Tender and flaky as a traditional pie crust, this recipe is exactly what I hoped to find. There are a few tricks that will help you achieve a flaky crust:
* Make sure your butter and water are as cold as possible.
* Work quickly and avoid over working the dough, lumps of butter are a good thing in a pie crust.
* Use as little water as possible to hold the dough together, too much water will create a tough crust.
* Press the dough out between sheets of wax paper, don't even mess with rolling it out on it's own. The paper will also help with transferring the dough to the pan.
* If you are not in need of a gluten free crust, I have also made this all-butter pie crust recipe and I loved it.
Simple Gluten Free Pie Crust
recipe adapted from Simply Gluten Free
1/2 cup butter or 1 stick of butter, frozen (I've used butter straight from the refrigerator as well, but the freezer is easiest)
2-4 tablespoons ice cold water (fill a glass with ice and water and use the icy water)
2/3 cup brown rice flour
1/3 cup tapioca starch
1/4 cup potato starch
2 tablespoons sugar
1 teaspoon kosher salt
Combine the flours, sugar and salt in the bowl of a food process and pulse a couple times. Using a cheese grater, grate the butter and then add it to the flour mixture. Pulse a few times, just until the mixture is crumbly, with pea sized pieces of butter.
With the processor running, add just 1 tablespoon of water at a time, until the mixture barely clumps together. You should be able to squeeze a small bit of the dough together and have it hold it's shape. Try to add as little water as possible.
Remove the dough from the machine by pouring the crumbly mixture into a gallon size ziploc. Press it into a rounded disk shape. Remove any air from the bag and refrigerate at least an hour before using. This can be kept in the refrigerator for 2-3 days.
When ready to use this dough, remove from the refrigerator about 5 minutes before rolling it out. Place a sheet of wax paper or parchment paper on the counter and very lightly sprinkle with flour. Place the dough on the prepared paper. Sprinkle the dough very lightly with flour and place another sheet of paper on top. Using your hands or a rolling pin, press the dough out until it is roughly a circle.
Remove the top paper and place an inverted pie plate over the dough. Flip the plate over with the dough lightly pressed into it. Carefully peel off the second sheet of paper and gently press the crust into the pie plate. If the dough splits or breaks off, just press it back together. If you have enough of an overhang, you can make a decorative crust and flute the edges slightly. My pan was slightly over-sized, so I didn't have a lot of crust left at the top of the pan this time. Finish the pie according to directions. Enjoy!
Click here for printable recipe
ONE YEAR AGO TODAY: Pumpkin Mousse
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