Pie-Crust

Great pies start with great pie crust. For savory pies such as quiche, leave out the sugar.

Perfect Pie Crust

Ingredients

½ cup unsalted butter or solid vegetable shortening
2-4 tablespoons cold water
1¼ cups gluten-free all-purpose flour (see page 56), plus more for rolling
1 teaspoon kosher or fine sea salt
2 tablespoons granulated sugar

Directions

Cut the butter or shortening into ½-inch pieces and place in the freezer for 15-30 minutes.

Add some ice cubes to the water and let it get ice cold while preparing the dry ingredients.
Combine the flour blend, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse 5-6 times to combine. Add the butter and pulse 6-8 times or until the mixture resembles coarse meal with some pea size pieces of butter.

With the processor running, add the ice water 1 tablespoon at a time until the mixture just barely starts to clump together. If you pinch some of the crumbly dough together and it holds, then you have enough water. If not, then add more water a little at a time. You do not want to add any more water than is absolutely necessary.

Remove the dough from the machine and form into a disk. Wrap the disk in plastic wrap and refrigerate for at least 1 hour or up to 3 days. Since the dough is so crumbly and does not hold together at this point, I find it easier (and far less messy) to pour the mixture into a large food storage bag and form it into a disk using the bag to help. Then just close up the bag and put it in the refrigerator. Remove the dough from the refrigerator 5 minutes before rolling.

To roll the dough, lay a piece of waxed paper on a work surface and sprinkle with some flour blend. Lay the chilled disk on the floured paper, sprinkle with some more flour, and lay on another piece of waxed paper. Roll the dough into a circle approximately 12 inches wide. (If the pie crust is too cold it may be difficult to roll, just let it sit out at room temperature a few more minutes.) Remove the top sheet of waxed paper and carefully transfer to a 9-inch pie plate. Push the dough down very gently so it lines the bottom and sides of the pie plate. If the dough splits or breaks apart just push it back together. Trim the edge of the pie crust to about ½ – ¾ inch overhang. Tuck the overhang under and pinch the dough into a decorative finish. Fill with desired ingredients.

Makes 1 crust

Written by Carol Kicinski

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