1. If this is your first time making a gluten-free pie crust, read the post included with this recipe. It contains in-depth information and tips to help you succeed.

By Hand Directions

1. Whisk the gluten-free flour, sugar, and salt together in a large mixing bowl. Make sure the bowl is large enough that you can place your hands or a pastry cutter into it as you make the dough.

2. Add the butter or shortening. Stir it gently to coat it with gluten-free flour. Don’t mix it into the flour yet. Just coat each piece.

3. Work the butter into the flour. To do this, use your fingertips or a pastry cutter, Mix until the pieces of butter are somewhere between a pea and an almond.

4. Drizzle ½ cup cold water over the mixture. Mix, either with your hands or a wooden spoon, until the dough comes together. Test the dough by giving it a squeeze. If it holds together, move to the next step. If not, add additional cold water, one tablespoon at a time, until it holds together.

5. Turn the dough onto a floured surface. Knead it once or twice to bring it together. Cut the dough in half. Pat each half into a flat disk. Chill for at least one hour.

Food Processor Directions

1. Combine the gluten-free flour and salt in the bowl of a food processor. Pulse three or four times to combine.

2. Add the butter or shortening. Pulse the food processor in 3-second bursts until the pieces of butter are between the size of peas and almonds. This takes about 10 to 15 pulses.

3. Remove the lid and drizzle the water over the flour-butter mixture. Pulse the processor in about four or five short, three second bursts. The mixture will look crumbly. Do not mix until a dough comes together.

4. Transfer the mixture to a mixing bowl. Squeeze a handful. If it holds together, mix with a wooden spoon until a dough forms. If the handful falls apart, stir in an additional tablespoon of water until the dough forms.

5. Turn the dough onto a floured surface. Knead it once or twice to bring it together. Cut the dough in half. Pat each half into a flat disk. Chill for at least one hour.
6. Use and bake the dough as directed in your favorite pie recipe.