Gluten Free Pie Dough
This will create the bottom portion of a pie. For a pie with a top, double the recipe
Equipment
- Stand mixer or food processor
- Parchment paper or silicone pastry mat
- Rolling Pin
Ingredients
- 1 1/4 cup GF flour
- 2 tbsp sugar
- 1/4 tsp salt
- 1 stick butter cold
- 3-4 tbsp cold water
Instructions
- Combine flour, sugar and salt and mix in the mixer or pulse in the food processor
- Cut the cold butter into approximately 1/4 inch pieces. This does not have to be precise. Get it as close as you can as quickly as you can so butter doesn't get soft. Try to touch the butter as little as possible. Your hands will make butter softer.
- Put in mixer/food processor and mix/pulse until the butter is pebbly. It will take longer with a mixer, approximately 45 seconds-1 minute. For a food processor pulse 10-12 times to get proper consistency. I recommend using a food processor but if you do use a mixer the pictures will give you an idea of what the pie dough should look like.
- Add in 3 tbsp of cold water. The colder the better. Mix/set food processor to low, and mix for approximately 20 seconds. If it doesn't come together slowly add more water 1 tsp at a time. The dough should just come together. Make sure not to overtax, it will make the dough tough
- Roll out the pie dough on a piece of parchment paper or a silicone pastry mat to 12 inches. Make sure to use a liberal amount of flour to prevent sticking to the rolling pin These are all for regular size pies. If you are making a deep dish pie, you can still use this recipe, the dough will just be thinner. In that case, use the silicone pastry mat. The parchment paper will not be big enough
- Take the full piece of parchment or silicone baking mat, and flip it over, centering the dough over the pie pan. Slowly remove the dough and press into the pie pan. The dough is fragile so do so carefully.
