Gluten-Free Double-Crust Pie Dough

Name: Gluten-Free Double-Crust Pie Dough
Yield: Makes enough for one 9-inch pie
Ingredients: 6 tablespoons, ice water; 3 tablespoons, sour cream; 1 tablespoon, rice vinegar; 13 ounces (2 3/4 cups plus 2 tablespoons), ATK All-Purpose Gluten-Free Flour Blend; 1 tablespoon, sugar; 1 teaspoon, salt; 1/2 teaspoon, xanthan gum; 16 tablespoons, unsalted butter, cut into 1/4-inch pieces and frozen for 10 to 15 minutes

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Gluten Free

Dessert Pies

Perfect pie dough has just the right balance of tenderness and structure.

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

SERVESMakes enough for one 9-inch pie

TIME25 minutes, plus 1 hour chilling and 30 minutes softening

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

WHY THIS RECIPE WORKS

Perfect pie dough has just the right balance of tenderness and structure. The former comes from fat, the latter from the long protein chains, called gluten, that form when flour mixes with water. Too little gluten and the dough won’t stick...

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