ATK GLUTEN FREE PIE DOUGH

ATK Gluten Free pie Dough image

Provided by TERRI OPGENORTH

Categories Pies

Time 20m

Number Of Ingredients 8

5 Tbsp ice water
3 Tbsp sour cream
1 Tbsp rice vinegar
15 oz atk gluten free flour blend
1 Tbsp sugar
1 tsp salt
1/2 tsp xanthan gum
16 Tbsp unsalted butter cut into 1/4" pieces and frozen 15 mins

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.