Recipe Notes
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We strongly recommend weighing the flour and water with a scale when making this recipe. Pie crust is sensitive to the ratio of flour to water, and even small differences can have a large impact on the final result.
- This recipe makes enough dough to line a 9-inch pie pan for a single-crust pie, but the recipe can be doubled for a double-crust pie.
- Though we prefer the consistent results that a food processor provides in this recipe, you can cut in the butter using a stand mixer, pastry blender, or by hand. Just make sure that the butter is fully incorporated, with no large, visible pieces remaining.
Ingredients
- 1¼ cups (156g) reclamation gluten-free pastry flour blend
- ¼ tsp (1.6g) table salt
- 9 tbsp (128g) unsalted butter, cold, cut into ½ inch cubes
- 3 tbsp (45g) water, ice cold
Directions
Step 1
Combine the pastry flour and salt in the bowl of a food processor, and process for 5 - 10 seconds to combine. Add the cubed butter and pulse until the butter is fully incorporated and no visible pieces of butter remain, about 14 - 16 pulses (1 - 2 seconds each). Transfer the mixture to a bowl.
Check the texture of the mixture by hand, sifting it through your fingers to find any remaining chunks of butter and working them into the mixture. It should resemble a coarse meal, and the texture should feel similar to fresh breadcrumbs or finely grated parmesan.
Step 2
Slowly drizzle the cold water over the flour mixture while tossing constantly with a silicone spatula so that it distributes evenly. Use the spatula to stir and press the mixture until small clumps of dough start to form. Using your hand, bring the dough together by pressing it against the side of the bowl to form a ball (it may still be crumbly in a few spots, but should mostly hold together). Don’t be tempted to add more water–the dough will continue to hydrate as it rests and become more cohesive, and adding more water could produce a tough crust.
Transfer the dough to a sheet of plastic wrap and flatten it to form a 5-inch disk. Wrap tightly and refrigerate for 30 minutes.
Step 3
Transfer the dough to a lightly floured silicone pastry mat or other work surface. Flatten the dough into a rough rectangle using the heel of your hand or a rolling pin until it is between ¼ inch and ½ inch thick, then fold it in half to create two layers. Repeat the flattening and folding process for a total of 6 folds, or until the dough becomes more smooth and flexible.
Baking Tip —
Use a bench scraper to loosen the dough from the work surface before each fold, and dust with additional flour as needed to prevent sticking. Using a pastry brush, constantly brush away excess flour from the dough to avoid incorporating too much extra flour. This laminating step builds structure in the dough, making it easier to handle and roll out, and creates layers that produce a flaky pie crust.
Step 4
Tuck the corners of the dough underneath it to form a round disk shape, then use your hands to start to flatten and expand the disk, as if you are shaping a pizza dough. Continue until the dough is about 6 inches in diameter, then switch to a rolling pin.
Roll in one direction at a time, then rotate the dough 45° and repeat. Pick up the dough each time to ensure it’s not sticking, and dust with a small amount of additional flour when needed. Continue rolling and rotating the dough until it is ⅛ inch (3mm) thick. The dough should be at least 12 inches across at the narrowest point. Using rolling pin guides can help ensure an even dough thickness.
Step 5
Transfer the dough to the pie plate, centering it. Make sure the dough goes all the way into the corners at the bottom of the pan, but do not stretch it–instead slide it down from the top to fill in the corners and evenly line the pan.
Use a pair of kitchen shears to trim the dough so that it overhangs the edge by ½ inch all the way around. Gently lift and tuck the overhanging edge under itself. At this point, you can crimp the edges in any style you prefer (the most classic is to use your index finger on one hand, and index and middle finger on the other to pinch the dough).
Refrigerate the lined pie plate, loosely covered, for 30 minutes before baking. You can also chill the dough in the fridge for up to 24 hours at this point, but be sure to cover it tightly in plastic wrap to prevent drying out.
If your recipe calls for un-baked pie crust, follow it as directed from this point.
For a Par-Baked or Fully Baked Crust
If your recipe calls for par-baking the crust (partially baking it before filling it and then baking it again with the filling), or for fully baking the crust before filling (as with a pudding or cream pie, for example), follow these steps:
While the lined pie plate is chilling, preheat oven to 400° and position the oven rack in the bottom third of the oven.
Dock the chilled crust by pricking it in several places with a fork, then line with scrunched parchment paper, and fill at least ¾ full with dry rice, beans, or pie weights. Place the crust on a foil-lined sheet pan, and bake for 25 - 30 minutes, or until the edges are a light golden color. Remove from the oven and carefully lift out the parchment paper and rice or pie weights.
For a par-baked crust, let it cool at this point for at least 30 minutes, then fill and bake as directed by your recipe.
For a fully-baked crust, return the empty crust to the oven and continue to bake for 10 - 15 minutes longer, or until the crust is golden all over and the surface looks dry. Let cool completely before filling.
