A gluten free tart crust, good for any pie, tart or galette.
Course: Pie Tart
Author: Angela Roberts
2cupsgluten free flour
1teaspoonxanthan gumif you flour doesn't already have it
2tablespoonssugarcan decrease or leave out
12tablespoonsbuttercut in cubes and frozen
1eggadd if you are making a tart
1/2cupof ice cold watermay not use it all
extra flour for rolling
Mix flour, salt and sugar.
Add butter to the mixture in the food processor set on low and count to ten slowly. Stop.
Begin adding water, turn machine on and only add enough water to hold the mixture together. Do not make too wet.
Dump into a plastic ziplock bag. Pat together to form ball of dough.
If it's not coming together add a small amount of cold water, no more than a tablespoon.
Refrigerate for at least one hour. You can also freeze at this point.
When you are ready to use, then roll between two pieces of parchment paper that has been floured. I use a cold stainless steel rolling pin or a long french tapered pin. It may be a little sticky. Add flour to your hands. Peel off one sheet of paper. Continue with your recipe.
If you are making a pie with a crust, you might be better off covering the pie with separate pieces of dough as I've done in this recipe, using a cookie cutter.