I have been experimenting with gluten free pie crust / short crust recipes. The experiments have been quite demoralising as none of the recipes have produced a nice, short pastry.
This recipe delivers. I have used it for pecan pie and for mince pies. I have doubled it without any worries. Two words of caution, though: use your scales. Digital scales are dirt cheap on Amazon. Second word: be prepared to add some extra water if it needs it.
Add all the dry ingredients to your food processor. Pulse to combine. Add the egg and butter. Blend until it all comes together. Add a little ice cold water a tablespoon at a time if necessary – you want it to come together as a dough, but not be damp.
Turn out the dough onto plastic wrap. Shape it into a flattened disc. Put the wrapped dough in the fridge for at least one hour – do not skip this step! You want the dough to be thoroughly chilled before you try to work it.
Follow the instructions on your favourite pie recipe. Enjoy!