Gluten-Free Pie Crust
Ingredients:
1 ¼ C Gluten free flour (Bob’s red mill)
½ tsp Salt (¼ tsp salt if using salted butter or vegan butter)
⅓ C + 1 TB cold butter, chilled coconut oil, or vegan butter
4-6 TB Ice Water
Directions:
Stir together flour and salt
Cut in butter
Add ice water 1 TB at a time. Stirring after each. You will add just enough to pull the dough together into a soft ball.
Roll out on a piece of parchment paper. Begin by patting it into a disc about ½ inch thick and then continue to gently roll it out with a rolling pin until the pastry is large enough for your pie pan. (you can tell this by laying the pie pan over top of the crust to make sure the dough is just slightly larger than the circumference of the pan itself.
Once the dough is large enough, place the inverted pan on top of it. Slide one hand under the parchment paper and keep one hand on the base of the pan. Flip the dough and parchment paper over so they are on top.
Gently peel the paper away and slightly lift the edges of the dough so it can settle into the pan. Some additional gentle patting will help to get it into place as well.
Trim and crimp the edges.
