Prep Time2 hrsCook Time25 minsTotal Time2 hrs 25 mins
½ tsp xanthan gum
2 tbsp sugar
½ tsp salt
6 oz cream cheese (softened)
1 cup real butter (softened)
1Thoroughly combine Eating Gluten Free All-Purpose Flour, xanthan gum, sugar, and salt. Set aside.
2Use an electric mixer on low speed to mix the cream cheese and butter together.
3Add the dry ingredients and mix just until the dough clumps together.
4Divide the dough into 2 discs, wrap in plastic wrap, and refrigerate for 30-60 minutes.
5Sprinkle some Eating Gluten Free All-Purpose Flour on a clean surface.
6Roll each disc into a circle that is 1/8 inch thick.
7Transfer crusts to pie pans.
8With your fingertips, pinch the top of the dough to make ridges all around the top of the crust or just press it all around with the back of a fork. Chill 20 minutes before filling.
9Fill with your favorite pie filling and bake as that pie recipe directs. Makes one double crust or two single crusts.
10If pre-baking: Preheat oven to 375. Prick the bottom of the crust all over with a fork. Line the inside of the crust with aluminum foil. Fill it with pie weights, uncooked rice, or beans.
11Bake for about 25 minutes or until very lightly browned. Lift foil and weights out of the shell and bake until browned, 10-15 minutes more, checking frequently to prevent over-baking. Remove from the oven and cool completely before adding the filling.
Ingredients
½ tsp xanthan gum
2 tbsp sugar
½ tsp salt
6 oz cream cheese (softened)
1 cup real butter (softened)
Directions
1Thoroughly combine Eating Gluten Free All-Purpose Flour, xanthan gum, sugar, and salt. Set aside.
2Use an electric mixer on low speed to mix the cream cheese and butter together.
3Add the dry ingredients and mix just until the dough clumps together.
4Divide the dough into 2 discs, wrap in plastic wrap, and refrigerate for 30-60 minutes.
5Sprinkle some Eating Gluten Free All-Purpose Flour on a clean surface.
6Roll each disc into a circle that is 1/8 inch thick.
7Transfer crusts to pie pans.
8With your fingertips, pinch the top of the dough to make ridges all around the top of the crust or just press it all around with the back of a fork. Chill 20 minutes before filling.
9Fill with your favorite pie filling and bake as that pie recipe directs. Makes one double crust or two single crusts.
10If pre-baking: Preheat oven to 375. Prick the bottom of the crust all over with a fork. Line the inside of the crust with aluminum foil. Fill it with pie weights, uncooked rice, or beans.
11Bake for about 25 minutes or until very lightly browned. Lift foil and weights out of the shell and bake until browned, 10-15 minutes more, checking frequently to prevent over-baking. Remove from the oven and cool completely before adding the filling.
Gluten Free Best Gluten Free Pie Crust
