Name: Gluten-Free Pie Crust
Yield: Makes two 9-inch pie crusts
Ingredients: 6 ounces bar cream cheese; 3/4 cup (1 1/2 sticks) unsalted butter; 3/4 teaspoon psyllium husk powder; 2 1/4 teaspoons whole flax seeds; 1 1/2 teaspoons whole chia seeds; 3/4 teaspoon fine sea salt; 1/2 teaspoon baking powder; 2 1/4 cups rice-based gluten-free all-purpose flour*; 1 1/2 teaspoons cider vinegar; 3 to 5 tablespoons ice water

Gluten-Free Pie CrustDavid Cicconi, food styling by Jacqueline Tse

This is our go-to gluten-free pie crust; it crisps up beautifully and tastes fantastic. We also use this recipe for hand pies and tarts, and we even roll leftovers into little snake shapes, toss them in cinnamon sugar and bake them into little golden cookies.

Before you begin, make sure all of your ingredients are refrigerated (or, in the case of the cream cheese and butter, frozen) to ensure that the crust holds its shape and turns flaky once baked.

Cooks' Note:

*Use a flour mix that does not contain xanthan or guar gums. If your mix does contain xanthan or guar gum, omit the psylllium, flax and chia seed.

Recipe notes

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Recipe notes

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