This crust comes together from just a handful of pantry basics, cut and chilled until the dough holds those small, uneven pieces that bake up into real flakiness. A cold, gentle hand is the whole trick here: the butter stays in pea-sized bits, the ice water goes in just a tablespoon at a time, and the dough rests in the fridge so it rolls out smooth instead of shrinking back on you. Once it's rolled into a thin, even circle and eased into the dish without stretching, you've got a crisp, tender base ready for either a sweet or savory filling. It's a solid, no-fuss option to keep in your Low FODMAP baking lineup, whether you're making a quick blind-baked shell or a full double-crust pie.
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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 evenly combined.
Add the frozen vegan butter cubes to the flour mixture and cut them in with a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible — those uneven pieces are what create flakiness.
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