Gluten Free Pie Crust

You are going to love everything about this light and flaky pie crust.

1 1/2 cups gluten-free flour (we like Cup4Cup
1/2 teaspoon Xanthan Gum
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon sugar
10 tablespoons Miyoko's Cultured Vegan Butter (Cold and cut into tablespoon-sized pieces)
1 tablespoon apple cider vinegar
4 to 6 tablespoons ice-cold water

Place all of the dry ingredients into a large mixing bowl and whisk together. Using a Pastry Wheel Cutter or two knives, cut the butter into the flour just until it is distributed evenly and resembles very coarse cornmeal.

Stir together the vinegar and four tablespoons of ice-cold water, then add it to the dry mixture. Knead the dough with clean hands until it comes together. Add water, one tablespoon at a time if needed, just until the dough starts to hold together. It will seem a little rough, but don't overwork it. Press the dough into a round disk, wrap it in plastic wrap, and refrigerate for about 30 minutes.

Preheat the oven to 375°F, and generously oil a 9-inch pie plate to prevent the crust from sticking. Set the dish aside.

Once the dough has chilled, it's time to roll it out. Lightly flour a clean, flat work surface, and place the disk onto it. Lightly flour the top of the disk with more flour and begin rolling it out. Add a little more flour and turn the dough often so it doesn't stick. Once you've rolled the dough to about 1 inch thick, fold it in half. Sprinkle the top once more with a small amount of flour, then roll it out to approximately 1 inch thick. Repeat this process twice more, rolling and folding the dough each time.

Finally, roll the dough out to approximately a 12-inch round and roughly 3/8-inch thick. Loosely roll the dough onto the rolling pin, then drape it over the pie plate. Cut the rough edges of the dough away, then gently lift and reposition it so the dough covers the bottom and sides of the pie plate. Tuck the excess dough around the edges under itself and crimp with your fingers, or a fork, or use a Pie Weights or dried beans. Place in the center of the oven and bake until the edges of the crust are lightly golden, about 10 minutes.

Remove the pie weights and the parchment paper. Allow the crust to cool before proceeding with your recipe.