The Best Gluten Free Pie Crust

In a large mixing bowl, combine the gluten-free flour, xanthan gum, and salt. Mix well to ensure even distribution.

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout.

Drizzle in the cold milk, one tablespoon at a time, mixing gently with a fork or your hands after each addition. Add just enough milk for the dough to come together. It should be moist but not sticky.

Gather the dough into a ball, flatten it into a disc, and wrap it in plastic wrap. Refrigerate for at least 30 minutes to allow the dough to rest and firm up.

Place the chilled dough between two sheets of parchment paper or on a lightly floured surface. Roll it out to your desired thickness (usually about 1/8 inch thick) and fit it into your pie dish.

If the recipe calls for a pre-baked crust, preheat your oven to 375°F (190°C). Trim the excess dough, crimp the edges, and prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and parchment and bake for another 10 minutes or until lightly golden.

If the crust will be baked with a filling, follow the recipe instructions for filling and baking times.