Gluten-Free Pie Crust

Combine flour blend and salt in a large bowl or food processor. Cut in cold butter using a pastry blender, two knives or by pulsing in the food processor until pebble-size pieces form. Add ice water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together.

Pat the dough into a 5-inch disk. Lightly flour a large sheet of plastic wrap and wrap the dough in it. Refrigerate for at least 1 hour and up to 2 days. Remove from the refrigerator about 15 minutes before rolling out.

Preheat oven to 400 degrees F.

Unwrap the dough, keeping the plastic underneath. Lightly flour the dough and cover with another large piece of plastic wrap. Roll out the dough into a 12-inch round. Remove the top sheet and invert a 9-inch pie pan onto the dough. Slide your hand under the dough and quickly flip the dough into the pan. Remove the plastic.

Trim and patch the dough so there is an even overhang all the way around. Fold the overhang under and crimp the edges with a fork. Patch any cracks with the extra dough. Line the crust with parchment paper and fill with pie weights, dried beans or uncooked rice. Bake the crust until lightly golden, 20 to 25 minutes. Carefully remove parchment and weights.