Extra Flaky Gluten 

Free Pie Crust!

gluten free pie crust is made with sour cream and rolls out beautifully

1 ½ cups (210 g) all-purpose gluten-free flour blend 
¾ teaspoon xanthan gum 
¼ teaspoon baking powder
½ teaspoon kosher salt


6 tablespoons (84 g) unsalted

 6 tablespoons (84 g) unsalted
butter roughly chopped and chilled

½ cup (120 g) sour cream full fat, preferably, chilled

Ice water by the teaspoonful as necessary


In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well.


 Add the chopped and chilled butter, and toss to coat it in the dry ingredients.

Trim the roughest edges of the crust with kitchen shears. 

 Lift up the edges of the pie crust gently to create slack in the crust, and place the crust into the bottom and up the sides of the pie plate.

Tuck the excess pie crust under itself, and crimp the edge gently all the way around the crust

Cover the pie crust with plastic wrap and place it in the refrigerator to chill until firm, at least 30 minutes

Remove the pie crust from the refrigerator and unwrap and discard the plastic. Pierce the bottom of the pie crust all over with the tines of a fork.

Place a sheet of parchment paper on top of the raw crust and cover the bottom of the crust with pie weights or dried beans.

Place in the center of the preheated oven and bake until the crust is lightly golden brown on the edges, about 10 minutes.

Remove the pie weights and parchment and allow the crust to cool before proceeding with your recipe.

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