Gluten-Free All-Butter Pie Dough

This gluten-free all-butter pie dough is made with a whole-grain flour blend and xanthan gum for structure. It yields a flaky, flavorful crust perfect for any pie filling.

Ingredients:

• 1 1/4 cups gluten-free whole grain flour blend
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon fine sea salt
• 8 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
• 3-5 tablespoons ice water

Instructions:

In a food processor, pulse together the flour blend, xanthan gum, and salt

Add the cold butter cubes and pulse until the mixture resembles coarse meal with some pea-sized pieces

Drizzle in 3 tablespoons of ice water and pulse until the dough starts to come together, adding more water as needed, 1 tablespoon at a time

Turn the dough out onto a piece of plastic wrap, shape it into a disk, wrap tightly, and chill for at least 30 minutes

Once chilled, roll out the dough between two sheets of parchment paper into a circle about 1/8 inch thick

Remove the top layer of parchment paper and carefully invert the dough into a pie plate

Press the dough gently into the plate, trim the edges, and crimp as desired

Chill the prepared crust for at least 30 minutes before filling and baking as directed in your pie recipe