atk gluten free pie dough
This pie dough is flaky and fantastic! I give all credit to America's Test Kitchen. I am so excited to have a pie crust that I can eat again...and that tastes great!
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prep time
20 Min
cook time
method
Bake
yield
2 crust pie, half recipe for single crust
Ingredients
- 5 tablespoons ice water
- 3 tablespoons sour cream
- 1 tablespoon rice vinegar
- 15 ounces atk gluten free flour blend
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon xanthan gum
- 16 tablespoons unsalted butter cut into 1/4" pieces and frozen 15 mins
How To Make atk gluten free pie dough
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Step 1Combine ice water, sour cream, and vinegar together in a bowl. Process flour blend, sugar, salt and xanthan gum together in food processor until combined. Scatter butter over the top and pulse mixture until butter is pea sized.
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Step 2Pour half of sour cream mixture over flour mixture and pulse until incorporated. Pour remaining sour cream mixture over flour mixture and pulse until dough comes together.
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Step 3Divide dough into 2 even pieces. Flatten each piece into a 5" disc and tightly wrap in plastic wrap and refrigerate at least one hour. Before rolling let dough sit out for 15 minutes to soften slightly. Dough can remain refrigerated for up to two days.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pies
Keyword:
#gluten-free
Keyword:
#pie-crust
Diet:
Gluten-Free
Diet:
Wheat Free
Method:
Bake
Culture:
American
Ingredient:
Flour
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