I like this recipe, because it makes it really easy and really delicious, I want to make it go on, on and on. Wheat Free Diet, Wheat Free Breakfast, Wheat Free Recipes, Wheat Free Bread, Wheat Free Snacks, Wheat Free
Prep time: Cook time: Total time:
Yield: 1 Servings
Ingredients: 1 1/2 cups (210 g) all purpose gluten free flour (I highly recommend Cup4Cup, my Better Than Cup4Cup blend, my Mock Cup4Cup, or my Better Batter Pastry Hack blend), plus more for sprinkling 3/4 teaspoon xanthan gum (omit if your blend already contains it) 1/4 teaspoon baking powder 1/2 teaspoon kosher salt 6 tablespoons (84 g) unsalted butter, roughly chopped and chilled etc.
Instructions:
First. Make the pie crust dough. In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well. Add the chopped and chilled butter, and toss to coat it in the dry ingredients. Flatten each chunk of butter between your thumb and forefinger. Add the sour cream, and mix to moisten the dry ingredients with the sour cream. The dough should be shaggy and somewhat crumbly. Knead the dough together with clean hands until it begins to come together. Add ice water by the teaspoon only if necessary for the dough to hold together. Turn the dough out onto a sheet of plastic wrap, and press into a disk as you close the plastic wrap around the dough. It will still seem rough. Place the dough in the refrigerator to chill for 30 minutes.
And then, Preheat your oven to 375°F. Grease a 9-inch metal pie plate generously and set aside.
Next, Smooth out the chilled dough. Once the dough has chilled, turn it out onto a lightly floured piece of unbleached parchment paper. Sprinkle the dough lightly with more flour, and roll it out into a rectangle that is about 1 inch thick, moving the dough frequently and sprinkling it lightly with flour if it begins to stick. Fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, and roll out the dough once again into a rectangle about 1 inch thick. Twice more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.
