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Coco Charlotte Gluten-Free Bakery
Make a well in the center and add the egg and buttermilk. Using a fork or your fingers, stir the flour into the liquid until it forms a soft dough.
Made ahead, this pie crust is good for 48 hours in the refrigerator or up to 3 months in the freezer.
Yield: Double Crust for a 8 or 9 inch pie
9 tbsp cold, unsalted butter, cut into chunks
In a large bowl mix together the dry ingredients until blended.
Using your fingers or a pastry cutter, work the butter into the flour until the butter is the size of small peas.
Make a well in the center and add the egg and buttermilk. Using a fork or your fingers, stir the flour into the liquid until it forms a soft dough. Shape into a flat round and transfer to a cookie sheet lined with parchment paper.
Cover with saran wrap and refrigerate for 20-30 minutes, or until ready to use.
Labels: gluten free, pie crust, recipe
| Address | 2481 32nd St. SE Grand Rapids, MI 49512 |
| Phone | (616) 957-3706 |
| Website | www.coco-charlotte.com |
FLAKY GLUTEN-FREE PIE CRUST
Made ahead, this pie crust is good for 48 hours in the refrigerator or up to 3 months in the freezer.
Yield: Double Crust for a 8 or 9 inch pie
9 tbsp cold, unsalted butter, cut into chunks
In a large bowl mix together the dry ingredients until blended.
Using your fingers or a pastry cutter, work the butter into the flour until the butter is the size of small peas.
Make a well in the center and add the egg and buttermilk. Using a fork or your fingers, stir the flour into the liquid until it forms a soft dough. Shape into a flat round and transfer to a cookie sheet lined with parchment paper.
Cover with saran wrap and refrigerate for 20-30 minutes, or until ready to use.
Labels: gluten free, pie crust, recipe
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