Best Ever Gluten Free Pie Crust

• Vegetarian
• Gluten free

• Baking & Spices

  • 3 4 + 2/3 cup gluten free flour
  • 1/2 tsp Salt
  • 1 1/2 tsp Sugar

• Oils & Vinegars

  • 1 1/2 tsp Apple cider vinegar

• Drinks

  • 2 1/2 tbsp Ice water

• Dairy

  • 8 tbsp Butter, unsalted
  • 1 1/2 tbsp Sour cream

Found on mamagourmand.com

Description

Ingredients

• 2½ tbsp. ice water
• 1½ tbsp. sour cream
• 1½ tsp. apple cider vinegar
• ¾ + ⅔ cup gluten free flour (I highly recommend using Cup 4 Cup for best taste)
• 1½ tsp. sugar
• ½ tsp. salt
• 8 tbsp. unsalted butter, cut into small cubes and frozen for 10 minutes

Directions

• Combine water, sour cream, and vinegar in a small bowl.
• In a food processor process flour, sugar, and salt together for a few seconds.
• Throw in butter and pulse about 10 times, until butter is about size of peas.
• Pour half of liquid mixture in and pulse about 3 times, until incorporated. Pour in rest and pulse until dough just comes together, about 6 times.
• Turn dough onto sheet of plastic wrap and flatten into a thick disk. Wrap tightly and refrigerate for at least 1 hour. Before rolling out let sit on counter 15 minutes so it is easier to work with.
• Place unwrapped disk between two large sheets of plastic wrap and roll out slightly larger than pie dish.
• Remove top paper, and invert onto pie dish. Remove second paper.
• Tuck overhang dough under to meet edge of pie dish. Using both forefingers, flute edges by pressing one down and one up next to each other.
• Wrap loosely with plastic wrap and place in freezer 15 minutes-1 hour until chilled and firm. Fill and bake according to directions.