The Flakiest Gluten-Free Pie Crust
Say hello to The Flakiest Gluten-Free Pie Crust, a game-changer for anyone craving buttery, melt-in-your-mouth perfection. With just 10 minutes of prep, you’ll be amazed at how effortlessly it comes together, leaving you more time to focus on the fun part—baking.
Equipment
- food processor
Ingredients
- 1 ⅓ cups gluten-free all-purpose flour 7½oz/213g
- A pinch salt
- 1 tablespoon powdered sugar
- 7 tablespoons cold butter, cubed 3 ½ oz/100g
- 2 tablespoons cream cheese, cold 1oz/30g
- 1 egg yolk
- 2-3 tablespoons cold water
Instructions
- In a food processor, pulse together flour, salt, and powdered sugar a few times.
- Add butter and cream cheese and pulse 6 or 7 times until the mixture resembles coarse crumbs.
- Combine egg yolk and 2 tablespoons of water in a small bowl, sprinkle over the flour mixture and pulse a few more times to combine.
- Pour mixture into a bowl and press together to form a dough. If the mixture seems too crumbly, add the remaining tablespoon of water.
- Form the dough into a flattened disc, wrap in plastic wrap and chill in the refrigerator for 15 minutes (or up to 3 days) before rolling out. It can also be frozen for up to 4 weeks. Roll and bake according to your recipe’s directions.
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