Karen's Gluten Free Pastry Crust for Pie
Gluten-free pie crust that rivals regular flour crusts, achieving a light, crispy texture with cold butter and gentle handling. Perfect for fruit pies and galettes.
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Cooking tools:
- Freezer
- Wax paper
- Medium-large bowl
- Mixing bowl
- Fork
- Pastry cutter
- Wooden spoon
- Spatula
- Refrigerator
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 1 cup All Purpose Gluten Free Flour Blend ((I’ve used Bob’s Red Mill 1 to 1) )
- 2 tablespoons pure cane sugar
- 1/4 teaspoon sea salt
- 3 tablespoons very cold filtered water
- 1 large egg yolk ((I used pasture raised) )
- 1 stick unsalted butter (I use organic, no "natural flavor" )
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