Jessica’s Natural Foods

Jessica’s tip: Whenever possible, I prefer to weigh the all-purpose flour because it’s more accurate than using measuring cups. It provides more consistent results.

Gluten-Free Pie Crust

Course Dessert
Cuisine American

Prep time

Cook time

Servings

Ingredients

1 1/2 cups Jessica’s Natural Foods All-Purpose Flour
1/4 tsp Baking Powder
1/2 tsp Salt (e.g. sea salt or kosher salt, coarse ground) *
6 tbsp chilled unsalted butter
1/2 cup sour cream cold
1 tbsp Ice Water
Parchment paper
* If using salted butter, omit salt

Instructions

Blend together flour, baking powder and salt.
Dice butter into ½ inch cubes and lightly press between your forefinger and thumb to soften.
Stir butter into the dry ingredients until coated.
Stir in sour cream until it is incorporated and coated in flour.
With your hands, knead the dough in the bowl until it is formed, add 1tbsp of ice-cold water.
On parchment paper dusted with flour, form dough into a square and also dust the top with flour.
Fold the parchment around the dough and chill for 20 mins.
Once chilled, roll out the dough one inch wider than your pie plate and about ¼ inch thick.
Flip the dough into your plate and if it is not centered trim the edges with kitchen shears.
Proceed with your pie per your favorite recipe’s instructions.