Single Crust Pie Dough

This is America's Test Kitchen's version of Pie dough.  I have used it twice now and have been very impressed with the flaky structure and buttery taste.  Give it a try!

Ingredients:

2 1/2 Tbsp ice water

1 1/2 Tbsp sour cream

1 1/2 tsp rice vinegar

6 1/2 oz ATK Gluten Free Flour Blend (see below)

1 1/2 tsp sugar

1/2 tsp salt

1/4 tsp xanthan gum

8 Tbsp unsalted butter, cut into 1/4 inch pieces and frozen for 10-15 minutes

Combine ice water, sour cream, and vinegar together in a bowl.  Process flour blend, sugar, salt, and xanthan gum together in a food processor until combined, about 5 seconds.  Scatter frozen butter over the top of the mixture and pulse until butter is the size of large peas (~10 pulses).

Pour half of the sour cream mixture over the flour mixture and pulse until incorporated (~3 pulses).  Pour remaining sour cream mixture over flour mixture and pulse until dough just comes together (~6 pulses).

Turn dough onto a sheet of plastic and flatten into a 5 inch disk.  Wrap tightly in the plastic and refrigerate for an hour before use.  Before rolling out, remove from refrigerator and let it soften slightly on the counter (~15 minutes).  Dough can be wrapped tightly in plastic and refrigerated for up to 2 days.

ATK Gluten Free Flour Blend

(I always have a container of this blend on hand for my baked goods.  Its my favorite blend thus far)

24 oz white rice flour

7.5 oz brown rice flour

7 oz potato starch

3 oz tapioca starch

3/4 oz nonfat milk powder