Gluten Free Cream Cheese Pie Crust
Achieve pie perfection with this Gluten-Free Cream Cheese Pie Crust recipe—an irresistibly tender and flaky crust that’s as versatile as it is delicious. Made with gluten-free all-purpose flour, cold unsalted butter, and rich cream cheese, this dough is elevated with a touch of cider vinegar and xanthan gum to mimic the elasticity of traditional crusts. The result? A melt-in-your-mouth texture perfect for both sweet and savory pie fillings. Whether blind-baking or filling immediately, this crust handles beautifully thanks to a chill-and-roll method that ensures ease of use and a flawless finish. Impress your family and friends with a homemade pie crust that’s gluten-free and full of classic flavor!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cups Unsalted butter (cold)
- 4 ounces Cream cheese (cold)
- 0.5 teaspoons Xanthan gum
- 0.25 teaspoons Salt
- 1 teaspoons Cider vinegar
- 2 tablespoons Ice water
Directions
Step 1
In a large mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum, and salt until well combined.
Step 2
Cut the cold unsalted butter and cream cheese into small cubes. Add them to the flour mixture.
Step 3
Using a pastry cutter or your fingertips, work the butter and cream cheese into the flour mixture until it resembles coarse crumbs. Small pea-sized pieces of butter and cream cheese should remain for a flaky crust.
Step 4
Drizzle the cider vinegar over the mixture and stir gently.
Step 5
Add the ice water, 1 tablespoon at a time, mixing with a fork until the dough starts to come together. Be careful not to overwork the dough.
Step 6
Gather the dough into a ball, shape it into a disk, and wrap it tightly in plastic wrap. Chill in the refrigerator for at least 1 hour or up to overnight.
Step 7
When ready to use, remove the dough from the refrigerator and let it soften slightly at room temperature for 5-10 minutes. Roll the dough out between two sheets of parchment paper to prevent sticking.
Step 8
Carefully transfer the rolled dough to a pie dish, pressing it gently into the edges. Trim any excess dough and crimp the edges as desired.
Step 9
For blind baking, preheat the oven to 375°F (190°C), line the crust with parchment paper, and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10-15 minutes until golden brown.
Step 10
Allow the crust to cool before adding your desired pie filling.
Nutrition Facts
| Serving size | (449.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1914.9 |
| Total Fat 137.8g | 0% |
| Saturated Fat 85.0g | 0% |
| Cholesterol 375.8mg | 0% |
| Sodium 994.1mg | 0% |
| Total Carbohydrate 164.4g | 0% |
| Dietary Fiber 5.3g | 0% |
| Total Sugars 5.1g | |
| Protein 12.7g | 0% |
| Vitamin D 58.3IU | 0% |
| Calcium 136.5mg | 0% |
| Iron 1.6mg | 0% |
| Potassium 150.2mg | 0% |
Source of Calories