FLAKY GLUTEN-FREE PIE CRUST

Tuesday, February 9, 2010

Made ahead, this pie crust is good for 48 hours in the refrigerator or up to 3 months in the freezer.

Yield: Double Crust for a 8 or 9 inch pie

Ingredients

1 1/2 cups Gluten-Free Pastry Flour
2 tsp sugar
1/4 tsp salt
9 tbsp cold, unsalted butter, cut into chunks
1 egg
Buttermilk or Heavy Cream


Directions

In a large bowl mix together the dry ingredients until blended.

Using your fingers or a pastry cutter, work the butter into the flour until the butter is the size of small peas.

Make a well in the center and add the egg and buttermilk. Using a fork or your fingers, stir the flour into the liquid until it forms a soft dough. Shape into a flat round and transfer to a cookie sheet lined with parchment paper.

Cover with saran wrap and refrigerate for 20-30 minutes, or until ready to use.

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posted by Kim at 3:12 PM

3 Comments:

  • Where do I buy and what kind of pastry flour do you suggest?

    By Anonymous Anonymous, at February 19, 2010 8:46 AM  

  • My husband just brought in a selection of bakery products from Coco-Charlotte. They are absolutely excellent and are the first glow of light at the end of my gluten-free tunnel. No more frozen bread that you can barely choke down. Thank you Coco-Charlotte!

    Kim B.

    By Anonymous Kim Blagg, at April 22, 2010 2:46 PM  

  • Great bread and cookies. First bread or cookies I have found that tastes good, since I found out I couldn't eat gluten. Very friendly ladies there, really care about their products.

    By Anonymous Anonymous, at April 22, 2010 8:43 PM  

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