GLUTEN-FREE PIE DOUGH

By curly

Ingredients

• Add this dough recipe to you gluten-free baking arsenal -- it can be used for sweet and savory pies alike.
• 1 cup gluten-free all-purpose flour
• 1/2 teaspoon coarse salt
• 1 stick cold unsalted butter, cut into small pieces
• 1 large egg
• 2 to 4 tablespoons ice water

Preparation

Step 1

In a food processor, pulse flour and salt until combined. Add butter and pulse until mixture resembles fine meal, with no large pieces of butter remaining.

Add egg and 2 tablespoons ice water, then pulse until well combined and dough holds together when squeezed, 1 minute. If necessary, add up to 2 tablespoons more ice water, 1 tablespoon at a time.

Cook's Note

To store, refrigerate, wrapped tightly in plastic, up to 3 days.