Gluten-free Pie Crust
Author: www.mrfarmersdaughter.com
- 2 cups gluten-free flour (I use America's Test Kitchen mixture)
- 1 egg, beaten
- 1 t. salt
- 2 T. sugar
- 1 T. apple cider vinegar
- ½ cup cold unsalted butter
- 4-5 T. cold water
- Place all dry ingredients in food processor.
- Cut butter into 1Tbls. pieces.
- Combine beaten egg and AC vinegar in measuring cup.
- With food processor running, add butter one piece at a time until it runs smoothly.
- Add egg/vinegar mixture and pulse to combine.
- Add water by drizzling into processor while running.
- Stop as soon as the dough comes together.
- Turn out onto floured counter and knead to smooth out dough.
- Divide into two sections and roll out to size between two pieces of plastic wrap lightly coated with oil.
- Slide large, flexible surface under rolled out dough and plastic wrap.
- Remove top layer of plastic wrap, place pie plate lightly on top, upside down.
- Quickly flip pie plate, dough and flexible surface right side up.
- Prepare dough in pie plate as usual.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/gluten-free-pie-crust/
3.2.2925