This flaky, buttery crust comes together with just a handful of pantry staples and a little patience in the fridge. Cold cubes of butter get worked into the dry ingredients until the mixture turns crumbly with those all-important pea-sized pieces, which is exactly what gives the baked crust its shatter-tender layers. A few tablespoons of ice water bring the dough together without overworking it, and a rest in the refrigerator keeps everything cold and workable for rolling. Once it's rolled out and eased into the pie dish, that crimped, golden edge is ready for whatever sweet or savory filling you have planned. It's a dependable, from-scratch base to keep in your gluten free baking rotation whenever a homemade pie is on the menu.
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King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
Whisk together the flour, salt, and sugar in a large mixing bowl until combined.
Add the chilled butter cubes to the flour mixture and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible throughout.
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