Gluten Free Pie Crust
double crust recipe for a 9"pie
Servings 8
Ingredients
- 2 1/2 cups Bob’s Red Mill Gluten Free 1 to 1 Flour
- 1/2 teaspoon kosher salt
- 2 teaspoons sugar
- 16 tablespoons unsalted butter, cold
- 1 1/2 tablespoons apple cider vinegar
- 10-12 tablespoons milk, lactose free if needed
Instructions
Method 1:
- Mix together vinegar and 8 tablespoons (1/2 cup) of milk. Set aside and keep cool.
- In a medium bowl, stir together flour, salt and sugar.
- Scatter butter chunks over the flour mixture and with either a fork or a pastry blender cut the butter into the flour, meaning incorporate the butter into the flour until the butter is about the size of small peas
- Pour in the buttermilk and using a spatula or spoon, gently stir to bring the dough together, adding additional milk 1 tablespoon at a time until dough from loose clumps or curds. You may not need all the liquid.
- Turn the dough out onto plastic wrap and form into a disc shape. At this point the dough can be refrigerated for later use (up to a couple days) or rolled out immediately. If you are saving for later, let dough sit at room temp for about an hour as a dough straight from the fridge will be difficult to roll.
- This recipe makes enough for one double pie crust (top and bottom crust), or two single layer pies. Only roll out half the dough at a time.
Method 2:
- Mix together vinegar and 8 tablespoons (1/2 cup) of milk. Set aside and keep cool
- In the bowl of a food processor, whir together flour, salt and sugar.
- Scatter butter chunks over the flour mixture and pulse in long blitzes (10-12) until butter is fully incorporated into the flour, but there are still visible mini chunks of butter.
- Add buttermilk and process a couple seconds. Add additional milk one tablespoon at a time, processing after each addition until dough comes together in clumps or curds.
- Turn dough out onto plastic wrap and form into a disc shape. At this point the dough can be refrigerated for later use (up to a couple days) or rolled out immediately. If you are saving for later, let dough sit at room temp for about an hour as a dough straight from the fridge will be difficult to roll.
- This recipe makes enough for one double piecrust (top and bottom crust), or two single layer pies. Only roll out half the dough at a time.