ATK GLUTEN FREE PIE DOUGH
This pie dough is flaky and fantastic! I give all credit to America's Test Kitchen. I am so excited to have a pie crust that I can eat again...and that tastes great!
Provided by TERRI OPGENORTH
Categories Pies
Time 20m
Number Of Ingredients 8
Steps:
- 1. Combine ice water, sour cream, and vinegar together in a bowl. Process flour blend, sugar, salt and xanthan gum together in food processor until combined. Scatter butter over the top and pulse mixture until butter is pea sized.
- 2. Pour half of sour cream mixture over flour mixture and pulse until incorporated. Pour remaining sour cream mixture over flour mixture and pulse until dough comes together.
- 3. Divide dough into 2 even pieces. Flatten each piece into a 5" disc and tightly wrap in plastic wrap and refrigerate at least one hour. Before rolling let dough sit out for 15 minutes to soften slightly. Dough can remain refrigerated for up to two days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love