(30 votes, average: 3.80 out of 5)
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This is a nearly foolproof pie crust — tender, flaky, with a crispness to the edges and a taste that can’t be beat. This recipe make a two-crust pie. Feel free to make it in bulk and freeze it, as well.
2 1/2 cups Better Batter Flour
1 tsp sugar
1/2 tsp salt
1/8 tsp Baking powder
4 Tbsp butter
5 Tbsp shortening (we like butter flavored)
1 egg yolk
2 tsp cider vinegar
3 ice cubes
1/2 cup cold water
Instructions
Make sure all of your ingredients are very cold (put in the fridge for about 30 minutes).
Whisk together the flour, sugar, salt, and baking powder.
Cut the butter and shortening into the flour mixture – the appearance of the mixture should be coarse – pea sized chunks should be present.
In a measuring cup beat together the egg yolk, vinegar, ice cubes, and water. A little at a time pour some of this mixture over your pastry mix . You may use all of the mixture.
Toss with a fork until the pastry just holds together, but is not dry. Knead together lightly a few times — it should look and feel like a normal pie crust.
Roll this immediately out between two layers of plastic wrap -this makes for a perfect crust and easy cleanup. When the pastry is large enough, remove the top layer of plastic and, using the bottom layer to hold the pastry, flip it into the pie plate. Peel off the plastic and crimp the edges. Bake as directed.
This is the best GF pie crust I have made to date. I made a mixed berry pie for this one. I did add an egg wash to the final product, turned out wonderful. I covered the edges of the pie until last 20 min so edges wouldnt burn. Perfect, texture is great. Next Ill try a strawberry rhubarb pie. No more paying 8 dollars for a ready made GF pie crust!
Last year I tried making pie crust using the same recipe I has always used in the past, but with better batter flour. It was just ok, no flavor, not flaky at all. This year for Thanksgiving 2011 I decided to check the BB website for a recipe and found this one. I love it! It tastes like pie crust should. I made 2 pies last week for a Girl Scout Thanksgiving and everyone was raving about the pie, both those who are and those who are not gluten free!!! Saved this recipe in my favorite links and will use it again for sure!
That’s awesome to hear – I’m terribly sorry your own crust recipe didn’t work out though, the year before
I’d be happy to take a look and try to troubleshoot. Then again, if you liked my recipe, then maybe you don’t want to use the other one 
Used this pie crust recipe for my 3 traditional Thanksgiving pies (pecan, pumpkin, & buttermilk). Doubled the recipe to have enough for 3 crusts (plus extra that my 4 year old sous chef used to make his own pie). The pie crust is awesome! I will be using this recipe from now on for all my pies. Loved the tender crust!
So awesome to hear!! I made pumpkin, apple, and a very unsuccessful df tiramisu (with schar ladyfingers that weren’t good at all!) this year.
I love this crust, too