Universal Gluten Free Pie Crust
I use this recipe for all of my crust needs whether it be for a dessert pies, chicken pot pie, etc.
Ingredients
Instructions
  1. Add all ingredients together until ball forms. I use my hand to help mash the butter in but if you’re worried about the butter melting then use a fork or pastry cutter to help you incorporate the butter. Add 1-2 tablespoons of water as needed if dough is too dry.
  2. This makes enough dough for either . . . 1 pie with top and bottom crust (or one thick bottom crust) 2 pies with bottom crust only 2 mini pies with top and bottom crust 4 mini pies with bottom crust only
  3. Bake pie crusts at 450°F for 10 minutes or until starting to brown.
Recipe Notes

*Butter will make for a flakier crust vs coconut oil with make your crust more crunchy.

**Sometimes I occasionally decide to swap out half the gf flour for almond flour or rolled oats that have ground up into flour. It makes for less starches and tastes just fine. Pie crust isn’t too finicky to changes in flour type.