Pie Crust

With Canadian Thanks Giving just around the corner, it only makes sense to have a recipe for pie crust that doesn't stink.

I honestly thought a flaky, delicious pie crust was never going to be in the cards for G free me.  I was so wrong!  It took some playing around and some research, but I found a crust that doesn't stink, and is pretty easy to make.

The trick in making any good pie crust is to make sure that your "wet" ingredients are cold cold cold, and the bowl you are using is cold too.  It's also important to let your dough sit in the fridge for at least half an hour before rolling it out.  

The Dough:

3/4 cup Bob's Redmill all purpose flour

3/4 cup this GF mixture 

1 TSP kosher salt

2 TBSPs brown sugar

2-4 TBSPs cold water

1/2 cup unsalted butter cut into cubes 

Mix all the dry ingredients together into a medium sized bowl.  With clean hands, blend in the butter by rubbing fingers together with the flour mixture.  You're looking for everything to be blended together into a mealy texture, don't over mix. The butter and flour should resemble small peas.  Blend in the water (this works best with the paddle attachment of a stand mixer), if you don't have a stand mixer work in the dough with your hands blending until everything is just wet.  You may need to add in a few more TBSPs of water.  Once the mixture is blended, kneed out onto a GF flour dusted surface, folding the dough over about 5 times, making sure to keep everything well dusted.  Cover the dough and refrigerate for at least half an hour.

When you're ready to roll the dough out, make sure to work quickly, handling the dough as little as possible.  I find it works best to sandwich the dough in between 2 pieces of wax paper to roll out.  Just roll enough to fit a 9" pie plate, making sure not to over roll.  

Cut the excess dough off the edges using a sharp knife.  With the leftovers you can make fun shapes to put on top of your pie.  Get creative!

Leaf cut-outs are so easy!