Perfectly crisp and flaky gluten-free quiche crust! Use in your favorite quiche recipe or pie recipe!
2 cups all purpose gluten free flour blend (9½ ounces; 269 grams) such as NuLife Market
1 tablespoon sugar
½ teaspoon salt
12 tablespoons cold unsalted butter, diced
1 large egg, beaten
1 tablespoon white vinegar
2–3 tablespoons ice water
Whisk together flour, sugar, and salt in a large bowl. Cut butter into flour mixture using a pastry cutter until butter is pea-sized.
Whisk egg and vinegar together until foamy, then stir into flour mixture just until combined. Add water 1 tablespoon at a time, mixing after each addition, until a dough comes together.
Add flour, sugar and salt to a food processor. Scatter butter over flour and pulse until it resembles a very coarse meal with some butter pieces pea-sized. Whisk egg and vinegar together until foamy then pour over flour-butter mixture, pulse just until combined, about 5 pulses. Add water 1 tablespoon at a time, pulsing after each addition, until a dough comes together.
Form dough into a disk (for a single deep dish crust) or form into 2 disks (for two regular crusts, or a regular double-crust pie), wrap tightly with plastic and chill at least 1 hour.
Use as directed in favorite quiche or pie recipe.
Heat oven to 375° with rack set in middle position.
Roll dough out into an 11-inch, ¼ -inch thick round, transfer dough to a 9-inch deep dish pie plate and gently press into bottom and up sides. Fold edges under and crimp, freeze 20 minutes. Line pie shell with parchment paper and fill with baking weights or beans.
Bake crust until edges are golden brown, and bottom is set 40–45 minutes. Remove parchment and baking weights, and bake until bottom is golden brown about 15 minutes more. Use as desired according to quiche or pie recipe.
Keywords: Gluten-free baking, gluten-free quiche, gluten-free pie