FLAKY GLUTEN-FREE PIE CRUST

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.

Labels: gluten free, pie crust, recipe