Gluten Free Mini Pie Crust Recipe

Wait too long to pick up a ready-made pie crust? It's super easy to make yourself!

This recipe makes enough for 2 6-inch pie crusts.

You'll need:

• 1 cup GF all purpose flour
• 1 tbsp sugar
• 6 tbsp cold butter, diced into small cubes
• 1-2 tbsp cold water
• Mini food processor (optional, but recommended)

Directions:

1. Add 1 cup of GF flour, 1 tbsp of sugar, and 6 tbsp of diced cold butter to your food processor. Pulse in small bursts until well combined. It probably won't look much like a dough at this point.
2. Add 1 tbsp of water and continue to pulse in small bursts to form the dough. Add another tbsp of water if needed.
3. Roll out your dough on a floured surface. Then fold in the sides of the dough and roll it out again. This will create flaky layers in your dough.
4. Cut your dough to size. Press the pie crust into your dish.
5. Refrigerate for 30 minutes.
6. Preheat your oven to 375 degrees.
7. Bake for 20 minutes. Optional: Add pie weights like uncooked rice or beans on top of the crust to keep it from bubbling up, but for small pies it is not 100% necessary.
8. Remove from oven & fill with your desired pie filling (I used apple). Top with the other crust if desired (I used a crumble topping instead) and bake to your fillings specifications (for apple: at 400 degrees for 30 minutes)

Refrigerate pie crusts up to 1 week. Happy baking!

Watch the video tutorial here.