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.
- 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.
