Extra Flaky Gluten Free Sour Cream Pie Crust
Before cookie season comes pie season. And we’re in it! That means that we need light and flaky gluten free pie crust, and plenty of it. For years and years (and years), I’d used this pie crust recipe almost exclusively for single and double crust pies alike. And it’s still one of my favorites. But this extra flaky gluten free sour cream pie crust?
It’s giving my regular, go-to gluten free pie crust a run for its money. Below is how to make the crust and then shape it, all in step-by-step photographic glory.
My basic principles of flaky pastry-making remain the same: begin with relatively large chunks of butter (no pea-sized bits, please!), coat them in dry ingredients and then flatten them between your thumb and forefinger. That way, when the butter melts a bit as you’re working with the pastry, it will firm back up when you chill the shaped pastry. This time, though, rather than using ice water to bring the dough together, it’s sour cream. It adds a tenderness to the dough that is like nothing else. Truuuuust me. And be sure to lift the pie crust up and into the bottom and sides of the pie plate rather than attempting to stretch it. That’ll keep it from shrinking during baking.
I’ve included instructions for parbaking the crust, but your gluten free pie recipe may or may not require that step. Extra tender and extra flaky? That’s right. Thank you, sour cream! In these weeks leading up to Thanksgiving, we’ll be filling that gorgeous crust with all your favorites. Stay tuned!