Gluten-Free Pie Crust

1. Combine flour mix and salt in a mighty bowl or food processor. Carve in frosty butter utilizing a pastry blender, two knives or by pulsing in the food processor unless pebble-size items make. Add ice water, 1 tablespoon at a time, unless the dough is evenly moist (however no longer moist) and is relevant beginning to clump collectively.

2. Pat the dough correct into a 5-wander disk. Evenly flour a mighty sheet of plastic wrap and wrap the dough in it. Refrigerate for no longer no longer up to 1 hour and up to 2 days. Get rid of from the refrigerator about Quarter-hour before rolling out.

3. Preheat oven to 400 degrees F.

4. Unwrap the dough, keeping the plastic below. Evenly flour the dough and conceal with one other mighty piece of plastic wrap. Roll out the dough correct into a 12-wander spherical. Get rid of the tip sheet and invert a 9-wander pie pan onto the dough. Sprint your hand under the dough and quickly flip the dough into the pan. Get rid of the plastic.

5. Natty and patch the dough so there would possibly be an very good overhang the full methodology around. Fold the overhang under and crimp the sides with a fork. Patch any cracks with the extra dough. Line the crust with parchment paper and bear with pie weights, dried beans or uncooked rice. Bake the crust unless lightly golden, 20 to 25 minutes. Barely get rid of parchment and weights.

Pointers

To enjoy forward: Put collectively and wrap dough (Steps 1-2); refrigerate for up to 2 days.