Gluten Free Pie Dough
Makes two 9 " crusts or one 9" pie with bottom and top.
This works for any pie! Fill it with pumpkin for your Thanksgiving table.
Ingredients
6 Tbls. Cold Water 6
3 Tbls. Cultured Sour Cream
1 Tbls. Apple Cider Vinegar
2 & 3/4 Cups Gluten Free Flour Blend (I like Bob’s Red Mill)
1 tsp. Organic Cane Sugar
1 tsp. seat salt
1/2 tsp. Xanthan gum
1 cup cold, cultured butter
Instructions
Mix the dry ingredients in a mixing bowl using the dough hook. Mix all wet ingredients (water, sour cream, vinegar) together and refrigerate until ready to use.
Chop the cold butter into small pieces. Keep the butter cold. Mix the cold butter little by little into the dry mixture while mixing on low. Once all the butter is incorporated, scrap the bowl down and mix until the butter forms small pea like balls with the flour.
Add the liquid very slowly until the flour forms a ball and comes together. Form the dough into a ball with your hands. Flatten onto a piece of plastic wrap, parchment, or beeswax paper & cover tightly. Refrigerate for 3 hours. The dough will then be ready to roll.
Split the dough in two even pieces before rolling. This dough is a bit more delicate than a normal dough, roll it gently and simply push breaks back together with your fingers and continue roiling it.
Butter a regular pie pan and carefully place the bottom layer into the pan. Pinch any cracks back together and create your pinched finished crust with your fingers. Chill before using with your pie filling of choice.
Serving
Once cooled, cut into 12 pieces and serve. Some fresh yogurt or whipped cream is a decadent but delicious addition.
Notes
Pre bake for 15 minutes if you are filling with custard pie filling like coconut, or pumpkin, You will have to foil the edges to keep them from baking too dark.
Nutrient Information
Per serving, 8 servings
Calories 78
Total Fat 1g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 4mg
Sodium 86mg
Total Carbohydrate 13g
Dietary Fiber 0g
Sugars 0g
Protein 1g