Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Gluten-Free Pie Dough 3.0 (675) 23 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 5, 2020 Print Rate It Share Share Tweet Pin Email Add this dough recipe to your gluten-free baking arsenal -- it can be used for sweet and savory pies alike. Ingredients 1 cup gluten-free all-purpose flour ½ teaspoon coarse salt 1 stick cold unsalted butter, cut into small pieces 1 large egg 2 to 4 tablespoons ice water Directions 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. Cook's Notes To store, refrigerate, wrapped tightly in plastic, up to 3 days. Rate it Print