🥧Gluten-Free Pie Crust

Gluten-Free Pie Crust (GF)

Ingredients:

• 4 cups (560 g) gluten-free all-purpose flour blend (Cup4Cup recommended)

• ¾ tsp baking powder

• ¾ tsp kosher salt

• 16 tbsp (about 1 cup) unsalted butter, diced and chilled

• 1 cup (8 fl oz.) cold water, iced (add more as needed)

Directions:

1. Mix the Dry Ingredients In a large bowl, whisk together gluten-free flour, baking powder, and salt.

2. Cut in the Butter Add chilled, diced butter to the flour mixture. Use a pastry cutter or your fingers to work the butter in until coarse crumbs form.

3. Add the Water Slowly pour in cold water while stirring with a fork until the dough begins to come together.

4. Form and Chill Press the dough into a ball, then divide in half. Wrap each half tightly in plastic wrap and refrigerate for at least 1 hour.

5. Roll Out On a lightly floured surface, roll dough into rounds to fit your pie dish.

6. Bake Blind bake at 375°F for 15–20 minutes if pre-baking, or fill and bake as directed in your pie recipe.

Pro Tip: For dairy-free, use chilled plant-based butter. Keep everything cold — that’s the secret to flaky, tender gluten-free crust.