Gluten-Free Cream Cheese Pie Crust

Total Time
10mins
Prep 10 mins
Cook 0 mins

Basically what the title says. Makes a nice crust for pies or quiches. Customize as desired by adding lemon zest or other flavorings to complement your pie filling.

Ingredients Nutrition

  • 1 cup rice flour (or your favorite GF flour blend)
  • 1 teaspoon xanthan gum
  • 12 teaspoon salt
  • 8 tablespoons butter (1 stick)
  • 3 ounces cream cheese
  • 2 -4 tablespoons ice water

Directions

  1. Combine dry ingredients in a medium bowl.
  2. Cut butter and cream cheese into flour mixture until you have pea-sized pieces or smaller. (Dough can't really be overworked since there is no gluten).
  3. Sprinkle with 2 tbsp ice water and stir together with a fork until dough starts to form a ball. Use more water if needed to get dough to form. Don't let it get too wet though.
  4. When ball starts to form, bring dough together with hands and knead slightly to get a uniform texture. Pat into a disk.
  5. If you want to roll the crust, let the disk chill in the refrigerator at least one hour, or up to 24 hours. Roll between sheets of parchment paper to desired size. Because of the high butter content keep dough and rolling pin cold for best results.
  6. You can use the dough without chilling if you want to simply press into shape. If you press it too thin or make a whole, simply patch it by pressing it back together or adding a bit more dough and pressing it inches This is what I usually do to form a bottom crust for a pie. I don't often make a top crust because I hate rolling them out and crimping them to the bottom.
  7. Fill pie as desired and bake according to the directions for the type of pie you are making. You can blind bake the crust by baking at 350°F for 30-35 minutes, or until lightly browned. Let cool and fill.
Most Helpful

We have not tasted this yet. We made a blackberry pie using this crust. We did not need water. Not sure why.. this crust was EXTREMELY wet. I hope it wasn't too much butter. Hopefully it tastes good. For using GF flour I was very surprised it came out wet. Usually things are very dry using GF flour.

I've seen many celiacs who love this crust...I'm not one. It's OK and it does roll out easily. But, it's tough, to me, compared to other crusts. I wish I liked it because it does handle nicely.

This seems like a really good idea. I don't know what muse inspired you, but I will be trying this in the near future. :) Thanks!!