ATK Gluten Free pie Dough

Atk Gluten Free Pie Dough Recipe

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This pie dough is flaky and fantastic! I give all credit to America's Test Kitchen. I am so excited to have a pie crust that I can eat again...and that tastes great!


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2 crust pie, half recipe for single crust
20 Min


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  • 5 Tbsp
    ice water
  • 3 Tbsp
    sour cream
  • 1 Tbsp
    rice vinegar
  • 15 oz
    atk gluten free flour blend
  • 1 Tbsp
  • 1 tsp
  • 1/2 tsp
    xanthan gum
  • 16 Tbsp
    unsalted butter cut into 1/4" pieces and frozen 15 mins

How to Make ATK Gluten Free pie Dough


  1. Combine ice water, sour cream, and vinegar together in a bowl. Process flour blend, sugar, salt and xanthan gum together in food processor until combined. Scatter butter over the top and pulse mixture until butter is pea sized.
  2. Pour half of sour cream mixture over flour mixture and pulse until incorporated. Pour remaining sour cream mixture over flour mixture and pulse until dough comes together.
  3. Divide dough into 2 even pieces. Flatten each piece into a 5" disc and tightly wrap in plastic wrap and refrigerate at least one hour. Before rolling let dough sit out for 15 minutes to soften slightly. Dough can remain refrigerated for up to two days.

Printable Recipe Card

About ATK Gluten Free pie Dough

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free

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