Gluten-Free Pie Crust
WAIT — This pie crust is completely gluten-free??
- 1½ c. all-purpose gluten free flour, plus more for sprinkling (such as Cup4Cup)
- ½ c. (1 stick) butter, cut into ½" pieces
- 1 tbsp. granulated sugar
- ¼ tsp. baking powder
- ¼ tsp. kosher salt
- ¼ c. cold sour cream
- 2 tbsp. ice water, plus more if necessary
- Cooking spray
- Freeze flour and butter for 30 minutes before starting crust process.
- In a large food processor, pulse flour, sugar, baking powder, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. Add sour cream. With the machine running, add ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
- Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).
- Cover with plastic wrap and refrigerate until dough is very cold, at least 1 hour or up to overnight.
- Preheat oven to 425º and lightly grease a 9" pie dish with cooking spray. Meanwhile, on a lightly floured piece of parchment paper, roll out dough into a 12” circle. Drape over pie dish and gently press to fit, making sure there are no air bubbles. Remove parchment, trim edges to 1”, and tuck overhang under itself. With a fork, lightly prick bottom of crust and decoratively crimp edges. Refrigerate 30 minutes or freeze 10 minutes. Line crust with parchment paper and fill with dried beans or pie weights. Bake for 15 minutes, then remove parchment and weights and bake until lightly golden, 5 minutes more.