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Gluten-Free Pie Dough

Add this dough recipe to you gluten-free baking arsenal -- it can be used for sweet and savory pies alike.

Ingredients

  • 1 cup gluten-free all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1 large egg
  • 2 to 4 tablespoons ice water

Cook's Note

To store, refrigerate, wrapped tightly in plastic, up to 3 days.

Directions

  1. Step 1

    In a food processor, pulse flour and salt until combined. Add butter and pulse until mixture resembles fine meal, with no large pieces of butter remaining. Add egg and 2 tablespoons ice water, then pulse until well combined and dough holds together when squeezed, 1 minute. If necessary, add up to 2 tablespoons more ice water, 1 tablespoon at a time.

Source
Everyday Food, September 2012

Reviews (7)

  • 6 Jul, 2014

    I made it, but was disappointed with the results. I got the consistency with about 3/4 of a stick of butter and when I added the last, it got real thin and the egg made it worse, so the water wasn't even used. I had to add flour just to get a ball. Not a favorite recipe.

  • 6 Jan, 2014

    To the reviewer that mentioned the butter amount. One cup of butter is not the same as one stick. One stick of butter is 1/2 cup. One cup of butter is two sticks.

  • 28 Nov, 2013

    I'm pretty sure I know what the problem is here. The recipe calls for 1 stick of butter but does not say the actual amount in cups. One stick of butter usually equals 1 cup but I suspect that the recipe really requires 1/2 cup of butter. I researched other pie crust recipes and they called for 1/2 cup. I ended up making this recipe twice. Once with 1 cup of butter and once with 1/2 cup. When using 1/2 cup, the consistency seemed correct for pie crust. With 1 cup, it was way too wet.

  • 23 Nov, 2013

    Had the same problems as other reviewers even though I 1) used chilled butter 2) rested and chilled the dough 3) rolled the dough between parchment. Half of the dough stuck to the parchment paper when transferring; next time I'll use plastic wrap. Then the dough basically melted off the sides of my pyrex pie pan and there was a pool of melted butter on top of the parbaked crust. It was way too wet and had too much fat. I might try using just an egg white and no extra liquid.

  • 16 Nov, 2013

    The taste of this recipe is great. However, when I made it the butter bubbled out of the pie plate and onto the bottom of the oven. It smoked and created a mess in the oven. I tried it twice and it did the same thing. It's an easy recipe and I'd like to try it again if someone can give me an idea why the butter did not absorb into the flour.

  • 10 Oct, 2013

    Grandmomc- Don't know if you will see this or even get a notice that I posted but you can try placing the dough between two pieces of parchment paper, flouring both sides and then roll it out. Dusting the dough with flour will help keep it from sticking to the parchment. Then you can peel off one piece of parchment and lay the flattened dough and the other parchment on top of pie pan and then peel off the second parchment paper.

  • 15 Oct, 2012

    Followed recipe. Dough was sticky and I was unable to roll it out. Spread it out in pie pan as best I could. Do you have suggestion?