Flaky Gluten-Free Tart Crust

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This flaky, buttery, gluten-free tart crust paired beautifully with any filling and is made with simple ingredients.

Prep Time15

Cook Time25

Total Time40

Course: Baking

Cuisine: Amercian, European

Keyword: Gluten-free pie crust, Gluten-free tart crust

Servings:

Calories: 226kcal

Equipment

Ingredients

4 cups Gluten-free flour King's Arthur, Bob's Mill
8 oz Unsalted butter cubbed
1 tbsp Xantham gum optional
1/2 tsp Salt
2 tbsp Coconut sugar omit if you do not cook sweet pie
1 tbsp Apple cider vinegar
2 eggs
1 cup Ice water

Instructions

Prepare Your Ingredients
Measure your gluten-free flour blend, cold butter (cut into small cubes), xanthan gum, coconut sugar (for sweet pies), egg, apple cider vinegar, and ice water. Chill the butter and ice water for the best results
Combine Dry Ingredients
Add the gluten-free flour blend, xanthan gum, a pinch of salt, and coconut sugar to the food processor if using. Pulse a few times to combine the dry ingredients evenly.
Add Cold Butter
Add the cold butter cubes to the food processor. Pulse in short bursts (5–7 times) until the mixture resembles coarse crumbs. The butter should be evenly distributed, with small pea-sized pieces remaining for a flaky texture. Do not overmix the butter, or you won't have a flaky crust!
Incorporating Other Ingredients
Next, add apple cider vinegar over top (this helps with flakiness) and egg. Put the lid back on, start the food processor, and immediately start to drizzle in ice-cold water. Add water slowly and just enough so that the dough starts to stick together when pinched. It looks floury and shaggy. Avoid over-mixing to keep the crust tender.
Form and Chill the Dough
Transfer the dough to a medium bowl or wooden board and use your hands to form it into a ball. It may appear slightly crumbly, but it should come together when pressed.
Roll Out the Dough
Divide the dough into one or two discs (depending on your recipe). Wrap each disc in plastic wrap and refrigerate for at least 30 minutes to firm up the dough. Roll the chilled dough between two sheets of parchment paper to prevent sticking. If cracks form, press the dough back together gently
Assemble and Bake
Transfer the dough to your pie pan or tart pan, press it into place, and trim the edges.
For Blind Baking
Add your desired filling and bake as directed in your recipe. Line the crust with parchment paper, fill it with pie weights or beans (cover the pie with parchment paper and put the beans in it), and bake at 350°F for about 15 minutes. Remove the weights, then bake for 5–10 minutes.

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