Yes, indeed, Flour Farm has another fabulous gluten free pie crust recipe. Woo! This tender pie crust tastes delicious with both fruit and custard pies, such as pumpkin. What makes this crust so special? Our secret ingredient is organic sour cream, which gives this crust a tender, yet flaky, delicious taste and texture.

Easy Peasy Ingredients

If you are looking for a flaky crust without sour cream, click on this link to our Easy Gluten Free Flaky Pie Crust recipe.

Tips for Success

• Use very cold, salted butter and grate it into the flour blend.
• Use the recommended amount of xanthan gum, which is needed to roll out the dough.
• Blind-baking the crust and filling it while still warm with warm ingredients helps bind the filling to the dough.
• Use a pie crust maker or bag to roll the dough to a perfect size (we LOVE ours!!)
• Use a foil or parchment ring to protect the crust from burning during the blind bake process, and for the first (or last) 20-30 minutes of baking.
• Put the pie in a hot water bath before serving if you are taking the pie out of the refrigerator. The pie will slice up and serve beautifully.

Let us know how well this recipe worked for you. Please leave us a comment in the space provided below the recipe. We love to hear from you!

An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you are unable to locate it please send us a message, and our team will get it out to you. If you choose to make this with another flour blend, please note that your results may differ.

Peace & LOVE – Teri

P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love!

Recipe Inspiration: The smile on Dave’s face when he eats the perfect piece of pie 🙂

Photos by DuPree Productions

Tender Gluten Free Pie Crust

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• Author: Teri Delany
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 2 9" pie crusts 1x

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Description

Equipment: Digital Scale (preferred), 9″ Pie Plate, Large & Small mixing bowls, Measuring Cups and Spoons, Fork or Pastry Blender, Plastic Wrap, Unbleached Parchment, Pie Crust Bag (preferred)

Substitutions: Do you need suggestions to swap out an ingredient? Click here.

Before You Dive In – Prep:

• This recipe is for a double crust, 9″ pie – divide the recipe in half for just a bottom crust
• Butter should be very cold. To save time, weigh out butter and grate. Keep in refrigerator until ready to use.

Choose Gluten Free, Non-GMO, & Organic Ingredients.

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Scale 1x2x3x

Ingredients

Dry

• 300g (10.6 oz) Flour Farm Organic Gluten Free Flour Blend (2 3/4 C)
• 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
• 1 T Cane Sugar (14g)
• 1/2 tsp Xanthan Gum (1.5g)
• 1/2 tsp Aluminum Free, Double Acting Baking Powder (2g)

Wet

• 227g (8 oz) Salted Butter – very cold (1 C or 2 sticks) if using unsalted butter, increase salt to 1 tsp (6g)
• 3 T Sour Cream (45g)
• 80 ml (2.7 fl. oz) Ice Water (1/3 C) + more if needed by teaspoon

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Instructions

Please read prep note above before you begin, thank you!

Step 1: Whisk together dry ingredients in a medium sized bowl.

Step 2: Grate the butter directly into the flour blend. Mix in the butter occasionally with a fork as you grate. After all the butter is grated, mix to cover all butter with flour.

Step 3: In a small bowl, combine the sour cream and ice water.

Step 4: Make a well in the flour/butter mix. Pour about half of the water mixture into the flour and mix with a fork. No need to thoroughly combine – a rough mix is fine. Then pour the rest of the water mixture into the dough. Roughly mix with a fork, and then continue to mix and knead in the bowl with your hands. Pinch and turn until all the flour is incorporated and you can form a large ball. Be careful here not to add more water unless there is loose flour that you are not able to knead into the ball. Add water by the teaspoon.

Step 5: Divide the ball into two equal pieces, and press each into a disk shape. A scale is helpful here to get the dough pieces equal (they will weigh approx 326g/11.5 oz each.) Wrap each disk and refrigerate for at least a half hour.

Step 6: Roll out the dough and refrigerate for 10 minutes before transferring dough to a pie plate. Transfer, shape, cover and refrigerate until ready to use.

If Blind Baking: The best tutorial for blind baking can be found at Sally’s Baking Addiction. Click on the link.

Enjoy!!

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Notes

Freeze: Unbaked pie crust can be frozen for up to one month. Thaw overnight in the refrigerator.

The nutrition information below is for the recipe as written for a double crust pie using organic salted butter. For a single crust pie, divide the recipe in half.

• Category: Pie

Nutrition

• Serving Size: 1 slice
• Calories: 370
• Sugar: 3g
• Sodium: 370mg
• Fat: 26g
• Saturated Fat: 15g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 65mg

Keywords: gluten free pie crust tender sour cream flaky