Gluten Free Pie Crust
I took my favorite pie dough recipe and made it gluten free. The result is a buttery, flaky pie crust that no one would know is gluten free! Use this for fruit pies or even Chicken Pot Pie. Just substitute all purpose flour instead of gluten free flour if you are not avoiding gluten.
Servings 2 crusts
Ingredients
- 16 tablespoons butter, cut into ¼-inch pieces 2 sticks, either salted or unsalted
- ⅓ cup ice water plus extra as needed
- 3 tablespoons sour cream
- 2 ½ cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour, plus extra for the work surface 12 ½ ounces
- 1 tablespoon sugar
- 1 teaspoon table salt
Instructions
- Place cut pieces of butter in freezer for 10 to 15 minutes to get it very cold. Meanwhile, prepare the other ingredients.
- Mix ⅓ cup of the ice water and the sour cream in a small bowl until combined, set aside.
- Process the flour, sugar, and salt together in a food processor until combined. Scatter the butter pieces over the top and pulse the mixture until the butter is the size of large peas, about 10 pulses.
- Pour half of the sour cream mixture over the flour mixture and pulse until incorporated, about 3 pulses. Repeat with the remaining sour cream mixture and pulse another 3 times. Pinch the dough with your fingers, if the dough feels dry and does not hold together, sprinkle 1 to 2 tablespoons more ice water over the mixture and pulse until the dough forms large clumps and no dry flour remains, 3 to 5 pulses.
- For a double crust pie, divide the dough into 2 even pieces and wrap in plastic wrap, forming into 4-inch disks before refrigerating.
Notes
Source: Adapted from the America's Test Kitchen Complete TV Show Cookbook
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