Gluten-Free Pie Crust
one and a half
Freeze it until frozen solid, at least
( 84g) unsalted butter, cubed
Freeze in a re-closable gallon-size freezer bag for at least
Gluten-Free Pastry Flour Mix
Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. (Depending on the size of your food processor, you may need to make the recipe in two batches if you decide to double it.) Set the bag aside.
Cut into 3 or 4 pieces and add to the flour:
Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. (Toss with a fork to see it better.) Remove the cover and add:
( 21g) water, iced
Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together. Spoon it into the plastic bag.
Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece. Flatten it into a disc (or discs) and refrigerate for at least
, preferably overnight.
Adapted from: Tara Barker