Chill, baby, chill. You want it all to be cold cold cold. Doughs love cold. This makes enough for two pie crusts.
You can start with a high temperature for a filled pie, but reduce baking temperature to 350°F to finish. Brush dough with egg wash the last 45 minutes.
For variations to enhance the pie, add some crushed herbs (savory pies) to the crust during the roll-out, or in the case of fruit pies add some lemon zest to the crust during the shortening and butter stage in the food processor. Your imagination is the limit for what you can add to the crust.
- Prep Time
- 2 pie crustsServings
- 300 grams gluten-free flour of choice (e.g. superfine brown rice, superfine white rice, or arrowroot starch)
- 200 grams total cold unsalted butter and/or shortening, cubed
- 100 grams ice water
- Pinch kosher salt
- 1 tablespoon sugar (optional)
1. Place dry ingredients in a food processor and pulse to mix (include optional sugar or herbs here). Add cubed butter and shortening and pulse until it looks like coarse crumbs, about 10 pulses. While the processor is running, slowly add ice water into feeding tube so it drips in.
2. When dough merges into a ball turn off processor. Place dough on plastic wrap, removing blade carefully and scraping all the dough into the ball. Wrap and refrigerate at least two hours, or preferably overnight.
3. Place one half of the dough on a large piece of plastic wrap covered in flour. Cover top with more flour and another layer of plastic wrap. Press down with rolling pin in one direction and then the other. Roll from center out into a circle making sure dough is not sticking. Add more flour if necessary.
4. Form dough into pie pan. Proceed with your pie recipe.
5. Repeat steps 3 and 4 for second pie crust.
Image credit - Tim Horel