GLUTEN-FREE PIE DOUGH - MARTHA STEWART
Steps:
- In a food processor, pulse flour and salt until combined.
- Add butter and pulse until mixture resembles fine meal, with no large pieces of butter remaining.
- Add egg and 2 tablespoons ice water, then pulse until well combined and dough holds together when squeezed, 1 minute.
- If necessary, add up to 2 tablespoons more ice water, 1 tablespoon at a time.
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