Gluten-Free Pie Crust Recipe

Name: Gluten-Free Pie Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces bar cream cheese; 3/4 cup (1 1/2 sticks) unsalted butter; 3/4 teaspoon psyllium husk powder; 2 1/4 teaspoons whole flax seeds; 1 1/2 teaspoons whole chia seeds; 3/4 teaspoon fine sea salt; 1/2 teaspoon baking powder; 2 1/4 cups rice-based gluten-free all-purpose flour*; 1 1/2 teaspoons cider vinegar; 3 to 5 tablespoons ice water

Servings: persons

6 ounces bar cream cheese
3/4 cup (1 1/2 sticks) unsalted butter
3/4 teaspoon psyllium husk powder
2 1/4 teaspoons whole flax seeds
1 1/2 teaspoons whole chia seeds
3/4 teaspoon fine sea salt
1/2 teaspoon baking powder
2 1/4 cups rice-based gluten-free all-purpose flour*
1 1/2 teaspoons cider vinegar
3 to 5 tablespoons ice water

1
Cut the cream cheese and butter into 1/2-inch pieces, place in a bowl, and freeze for 15 minutes. Use a coffee or spice grinder or mortar and pestle to grind the psyllium, flax and chia seeds to a fine powder. Transfer to the bowl of a food processor along with the salt, baking powder, and flour. Pulse a few times to combine.
2
Add the butter and cream cheese and pulse until the texture of the crumbs resembles sand, about 20 seconds. While pulsing the food processor, add vinegar and then 3 tablespoons ice water. Squeeze a small amount of dough between your fingers; if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
3
Turn the dough out onto a piece of plastic wrap, and gather into a ball with your hands. Knead the dough a few times to create a uniform texture. Divide the dough in half and form each piece into a flat disk about 1 inch thick. Wrap each half tightly in plastic and refrigerate until dough is chilled and stiff, at least 30 minutes (or up to overnight). Roll, fill, and bake as desired.
4
DO AHEAD: Dough can be frozen for up to 3 months; thaw in refrigerator before using.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 ounces bar cream cheese, 3/4 cup (1 1/2 sticks) unsalted butter, 3/4 teaspoon psyllium husk powder, 2 1/4 teaspoons whole flax seeds, and more.

Yes, Gluten-Free Pie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Pie Crust

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