Gluten Free Pie Crust
From Becky Excell
10.5 oz/300g gluten free baking flour
1.5 tsp xanthan gum (use only if not already in the GF flour)
10 tablespoons/5 oz/145g very cold butter cut into small cubes
1 tsp salt
2 large eggs beaten
- Put the flour, (and xanthan gum, if using) and salt in a food processor, and pulse-chop to combine
- Add the butter, and process until the mixture looks like lumpy sand
- Add the eggs, and process until a ball forms. Flatten the dough into a disk, wrap in plastic wrap, and chill for 1 hour
- When you remove the dough from the fridge, let it rest for 5 minutes to soften a bit, so it can be more easily rolled out
Makes two 8” pie crusts