Basic Gluten Free Pie Crust

I Love pies..... this is an easy, good pie crust ~ one suggestion I would make would be to limit the time you handle the dough once you start rolling it out. 

Basic Gluten Free Pie Crust

Prep time: 5 minutes        Yield: 2 9-inch rounds

Ingredients

2 1/4 cups  all-purpose gluten-free flour

1 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup (58 g) confectioner’s sugar (omit if making savory)

10 tablespoons unsalted butter, roughly chopped and chilled

1/2 to 3/4 cup water, iced (ice cubes don’t count in the volume measurement)

Directions

·         Into the bowl of your food processor fitted with the steel blade (or a large bowl, if you don’t have a food processor), place the flour, xanthan gum, baking powder, salt, and confectioner’s sugar, and pulse a few times until well-combined (or whisk if not using the machine). Add the chopped and chilled butter, and pulse until the chunks of butter are a bit smaller and are covered in the dry mixture.

·         Add 1/2 cup ice water to the mixture a bit at a time. If using a food processor, pulse repeatedly while dribbling in the ice water very slowly. After you have added this first 1/2 cup ice water, pulse a few more times to see if the mixture is beginning to come together in the food processor. If not, dribble in more water by the scant tablespoon and pulse. Stop adding water the moment the mixture begins to come together.

·         Dump the dough out onto a large sheet of plastic wrap, enclose and place in the freezer until firm, about 30 minutes. If you are not planning to use the dough right away, but will use it within a few days, transfer the wrapped dough to the refrigerator, where it can keep for a few days. If you don’t plan to use the dough for more than a few days, freeze until solid and defrost in the refrigerator overnight before using.