19 Jan Gluten Free Pie Dough
Yield: one 9-inch single pie crust
Single batch
Dry ingredients
125 g (3/4 cup + 1 tsp) Cloud 9 All-Purpose Gluten-Free Flour
23 g tapioca starch
12 g unmodified potato starch
scant 3/4 tsp fine salt
optional: 2/3 tsp sugar
90 g Tenderflake lard, cold and sliced thin or cubed
about 1/3 tsp xanthan gum
scant 1/2 tsp finely ground psyllium husk powder, added dry
5 g almond flour (optional)
Wet ingredients
1/2 large egg (beat one egg and use about 25 g)
11 g sour cream
11 g full-fat plain Greek yogurt
1/2 tsp lemon juice or apple cider vinegar *I used lemon juice
23 g ice-cold water (add gradually, only until dough holds together) *I only used 18g
Method
In a large bowl, whisk together the Cloud 9 flour, tapioca starch, potato starch, salt, sugar, xanthan gum, psyllium, and almond flour until evenly blended. Add the cold Tenderflake lard. Cut it in with a pastry cutter or fingertips until the mixture forms coarse crumbs with some pea-sized pieces of lard visible.
In a small bowl, whisk together the egg, sour cream, Greek yogurt, and lemon juice. Add the mixture to the dry ingredients. Toss lightly with a fork, then add ice-cold water a little at a time until the dough just comes together and feels soft, flexible, and slightly moist but not sticky.
Gather into a disc, wrap tightly, and refrigerate for at least 1 hour or up to 2 days. Let rest 10–15 minutes at room temperature before rolling. Lightly flour your rolling surface with Cloud 9 or brown rice flour. Roll from the center outward until the dough is smooth, even, and easy to lift and fold without cracking
Some Tips:
Measure your flour by gently spooning it into a cup and sweep off any excess.
Do not use the measuring cup to scoop from the bag as it may compact the flour resulting in more flour than required.
