Gluten Free Sourdough Pie Crust
An ultra-flaky, all-butter crust that’s a joy to work with, made without gums, and has the digestive benefits of fermented dough!
So learn about life. Cut yourself a big slice with the silver server, a big slice of pie. Open your eyes. Let life happen.
Sylvia Plath
The Naked Pear is a reader-supported publication. Your paid subscriptions enable me to continue creating and sharing delicious, gluten-free sourdough recipes. Each recipe is carefully tested and perfected, often over the course of years. By subscribing, you'll gain access to my complete collection of recipes and help support ongoing recipe development.
Pie crust – the essential foundation of pastry. This versatile recipe works perfectly for both sweet and savory dishes, delivering a buttery, flaky texture that's a joy to work with. Whether you're making pies, hand pies, pop tarts, savory pot pies, or quiches, this is the go-to crust for all your gluten free baking needs!
This recipe requires a 24-hour resting period before baking to develop the full sourdough flavor. Although the dough is laminated, it comes together quickly. The recipe yields enough for two 9-inch pie crusts, so if you only need one, you can easily freeze the remaining dough for later use.
This recipe includes an egg, but it can easily be replaced with a flax egg if needed. If you're able to eat eggs, I highly recommend using one, as it helps give the dough more pliability and makes it easier to work with. For a dairy-free version, simply substitute the butter with a dairy-free butter alternative.
