⏱ Prep time: 10 min
❄️ Rest time: 30 min
🍽 1 crust
🌾 Gluten-free
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A simple and easy gluten-free pie crust that holds together well and is easy to work with. Perfect for both sweet and savory pies.
This recipe is prepared with our Cannelle gluten-free all-purpose flour.
INGREDIENTS
150 g Cannelle gluten-free all-purpose flour
100 g cold butter, cubed
1 egg
1 to 2 tbsp cold water
1 pinch of salt
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PREPARATION
1. Mix the dough
In a bowl, rub the Cannelle flour with the butter until a sandy texture is obtained.
2. Add liquids
Add the egg and mix. Add water as needed to form a homogeneous dough.
3. Rest
Form a ball, cover with plastic wrap and let rest for 30 minutes in the fridge.
4. Roll out the dough
Roll out the dough between two sheets of parchment paper.
5. Use
Line a pan and bake according to the recipe.
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CANNELLE TIP
– Always work with cold dough to prevent it from sticking.
– Roll out between two sheets of parchment paper to prevent it from breaking.
– For a crispier crust, blind bake for 10 minutes.
VARIATIONS
– Egg-free: replace with 2 tbsp cold water + 1 tsp vinegar or our egg substitute
– Sweet version: add 1 to 2 tbsp sugar
– Crispier version: replace 20g of flour with Cannelle tapioca starch