Pie Dough

Pie Dough

12.5 ounces gluten free flour blend (I like using Manini’s old fashioned bread flour blend)

2 TBSP cane sugar

1 tsp sea salt

2.5 sticks salted butter cut into small pieces and cooled

1/4 cup cold vodka

1/4 cold water

This makes enough dough for 1 double 9” pie, 2 single 9” pies or 2 standard quiches.

Whisk dry ingredients together in medium size bowl.

Combine cold water and vodka and keep cool in the refrigerator until needed.

Cut butter into dry ingredients with a pastry cutter until mixture resembles pea-sized shapes.

Sprinkle cold water/vodka a little bit at a time while, mixing as you go until all liquid has been cut into the dry mixture.

Divide the dough into two disks, wrap in plastic wrap and allow to cool and rest in the refrigerator before using.

Notes:

~I let my butter warm a bit before cutting it in with dry ingredients, it makes it easier to cut into the dry ingredients, but don’t let the butter warm up too much because cold butter produces the best results.

~In general, I store my vodka in the freezer, which helps it be as cold as possible when making this dough.

~Before rolling, I tend to work the disk of dough with my hands, flattening it and pushing it out a bit, which helps the rolling process.

~Roll dough between parchment paper to minimize mess (but, add a bit more flour if the dough is a bit sticky).

~Use the bottom parchment paper to support & helps get the crust in the pan.

~I don’t par-bake my crust.

~The dough can be stored in the freezer, just make sure to thaw before using.

~This dough can be used for quiche.

~The original idea of using vodka came from the people at Cook’s Illustrated. I love them as a resource. Their pie dough recipe and explanation is online, but it’s a subscription. I did post about it, which you can find here.

Enjoy!

Happy Baking

If you would like additional support navigating living Gluten Free…

Anne Barbo Moon

Disclaimer:

While we have more than eleven years’ experience of navigating the world as the parents of a child with Celiacs, we are not physicians, nutritionists, or other licensed medical professionals. The material and content contained in the Services is for informational purposes only and are not intended to serve as a substitute for consultation, diagnosis or medical treatment by a licensed medical professional. Please consult your doctor for any medical or health-related questions. The information contained in the Services should NOT be used to disregard medical or health-related advice from a physician or licensed medical professional.