Gluten-Free Single-Crust Pie Dough from American Test Kitchen!

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My gluten free pie crust never looks this nice.  Baking with gluten free recipes is very difficult…it all falls apart. Ha, it’s missing gluten.  It is the best recipe though!!!


2.5 tablespoons ice water

1.5 tablespoons sour cream

1.5 teaspoons rice vinegar

6 1/2 ounces ATK Gluten-Free Flour Blend (American Test Kitchen Gluten Free Recipes)

1 1/2 ounces sugar

1/2 teaspoons salt

1/4 teaspoon xanthan gum

8 tablespoons unsalted butter cut into 1/4 inch pieces frozen for 15 minutes

Like conventional recipes, this pie dough can be prepared in advance and refrigerated for 2 days; however, it is not sturdy enough to withstand freezing. Do not omit the xanthan gum; it is crucial to the structure of the pie dough.


1. Combine ice water, sour cream, and vinegar together in bowl. Process flour blend, sugar, salt, and xanthan gum together in food processor until combined, about 5 seconds. Scatter butter over top and pulse until it resembles  pieces of butter are no longer visible, about 10 pulses.

2. Pour 1/2 of sour cream mixture over flour mixture and pulse until incorporated, 3 pulses. Pour remaining sour cream mixture and pulse 6 times until dough comes together.

3. Turn dough onto sheet of plastic wrap and flatten into 5-inch disk. Wrap tightly in plastic and refrigerate for at least 1 hour or up to 2 days. Before rolling out dough, let it sit on counter to soften slightly, about 30 minutes. (Dough cannot be frozen.)

4. Roll dough into 12-inch circle between 2 large sheets of plastic wrap. Remove top plastic, gently invert dough over 9-inch pie plate, and ease dough into plate. Remove remaining plastic and trim dough 1/2 inch beyond lip of pie plate. Tuck overhanging dough under itself to be flush with edge of pie plate. Crimp dough evenly around edge using your fingers. Cover loosely with plastic and freeze until chilled, about 15 minutes.

5. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Bake crust until crisp and golden, 25 to 35 minutes, rotating pie plate halfway through baking. Remove crust from oven and let cool slightly. (Crust can be held at room temperature for up to 1 day before filling.)


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