Ingredients
Units
Scale
- 152g basic gluten free flour blend
- 15g arrowroot flour
- 20g non fat dry milk powder
- OR substitute 187g Cup4Cup in place of the above ingredients
- 1/4 tsp fine grain salt
- 1/4 tsp xantham gum
- 25g ice water (2.5 tbsp)
- 30g sour cream (1.5 tbsp)
- 8g rice vinegar (1.5 tsp)
- 112g unsalted butter (8 tbsp) – cut into 1/2 in cubes & chilled
- 1 tbsp heavy cream
basic gluten free flour blend
- yields: 140g = 1 cup
- 98g superfine white rice flour (70%)
- 25g potato starch (18%)
- 17g tapioca starch (12%)
Instructions
- Put diced butter in a bowl & into the freezer to chill before you begin to prepare your other ingredients
- Blend basic gluten free flour, arrowroot flour, non fat dry milk powder, salt & xantham gum in a bowl with a whisk
- Scoop some flour onto a cutting/pastry board, add chilled butter to flour, then add more flour on top of butter
- With a rolling pin, roll the butter cubes until they are all flat, distributing flour on top as necessary
- Gather flour and butter together with a gentle touch & scrape into a bowl, place in the freezer to chill for 5 minutes
- Combine ice water, sour cream & rice vinegar together in a small bowl
- Remove flour & butter bowl from the freezer & cut butter into the flour until butter flakes are smaller in size
- Drizzle 1/2 of the liquid over flour & butter mixture and gently mix together with a fork- do not over mix (the mixture will seem dry)- drizzle the other 1/2 of the liquid & continue gently incorporating
- Gather & press the contents together into a loose ball, wrap in plastic wrap & press dough into a 5″ diameter disc
- Refrigerate dough for 1 hour
- After 1 hour has passed remove dough from refrigerator & let rest at room temperature for 10 minutes
- Prepare two squares of unbleached parchment paper to roll your crust in between
- Place dough in between two sheets of parchment & using a rolling pin, gently begin to roll dough into a disc, alternating directions of the rolling pin
- Occasionally remove the top parchment & coax the edges into a uniform circle as necessary
- Once the dough is a uniform thickness, about 11 inches in diameter, remove top parchment paper & place the dough round over your 9″ pie plate, raw dough side down
- Peel off the other sheet of parchment & gently press the dough into the pie plate
- Shape the edges of your pie crust & place the pie crust into the freezer to chill
- Pre-heat oven to 375 degrees F
- Once oven is pre-heated, remove pie crust from the freezer, prick the bottom of the crust all over with a fork
- Place a round piece of parchment in the bottom of your crust & fill with pie weights (dried beans work well)
- Brush pie crust edge with a bit of heavy cream
- Place pie crust in the oven & bake for 15 minutes
- After 15 minutes, remove the parchment & pie weights, & continue to bake for another 5-7 minutes until lightly golden brown around the edges
- Let cool at room temperature
- Once cooled, pie crust is ready to be filled & enjoyed
Notes
this recipe can be easily doubled to make a double crusted pie-
simply double ingredients & split dough into two 5″ discs, refrigerate 1 hour & make your double crusted pie
- Prep Time: 1 hour 20 minutes
- Cook Time: 20 minutes
