This Gluten Free Pie Crust Recipe is buttery, flakey, and basically everything you'd want in a gluten free pie crust. Not only that, you'll also be able to roll it and work with it just like a non-gluten free pie crust. It's perfect for the holidays because your family and friends won't be able to tell the difference!
Whisk together dry ingredients (gluten free flour, baking powder, salt).
Stir in yogurt, egg white, vinegar, and butter. When dough starts looking more like crumbs, you can switch to working it with your hands until everything is well combined. Only add 1 tbsp of ice water if dough looks too dry.
Separate dough into two balls and wrap in plastic wrap. Refrigerate at least 1/2 hour.
Remove from refrigerator and roll out dough as needed.
You can use this dough for any recipe that calls for pie crust. Follow that recipe's instructions for baking. But I wouldn't take this past 30-40 minutes without watching it closely.
This recipe makes 2 9-inch pie crusts, so you can make a top and bottom of a pie.