BLUE RIBBON GLUTEN FREE PIE CRUST
Categories Bread Breakfast Dessert Bake Kid-Friendly Wheat/Gluten-Free Fall Spring Summer Winter
Yield 2 pies or 1 double
Number Of Ingredients 5
Steps:
- Whisk gluten-free flour, sugar, and salt in large mixing bowl to blend. Add butter and mix gently on low speed or rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disks and wrap in plastic. Refrigerate 30 minutes or more. Roll out dough disk on lightly floured parchment paper to 12-13-inch round. Transfer to 10-inch stoneware pie dish. Trim dough overhang to 1/2 inch. For a double crust: Roll out second dough disk on lightly floured parchment paper to 12-13-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer pie filling to dough-lined dish. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Cover pie crust with (silicone) pie shield. Place pie on rimmed baking sheet. Note: The dough may be made up to 2 days ahead before rolling and kept in plastic in the refrigerator. Let dough soften slightly before rolling out.
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