8tablespoonschilled unsalted buttercut 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.