Gluten-Free Pie Crust
A good pie crust is necessary for any pie. It's the foundation for so many desserts from pies to pop tarts to berry tarts. The secret to this flaky crust? Cold vodka.
Equipment
- A rolling pin
- A food processor
Ingredients
- 2 ½ cups gluten-free flour
- 1 teaspoon pink Himalayan salt
- 2 sticks cold butter cubed
- ½ cup cold vodka
Instructions
- Pour the flour, salt, and ¼ of the cubed butter into the food processor. Pulse until crumbly.
- Continue adding the butter until totally combined.
- Slowly add the cold vodka one tablespoon at a time. The dough should form a ball. Once the dough forms a ball, stop adding the vodka.
- Pat the dough into two disks on a floured surface. Wrap both in plastic wrap and refrigerate for at least two hours.
- After two hours, roll each disk out on a floured surface and use it for whatever you need!
Tried this recipe?Let us know how it was!