This dough is all about technique: cold butter cubes pressed and worked into the dry ingredients until the mixture turns shaggy and crumbly, with pea-sized pieces still visible for maximum flakiness. A careful drizzle of ice water brings it together into a dough that holds its shape without turning wet or smooth, then a chilled rest firms everything up so it rolls out clean and even. Once rested, it rolls into a wide, thin round that eases into the dish without tearing or stretching, ready for a crimped edge and a golden, flaky bake. The sugar and salt keep the flavor balanced — just sweet and savory enough to work under any filling, sweet or savory. It's a dependable, from-scratch crust that fits neatly into a gluten free baking rotation, and it's a great one to keep on hand for pies year-round.
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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, sugar, and salt in a large mixing bowl until evenly combined.
Add the chilled butter cubes to the flour mixture and work them in with a pastry cutter or your fingertips, pressing each cube flat and breaking it into smaller pieces, until the mixture resembles coarse crumbs with some pea-sized and almond-sized butter pieces still visible throughout — this uneven texture is what creates flaky layers.
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