I am not the best baker in my opinion. And I really have never been one to like to make pie crusts. If anything I don’t like crust because if it isn’t flaky thin — I will turn my nose up to it. I actually loved using Pilsbury’s pre-made pie crust cause it is the exact thin and flaky that I have always loved. But now being gluten free changed my way of baking altogether.
I have been on the search for that perfect crust and I think I have found it.
Double Pie Crust
3 cups gluten free flour, plus extra for sprinkling
1-1/2 teaspoons xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
12 tablespoons butter, roughly chopped and chilled
3/4 cup cold water + more if needed
In a large bowl or stand mixer, 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. You’ll have a corse crumbly mixture. Add 3/4 cup of water and mix until the dough begins to come together.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.