A pie crust recipe that is so flaky and buttery, it’s hard to believe that it’s gluten free. Wheat Free Diet, Wheat Free Breakfast, Wheat Free Snacks, Wheat Free, Wheat Free Recipes, Wheat Free Bread
Prep time: Total time:
Yield: 2 Servings
Ingredients: 2 C. Gluten Free All Purpose Flour Mix (I used King Arthur Flour brand) 1/2 tsp. salt 8 Tbs. unsalted butter, well chilled 1 large egg, lightly beaten 8 to 10 Tbs. iced water etc.
Instructions:
First of all. Measure the flour into a large bowl. Whisk the salt into the gluten free flour. Make a well in the center of the mix. Using a box grater positioned over the well in the center, run the chilled butter through it to shred the butter into the well. Use a clean hand to gently toss the shredded butter into the flour mix until it is evenly distributed throughout. Add the beaten egg to the center, gently working it in with your fingers until the mixture is crumbly. Use a gentle hand but work quickly so as to keep the dough as flaky as possible.
And now, Add the iced water to the center, one tablespoon at a time, working it in by hand until a moist, crumbly dough forms. The crumbles should compress in shape and stick when squeezed together. In my experience, a gluten free crust should be made with more water than a traditional pie crust, or else it will become very dry and difficult to manipulate.
And now, Shape the dough into a large ball. Cut the ball in half, placing each half onto a sheet of parchment paper that has been sprinkled with additional gluten free all purpose flour mix. Form each half of dough into a smooth disk. Sprinkle a small amount of gluten free flour mix over each disk before covering them with another sheet of parchment paper.
