Gluten-Free Pie Crust for the Freezer
- 2 cups gluten-free flour – I used King Arthur Gluten-free flour mix, and if I have it, sub 1/3 cup of that with sweet rice flour.
- 3/4 teaspoons salt
- 1/2 cup butter (one stick)
- 2 eggs
- 1/2 cup milk
- 2 11” wide parchment paper pieces (this is the size you need for a 9” pie plate)
- Add flour and salt to a food processor or bowl
- Add butter by the tablespoon
- Pulse to cut in butter until it looks like crumbs, or use a pastry blender or fork to achieve the same
- Add eggs and milk and mix, or pulse until a dough ball forms
- Remove dough from bowl and divide in half
- Sprinkle parchment with additional flour
- Add dough and roll out to an 11” circle, sprinkling with flour as necessary to avoid dough sticking to utensils
- Gently roll up dough, place in a zip-top baggie, and freeze
- I put mine in box to make sure the dough doesn’t get squished until it’s frozen solid
- To use:
- Let dough thaw overnight in the refrigerator if possible, then bring to room temperature, still wrapped up, on your countertop.
- Remember that your dough will be much easier to work with, and less likely to break if it’s warm rather than cold. That cold butter makes it stiff!
- If you’re in a hurry and/or forgot to thaw it in the fridge overnight, let it thaw completely on the counter top for a few hours.
- Unroll, and flip into a pie plate, trim and crimp edges, and use with your favorite pie recipe