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
- 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
There is no Nutrition Label for this recipe yet.