The perfect gluten-free pie dough that has the perfect balance of tenderness and structure. This GF pie crust is buttery and flaky. Just like pie should be!
17tablespoonsunsalted buttercold, cut into ½ inch dice
Makes: 9inch9 x 9inch round
Instructions
Combine ice water, sour cream, and vinegar in a chilled bowl. Whisk to combine.
Combine dry ingredients in a food processor until combined, 5 pulses.
Sprinkle butter over the top of the flour in the bowl of the food processor. Pulse until you get large pea sizes pieces. about 10 to 12 pulses.
Turn on the food processor and start slowly pouring the water-sour cream mixture. You might not need all the mixture. Once the dough becomes shaggy and just starting to come together it is ready.
Turn out the dough and form it into a ball. Divide in half and press into 2 flat discs. Individually wrap in plastic wrap and chill for at least 30 minutes but 2 hours is better.
Roll out the pie crust and bake according to your recipe.
Notes
Please read the entire post the first time you make this recipe. I know it is long but it contains many helpful tips and tricks so that you can have success with your gluten-free baking!
You may not need all the water mixture. If you need more just use ice water.
For the chilled water do not use straight water. Instead, fill a glass with ice and water. Use this to measure out the cold water.
Use as little flour as possible for rolling out the dough. You can roll it out on parchment paper o a Silpat if needed.