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Pie Crust

With a help of a food processor, this pie crust recipe will come together in no time.  It's great for both sweet and savory application.  This recipe makes 2 - 9" pie crusts.

INGREDIENTS

2 1/2 cups Lorraine’s GF All Purpose Flour

1 teaspoon salt

1 teaspoon baking powder

2 tablespoons granulated sugar

1 1/2 cup (3 sticks) unsalted butter, chilled, cut into 1/4 inch cubes

10-12 tablespoons ice water

Gluten-Free

Nut-Free

Can be made:

Dairy-Free

Oven Temperature:

Preheat oven to 350ºF

Baking Time:

10 minutes (blind bake)

  1. Combine dry ingredients and cut butter in dry ingredients with a pastry cutter until butter is pea size.
  2. Sprinkle 6 tablespoons of ice water over flour mixture. Mix and sprinkle 2 more tablespoons of water water and mix. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, keep adding water, a tablespoon at a time, mixing after each addition, until the mixture just begins to clump together when you pinch it.
  3. Divide pie dough evenly into 2. Using 2 plastic cling wrap, place the dough sandwiched in between 2 plastic wrap and roll into 1/4 inch thick circle.
  4. Remove the top plastic wrap and invert dough onto the pie pan. Cut excess dough and combine with the other half of the dough.  Place in the refrigerator to chill for 30 minutes or until firm.  Can be placed in the freezer for 5-10 min until firm.
  5. While the base is chilling, repeat step 2 for the 2nd pie dough to use for the top crust or place in the refrigerator after rolling to cut into shapes after it has chilled.
  6. Remove the prepared pie dough from the refrigerator or freezer and dry bake.
  7. Let cool completely before filling.

 

Alternatively with a Food Processor:

  1. Combine dry ingredients in a food processor; pulse to mix. Add the butter and pulse 4 times or until mixture resembles coarse cornmeal, with butter bits no bigger than peas.
  2. Add 8 tablespoons of ice water over flour mixture 4 tablespoons at a time and pulse in each addition. Add 2 more tablespoons of water and pulse.  If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, keep adding water, a tablespoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
  3. Remove dough from machine and follow step 2 above. Refrigerate for 30 minutes or place in the freezer for 10 minutes or until firm. Dry bake. Let cool completely before filling.

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