Gluten-Free Pie Dough
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Everyday Food, September 2012
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Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 teaspoon coarse salt
- 1 stick cold unsalted butter, cut into small pieces
- 1 large egg
- 2 to 4 tablespoons ice water
Directions
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In a food processor, pulse flour and salt until combined. Add butter and pulse until mixture resembles fine meal, with no large pieces of butter remaining. Add egg and 2 tablespoons ice water, then pulse until well combined and dough holds together when squeezed, 1 minute. If necessary, add up to 2 tablespoons more ice water, 1 tablespoon at a time.
Cook's Note
To store, refrigerate, wrapped tightly in plastic, up to 3 days.
Followed recipe. Dough was sticky and I was unable to roll it out. Spread it out in pie pan as best I could. Do you have suggestion?