Easy, No-fail, Gluten-free Pie Crust
Add butter to dry ingredients. Toss to coat.
Blend on low or use hands to work butter into flour.
Mixture should be coarse with large chunks of butter remaining. (That’s what makes it flaky!)
Add egg yolks + 1/2 of water. Slowly add remaining water until mixture is just moist, yet crumbly.
Gather dough into a ball.
Split in two. Wrap & refrigerate before rolling!
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.
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.