Gluten-Free Pie Crust

Ingredients:

2 1/2 Carla's Gluten-Free All-Purpose Flour Blend Recipe, plus more for dusting

1 teaspoon fine sea salt (or salt)

1 teaspoon sugar (or sugar substitute)

1 cup (2 sticks) unsalted butter, frozen - preferably overnight, cut into 1/2-inch cubes (for dairy-free try 1/2 cup shortening and 3/4 cup Earth Balance spread)

8 - 9 Tablespoons iced water

1 egg white

2 Tablespoon butter, melted (for double crusted pie, less for single)

Directions:

Add flour, salt, and sugar to food processor fitted with standard chopping blade; pulse to mix well; add frozen butter.

Pulse several times, scraping sides and bottom with provided spatula, as needed, until mixture forms the size of peas and smaller.

Add 1 tablespoon of ice water at a time, pulsing between additions. Use the least amount of water as possible, as too much water will create a tough crust. You want to stop pulsing right before it forms a dough, but when pinched, sticks together.

Transfer dough to a flat surface very lightly dusted with flour; with the palm of your hand, flatten dough to form approximately a 1/2-inch high disk. (Flattening those butter pieces creates a flakier crust.)

Using a pastry scraper or thin, metal spatula, if needed, remove dough from surface and form into 2 disks (I use a kitchen scale for preciseness); and dust lightly dust with flour; wrap each disk, separately, in plastic wrap; refrigerate at 1 - 48 hours.

Remove one disk from the refrigerator, allowing the other to stay chilled. If the dough has been refrigerated for more than 1 hour, allow it to rest at room temperature for about 5 minutes. Roll out disk onto a lightly flour dusted surface to approximately 1/8-inch thick and 12-1/4-inches round.

Place a rolling pin on top of the left side of the rolled dough; using a pastry scraper or thin metal spatula, lift dough up towards rolling pin.

Roll dough around the rolling pin.

Carefully transfer to a 9-inch pie pan.

Press dough down and along sides, allowing 1/4-inch edge to overlap onto rim.

For a single pre-baked crust, freeze dough for 30 minutes before baking; line crust with parchment paper; fill with weights (dry beans, rice, pie weights, etc.); bake at 350°F for 20 minutes; poke holes in bottom crust with a fork; bake an additional 10 minutes. 

For a double crust, brush bottom with egg white. Both prevent a soggy bottom crust. If pre-baking a crust you will need to tent the edges of the crust with aluminum foil (or Martha Wrap) during the actual pie baking once it browns.

Add filling to the bottom pie crust.

Roll out second disk onto a slightly floured surface to 12 1/4-inches; transfer to top of filled pie; seal edges together; trim excess crust to allow a 1/2-inch overhang.

Tuck the extra 1/2-inch under the 1/4-inch overhang of the bottom crust; either using your left index finger and right thumb at the same time, or use the tongs of a fork to seal or crimp.

Cut several slits in the top crust, and open them up a bit or cut out a design (if you don't they may reseal during baking). This allows the steam to escape to prevent a soggy crust.

Baste top crust with egg white; bake as directed by your recipe (pot pies about 40 minutes); after 10 minutes baste with melted butter; baste with melted butter every 10 minutes or until it reaches a golden brown.