From the family recipe collection
Ingredients
- ½ cup unsalted butter or solid all-vegetable nondairy shortening
- 2–4 tablespoons cold water
- 1¼ cups all-purpose gluten-free flour blend, plus more for rolling
- 1 teaspoon kosher salt or fine sea salt
- 2 tablespoons sugar
Directions
- Cut the butter into ½-inch pieces and freeze for 15–30 minutes. Chill the water with ice while preparing the dry ingredients.
- Pulse the gluten-free flour blend, salt, and sugar in a food processor 5–6 times to combine.
- Add the butter and pulse 6–8 times, until the mixture resembles coarse meal with some pea-sized butter pieces.
- With the processor running, add ice-cold water 1 tablespoon at a time, just until the mixture begins to clump. Pinch a little dough together; if it holds, stop adding water.
- Shape into a disk, wrap, and refrigerate for at least 1 hour or up to 2–3 days. If the mixture is crumbly, form the disk inside a food-storage bag.
- Take the dough out of the refrigerator 5 minutes before rolling. Roll between sheets of waxed paper dusted with gluten-free flour into a circle about 12 inches wide.
- Remove the top sheet and transfer the dough to a 9-inch pie plate. Remove the remaining paper and press the dough gently into the bottom and sides. Press any cracks back together.
- Trim to a ½–¾-inch overhang, tuck the edge under, and crimp.
Recipe notes
Makes one 9-inch pie crust. The supplied card describes preparing an unbaked crust; it does not give baking instructions or specify the flour blend’s composition. Use the baking directions for your chosen pie filling.
