Pie Crust

Instructions

1. In a large mixing bowl, whisk together the gluten-free flour and salt until well combined.

2. Add the chilled butter pieces to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

3. In a small bowl, beat the egg lightly. Add the beaten egg to the flour-butter mixture and mix until the dough starts to come together.

4. Slowly add the ice water, a tablespoon at a time, mixing until the dough forms a ball. Be careful not to overwork the dough.

5. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten-free flour to hydrate.

6. Preheat your oven to 375°F (190°C).

7. Once the dough has chilled, remove it from the refrigerator and place it on a lightly floured surface. Roll out the dough into a circle, about 1/8 inch thick.

8. Carefully transfer the rolled-out dough to a 9-inch pie dish, gently pressing it into the bottom and sides of the dish.

9. Trim any excess dough hanging over the edges of the pie dish and crimp the edges as desired.

10. Prick the bottom of the crust with a fork to prevent bubbling during baking.

11. Line the crust with parchment paper and fill with pie weights or dried beans.

12. Bake the crust in the preheated oven for 15 minutes. Remove the pie weights and parchment paper, then continue baking for an additional 10-15 minutes, or until the crust is golden brown.

13. Once baked, remove the crust from the oven and let it cool completely before filling with your favorite pie filling.