Gluten Free Pie Crust

Ingredients

• 1 1/2 cups (210 g) all purpose gluten free flour blend I used Krusteaz Gluten free flour blend plus 1/4 teaspoon xanthum gum

• 1/4 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons (84 g) unsalted butter roughly chopped and chilled
• 1/2 cup (120 g) sour cream full fat, preferably, chilled
•  Ice water by the teaspoonful as necessary

Recipe makes one half of pie crust. 

Instructions

• In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well. Add the chopped and chilled butter, and toss to coat it in the dry ingredients. 
• Flatten each chunk of butter between your thumb and forefinger. Also can pulse it in the food processor to a coarse crumb. Add the sour cream, and mix to moisten the dry ingredients with the sour cream. The dough should be shaggy and somewhat crumbly. 
• Knead the dough together with clean hands until it begins to come together. Add ice water by the teaspoon only if necessary for the dough to hold together. 
• Roll out in-between two sheets of plastic wrap. fold in half lightly and chill in the refrigerator for 15-30 minutes before baking, to keep the butter cold before use.
  

  Adapted from Nicole Hunn Glutenfreeonashoestring.com