I like my crust golden, flakey, buttery and sweet!
This recipe makes two 6 inch smaller pies. Double the recipe for a 9 inch regular sized pie.
With a few hints – this Gluten Free Crust will rival ANY with regular flour.
A light, crispy crust is achieved by starting with cold butter – and working quickly; not overworking the dough. Because of the lack of gluten – handling of the dough is done in a gentle manner.
- 1 cup All Purpose Gluten Free Flour Blend (I’ve used Bob’s Red Mill 1 to 1)
- 2 tablespoons pure cane sugar
- 1/4 teaspoon sea salt
- 3 tablespoons very cold water
- 1 large egg yolk (I’ve used pasture raised)
- 1 stick unsalted butter (8 tablespoons) I’ve used organic; no “natural flavor”
*This recipe make enough dough plus lattice topping for 2, 6 inch pies.
Cut the butter into tablespoons, wrap in waxed paper and freeze for 15 minutes.
In the meantime add the flour, sugar and salt in a medium- large bowl.
In a small bowl, add egg yolk and cold water – stir well with a fork; set aside.
Add the butter to the flour bowl. Using a pastry blender – “cut” the butter into small pieces; the size of large peas.
Make a well in the center. Add the egg/water mixture and mix in quickly with a wooden spoon or rubber spatula.
When it looks somewhat combined – quickly use your hands to bring the dough together into a ball.
Do so quickly – the warmth of your hands can heat the dough.
Cold pieces of butter in the dough – with a marbled appearance create a flaky dough.
Wrap the ball of dough in waxed paper and refrigerate until cold, at least 30 minutes.
Proceed with recipe to roll out the dough in recipe: Fabulous Black Raspberry Pie!
*Double this recipe for a 9″ pie pan.
See BLOG for many more photos and steps to make the perfect pie.
This recipe can not be reproduced without the consent of its author, Karen Sheer
See my CATALOG OF WELL TESTED RECIPES HERE:
Makes enough for 2, 6″ pies; bottom plus lattice top. Double this recipe for a 9″ pie pan.