2½ cups Gluten Free all purpose flour
1 teaspoon sea salt
1½ teaspoon xathan gum, (omit if Gluten Free flour contains it as an ingredient)
1 cup butter, diced into ¼” cubes and chilled well, (Vegan = Earth Balance as a butter with a shortening combo)
5-6 tablespoons cold water
Can be used for Savory (quiches etc.)
For the conventional ovens, preheat the oven to 375° 20 minutes prior to baking.
For a convection ovens, preheat the oven to 350° 20 minutes prior to baking.
Mixing the Pie Dough by hand: is
In a mixing bowl combine Gluten Free flour, xathan gum and sea salt and blend with a pastry blender.
Add ¾ of the cold butter (that has been diced into small pieces and chilled until firm) into the flour mixture.
Add 5 tablespoons of chilled water. Using a fork, blend the water and flour mixture until the water is absorbed. The mixture will still be crumbly in the bowl, but it should look hydrated. If it still looks dry and floury, add an additional 1-2 tablespoons of cold water until the mixture looks moistened, but still crumbly.
Turn the mixture onto a work surface, form into a mound, and schmear the mixture across the surface. Make sure to schmear enough so that the dough loses its crumbly/dry appearance and looks more like a dough. Do not over-schmear...there should be pieces of butter visible.
Fold the dough back onto itself with a bench scraper. Gather the dough into a ball, press it firmly so it holds together.
Cut the dough into 2 equal pieces, shape into disks, and wrap with plastic wrap. Chill for 40-60 minutes before rolling out.
Making the dough with a food processor:
And a small container combined the gluten-free all-purpose flour, xanthan gum and sea salt and mix with a wooden spoon.
Transfer of the dry mixture to the food processor bowl.
Add ¾ of the diced cold butter to the dry ingredients and pluse until butter is incorporated with no chunks of solid butter remaining. It should look like coarse cornmeal at this stage and the flour should take on a slightly yellow appearance.
Add the remaining ¼ of the butter and pulse into the mixture. There should be large pieces visible.
Add the cold water to the food processor bowl and pulse until the liquid is absorbed. The mixture should still look a little crumbly.
Turn the mixture onto the work surface, form into a mound, and schmear the mixture across the surface. Make sure to schmear enough so that the dough loses its crumbly/dry appearance and looks more like dough. Do that over-schmear...there should be pieces of butter visible.
Fold the dough back onto itself with a bench scraper. Gather the dough into a ball, pressing firmly so it holds together.
Cut the dough into two equal pieces, shape into a disc, and wrapped with plastic wrap. Chill the dough for 40 to 60 minutes before rolling it out.
Gluten Free Pie Dough. (Continued)
Rolling out the dough:
Remove the chilled dough from the refrigerator. While the dough is still in the plastic wrap, firmly but gently tap on the pie dough with the rolling pin until it is flexible but still cold. Lightly dust the sheet of parchment paper with a sweet rice flour. Place the disk of dough on the parchment paper or plastic wrap and lightly flour the top of the disk with sweet rice flour.
Using a rolling pin, start rolling the dough from the center to the edge away from you. Do not use too much pressure, or the dough will crack.
Stop and give the dough ⅛ of a turn, turning the entire parchment sheet. This rotation will help make and maintain a circle shape.
Continue to roll the dough, dusting with small amounts of rice flour to prevent sticking, until it’s ⅛-inch thick and is about 1-inch bigger that the diameter of pie plate you are using.
Brush off any excess flour from the top of the pie dough.
To place the rolled dough onto the pie pan, begin by placing the pan on top of the dough. This is both to verify your measurement and to make transferring the dough easier. Slide your hand underneath the parchment paper and using a quick motion while holding the pie pan, flip the pan and dough over and place the pan gently on the table.
Working quickly, remove the parchment paper from the dough by gently peeling it back. Once the paper is removed, you want to settle the dough by lifting gently on the edges and allowing the dough to slide into the bottom seam of the pan where the sides meet the bottom. Press lightly on the bottom to make sure that the dough has settled into the shape of the pan.