The ideal pastry crust for gluten-free pies of every kind! The recipe yields two pie crusts when doubled.
INGREDIENT
– 1 ¼ cups gluten-free all-purpose flour– 8 Tbsp unsalted butter– ½ tsp sea salt– 4 to 5 Tbsp cup ice cold water*
INSTRUCTIONS
Keep a small glass of water and ice cubes. Only 4–5 tablespoons of ice-cold water are needed.
Step 1
Cut chilled butter into small pieces. Butter was thinly sliced and cut into 4 squares. Do this quickly to avoid butter warming.
Step 2
Place gluten-free all-purpose flour in your stand mixer bowl and use the paddle attachment. Add half the butter chunks and mix low.
Step 3
Add remaining butter until fully incorporated as mixer mixes. This method prevents butter buildup and promotes even mixing.
Step 4
Mix the flour on medium speed until pea-sized chunks form after adding all the butter. On low speed, add water one tablespoon at a time and mix well.
Step 5
Add 4–5 tablespoons of water and mix until a thick dough forms after the fourth or fifth addition. The dough should stick but be sticky. Form a disc from the balled dough.
Step 6
Refrigerate pie dough for 3 hours or 1 week while tightly wrapped in plastic. Before baking, let the pie crust soften at room temperature for a few minutes.
Step 7
Place pastry dough in the centre of a large gluten-free-floured wooden cutting board. Use a rolling pin or wine bottle to make a 12-inch crust circle. Press together any pie dough splits.
Step 8
Lightly spray a 9-inch pie pan with cooking spray and gently transfer rolled-out pie dough. Press evenly on the pie plate and trim or flute the edges.
Step 9
Fork-prick pie crust often. This keeps pie crust flat and baked evenly. Fill crust with pie filling.