Making a gluten-free pie crust is much easier than it may seem. You only need three ingredients and a little know how to get the job done. You may even find it easier to make a gluten-free crust than a regular gluten-y pie crust!
1/2cupsalted butter*cold, grated with a cheese grater
Combine the flour and grated butter in a large bowl. Use your hands to mix everything together for about 30 seconds. (Alternatively, you can use a pastry cutter to cut the butter into the flour vs. grater.)
Add the cold water to the flour mixture. Work the dough, by hand, until it comes together in a large dough ball. It will appear very dry at first, and you may even question if this is going to work, but it will. If you feel that the ball of dough just won't come together, add 1 tablespoon of cold water at a time until it does. Use extra water sparingly, only enough to make the dough hold together.
Place the dough in the center of your 9" pie dish and use the palm of your hands and fingers to spread the dough out so that it covers the bottom and sides of your pie dish. You could use a flat spatula to help you flatten the dough as evenly as possible as well (optional). Don't worry about it looking perfect. The pie filling is going to cover up the flaws. Just spread it so it covers the pie dish as evenly as possible.
Fill your pie with whatever pie fillings you desire - like a pumpkin pie filling or apple pie filling - and bake it according to your recipe's instructions.
Nutrition value is for crust only (12 slices).*If using unsalted butter, add 1/2 tsp of salt to the dough mixture (optional)This crust contains no sugar, so it can be used for savory and sweet pies. If you'd like to make the crust a tad sweet, add 1 tsp of sugar to the dough mixture.When I make pumpkin pie (which I did with this pie crust), I like the sides of the crust to be covered with the pumpkin pie filling during baking to prevent the sides from burning. For all other pies, press the pie crust dough up the full sides of the pie dish.If you want to bake the pie before adding the filling (in case you have a pre-made canned pie filling of sorts), simply add a few fork indentions to the bottom of the pie crust to allow steam to escape, then bake it in a 400º F oven for 12-15 minutes or until the edges are browned. Cool completely on a wire rack.You can make the pie crust dairy free by using a shortening instead of butter. I recommend sustainable palm shortening over Crisco.You can make the pie crust dough in advance as it will last 3-4 days in the fridge covered with plastic wrap, or up to three months in your freezer. If you need a second pie crust on top, make a second batch of this recipe and roll out the dough between two pieces of plastic wrap. Place the dough on top of the filled pie. The dough may crack and is harder to work with than gluten-y dough. That's why I recommend open face pies whenever possible when baking gluten free.