Pie Crust - Gluten Free
Created by LindasBusyKitchen on January 9, 2014
- Servings: 16
- Prep Time: 20m
- Cook Time: 0m
- Recipe #11786
Ingredients
- 2 1/3 cups gluten-free flour (Jeanne’s Gluten-Free All-Purpose Flour Mix, I posted recipe here)
- 1 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter (cold, and cut into pieces)
- 1 tablespoon apple cider vinegar
- 5 to 7 tablespoons cold water
- Extra tapioca flour, for rolling out
How to Make
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Step 1: Place flour, sugar, and salt into a food processor. Pulse until combined.
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Step 2: Add butter pieces to the dry ingredients mixture, and pulse until the mixture looks like dry crumbly sand.
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Step 3: Add the vinegar into the mixture.
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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).
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Step 5: Divide the dough into 2 fairly equal pieces. Shape into disks, and wrap each disk separately in plastic wrap.
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Step 6: Refrigerate disks for 20-30 minutes (or until the disks are cool and nicely firm but not hard).
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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.
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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.
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Step 9: If the crust cracks, just piece and press it together, if it's horribly cracked just re-roll it.