Blue Ribbon Gluten Free Pie Crust

1. 1

   Whisk gluten-free flour, sugar, and salt in large mixing bowl to blend. Add butter and mix gently on low speed or rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disks and wrap in plastic. Refrigerate 30 minutes or more.

2. 2

   Roll out dough disk on lightly floured parchment paper to 12-13-inch round. Transfer to 10-inch stoneware pie dish. Trim dough overhang to 1/2 inch.

3. 3

   For a double crust: Roll out second dough disk on lightly floured parchment paper to 12-13-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer pie filling to dough-lined dish. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Cover pie crust with (silicone) pie shield.

4. 4

   Place pie on rimmed baking sheet.

5. 5

   Note: The dough may be made up to 2 days ahead before rolling and kept in plastic in the refrigerator. Let dough soften slightly before rolling out.

* Per serving · 4 servings · Values may vary.

No additional tips available.