This pie crust is very versatile, can be used for sweet or savory recipes. It`s an essential for every wheat- and gluten-free bakers arsenal.
Time: 20 min
Serving: Makes a 9 inch top and bottom
2 1/2 cups all purpose flour mix
1 cup butter (2 sticks)
1 tsp salt
1 tsp sugar
4-8* Tbsp of Cold water
1 tsp cinnamon (Optional)
Sweet Rice flour for dusting
* this measurement depends on the amount of moisture in the air, you could be using even more than 8, in the pie crust pictured I used 10 Tbsp. This is why this recipe is set as medium its a practice makes perfect thing.
Mix flour, salt and sugar (cinnamon) in a medium sized bowl, using a pastry cutter or 2 knives cut the butter into flour until it is crumbly.
Add the first three tablespoons of cold water and cut into the flour, if it is not moist enough, continue adding cold water one tablespoon at a time and continue cutting until pie crust sticks together without being sticky. Separate into two balls, one for the top and one for the bottom. On a sheet of sweet rice floured wax paper on a pastry board, roll out one ball to the desired shape and size. (the wax paper is to make it easier to flip it into the pie plate)
Flip it** into the pie plate. Don’t panic if it rips or is not perfect, its the bottom, you can piece it together by taking bits of extra dough and pressing it into the holes.
** If I was flipping left to right, I would put my left hand at the far left under (against the wax paper) and would put my right hand on top, then flip and drag
Roll out the second ball (for the top) and set it aside.
If you take a lot of time between making the top and bottom make sure the dough doesn’t dry out, you might have to brush water on the edges of the bottom to create a seal.
For the top you’ll have to be more careful.
before baking always brush your pie crust with a whipped egg, milk and a little sugar.