Butter Pie Crust
IntroductionGluten free, from 'In Flora's Kitchen' blog Gluten free, from 'In Flora's Kitchen' blog
12 tablespoons cold butter ( 1 1/2 sticks)
2 cups pastry flour blend *
1 teaspoon xanthan gum
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup cold cream cheese, low fat
5 tablespoons very cold water
I put dry ingredients in a large zip lock bag, then put the dough into the same bag to knead. Then split it in half (in the bag) and not bother wrapping it w/ plastic. Usually put into freezer as I don't have 2 hours to wait!
Place dry ingredients (flour blend, xanthan gum, salt and baking powder) in resealable freezer bag or covered container and freeze until chilled thoroughly, about 30 minutes.
Place the flour mixture into the bowl of a food processor and pulse several times or until combined. Add the cream cheese and pulse several times. Add butter pieces and continue to pulse until butter is incorporated and no pieces are larger than pea-sized. Add the ice water through the chute and pulse until a dough is formed. Remove dough from food processor and knead until a dough that holds together is formed; you can do this on the counter or place the dough inside the freezer bag and squash it together (saving your hands from getting really messy).
Divide dough in half, and wrap each half in plastic wrap, pressing down to form discs. Place in refrigerator until thoroughly chilled, at least two hours.
Roll dough into an approximate 10-inch circle, turning and dusting with cornstarch as necessary to prevent from sticking.
Depending on the pie recipe you are using, you might have to adjust cooking temperature and times, but I typically bake pies in a preheated 400 oven until the crust is browned, about 25 minutes.
Serving Size: Make a double pie crust