Flaky Gluten-Free Crust
 
 
Enjoy this incredibly flakey gluten-free with all your favorite pies!
Author:
Recipe type: Dessert
Cuisine: Gluten-Free, Vegetarian
Ingredients
  • 1½ cups all purpose gluten-free flour (again I use Bob's Red Mill)
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt
  • 6 Tablespoon butter, chopped and chilled
  • ½ cup full-fat sour cream
  • Ice water by small spoonfuls only if necessary
Instructions
  1. Mix flour, baking soda, and sea salt in a large bowl. Add chilled butter and coat chunks with flour. Flatten chunks of butter between your thumb and fingers. Mix in sour cream then knead dough until it starts to come together, adding tiny spoonfuls of ice water if needed until the dough holds together. Shape into a disc and wrap in plastic wrap. Refrigerate for 30 minutes.
  2. Placed chilled dough on a floured sheet of parchment. Place a second sheet of parchment over the dough and roll it out into a thick rectangular. Then fold the dough over onto itself in thirds like a letter. Do this twice more then roll it out into a round large enough to use in your particular pie dish.
  3. Some people drape the rolled out crust over a rolling pin and then drape it into the pie dish. I have little luck with that so I use on of the sheets of parchment to support the dough, drape it over the dish, then carefully peel off the parchment and gently work the dough into the corners. Tuck the extra dough at the rim under itself and crimp the entire edge with your thumb and finger.
  4. Cover crust with plastic wrap and refrigerate for at least and hour and up to several days.
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2017/07/12/strawberry-pie-with-flaky-gluten-free-crust/