GF Pie Dough
Flaky, buttery, and not-annoying
Hey HausMates, I’m absolutely stoked to be sharing this recipe with you. I have, over the course of a year now, tried out many different gluten-free pie dough recipes from websites and books and reels. All of them have been variations of annoying, not-pie-like, bland, and downright catastrophic. I was determined to keep testing until I developed a dough that could contain plenty of butter, would puff and flake in the oven, have a cuttable texture, and wouldn’t be a pain to roll out and laminate.
I’m so thrilled to have finally perfected this recipe. This dough is so delicious that even when I blind-baked it and ate it on its own, it was a lovely, salty, buttery snack that was begging for any sort of sweet or savoury filling.
On the main newsletter, I showed you how to make a gorgeous apple crumble pie, and this dough will serve you well whether you’re making any sort of baked or cold-set pie. The only slight downside is this recipe requires a blend of flours/starches, rather than a commercial blend. If you can’t be bothered to buy the seven ingredients needed for the blend, I get it…but I swear I would not ask you to do so if I didn’t think it was worth it. The blend I formulated here is high in tapioca and potato starches and will not resemble any commercial blend. This is because I prioritised elasticity and resilience so that rolling it out is possible without constant cracking and tearing, and also allowed me to keep the xanthan gum low so that the final texture isn’t at all gummy.
Overview
Combine all the dry ingredients and sugar in a large bowl, then add the sour cream and ice-cold water. Mix with a fork until evenly hydrated and beginning to clump. Add all the butter, cutting it into sheets and chunks as you add it to the bowl. Massage the dough gently until it comes together, then transfer the dough to the bench and roll it out and perform 3-4 simple folds. Form into a disc, wrap with plastic/paper, and freeze for 15 minutes, then transfer to the fridge for at least 15 minutes and up to 2 days. Remove the dough from the fridge, gently massage or roll to warm it up, then roll the dough between two sheets of paper until it is 2-3 inches (5-7.5 cm) larger than the diameter of the pie plate. Transfer to the pie plate, fold in the edges, crimp or shape as desired, and freeze for 20 minutes. Dock, fill, and/or blind-bake according to your pie recipe’s instructions.
