Gluten-Free Pie Dough

This recipe is adjusted from the America's Test Kitchen recipe. If you use super fine rice flours in the mix then I doubt you would know this is gluten-free.

Recipe

Single-Crust 9-inch Pie Dough

3 tablespoons ice water

1½ tablespoons sour cream

1½ teaspoons rice vinegar (no subs, white vinegar is too strong)

6½ ounces ATK all-purpose gluten-free flour blend

1½ teaspoons sugar

¼-½ teaspoon salt (depending on if you use salted or unsalted butter)

¼ teaspoon xanthan gum

½ cup butter, cut into ¼-inch pieces and frozen for 10-15 minutes

Place the water, sour cream and vinegar in a small container together.  In a food processor, place all the dry ingredients and process until combined, about 5 seconds.  Scatter butter over top and pulse until crumbs look uniform, 20-30 pulses.  Pour the liquids in while pulsing until the dough begins to come together, about 20 pulses.  Place dough onto a sheet of plastic wrap and flatten into a disk.  Wrap tightly and refrigerate for at least 1 hour or up to 2 days.  Before rolling out, let it sit on the counter to soften slightly, about 20 minutes.  Bake 375°F for about 35 minutes or until browned to your liking.  You will need to par-bake this crust until light brown (20-25 minutes) for cooked pies.