Never-Fail Gluten-Free Pie Crust – a delicious recipe with flour, brown rice flour, cold butter, water, cold eggs, apple cider vinegar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
2
Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
3
Pour gluten-free flour into a large bowl. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water one tablespoon at a time until dough is no longer sticky and forms a ball.
4
Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
5
Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.
779
kcal
Calories
52
g
Fat
64
g
Carbs
15
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 1/2 cups gluten-free flour blend, 2 tablespoons brown rice flour, 1 cup cold butter, cut into 1/2-inch cubes, 1/4 cup ice cold water, and more.
Yes, Never-Fail 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.
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