Easy Flaky Gluten Free Pie Crust

1. Preheat oven to 350ºF.
2. In a large mixing bowl, combine dry ingredients and cut butter in dry ingredients with a pastry cutter until butter is pea size.
3. Sprinkle 6 tablespoons of ice water over flour mixture. Mix and sprinkle 2 more tablespoons of 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.
4. 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. Remove the top plastic wrap and invert dough onto the pie pan. Cut excess dough and combine with the other half of the dough.
5. If using the same day, place in the refrigerator to chill for 30 minutes or until firm.  Can be placed in the freezer for 5-10 min until firm.
6. While the base is chilling, repeat step 4 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.
7. Remove the prepared pie dough from the refrigerator or freezer and dry bake for 10 minutes.
8. Let cool completely before filling.

NOTES:  Prepared gluten free pie dough can be stored in the refrigerator for 5 days.  Let dough sit at room temperature for 10 minutes before rolling out.

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