How to Make Gluten-Free Pie Dough

Updated at: Thu, 12 Oct 2023 10:09:38 GMT

Step 1

(If cut butter hasn't been placed in freezer, freeze for 10 minutes.) In the food processor, pulse the flour, sugar, and salt together until mixed. By hand, whisk the dry ingredients in medium-sized bowl.

Step 2

Add the butter to the processor and pulse about 10 times, until the butter is about size of peas. By hand, use a pastry cutter or fingers to cut and knead butter into the dough until you have pea-sized chunks.

Step 3

Combine cold water, sour cream, and vinegar in a small bowl.

Step 4

Pour half of the liquid mixture in in the food processor and pulse a few times, until incorporated. Add the rest and pulse until the dough just comes together, about 6-10 times. If dough doesn't start to come together, add a touch more cold water. By hand, add half the liquids, then mix with a fork or fingers. Pour in the remaining liquid, and mix until the dough starts to come together and well mixed with the flour.

Step 5

Turn the dough onto a large sheet of plastic wrap and flatten into a thick 1" disk. Wrap tightly and refrigerate for at least 1 hour or freeze for 30 minutes. Before rolling out, let sit on counter 5 minutes so it is easier to work with.

Step 6

Lay a large piece of parchment paper (preferred) or wax paper on your workspace. Place the unwrapped dough disc in middle and place a large sheet of parchment on top. Use a rolling pin to press and spread the dough from the middle out. Roll into a circle slightly larger than your pie dish. (See tips in recipe notes for rolling out crust)

Step 7

Remove the top paper, and invert into the pie plate. Remove the second paper. Tip: If the dough has warmed while rolling, it may be trickier to take the paper off. If this happens, leave the paper on, and stick the whole thing in the fridge for 5-10 minutes. Once the crust is chilled again it's much easier to pull off the paper. If the dough is too cold and the crust breaks, let it sit on the counter for a minute first before trying again.

Step 8

Trim off excess dough around the edges. If some edges need more dough to fold under, press on some of the clipped off pie dough. Tuck the overhang dough under to meet edge of pie dish. Using both forefingers, flute edges by pressing one down and one up next to each other.

Step 9

Wrap loosely with plastic wrap and place in freezer 15 minutes, or up to an hour, until chilled. Fill and bake according to recipe directions, or see recipe notes for a partially or fully baked crust.

Step 10

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