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Pie Crust Dough (double crust batch)

Mixed: 2023-04-19

Made: 6 muffin tin sized cinnamon roll thingies plus the 9x9 silicone square dish

References: ATK page #427

What I did:

  1. Ingredients:
    • 6 tablespoons ice water
    • 3 tablespoons sour cream(I used Balkan yogurt)
    • 1 tablespoon rice vinegar
    • 13 ounces ATK All-Purpose Gluten-Free Flour Blend (page 7)
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • ½ teaspoon xanthan gum
    • 16 tablespoons unsalted butter, cut into ¼-inch pieces and frozen for 10 to 15 minutes (I used stick margarine)
  2. Method:
    • Combine ice water, sour cream, and vinegar in bowl. Process flour blend, sugar, salt, and xanthan gum in food processor until combined, about 5 seconds. Scatter butter over top and pulse until crumbs look uniform and distinct pieces of butter are no longer visible, 20 to 30 pulses.
    • Pour half of sour cream mixture over flour mixture and pulse to incorporate, about 3 pulses. 
    • Add remaining sour cream mixture and pulse until dough comes together in large pieces around blade, about 20 pulses.
    • Divide dough into 2 equal pieces. Turn each piece of dough onto sheet of plastic wrap and flatten each into 5-inch disk. Wrap each piece tightly in plastic and refrigerate for at least 1 hour. (Do not freeze!)

    Notes on this batch:

    • Mixing up the dough was pretty simple now that I've done it once before