GLUTEN-FREE PIE DOUGH
- 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
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.
To store, refrigerate, wrapped tightly in plastic, up to 3 days.