%
Iron 1.4mg 36%
Calcium 32.8mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26
    Points
  • 35
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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