Gluten-free pie crusts used to scare me! Pie crusts are already so tender . . . how could we possibly remove the gluten and still make a tender, flakey, delicious, easy, workable pie dough?
This recipe is the solution and the ingredients are key. For flour, I highly recommend the Cup-4-Cup Gluten Free Flour Blend produced by renowned chef, Thomas Keller. It is by far my favorite for this particular recipe. Other brands worked well in the beginning, but the end result was not as tasty or flakey.
To keep the crust tender, we add apple cider vinegar (your grandmother may have done this for the same reason with all-purpose dough). And to make it a bit more pliable, we add sour cream. After mixing and a quick chill (you and the pie), you’ll have a delicious, tender, flakey, less-scary gluten-free pie crust, ready to roll! And please keep in mind, it may crack when you roll it, or when you move it to the pie plate. Don’t worry. Simply dip your finger in a little water and seal up the crack. For a step-by-step demonstration, check out my Gluten-Free Pie-Crust Tutorial on my YouTube Channel, Marie’s Kitchen.