GF Flaky Pie Crust
A simple versatile flaky pie crust - works great for fruit fillings to quiches and everything in between!
Yields 2 pastry crusts
Ingredients
2 cups flour mix*
1/2 tsp non-iodized salt
12 Tbsp cold butter (stick & a half)
2 egg yolks
2-5 Tbsp ice water (amount can vary depending on humidity)
This flour mix has:
1 cup sorghum flour
1/2 cup brown rice flour
1/2 cup white rice flour
2/3 cup tapioca flour
1/2 cup arrowroot flour
Toss leftover flour mix into your weekend concoction jar. Directions Cube/slice up 12 tablespoons of cold butter. It's important that it's cold now for a nice flake on the crust later. Mix butter, 1/2 tsp salt and 2 cups flour mix in food processor until butter is pea-size. If you don't have a large food processor, you can use a dough blender (like me). Whisk together 2 egg yolks and 2 tablespoons of ice water. Add to food processor (or bowl) and mix in. Finish mixing dough with hands pressing away from body and work together gently. Overworking the dough can make it tough. Cut dough in 1/2 and shape into rounds. Let rest in fridge for 30 minutes in plastic wrap while doing the rest of prep. Preheat oven to 375°F. Here you can work on the pie filling. I'll have some sweet recipes posted soon. Until then check out the BLT & Egg Pie. Back to the dough - flatten round between floured hands and gently press into pie dish. If dough gets too warm it can get mushy/melty - stick in fridge for a few minutes to chill. With floured hands, edge the dough (shape around top edge of pie dish). Lightly pierce bottom of dough in dish with a fork. Pour in favorite pie filling and bake for around 30 minutes. Times may vary depending on type of filling.