Galette & Hand Pie Dough
This recipe works especially well with pastries like hand pies and galettes, which require handling but do not need as much structure as a regular pie. If you are looking to make a pie crust in a pie plate, eliminate ½ tablespoon of water and 1 tablespoon of butter.
- 3 tablespoons ice water
- 1 tablespoon full fat Greek yogurt
- 1 teaspoon gluten-free rice vinegar
- 6½ ounces gluten-free flour blend suggested flour blend below
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- ¼ teaspoon xanthan gum
- 8 tablespoons chilled unsalted butter cut into ¼-inch pieces
In a small bowl, stir together the ice water, yogurt, and vinegar. Set aside.
In a medium bowl, whisk together the flour, sugar, salt, and xanthan gum. Using a pastry blender, gradually cut the butter into the flour mixture. Pour in half of the yogurt mixture and gently incorporate. Add the remaining yogurt mixture and use your hands to combine. Shape the dough into a soft ball and cover with plastic wrap. Refrigerate for at least 1 hour before rolling out.
When ready to roll out, set the dough on the counter and allow it to soften slightly (about 10 minutes). Place between sheets of plastic wrap or parchment paper to roll out.
Suggested Flour Blend: Combine the following: 3¼ cups white rice flour, 2½ cups brown rice flour, 1½ cups sorghum flour, 1 cup potato starch, and 1 cup tapioca starch.
Photography by Stephen DeVries
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