Extra Flaky All-Butter Gluten Free Pie Crust

375 g (3 ⅛ cups) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour blend, which doesn't contain added xanthan gum. You can also mix your own blend with 50% finely ground white rice flour, 30% potato starch and 20% maize flour by weight. Note that maize flour in the UK is equivalent to corn flour in the US.)

2 tbsp caster/superfine or granulated sugar (If you want to use the pie crust in a savoury recipe, you can reduce the sugar to 1 tsp.)

1 ½ tsp xanthan gum (If your gluten free flour blend already contains xanthan gum, reduce the amount of added xanthan gum to ¾ tsp.)

½ tsp salt

250 g (2 sticks 2 tbsp) unsalted butter, cut into ½ inch (1cm) cubes, chilled

150 g (½ cup 2 tbsp) cold water

Note: Ingredients may have been altered from the original.

Directions at theloopywhisk.com

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