Buttery Flaky Pie Crust
Ingredients
- 1 1/2 cups Sun Flour Mills Pastry Flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 1/2 sticks butter 12 tablespoons
- 1/3 cup ice cold water
Instructions
- Mix all dry ingredients in a mixing bowl.
- Incorporate butter into the dry ingredients (grate, pastry cutter, food processor) until it is a pebbly sand consistency.
- Add the ice cold water one tablespoon at a time until it forms a dough.
- Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Once dough has chilled prep your rolling surface with plastic wrap and a dusting of pastry flour.
- Start by flattening your dough with your hands until it starts to come together. This may take a little bit of working with.
- Roll the dough with your floured rolling pin to your desired thickness.
- Invert your pie pan on top of your rolled out crust and flip the whole stack over so your plastic wrap is on top, and your pie pan is right side up at the bottom of the stack.
- Press your crust into the shape of your pan and add any fluting or designs.
- Cover crust with aluminum foil, add some sort of pie weight, and blind bake at 350 degrees F for 12-16 minutes.
Notes
Depending on your climate and the flour, you will use 1/3 c. water and possibly a little more. Again, only add it by the tablespoon to prevent from adding too much.