Pie Crust - Gluten Free

Step 1: Place flour, sugar, and salt into a food processor. Pulse until combined.

Step 2: Add butter pieces to the dry ingredients mixture, and pulse until the mixture looks like dry crumbly sand.

Step 3: Add the vinegar into the mixture.

Step 4: Add water a tablespoon at a time, pulsing into the mixture. You want to add enough water to create a dough that holds together well, but isn’t wet (about 5-6 tablespoons).

Step 5: Divide the dough into 2 fairly equal pieces. Shape into disks, and wrap each disk separately in plastic wrap.

Step 6: Refrigerate disks for 20-30 minutes (or until the disks are cool and nicely firm but not hard).

Step 7: Prepare your rolling surface by laying a sheet of plastic wrap down, then the dough disk, and another piece of plastic wrap over the dough, and roll it out between the sheets of plastic.

Step 8: Carefully pull the top sheet off, and gently pick up the bottom layer with the dough, and carefully lay it over the pie dish.

Step 9: If the crust cracks, just piece and press it together, if it's horribly cracked just re-roll it.