Gluten-Free Pastry Pie Crust

Food processor In the bowl of a food processor, combine dry ingredients. Pulse to combine.

Add butter. Pulse to combine. No large pieces of butter should remain. This takes about ten short pulses.  

Transfer mixture to large mixing bowl.

Add 4 tablespoons water and stir, using a wooden spoon. If mixture is dry, add more water, one tablespoon at a time.

By Hand

Whisk together dry ingredients in large bowl.

Add butter. Using either your hands or a pastry cutter, cut butter into flour mixture until no large pieces of butter remain.

Add 4 tablespoons water and stir, using a wooden spoon. If mixture is dry, add more water, one tablespoon at a time.

Divide dough in half and wrap with plastic wrap. Chill for one hour.

Remove crust from the refrigerator and allow to come to almost room temperature.

Cut two pieces of parchment 12 by 18-inches. Lightly flour one piece of parchment paper with white rice flour. Center the dough on the paper. Generously flour the top of the dough.

Roll dough into a large circle, about 11-inches. Invert the pie plate over the dough. Slide your hand between the counter and the parchment paper.

Place your other hand on the bottom of the pie pan. In one quick motion, flip the dough and pan over. Press dough into the pan. Carefully pull the paper off the dough. If any of the dough rips apart, press it back together. Trim edges, crimp if desired.  For a double crust pie, repeat process. Quickly flip rolled out dough onto the top of filled pie or roll dough around the rolling pin and transfer it to the top of the pie.

Bake pie at the time and temperature the pie recipe directs.