AuthorE. Gluten
DifficultyBeginner
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Yields1 Serving
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)
1

Thoroughly combine Eating Gluten Free All-Purpose Flour, xanthan gum, sugar, and salt. Set aside.

2

Use an electric mixer on low speed to mix the cream cheese and butter together.

3

Add the dry ingredients and mix just until the dough clumps together.

4

Divide the dough into 2 discs, wrap in plastic wrap, and refrigerate for 30-60 minutes.

5

Sprinkle some Eating Gluten Free All-Purpose Flour on a clean surface.

6

Roll each disc into a circle that is 1/8 inch thick.

7

Transfer crusts to pie pans.

8

With 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.

9

Fill with your favorite pie filling and bake as that pie recipe directs. Makes one double crust or two single crusts.

10

If 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.

11

Bake 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.

Category

Ingredients

 ½ tsp xanthan gum
 2 tbsp sugar
 ½ tsp salt
 6 oz cream cheese (softened)
 1 cup real butter (softened)

Directions

1

Thoroughly combine Eating Gluten Free All-Purpose Flour, xanthan gum, sugar, and salt. Set aside.

2

Use an electric mixer on low speed to mix the cream cheese and butter together.

3

Add the dry ingredients and mix just until the dough clumps together.

4

Divide the dough into 2 discs, wrap in plastic wrap, and refrigerate for 30-60 minutes.

5

Sprinkle some Eating Gluten Free All-Purpose Flour on a clean surface.

6

Roll each disc into a circle that is 1/8 inch thick.

7

Transfer crusts to pie pans.

8

With 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.

9

Fill with your favorite pie filling and bake as that pie recipe directs. Makes one double crust or two single crusts.

10

If 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.

11

Bake 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.

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