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    .Gluten-Free Double-Crust Pie Dough

    Source of Recipe

    From "The Perfect Pie" by America's Test Kitchen

    List of Ingredients

    • 6 tablespoons ice water
    • 3 tablespoons sour cream
    • 1 tablespoon rice vinegar
    • 13 ounces (2 cups plus 2 tablespoons) all-purpose gluten-free flour blend
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • teaspoon xanthan gum
    • 16 tablespoons unsalted butter, cut into -inch pieces and frozen for 10 to 15 minutes


    1. Combine ice water, sour cream, and vinegar in bowl. Process flour blend, sugar, salt, and xanthan gum in food processor until combined, about 5 seconds. Scatter butter over top and pulse until crumbs look uniform and distinct pieces of butter are no longer visible, 20 to 30 pulses.

    2. Pour half of sour cream mixture over flour mixture and pulse to incorporate, about 3 pulses. Add remaining sour cream mixture and pulse until dough comes together in large pieces around processor blade, about 20 pulses.

    3. Using spatula, divide dough into 2 equal portions. Transfer each portion to sheet of plastic wrap and form each into 5-inch disk. Wrap each piece tightly in plastic and refrigerate for at least 1 hour or up to 2 days. Let chilled dough sit on counter to soften slightly, about 30 minutes, before rolling. (Dough cannot be frozen.)

      Makes one 9-inch double crust




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