Flaky Gluten-Free Pie Crust with Sour Cream

Ingrédients

• 2 3/4 cups gluten free flour blend
• 1 Tablespoon granulated sugar (omit for savory recipes)
• 1 teaspoon dry milk powder
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 teaspoon xanthan gum (omit if your blend contains)
• 5 Tablespoons ice water
• 3 Tablespoons sour cream
• 1 Tablespoon apple cider vinegar
• 17 Tablespoons unsalted butter (cold, cut into 1/2 inch dice)

Préparation

1. 1

   Liquids: Combine ice water, sour cream, and vinegar in a chilled bowl. Whisk to combine.

2. 2

   Sift: Combine dry ingredients in a food processor until combined, 5 pulses.

3. 3

   Pulse: Sprinkle butter over the top of the flour in the bowl of the food processor. Pulse until you get large pea sizes pieces. about 10 to 12 pulses.

4. 4

   Pour: Turn on the food processor and start slowly pouring the water-sour cream mixture. You might not need all the mixture. Once the dough becomes shaggy and just starting to come together it is ready.

5. 5

   Form: Turn out the dough and form it into a ball. Divide in half and press into 2 flat discs. Individually wrap in plastic wrap and chill for at least 30 minutes but 2 hours is better.

6. 6

   Recipe: Roll out the pie crust and bake according to your recipe.