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Gluten free pie crust Recipe

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This recipe for Gluten free pie crust is from DagEnd Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 T ice water
3 T sour cream
1 T rice vinegar
13 oz (2¾ cups plus 2 T) gluten free flour blend
1 T sugar
1 tsp salt
½ tsp xanthum gum
16 T unsalted butter, cut into ¼-inch pieces and frozen 10-15 minutes
Directions:
Directions:
1. Cut butter and place in freezer
2. Combine ice water, sour cream, and vinegar in a bowl. Process flour, sugar, salt, and xanthul gum in a food processor until combined, about 5 seconds. Scatter butter over the top and pulse until butter is size of large peas, about 10 seconds.
3. Pour half the sour cream mixture over flour mixture and pulse until mixed, about 3 pulses. Pour remaining sour cream mixture over flour mixture and pulse until dough comes together - about 6 pulses.
3. Divide dough into 2 even pieces. Turn each piece of dough onto sheet of plastic wrap and flatten each into 5 “ disk. Wrap each piece tightly in plastic and refrigerate 1 hour. Before rolling out the dough, let it sit on counter to soften slightly, about 15 minutes. (Dough can be wrapped tightly in plastic and refrigerated for up to 2 days, but doesn’t freeze well to make ahead more than 2 days.)
Number Of Servings:
Number Of Servings:
2 pie crusts for a double crust pie

 

 

 

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