Gluten-Free Pie Crust
Serves: 3
Citlalli Gibson
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
170 g
Cream Cheese (bar)3 tsp
Psyllium (husk powder)2.25 tsps
Flax Seed (whole)1.5 tsps
Chia Seed (whole)3 tsp
Fine Sea Salt1 tsp
Baking Powder1.5 tsps
Cider VinegarDirections:
1
Cut the cream cheese and butter into 1/2-inch pieces, place in a bowl, and freeze for 15 minutes
2
Use a coffee or spice grinder or mortar and pestle to grind the psyllium, flax and chia seeds to a fine powder
3
Transfer to the bowl of a food processor along with the salt, baking powder, and flour
4
Pulse a few times to combine
5
Add the butter and cream cheese and pulse until the texture of the crumbs resembles sand, about 20 seconds
6
While pulsing the food processor, add vinegar and then 3 tablespoons ice water
7
Squeeze a small amount of dough between your fingers; if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum)
8
Do not over process
9
Turn the dough out onto a piece of plastic wrap, and gather into a ball with your hands
10
Knead the dough a few times to create a uniform texture
11
Divide the dough in half and form each piece into a flat disk about 1 inch thick
12
Wrap each half tightly in plastic and refrigerate until dough is chilled and stiff, at least 30 minutes (or up to overnight)
13
Roll, fill, and bake as desired
14
DO AHEAD: Dough can be frozen for up to 3 months; thaw in refrigerator before using
15
Cut the cream cheese and butter into 1/2-inch pieces, place in a bowl, and freeze for 15 minutes
16
Use a coffee or spice grinder or mortar and pestle to grind the psyllium, flax and chia seeds to a fine powder
17
Transfer to the bowl of a food processor along with the salt, baking powder, and flour
18
Pulse a few times to combine
19
Add the butter and cream cheese and pulse until the texture of the crumbs resembles sand, about 20 seconds
20
While pulsing the food processor, add vinegar and then 3 tablespoons ice water
21
Squeeze a small amount of dough between your fingers; if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum)
22
Do not over process
23
Turn the dough out onto a piece of plastic wrap, and gather into a ball with your hands
24
Knead the dough a few times to create a uniform texture
25
Divide the dough in half and form each piece into a flat disk about 1 inch thick
26
Wrap each half tightly in plastic and refrigerate until dough is chilled and stiff, at least 30 minutes (or up to overnight)
27
Roll, fill, and bake as desired
28
DO AHEAD: Dough can be frozen for up to 3 months; thaw in refrigerator before using