Easy, No-fail, Gluten-free Pie Crust
Add butter to dry ingredients. Toss to coat.
1
Blend on low or use hands to work butter into flour.
2
Mixture should be coarse with large chunks of butter remaining. (That’s what makes it flaky!)
3
Add egg yolks + 1/2 of water. Slowly add remaining water until mixture is just moist, yet crumbly.
4
Gather dough into a ball.
5
Split in two. Wrap & refrigerate before rolling!
6
Tip: Start with very cold butter & use ice cold water. Keep everything very cold throughout!
Tip: The dough should not be overly wet & sticky or overly dry with visibly dry flour.
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