Gluten Free Pie Crust

1kG portions

Ingredients

  • 454 g (1 lb) Cuisine Soleil All Purpose Mix
  • 5 ml (1 tsp.) salt
  • 225 g (1/2 lb) butter or vegetable fat at room temperature
  • 250 ml (1 cup) cold water

Preparation

  • 1. In a big bowl, mix flour, salt and butter. Give the mixture a sandy texture with pastry blender (or two knives) if you don't own one).
  • 2. Dig a well in the middle of the mix and incorporate water gradually until the dough starts forming.
  • 3. Wrap the dough and refrigerate at least 1 hour before using it.
  • 4. Roll-out the dough on a smooth and floured surface.
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  • You might not have to use all the water, go slow! The dough shouldn't be too sticky. An over-kneaded dough hardens when cooked.