Ingredients
Scale
- 2 cups gluten-free flour blend
- 1 tsp salt
- 1 tbsp sugar
- 10 tbsp unsalted butter, very cold, cubed
- 3–4 tbsp ice water
- 1 tbsp vodka (optional)
Instructions
- Combine the gluten-free flour blend, salt, and sugar in a bowl or food processor.
- Cut in the cold butter until pea-sized flakes form.
- Add ice water and vodka just until the dough holds together.
- Chill the dough for 45–60 minutes.
- Roll the dough between parchment paper to 1/8–1/4 inch thick.
- For extra flakiness, fold the dough like a letter once, chill again for 10 minutes, then roll out gently.
- Blind-bake at 375°F (190°C) with pie weights for 18–22 minutes or bake per filling instructions.
Notes
Keep all ingredients cold for best results. Wrap and freeze unbaked dough for up to 2 months for convenience.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice (1/8 of 9-inch pie)
- Calories: 230
- Sugar: 1g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg