If you're gluten free, you know the plight of making a good pie crust. And, if you're like me pie crust doesn't have egg in it even if it makes it easier to deal with those misbehaving gluten free ones. Not gonna do it.
You don't have to. This pie crust is just about the same as making a traditional flour crust. The only only difference is that you have to put extra love into it. The world needs extra love right now anyway, so get all lovey dovey on this crust. I made this crust for a corned beef pie, so it's a savory crust which only means less sugar. NO EGG. SUPER FLAKY.
Here we go. The most important things before we begin: The flour mix must not contain any leavening agents & must contain or you must add xantham gum. Real butter only. COLD. The butter must be cold. The water must be cold. Get them cold before you begin. Again LOVE. Tough love - you have to show it who's boss, but loving hands is a must.
½ cup unsalted butter
2 to 4 tablespoons cold water
1¼ cups All Purpose Gluten Free Flour Blend plus more for rolling
1 teaspoon kosher or fine sea salt 2 tablespoons sugar ( only 1 tsp for a savory crust )
* This makes one crust 9 inch crust- I doubled mine for a two crust pie
1.) Place your butter in the freezer for 15-20 minutes before starting to get it nice and cold. Put ice cubes in your water.
2.) Add flour to the bowl of a food processor or regular bowl. The food processor is fast and the butter doesn't have much time to loose the cold. However, I like the old fashioned way of bowl and fork. Stream into the processor or bowl your water Tablespoon at a time until a dough forms - you want to check by squeezing a bit in your hand - if it sticks completely together with no crumbling, it's right. *If you do bowl & fork or pastry cutter, put the bowl of cut butter & flour in the freezer for 10-15 minutes before adding your water.
3.) Form dough into disc or two discs if two crusts and wrap in plastic wrap separately and let rest in the fridge for at least an hour.
4.) Once it has rested - this is when the loving begins. Take the disc's out and hold in your hands. You're going to start working the stiffness out as you're flattening it. You're focusing on bind the edges so that you don't end up with as many cracks. Remember - loving hands.
5.) Make sure your work space is dusted well with the same flour mix you used in the recipe. Dust the rolling pin & lightly the top surface of the crust. Make sure you keep it all dusted as well.
6.) Start rolling and turning the crust to aim for a circular shape. Loveingly turn I meant to say. Tell it you love it if you need to.
7.) Thin. Keep rolling. You want it to be approx a 12" circle.
8.) More love needed here. With a strong spatula, you're going to want to make sure your crust isn't sticking at all. Push the spatula down towards the counter top to avoid tearing, and gently push along the underside surface of the crust releasing any sticks.
9.) Fold the circle in half. Gently. Love. Talk to it. The fold in half again. Don't be scared. It will be ok.
10.) Place the folded crust into your pie pan and unfold. You can pinch together any cracks or tears. Cut off the excess overhang leaving about 1/2 to 3/4 to work with.
11.) Use a fork to poke holes scattering around the bottom and sides. For a single par baked crust, you'll want to use a pie weight or parchment and dry beans or rice. For a double crust, fill and top with second rolled crust. Trim second crust and leave same amount of overhang. Tuck overhang under and pinch to create a decorating finish. I normally do this with a dessert pie - I leave a savory pie pretty plain as you see.
12.) Preheat the oven to 350. Bake a par bake for 20 minutes and let fully cool before filling. For a double crust, brush the top crust with milk for browning and bake until golden brown.
So basically, it's like making a traditional flour crust. Just make sure to keep everything cold and work with loving hands.