By DEZIMEY KUM
When planning your Thanksgiving menu this year, keep in mind that many of your friends and family members could have dietary restrictions and allergies.
Whether you're making a sweet dessert or a savory pie, this gluten-free crust will be your go-to for all your pie-baking needs.
To make this gluten-free pie crust, you only need three ingredients: gluten-free flour, butter (or dairy-free butter) and water.
Look for a blend designed specifically for baking, as it provides the best results in flavor and consistency.
Cold butter is key to making your pie crust flaky and light. As you mix the dough, the butter should remain solid, creating tiny pockets that expand when baked.
Start by adding your gluten-free flour and cold butter into a large bowl. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles crumbs.
Once the flour and butter are combined, it’s time to add water. Slowly add water, a tablespoon at a time, mixing until the dough comes together.
Once your dough is formed, shape it into a disc about 1 inch thick. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes.
Place the dough onto a piece of parchment paper or a floured surface. Using a rolling pin, gently roll out the dough until it’s about 1/8 inch thick.
Carefully transfer the rolled-out dough into your pie dish. You can gently lift it with the parchment paper to make this step easier.
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