🥧Gluten-Free Pie Crust

Gluten-Free Pie Crust (Makes 2 crusts)

Ingredients:

• 4 cups (560 g) all-purpose gluten-free flour blend

• ¾ teaspoon baking powder

• ¾ teaspoon kosher salt

• 16 tablespoons (226 g) unsalted butter, diced and chilled (a ½-inch dice is best) (For dairy-free, use plant-based butter sticks)

• 1 cup (8 fl oz) ice-cold water (ice cubes not included in measurement), plus more as needed

Instructions:

1. Mix dry ingredients:In a large bowl, whisk together the gluten-free flour blend, baking powder, and salt.

2. Cut in butter:Add the cold, diced butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.

3. Add water gradually:Drizzle in the cold water a few tablespoons at a time, mixing gently with a fork or spatula after each addition. Add just enough water for the dough to come together and hold when pressed between your fingers. Avoid overmixing.

4. Divide and chill:Turn the dough onto a lightly floured surface. Divide it into two equal portions and shape each into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). Dough can also be frozen at this stage for up to 1 month.

5. Roll out:Let the dough rest at room temperature for 10–15 minutes before rolling. Lightly flour your surface and rolling pin with gluten-free flour. Roll dough to about ⅛–¼ inch thickness, rotating often to prevent sticking.

6. Transfer to pan & bake as needed:Carefully place the rolled-out dough into your pie dish. If baking before filling (blind baking), prick the bottom with a fork, line with parchment and pie weights, and bake at 375°F (190°C) for 15–20 minutes or until lightly golden. For filled pies, follow your specific recipe instructions.