SWEET PASTRY CRUST

SWEET PASTRY CRUST image

Number Of Ingredients 7

2 1/4 cups all-purpose gluten-free flour (Hunn prefers Better Batter)
1 teaspoon xanthan gum (omit if your blend already contains it)
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 cup confectioner's sugar
10 tablespoons unsalted butter (or non-dairy substitute), diced and chilled
1/2 cup to 3/4 cup ice water (the ice cubes don't count in the volume measurement)

Steps:

In a large bowl, mix the flour, xanthan gum (if using), salt, baking powder and confectioner's sugar until well combined. Add the cold, diced butter to the dry ingredients. Cut the butter in using a pastry blender or two knives until the mixture resembles small pea-size chunks of butter wrapped in the flour mixture. Add 1/2 cup ice water to the mixture a tablespoon at a time. Squeeze the mixture together with your hands; if it does not hold together, add more water by the tablespoon and squeeze again until you can form a respectable ball with your hands. You want to handle the dough as little as possible, within reason, to avoid melting the butter with the warmth of your hands. Divide the ball in half, and wrap each section separately in plastic wrap; refrigerate. Chill for at least 30 minutes, or as long as overnight, before rolling out and using as you wish. Tip: roll the dough between two sheets of plastic wrap or parchment to prevent sticking.